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Tortillitas De Camarones
Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small side dishes. In Andalusia the shrimp species '' Palaemon longirostris'' is typically used, for which ''camarón'' is the local name. Because the shrimp are so small it is too difficult to shell them, so they are cooked whole. This specific species of shrimp is hard to come by outside of Andalusia. A different species of shelled shrimp can serve as a substitute, but without ''Palaemon longirostris'' the taste of the dish will be different. The dish originates from either Cádiz or San Fernando, or possibly both. The dish became well known in the nineteenth century, but may have been created as early as the start of the sixteenth century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zaragoza
Zaragoza, also known in English as Saragossa,''Encyclopædia Britannica'"Zaragoza (conventional Saragossa)" is the capital city of the Zaragoza Province and of the autonomous community of Aragon, Spain. It lies by the Ebro river and its tributaries, the Huerva and the Gállego, roughly in the center of both Aragon and the Ebro basin. On 1 January 2021 the population of the municipality of Zaragoza was 675,301, (the fifth most populated in Spain) on a land area of . The population of the metropolitan area was estimated in 2006 at 783,763 inhabitants. The municipality is home to more than 50 percent of the Aragonese population. The city lies at an elevation of about above sea level. Zaragoza hosted Expo 2008 in the summer of 2008, a world's fair on water and sustainable development. It was also a candidate for the European Capital of Culture in 2012. The city is famous for its folklore, local cuisine, and landmarks such as the Basílica del Pilar, La Seo Cathedral and the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening agent, leavening used for cooking. It usually contains more liquid than doughs, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can't be kneaded. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours with liquids such as water, milk or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusian Cuisine
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinata
Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. History The origin of the dish is unknown. One origin-story says ''farinata'' was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. Names In standard Italian, the dish is called ''farinata'' ("made of flour") while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ . In Massa is called "calda calda" that means "hot hot". In Nice and the Côte d'Azur, it is called ''socca'', in Tuscany, ''cecina'' ("made of chickpeas") or ''torta di ceci'' ("chickpea pie") and in Sardinia ''fainè''. In Uruguay and Argentina it is massively popular and is called ''fainá''. Cooking method It is made by stirring chickpea flour into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian census, the Province of Genoa, which in 2015 became the Metropolitan City of Genoa, had 855,834 resident persons. Over 1.5 million people live in the wider metropolitan area stretching along the Italian Riviera. On the Gulf of Genoa in the Ligurian Sea, Genoa has historically been one of the most important ports on the Mediterranean Sea, Mediterranean: it is currently the busiest in Italy and in the Mediterranean Sea and twelfth-busiest in the European Union. Genoa was the capital of Republic of Genoa, one of the most powerful maritime republics for over seven centuries, from the 11th century to 1797. Particularly from the 12th century to the 15th century, the city played a leading role in the commercial trade in Europe, becoming one o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Fernando, Cádiz
San Fernando (, "Saint Ferdinand") is a town in the province of Cádiz, Spain. It is home to more than 97,500 inhabitants. The city also uses the name "''La Isla''" (The Island). The people from San Fernando are locally known as "''Cañaíllas''" or "''Isleños''". History In history, the city played a paramount role when in 1810 during the French occupation led by Napoleon, San Fernando and Cádiz were the only parts of Spain which did not surrender to the French. The deputies elected to the Cortes of Cádiz met in the Teatro Cómico, and started preparation of the first liberal constitution of Spain, which was approved in the neighbouring city of Cádiz in 1812. Flamenco singer Camarón de la Isla was born in San Fernando. It holds the Panteón de Marinos Ilustres. Notable people from San Fernando *Julia Medina, singer * Quintin Dobarganes, Journalist * Magdalena Álvarez, Politician, former minister of Mr. Zapatero team *Sara Baras, Flamenco Dancer * Luis Berenguer, Wri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palaemon Longirostris
''Palaemon longirostris'' is a species of shrimp of the family Palaemonidae. It is considered an invasive species in the Black Sea The Black Sea is a marginal mediterranean sea of the Atlantic Ocean lying between Europe and Asia, east of the Balkans, south of the East European Plain, west of the Caucasus, and north of Anatolia. It is bounded by Bulgaria, Georgia, Rom .... References Palaemonidae Crustaceans described in 1837 {{Caridea-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' is made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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