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Uruguayan Cuisine
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada ( Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod ( bacalao), calamari, and octopus, originate from the Basque and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado Uruguayo
' () is the technique and the social event of having or attending a barbecue in various South America, South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, Chicken as food, chicken, , and which are cooked on a grilling, grill, called a ''parrilla'', or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned ''asador'' or ''parrillero''. History Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region. Valencians, in turn, regard ''paella'' as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian language, Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia Region, Valencia region, believed to be the original recipe, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and often used as a synonym. ''Spinach fettuccine'' is made from spinach, flour, and eggs. The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about ) and the latter for narrower (about ) forms of the same pasta. Fettuccine is often classically eaten with ''sugo d'umido'' (beef ragù) or ''ragù di pollo'' (chicken ragù).Boni (1983), pg. 44. Dishes made with fettuccine include fettuccine Alfredo, which – born in Rome as a homemade pasta dish topped with an emulsion of butter an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortellini
''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth (''in brodo di cappone''). In the area of origin they are usually sold fresh or home-made. Industrially packaged, dried, refrigerated, or frozen tortellini appear in many locations around the world, especially where there are large Italian communities. Origins The origin of tortellini is disputed; both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be its birthplace. OxfordDictionaries.com traces the etymology of ''tortellini'' to the diminutive form of ''tortello'', itself a diminutive of ''torta'' ("cake" or "pie" in Italian). The recipe for a dish called "torteletti" appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagne
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ( mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galicia (Spain)
Galicia (; gl, Galicia or ; es, Galicia}; pt, Galiza) is an autonomous community of Spain and historic nationality under Spanish law. Located in the northwest Iberian Peninsula, it includes the provinces of A Coruña, Lugo, Ourense, and Pontevedra. Galicia is located in Atlantic Europe. It is bordered by Portugal to the south, the Spanish autonomous communities of Castile and León and Asturias to the east, the Atlantic Ocean to the west, and the Cantabrian Sea to the north. It had a population of 2,701,743 in 2018 and a total area of . Galicia has over of coastline, including its offshore islands and islets, among them Cíes Islands, Ons, Sálvora, Cortegada Island, which together form the Atlantic Islands of Galicia National Park, and the largest and most populated, A Illa de Arousa. The area now called Galicia was first inhabited by humans during the Middle Paleolithic period, and takes its name from the Gallaeci, the Celtic people living north of the Douro Rive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (autonomous Community)
The Basque Country (; eu, Euskadi ; es, País Vasco ), also called Basque Autonomous Community ( eu, Euskal Autonomia Erkidegoa, links=no, EAE; es, Comunidad Autónoma del País Vasco, links=no, CAPV), is an Autonomous communities of Spain, autonomous community of Spain. It includes the Provinces of Spain, provinces (and historical territories) of Álava, Biscay, and Gipuzkoa, located in the north of the Iberian Peninsula, bordering on the autonomous communities of Cantabria, Castile and León, La Rioja (Spain), La Rioja, and Navarre, and the Regions of France, French region of Nouvelle-Aquitaine. The Basque Country or Basque Autonomous Community is enshrined as a 'Nationalities and regions of Spain, nationality' within the Spanish State in Statute of Autonomy of the Basque Country, its 1979 statute of autonomy, pursuant to the administrative acquis laid out in the Spanish Constitution of 1978, 1978 Spanish Constitution. The statute provides the legal framework for the develop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus
An octopus ( : octopuses or octopodes, see below for variants) is a soft-bodied, eight- limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like other cephalopods, an octopus is bilaterally symmetric with two eyes and a beaked mouth at the center point of the eight limbs. The soft body can radically alter its shape, enabling octopuses to squeeze through small gaps. They trail their eight appendages behind them as they swim. The siphon is used both for respiration and for locomotion, by expelling a jet of water. Octopuses have a complex nervous system and excellent sight, and are among the most intelligent and behaviourally diverse of all invertebrates. Octopuses inhabit various regions of the ocean, including coral reefs, pelagic waters, and the seabed; some live in the intertidal zone and others at abyssal depths. Most species grow quickly, mature ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calamari
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body ( mantle) can be stuffed whole, cut into flat pieces or sliced into rings. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacalhau
() is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as (fresh cod). Portuguese and other cuisines dishes are common in Portugal, and also in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (curiously one of the few species not consumed fresh in this fish-loving country, boasting the highest per capita fish consumption within the European Union). It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal. Similar recipes can be found across Europe. It is also found in the cuisines of other territories and regions like Dominican Republic, Puerto Rico, Jamaica and Suriname. In Norway commonly refers to a specific Spanish-style dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
