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Castilian-Manchego Cuisine
Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include ''pisto'' (a vegetable stew with tomato sauce), '' gazpacho manchego'', ''Manchego'' (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO). The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients that tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Miguel de Cervantes in his early 17th century novel ''Don Quixote'', where a number of traditional dishes are mentioned. Staples In La Mancha, traditional dishes include ''gachas de almorta'', a paste made with grass pea ''(Lathirus sativus)'' flour, and ''tortas de gazpacho'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego
Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union. PDO requirements A must satisfy these requirements: * It must be produced within designated parts of the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all in the La Mancha region. * It can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silene Vulgaris
''Silene vulgaris'', the bladder campion or maidenstears, is a plant species of the genus ''Silene'' of the family ''Caryophyllaceae''. It is native to Europe, where in some parts it is eaten, but is also widespread in North America, where it is a common wildflower in meadows, open woods, and fields. Gastronomy The young shoots and the leaves may be used as food in some countries of the Mediterranean region. The tender leaves may be eaten raw in salads. The older leaves are usually eaten boiled or fried, sauteed with garlic as well as in omelettes. Crete and Cyprus In Crete it is called ''agriopapoula'' () and the locals eat its leaves and tender shoots browned in olive oil. In Cyprus it is very widely eaten, so much that it has, in recent years, come back into being cultivated and sold in shops in bunches. Two of the common Cypriot names are ''strouthouthkia'' (; ) and ''tsakrithkia'' (; ). Italy In Italy the leaves of this plant may be used also as an ingredient in riso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South Asian and Caribbean cuisine, mutton commonly means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003mutton_curry">''s.v.'',_definition_1b_In_South_Asia,_where_mutton_curry_is_popular,_"mutton"_is_used_for_both_goat_and_lamb_meat. The_culinary_name_"chevon",_a_blend_word.html" "title="culinary_name.html" ;"title="mutton curry">''s.v.'', definition 1b In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. The culinary name">mutton curry">''s.v.'', definition 1b In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. The culinary name "chevon", a blend word">blend of 'goat' and 'sheep', was coined in 1922 and selected by a trade association; it was ado ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Commonw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta De Gazpacho
Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called ''gazpacho'' or ''gazpacho manchego'' in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia. A ''torta de gazpacho'', also known as ''torta de Pastor'', is a flat and round bread made with wheat flour without yeast. Along with the gachas the ''tortas de gazpacho'' are a very ancient Iberian staple food preparation. Traditionally Manchega women used to bake their own ''tortas'' at home, but now a commercial type of ''torta de gazpacho'' is produced in La Roda under the name ''"torta cenceña"''. To prepare ''gazpachos'' the flat bread is torn or cut into small pieces and mixed with a somewhat liquid stew in order to prepare a warm dish. This dish originated in the hearty food shepherds needed when they came back home on cold winter nights. It is traditional to serve this dish by placing the pan or large plate in the middle and all the guests si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisto
Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pasties and tartlets (empanadillas). The dish is sometimes formally named ''pisto manchego'', from its origins in the historical region of La Mancha (mostly situated in the region of Castilla La Mancha); it is also found in similar versions in Extremadura (''pisto extremeño''). ''Pisto a la Bilbaína'', from Bilbao in the ( Basque Country), is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs. See also *Galayet bandora (the Levant) *Huevos rancheros (Mexico) *Lecsó (Hungary) *Matb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almagro, Ciudad Real
Almagro () is a town and municipality situated in Ciudad Real province, in the autonomous community of Castile-La Mancha, Spain. A tourist destination, Almagro is designated a ''Conjunto histórico'', a type of conservation area. Almagro lies within small Paleozoic mountain ranges, with some reserves of shallow creeks, including the Pellejero and de Cuetos. It also lies within a volcanic zone (''Cerrro de la Yezosa''), which lies upon a quartzite massif. It makes the zone particularly unique, together with that of the zones of Olot and Cabo de Gata, in the sense that it is one of the few important zones of volcanic origin in the Iberian Peninsula. An International Festival of Classical Theater has also been celebrated here annually since 1978. History Prehistory and Roman era It is uncertain when humans first settled in the area of Almagro. There may have been a Bronze Age settlement; a theory supported by archaeological findings in the Casas Maestrales (complex of houses a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubergines
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Migas
Migas () ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at '' monterías'' in southern Spain. The same name is used for a different dish made from corn or flour tortillas in Mexican and Tex-Mex cuisines. Iberian migas Spanish migas Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes. In La Mancha, ''migas manchegas'' is a more elaborate preparation using basically the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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