Hapugo, Ali-Olya and an extension dove
"In some village, Laman, whom I do not have the names to remember, not so long ago there was one of those Hidalgo, whose property lies in the family spear, an ancient shield, skinny klyach and a dog. Olya is more often with beef than with lamb, Vinaigrette, almost always relevant to him dinner, scrambled eggs on Saturdays, lentils on Fridays, dove in the form of an extra dish on Sundays, – all this was absorbed by three quarters of his income. "
So begins the story about the knight of the sad image. Cervantes is no longer in the first lines of his novel speaks of the diet of Don Quixote, – evidence that he, despite his hoodoobu and an empty wallet, loved to eat.
At the ability of the Spaniards to eat tightly by many, many who came to this country in different years. Here is the testimony of Proster Merim: "Dinner turned out to be better than I assumed. Sliced chicken chicken with rice and spanish chickens were sliced on the table, then fried meat, pepper in oil and, finally, Gaspacho – a kind of salad of podpid pepper".
For a long time, the habits of the descendants of Don Quixote have changed little, and the cult of food is maintained as carefully as in the days of Cervantes. The ratio of the Spaniards to food and cooking is characterized by such a fact: the outstanding singer José Carreras released a book in 2001 "Music Gastronomy Jose Carreras", Bestseller has become. In it, the description of the opera art of the famous tenor is combined with. His culinary preferences. Carreras selected libretto forty favorite operas and, told about the history of their creation, accompanied each of them recipes of dishes, which considers the most typical for those places where the action of a particular work develops.
Contrary to emerging opinion, Spain does not represent a single whole, but is divided into more than dozens of regions, characterized by traditions, culture, customs, and sometimes the language.
These differences apply to the kitchen. But regardless of this, it is united by three indispensable conditions: to be delicious, much and varied.
In addition, Spanish cuisine was always susceptible to someone else’s influence: the set of products changed and was replenished with the arrival of various conquerors, which made it even richer. From the ancient Romans Spain "Inherited", for example, "Sea Oliva", and from the seven centuries of the Arab Board – almonds and citrus. Christopher Columbus became famous not only by the discovery of America, but also by the fact that the diet of the Spaniards was replenished with tomatoes, sweet and sharp pepper, beans, zucchi, potatoes, garlic and chocolate, without which they just do not think their lunch.
Very diverse on the assortment of cooking of the North of Spain. In Galicia, surrounded by three sides by the ocean, naturally, preparing unsurpassed dishes from fish and other seafood. These are Langules, and sea hedgehogs, and a pulp (octopus), and sardines that are stripped on thin sticks and smoking on a blown loose. Separate attention deserves fish soup that Galicians call "Seaquarium", implying under this variety of sea gifts on a plate.
By the way, for Spanish cuisine habitually interfere with everything in one pot. And this is famous for not only Tambov. "Seaquarium" Soup plate is called Catalan. The same famous and "Olya Podriga", crowded beef, pork and lamb, smoked sausages, stuffing, grated cheese, green peas, cabbage, carrots, potatoes, celery, onion, adding red wine to all this.
Enchanting world glory Basque cuisine is known for those dishes as trout, cod "Pil-Pil" and fry eel. Basis, mostly peasants – cattle, – recognized masters of manufacture of high-quality ham and sheep cheese.
In the neighboring Asturia, it is certainly to try Fabada – a dish of beans, excellent cheeses and cider, Empanadas – Patties with beans and meat. Many prefer Asturian fish (cod or navaga, painted in white wine and seasoned with grated chocolate, champignons, ground carnation, cinnamon, salt and pepper).
Favorite Catalan dish – Roast (Kasuela). Also beautiful sausages, excellent cheeses. By the way, Catalan cuisine is one of the most piquant. It is known for original sauces and fragrant herbs. For example, "Ali-Ol" (Translated from Spanish – "garlic and oil") or burning sauce "Romysko". The latter is done on a walnut, with the addition of vegetables, greenery, oil, wine and is fed both in a cold form – to vegetables, so in hot – to roasted fish and meat. In the coastal bars of Catalonia, you can taste a lobster and a fantastic set of mollusks – large, like quail eggs, long and narrow, like pencils, curves, like Moorish knives.
Valencia – Rice Zone. It is not surprising that, that Valencians prepare a well-known Palela to the whole world, several reminiscent of our pilaf. Classical Paella is made with chicken and beef. But long ago seafood, vegetables, fish are added to the dish. And all this certainly flashes saffron.
According to historical chronicles, for the first time Paella appeared on the east coast of the Mediterranean Sea, in the so-called Levante, in the XVIII century. There are even a lot of legends explaining its origin. One of them, for example, states that Palela "invented" poverty. The poor Spanish fisherman, waiting for his beloved, gathered all the products that were found in the house, – rice, saffron, garlic, and what the nem brought, – and allowed everything together. So the exquisite dish appeared "for her" (in Spanish – Para ELLA), or Paella. Very soon it became very popular, and now Palela can be enjoyed in any area of Spain.
South of Spain, famous for its heat, is famous for Gaspacho, but not the topics mentioned by Proster Merim. By the way, once Gaspacho on the table of the Spaniard was a sign of hopeless poverty, – His His, who in the literal sense interrupted from bread on the water. Add here more tomatoes, which are generously gifted by the local land – here’s you and Gaspacho. But times have changed, and now this dish is included in the menu of many expensive restaurants, and not only in Spain.
The current Gaspacho is pretty thick cold tomato soup with carefully rubbed vegetables (garlic, cucumbers, onions), which is filled with vegetable oil and wine vinegar. Sometimes bread crops are added to it, and from above you can sprinkle with fine chopped egg and green sweet pepper. In Malaga, Gaspacho is served with walnuts. Important: Spaniards eat this dish with wooden wooden tableware spoons. Gaspacho, like the Russian Okroshka, especially well in the summer. It is not only quenching thirst, but also reduces blood pressure, it is not moderately tamed. This soup can be used and as a drink – pour into a tall glass and add ice cubes.
In Andalusia, as well as in the neighboring Extremadura, in the area bordering Portugal, is produced "Hapugo", The best variety of famous Spanish ham, known and how "Hamon Serrano". He deserves a separate conversation, since it has long been a kind of business card of Spain.
Everyone who was in Spain could not not pay attention to smoked pork ham hanging from the ceilings almost all bars, including metropolitan. Moreover, some of them are called "Musseo de Hamon" ("Museum of ham"). "Exhibits" Here you can not only touch, but also taste. Hamon is a special, cultivated way in Spain. Method of preparation of pork ham or ham. Depending on the diet of pigs, their breed and the cultivation area it may be called "Hamon Serrano", "Hamon Iberico", "Lote", "Hapugo" etc. But among them – manufacturing technology. It begins with pastures where pigs live on freedom, feeding exclusively by greens and acorns. After slaughtering a pig, her hind legs are soaked in a salty solution, then all the fluid is squeezed under the press, and then the future ham is kept in a dry cool place (if there is a possibility, then in the spurs of the mountains, that is serrano – hence such a name Hams) from one to three years. And the longer, the better.
Doctors argue: besides the fact that "Hamon Serrano" is a kind of delicacy, it is still useful and in terms of conservation of health. The fact is that, unlike conventional pork ham, it contains the same substances as in olive oil, which contribute to the decrease in cholesterol.
Traveling around Culinary Spain can be completed in Segovia. Although this route is not exhausted only by mentioned points. Segovia, a small town, located 90 km north of Madrid, is considered a kind of Mecca lovers to taste the cochinylo – milk pig, cooked on slow fire in wood furnaces, which is becoming gentle and delicious. Even in the twentieth century, King Enrique IV complained to his apartment officer Pedro de Cuellar, the right to fry milk piglets. Since then, this custom exists, and Pedro de Cuellar is considered the founder of a restaurant that is called "Meson de Candidido". It is in the shadow of aquicker, a giant granite structure erected by the Romans to supply water to the city in the first century to n.NS. and since then preserved whole and unharmed. Building where open "Mesone", not so older – he "Total" Two century.
Whoever came to Spain – the heads of state or governments, sheikh or ministers, the stars of Hollywood or famous writers, are necessarily brought to Segovia and it is in this restaurant that. Meets the guests the owner. And not only meets, but also serves as a crown reception: a plate (and not a knife) separates a fried pig on the portion, thereby showing how gentle it is soft and soft.