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Fabada Asturiana
Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Ingredients Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, lacón (shoulder of pork) or pancetta or bacon (''tocino''), morcilla (a kind of blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. History The consumption of "fabes" goes back in Asturias to the 16th century, in which it is known with certaint ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain
, image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , image_map = , map_caption = , image_map2 = , capital = Madrid , coordinates = , largest_city = Madrid , languages_type = Official language , languages = Spanish , ethnic_groups = , ethnic_groups_year = , ethnic_groups_ref = , religion = , religion_ref = , religion_year = 2020 , demonym = , government_type = Unitary parliamentary constitutional monarchy , leader_title1 = Monarch , leader_name1 = Felipe VI , leader_title2 = Prime Minister , leader_name2 = Pedro Sánchez , legislature = C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are the ''arrotolata'' (rolled) and ''stesa'' (flat). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ''stesa'' is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ''arrotolata'', to which capicola is added in the center of the roll (''pancetta coppata''). The rolled type is typical of northern Ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork And Beans
Pork and beans is a culinary dish that uses pork and beans as its main ingredients. Numerous variations exist, usually with a more specific name, such as Fabada Asturiana, Olla podrida, or American canned pork and beans. American canned pork and beans Although the time and place of the first appearance of American canned pork and beans is unclear, the dish was well established in the American diet by the mid-19th century. The 1832 cookbook ''The American Frugal Housewife'' lists only three ingredients for pork and beans: a quart of beans, a pound of salt pork, and pepper. Commercially canned pork and beans were introduced in the United States sometime around 1880. According to the 1975 ''Better Homes and Garden Heritage Cookbook'', canned pork and beans was the first convenience food. Today, the dish is "an American canned classic, ndis recognized by American consumers generally as an article of commerce that contains very little pork." The recipe for American commercially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pork Dishes
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. Fresh pork may contain trichinosis, a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm ''Trichinella spiralis'', commonly called the trichina worm. In the United States, the USDA, U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also fol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feijoada
''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh porkMulticultural America: An Encyclopedia of the Newest Americans - Google Books p. 180. or beef. In Brazil, it is usually made with black beans. The stew is best prepared over low heat in a thick clay pot. It is usually served with and assorted sausages such as '' |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Beans
Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process. Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas. It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages. Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feijoada
''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh porkMulticultural America: An Encyclopedia of the Newest Americans - Google Books p. 180. or beef. In Brazil, it is usually made with black beans. The stew is best prepared over low heat in a thick clay pot. It is usually served with and assorted sausages such as '' |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote '' Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the '' Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olla Podrida
(, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of Burgos. The recipe can be found in ''Opera dell’arte del cucinare'' by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the ''Koock-boeck oft Familieren kevken-boeck'', first published in Leuven in 1612. The word was adapted into English as ''olio'', which the ''Oxford English Dictionary'' defines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including cider#Spain, apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a linguistic doublet, doublet of the Spanish word 'sausage', which was transmi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
