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【霡霂分享】西班牙旅游手册の西班牙美食【英语EN】

2010-10-08 40页 pdf 13MB 36阅读

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【霡霂分享】西班牙旅游手册の西班牙美食【英语EN】 Sp an ish Co ok in g Spain Mallorca Menorca Formentera Ibiza M iñ o Duero Guadiana Guad alqui vir Segura Júca r Ebro Tajo O C É A N O A T L Á N T I C O M A R M E D I T E R R Á N E O Túria M A R C A N T Á B R I C O P O R T U G...
【霡霂分享】西班牙旅游手册の西班牙美食【英语EN】
Sp an ish Co ok in g Spain Mallorca Menorca Formentera Ibiza M iñ o Duero Guadiana Guad alqui vir Segura Júca r Ebro Tajo O C É A N O A T L Á N T I C O M A R M E D I T E R R Á N E O Túria M A R C A N T Á B R I C O P O R T U G A L A N D O R R A F R A N C I AA Coruña Lugo Ourense Pontevedra Bilbao Donostia- San Sebastián Huesca Teruel Zamora León Salamanca Palencia Segovia Valladolid Lleida Girona Tarragona Castellón de la Plana MADRID Alicante Cáceres Badajoz Guadalajara Cuenca Ciudad Real Albacete Córdoba Huelva Jaén Almería Málaga Granada Cádiz Ávila Soria Burgos Ceuta Melilla Santiago de Compostela Oviedo Santander Vitoria-Gasteiz Pamplona Logroño Zaragoza Barcelona Palma de Mallorca Valencia Murcia Toledo Mérida Sevilla Valencia CARTOGRAFÍA: GCAR, S.L. Cardenal Silíceo, 35 Tel. 91 416 73 41 - 28002 MADRID www.infonegocio.com/gcar - AÑO 2004 MADRID León C A N T A B R I A N C A T A L U Ñ AA R A G Ó N L A R I O J A N A V A R R A P A I S V A S C O C A N T A B R I AA S T U R I A S G A L I C I A C A S T I L L A Y L E Ó N C A S T I L L A - L A M A N C H A M A D R I D E X T R E M A D U R A C O M U N I D A D V A L E N C I A N A M U R C I A I S L A S B A L E A R E S A N D A L U C I A La Palma Lanzarote Fuerteventura Gran Canaria Tenerife El Hierro La Gomera Las Palmas de Gran Canaria Santa Cruz de Tenerife C A N A R I A S O C É A N O AT L Á N T I C O OCƒANO ATLçNTICO Mar Medi terr‡neo ESPA„APORTUGAL FRANCIA ITALIA SUIZA AUSTRIA ALEMANIABƒLGICAREINO UNIDO Islas Baleares Islas Canarias TòNEZ ARGELIAMARRUECOS Translation: Hilary Dyke Photographs:Archivo Turespaña Graphic design:Megacolor, S.A. Published by:©Turespaña Secretaría de Estado de Turismo Ministerio de Industria, Turismo y Comercio Printed by: GRAFOFFSET, S.L. D.L.: M-30442-2009 NIPO: 704-09-416-8 Printed in Spain 4th edition Capital de Nación Capital de Autonomía Capital de Provincia Comunidad Autónoma 3 The visitor will find that the Spaniard’s eating habits and approaches to cooking vary greatly from one region to another.There is absolutely no connection between the care, solemnity and gastronomic ability displayed when a lunch is organised by a tripasai (the term used in the Basque Country to refer to a lover of good food) and the informal culinary approach of the Andalusian, who will be seen in the bars nibbling pescaíto, or fried fish. When describing Spanish cooking, it has become common practice to divide the peninsula into six conventional culinary segments: the North is the place for sauces; in the Pyrenees, we find the home of the chilindrones, the typical accompaniment used in many of the region’s dishes; next, the area for cazuelas or casseroles, covering most of Catalonia; then come the rice dishes, found throughout the eastern region; followed by fried dishes in Andalusia and, in the centre, the roast. Although this clear-cut division has its advantages for practical purposes, it proves too simplistic in other ways. In this guide, we have preferred to adopt a more detailed approach so as to give as comprehensive an insight as possible into Spain’s gastronomy, while keeping to the inevitable pattern of segments described above. Spanish Cooking irst and foremost, Spanish cooking may be defined by two basic ingredients: garlic and olive oil. As in other Mediterranean cuisines, both elements are indispensable when it comes to creating different combinations and flavours. However, behind this general definition of the unmistakable character common to the cuisines of Spain and its Mediterranean neighbours, there lies a vast range of variations. In the main, Spanish cooking stems from popular roots. Although the art of the good table is practised, little is said about it, apart from in the Basque Country and Catalonia, and any refined, receptive palate is guaranteed a succession of unforgettable experiences. F 4 In Spain, stews are made in accordance with a quasi- universal method, consisting of filling the stew pan with three kinds of basic foodstuff – the meat, pulses and vegetables characteristic of each area, and leaving them to cook together under a patient, watchful eye. When ready, the dish is served in separate courses, usually three, known as vuelcos. First comes the soup, made from the stock, then the pulse and vegetables and, lastly, the meat. The feature common to all Hispanic stews or cocidos is the pulse brought to Spain by the Carthaginians: the chickpea, which gives the Madrid and Andalusian stews, to quote just two of the more outstanding instances, that certain something.Then again, we must not forget the equally splendid stews from the North, made with beans. A national dish Madrid stew he Spanish recipe book contains dishes that have leapt to international fame, like paella and fabada; others, like gazpacho and the Spanish omelette, have enjoyed a more modest degree of popularity.There are, however, a number of less well-known, highly traditional dishes, scattered all over the country. A case in point is the one that might well be considered as the national dish par excellence; the one that might be seen as being characteristic of the entire gastronomic map in that it is to be found anywhere on the peninsula, albeit in versions peculiar to each area.We are talking about the majestic stew, known as cocido, olla, pote, escudella..., depending on the region. T Paella 1/4 kg potatoes • 6 eggs • 1 dl oil • 1 onion Peel and wash the potatoes and cut into thin slices. Chop the onion. Pour the oil into the frying pan and, when hot, add the onion. Sauté the onion and then add the potatoes along with salt to taste. Shake the pan gently from time to time until the potatoes are soft. Beat the eggs in a bowl, add a pinch of salt and then the potatoes. Mix well. Pour the mixture into the frying pan and cook on a high light until brown. Turn the omelette over to stop it from drying up inside. SPANISH OMELETTE 5 ecause of the migratory flows from the lands of Galicia to the four corners of the country, where many Galicians have set up restaurants and taverns, Galician cuisine, based on a mixture of land and sea produce, has become one of the most widespread in Spain. Octopus is extremely popular in Galicia, where it is prepared a feira, a method used in the annual religious pilgrimages. First, it is well pounded to make it tender and then cooked whole. To serve, it is cut into pieces and seasoned s the traditional layout of Spanish gastronomy would have it, the lands of Galicia, Asturias, the Basque Country and Cantabria make up the area for sauces. In actual fact, the common denominator in the culinary arts of these regions is quite simply quality and quantity. Seafood from the Cantabrian Sea holds pride of place on the menus, where the diner is tempted by memorable dishes in which the prime quality of the ingredients is heightened by touches of refined simplicity. Meat in this, the country’s only sizeable area of pastureland that remains green throughout the year, is also worthy of special mention. Here, unlike in other parts of the peninsula, the flavoursome stews are made with dried beans.To liven up his meal, the diner might try any of the light, mild wines, quite different from those found in the interior. When in Asturias, a refreshing option is cider, made from locally-grown apples. A Galicia B with oil, paprika and salt. Then, there is the crusted pie, orempanada, Galicia’s most traditional dish. The filling,meat or fish, lends itself to countless variations, all mixed with lots of onion. It is spread between two fine layers of pastry seasoned with saffron and brushed with oil so as to retain the moisture. However, when it comes to serious eating, the best-known dish awaiting the visitor to Galicia is lacón con grelos. Lacón is meat taken from the front leg Octopus Galician style Green Spain of the pig and then boiled. Grelos are the leaves of small turnips. The two ingredients are boiled together and served with a spiced sausage and a few potatoes or cachelos per diner. The turnip leaves give the whole thing an unmistakable, slightly bitter flavour. Caldo gallego (lit.: Galician stock) is a common feature on the Galician dining table. Conceived to fight the cold and damp, it is made from cabbage, potatoes and dried beans and, depending on the cook’s purse, ham, spiced sausage and pork ribs. Next comes the superb, vast assortment of seafood, the best in the country. For centuries, Galicia has been exporting seafood and also supplying the capital. A Coruña and Vigo, particularly the town of O Grove, are a seafood lover’s paradise: for a moderate price, he may savour oysters or spider crabs, crabs, goose barnacles, clams and lobsters, prepared simply by boiling. Deserving of special mention when speaking of seafood is the vieira or scallop, which is served in its shell. (It was the shell of the vieira that the 6 Among the cheeses produced in the region,one of the best is the strong, smoked San Simón or Perilla, not forgetting the mild, fine-crusted tetillas, made from cow’s milk. pilgrims used to wear on their way to Santiago de Compostela). The dish is prepared by making a mixture of onion, finely-chopped parsley and breadcrumbs. The scallop, still in its shell, is covered in this mixture and then baked in the oven. Turning now to meat, the bullock provides prime cuts, while the Villalba capons, fattened with wheat, wine and chestnuts, are of great renown. When it is time for dessert, the sweet-toothed Galicians have a wide range of delights to choose from: tartas espiscopales (cakes covered in fruit), almond tarts, such as the tarta de Santiago, filloas, a kind of pancake, ring-shaped pastries known as rosquillas, and many more. As for wines, Galicia is known for its slightly sour Ribeiro, served in small porcelain bowls. Top of the list, however, is the excellent Albariño, a white wine made from grapes which monks once brought to the region from the Rhine and the Moselle. The region’s drinks also include the famous orujo, an eau-de-vie made from marc and used to prepare the most popular local drink: queimada: the orujo is poured into a deep, earthenware dish containing bits of lemon peel, some sugar and a few coffee grains. The whole thing is then set alight. 1 kg hake • 2 dl oil • 150 g onion • 2 kg potatoes • 1 tbsp flour Seasoning: salt, garlic, parsley, bay leaf, thyme, paprika Taking the central part of the fish, remove the scales and clean thoroughly. Cut into thick slices. Heat the oil in a pan over a high light. Add the finely-chopped onion and fry until it starts to brown, shaking the pan gently from time to time. Then add a couple of crushed garlic cloves, a spoonful of parsley and a level spoonful of paprika. At the same time, add the potatoes, cut into slices about 6 mm thick and not too wide. Mix thoroughly, sprinkling with a spoonful of flour. When the potatoes have browned, add just enough water to cover them. Add salt to taste, six freshly-milled peppercorns and a crushed clove, along with a bouquet garni made up of bay leaf, thyme and parsley. Leave to cook for 15 minutes and when the potatoes are ready, place in an earthenware dish. Cover with the slices of hake, slightly salted. Now place in the oven for about 10 or 12 minutes. Serve straight from the earthenware dish. hake galician style Typical Galician produce of rice for dessert. Considered by the locals to be the best in the country, the Asturian version has its own special feature in that it is covered by a layer of caramelised sugar. There are, however, lots of other sweetmeats, such as tocinillos de cielo (made of eggs and syrup), fayules, frixuelos, carajitos del profesor, casadielles (fritters filled with a hazelnut paste) and many others. As for cheese, Asturias is the home of the strongest in the country and, possibly, in the world: the famous Cabrales, which stands apart from other, no less exquisite cheeses, like Gamonedo, Peñamellera, afuega’l pitu and others. 7 here are few other places where the traveller will eat so well for it is here, in Asturias, that one of the most universal dishes of Spanish cuisine is prepared: the renowned fabada, which has become so popular that it is sold in tins and exported to places all over Latin America. Fabada, so genuinely and inimitably Asturian, consists of exceptionally soft and delicate dried white beans, known locally as fabes, and a number of pork products: cured knuckle, ham fat and black pudding. The key ingredients of this magnificent dish are, of course, the fabes, after which it is named, and also the black pudding, which, in Asturias, is dry and wrinkled and miraculously comes back to life as it simmers in the stock. The dish is eaten as a single course and in huge portions, as is the norm in Northern Spain. In addition to this superb dish, the Asturian menu includes other stews in which the ineffable fabes are used. The visitor is strongly recommended to try any or all of the relatively new variations, in which the beans may be combined with clams (fabes con almejas), with hen, hare, partridge or other small game. They are a typical feature at any of the region’s restaurants. Asturias’ succulent fish dishes have a mild, unmistakable taste about them. First and foremost is the caldereta, a perfect combination of shellfish and fleshy fish, cooked with other, complementary ingredients. The coastal towns are the best place to go to try this dish, although it is not as easy to find as fabada. Then again, merluza a la sidra (hake in cider) is readily available at most restaurants. The secret of this dish lies in the quality of the produce used, the incomparable Cantabrian hake, and the liquid in which it is cooked, cider made from locally-grown apples. Light and dry, Asturian cider is a basic ingredient in the region’s gastronomy and is the most popular drink at bars and taverns, where it flows freely. There is something of the ritual about the way in which it is served: the bottle is held high in one hand while the glass is held at an angle in the other. The idea is to let the cider fall slowly into the glass, without spilling a drop. Our description of Asturian fish dishes would not be complete without sparing a few words for the various ways of preparing tuna (ventresca, in which the fish’s belly is used, el rollo and so on). However, the star of the show as far as tourism and gastronomy are concerned is salmon, for Asturias, with its well-stocked Nalón and Sella Rivers, is Spain’s leading salmon-producing region. The classical recipe for the preparation of the fish is known as a la ribereña, in which cava, a sparkling white wine similar to champagne, is used. When travelling round this region, it is a must to choose cream Asturias T Fabada asturiana Pouring cider lthough Basque cuisine has only recently risen to fame, it now occupies the position it deserves at the top of the national gastronomic ranking and there is no question about the region’s being a gourmet’s paradise. In the Basque Country, one is hard put to finding somebody who is not well up on the culinary arts. The Basques are renowned for their passionate, caring attitude towards food and their hearty appetite is proverbial. Any time or occasion is right for having something to eat. It is here that we find the amarretako, a repast eaten at 10 o’clock in the morning; the amaiketako, eaten at 11 o’clock and the aparimerienda, a huge early evening meal; and it is here that the country’s first gastronomy societies were founded. This is a cuisine which, while based on tradition, has been enhanced by touches of urban, modern inspiration. When speaking of Basque dishes, the first ingredient that comes to mind is the humble cod: bacalao a la vizcaína (cod Vizcayan style) is, like so many other of the country’s great dishes, tantamount to a miracle in that it is so cheap. It consists of nothing more than cod, dried peppers and onions. The same may be said of bacalao al pil-pil, where the cod is gently fried in oil with garlic so that the gelatine from the fish forms a sauce that gives the dish its inimitable finishing touch, a toothsome flavour reminiscent of the sea. This kind of sauce, one of the great discoveries made by Basque cuisine, is used in lots of other fish dishes. Other exquisite sauces peculiar to the Basque Country include green sauce, served with hake, and black sauce, which bathes baby squid in their own ink. After cod comes hake, for which the Basques have different names, depending on size and origin. As with a lot of other Basque gastronomic produce, there is strong local rivalry between Guipúzcoa and Vizcaya when it comes to judging which has the best hake. The truth of the matter is that there is no equal for either the one or the other in the rest of Spain, whether it is prepared al pil-pil, in green sauce or simply coated with beaten eggs and breadcrumbs and fried. Perhaps the tastiest hake dish is the one known as kokotxas, a refined delicacy prepared with tiny fillets taken from the fish’s head. Now for bream, slit in half and grilled or roasted over an open fire, with a soupcon of oil and garlic. However, if the visitor wants a real treat, he should go for elvers, or young eel, which are briefly dipped into boiling oil containing garlic and hot red pepper and are eaten with a wooden fork. A The Basque Country 8 Baby squid in their own ink Hake in green sauce © Bl an ca Be rl in /I CE X 9 Turning to more ordinary dishes, we find marmitako, a seafarer’s dish made from tuna and potatoes, and sardines, one of the north’s emblems. Here, they are roasted whole, straight from the sea. August is the best time to have them because it is then that they are at their smallest and tastiest. Eating sardines requires a certain amount of courage. Of a strong, lingering flavour, they should be eaten with the fingers if they are to be eaten properly. The best place, of course, is outdoors, where the breeze will carry away their smell and so prevent it from clinging to one’s clothes. Having described the fish dishes, a few words of praise are now in order for the meat, which is of excellent quality and is served in sizeable portions, usually roasted. Bérriz is noted near and far for its T-bone steaks. There is also a varied range of poultry dishes, albeit perhaps less characteristic. Txakolí is a wine produced in the coastal area, in the north of the Basque Country. An extremely tart white wine, it is ideal with fish and seafood. On the subject of wines, it is worth remembering that the Basque Country is home to the Rioja Alavesa, a leading wine-producing area of established repute, supplying the ideal accompaniment for any of the region’s culinary delights. On the cheeseboard, the place of honour is held by the home-made, strong and smoky Idiazábal, made from sheep’s milk. As for desserts, although the Basques, generally speaking, are not sweet-toothed, the visitor will find, amongst others, filled sponges from Vergara, rolled wafer biscuits from Bilbao and pears done in the oven. 600 g dried cod • 1/2 litre olive oil • 1 bulb of garlic • 1/2 hot red pepper Soak the cod in cold water for 24 to 36 hours, changing the water several times. Before starting to cook, hold the pieces of cod under cold running water until they are perfectly clean. Remove the scales carefully. Rinse the fish once more and place in a pan of clean water. Place the pan on the heat but do not allow it to boil. When foam starts to form, remove the pan from the heat. Take out the pieces of cod and lay them on a clean cloth to remove excess water. While the fish is drying, heat the oil, preferably in an earthenware dish, adding the garlic cloves, cut lengthwise, and the hot red pepper. (If the dish is not to be spicy, omit the pepper)
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