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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 abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), Crème caramel, flan, Ensaïmada, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as Stew, guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturias, Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as Dried and salted cod, dried salt cod (Bacal ... [...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 American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , ; ) is a rice dish originally from the Valencian Community. ''Paella'' is regarded as one of the community's 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, and consists of Valencian rice, olive oil, rabbit, chicken, duck, snails, saffron or a substitute, tomato, ferradura or flat green bean, lima beans, salt and water. The dish is sometimes seasoned with whole Rosmarinus officinalis, rosemary branches. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin 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 is often used as a synonym. Spinach fettuccine is made from spinach, flour and eggs. The terms and 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 ('beef ragù') or ('chicken ragù'). A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance". It is popular in the United States, where it is made with cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortellini
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (). Origins The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace. The etymology of is the diminutive form of , itself a diminutive of (). The recipe for a dish called appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagne
Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven ('' al forno''). The resulting baked pasta is cut into single-serving square or rectangular portions. Name As with most other types of pasta, the Italian word is a plural form: ''lasagne'' meaning more than one sheet of ''lasagna'', although, in many other languages, a derivative of the singular word ''lasagna'' is used for the popular baked pasta dish. When referring to the baked dish, regional usage in Italy favours the plural for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; : ''raviolo'', ) are a type of stuffed 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''). Ravioli appear in the 14th-century cookbook ''The Forme of Cury'' under the name of ''rauioles''. Etymology English and French borrowed the word ''ravioli'' from Italian in the 14th century. The ultimate origin of the word is uncertain. It is sometimes connected to the northern Italian word ''rava'', 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italian '' robiola''), but that also appears unlikely. History Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century.D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). 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, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galicia (Spain)
Galicia ( ; or ; ) is an Autonomous communities of Spain, autonomous community of Spain and nationalities and regions of Spain, historic nationality under Spanish law. Located in the northwest Iberian Peninsula, it includes the provinces of Spain, provinces of La Coruña (province), A Coruña, Lugo (province), Lugo, Ourense (province), Ourense, and Pontevedra (province), 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 2,705,833 in 2024 and a total area of . Galicia has over of coastline, including its offshore islands and islets, among them Cíes Islands, Ons Island, 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 in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (autonomous Community)
The Basque Country or Basque Autonomous Community (), also officially called Euskadi (), is an Autonomous communities of Spain, autonomous community in northern Spain. It includes the Basque provinces of Álava, Araba, Biscay, Bizkaia, and Gipuzkoa. It surrounds two enclaves called Treviño enclave, Treviño (Province of Burgos, Burgos) and Valle de Villaverde (Cantabria). The Basque Country was granted the status of ''Nationalities and regions of Spain, nationality'', attributed by the Spanish Constitution of 1978. The autonomous community is based on the Statute of Autonomy of the Basque Country, a foundational legal document providing the framework for the development of the Basque people on Southern Basque Country. Parallelly, Navarre, which narrowly rejected a joint statute of autonomy in 1932, was granted a separate chartered statute in 1982. Currently there is no official capital in the autonomous community, but the city of Vitoria-Gasteiz, in the province of Álava, is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus As Food
People of several cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Dishes by geography Japan Octopus is a common ingredient in Japanese cuisine, including ''sushi'', ''sashimi'', '' karaage'', stew, sour salad, ''takoyaki'' and ''akashiyaki''. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (''tenkasu''), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito. Korea Giant octopus, long arm octopus, and webfoot octopus are common food ingredients in Korean cuisine. In K ... [...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 and in steakhouses. 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 and Japan, 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), arms, tentacles, and ink of squi ... [...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 such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa. There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts 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. Cuisine There are numerous recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook , one for every day of the year; others say there are 1,001 ways. Whatever the exact number, is a ubiquitous ingredient i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
