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Caragols A La Llauna
Caragols a la llauna (or ''cargols a la llauna'', in certain dialects, or "cargolada" in Northern Catalonia) is a delicacy of Catalan cuisine. It is a simple plate for Land_snail#Snails_as_human_food, land snails cooked on a grill, or in a llauna (tin pan) in an oven. They are served with aioli or Vinaigrette, vinagrette. The dish is particularly favored in Terres de Ponent, Terres de Lleida, where it has been promoted since 1980 by the L'Aplec del Caragol, Aplec del Caragol de Lleida, and in the Pyrenees. The same term is also used for a similar dish in Andorra.Es també un plat molt tipic de la Catalunya norAndorra/ref> References Catalan cuisine Andorran cuisine Snail dishes {{andorra-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caracoles Llauna
Caracoles was a small, but important town dedicated to the mining of the silver resources located in Carmen Gloria Bravo Quezada, ''La flor del desierto. Caracoles y su impacto sobre la economía chilena'', Ediciones de la Dirección de Bibliotecas, Achivos y Museos, Santiago, Chile. in the Atacama desert. Its accurate location led to dispute between the Bolivian and the Chilean Governments because the Boundary Treaty of 1866 between Chile and Bolivia ordered that tax incomes from the region between the 23°S and the 25°S should be divided in equal parts. Negotiations led to the Corral-Lindsay agreement, which was not ratified by Bolivia, but later both countries signed the Boundary Treaty of 1874 between Chile and Bolivia which eliminated the "Mutual Benefits Zone" between the 23°S and the 25°S parallels. See location of Caracoles in a :commons:File:Provincia de Antofagasta-1895.jpg, map of Antofagasta in 1895. See also * Cobija, Chile * Huanillos * Mejillones * Tocopilla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Land Snail
A land snail is any of the numerous species of snail that live on land, as opposed to the sea snails and freshwater snails. ''Land snail'' is the common name for terrestrial gastropod mollusks that have shells (those without shells are known as slugs). However, it is not always easy to say which species are terrestrial, because some are more or less amphibious between land and fresh water, and others are relatively amphibious between land and salt water. Land snails are a polyphyletic group comprising at least ten independent evolutionary transitions to terrestrial life (the last common ancestor of all gastropods was marine). The majority of land snails are pulmonates that have a lung and breathe air. Most of the non-pulmonate land snails belong to lineages in the Caenogastropoda, and tend to have a gill and an operculum. The largest clade of land snails is the Cyclophoroidea, with more than 7,000 species. Many of these operculate land snails live in habitats or microhabitats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aioli
Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia), France (Provence), Italy (Sicily and Calabria), and Malta. Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. This gives the sauce a pastier texture, making it more laborious as the emulsion is harder to stabilize.J.-B. Reboul, ''La Cuisinière Provençale'' 1910 (1st edition); 1989 (25th edition), p. 88Robert Courtine, ''The Hundred Glories of French Cooking'' (tr. Derek Coldman), 1973, p. 140Henri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixture, mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phase (matter), phases. Name is the diminutive form of the French language, French word ("vinegar"). It was commonly known as "French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes Mustard (condiment), mustard is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terres De Ponent
Ponent, Lleida or Terres de Lleida is one of the seven territories defined by the Regional Plan of Catalonia. It is not clear what name will have, being all of them traditionally accepted names for the region. It is located in the westernmost part of Catalonia, around the city of Lleida, its administrative capital and most populated municipality, and will be formed by five existing comarques: Segrià, Noguera, Pla d'Urgell, Urgell, Segarra Segarra () is a comarca (county) in Catalonia, Spain, situated on a high plain. Historically, the name referred to a larger area than the current comarca. It has a continental climate, with cold winters and hot summers, and between 350 and 450&n ... and Garrigues. References {{coord, 41, 41, 47, N, 0, 54, 51, E, region:ES-CT_type:adm2nd_source:kolossus-cawiki, display=title[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Aplec Del Caragol
L'Aplec del Caragol is a meeting that is held annually, on a weekend in May, on the banks of the river Segre and the Champs Elysees in Lleida since 1980. It is a gastronomic event where snails are the protagonists and which incorporates music, brass bands and parades through the city. In 2010 there were 200,000 visitors and twelve tons of snails were consumed. These are shipped in from Spain, North Africa and South America. Apart from the snail feast, the event includes numerous other activities such as concerts and charanga music, castells, performances, and competitions. History In 1980, with about 12 clubs an event which incorporated a parade through the city of Lleida was born. About 300 club members participated in the first Aplec and around 4,000 visitors attended the first gastronomic demonstration of Lleida. The club of the Order of Caragol was l’Aplec’s mother club. The Order of Caracol gathered a group of 18 clubs to spend the day on the shore of river Segre. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andorran Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron, cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. ' (or ' as it's called in the '' Cuoco Napoletano'') was half-roasted (') poultry that was finished in a ''salsa'' thicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
