National Italian Cuisine

Abstract

GAPO RK College of Technology

and Business,

The culinary Department

Spanish cuisine

Student of the 2nd course

Tatyana Kolodey

Plan

• Brief description

• Regional culinary traditions

• Dishes

• Drinks

• List of references

Spanish cuisine

Spanish cuisine is the national cuisine of Spain, formed on the basis of the diversity of culinary traditions of its regions, due to geographical location, climate and cultural features.

Regional culinary traditions

Each region of the country has its own unique culinary traditions. Common attributes of the Spanish meal for all areas of Spain are olive oil, garlic, aromatic herbs and wine. A huge variety of products and recipes of Spanish cuisine is primarily due to the favorable climate, conducive to the growth of many crops. During the process of cooking rice is widely used, especially in paella

Snacks

Tapas-appetizer served in Spain to beer or wine. In Spain, there are special tapas bars, where you can order several types of snacks for a large company. Among the favorite Spanish appetizers — olives, as well as olives with lemon, tuna, almonds, a variety of sandwiches, for example, popular in Madrid bars sandwiches with squid, as well as fried shrimp and squid, pickled pork, ham, morcilla, potato tortilla, cheese, snack cheese with olive oil. Snacks include pies stuffed with meat, fish and vegetables. Each region of Spain has its own names and recipes of cakes. For example, in the Balearic Islands, it is used coca — an open pie that resembles a pizza. As the filling can be used traditional sausage, sardines, tuna. In Galicia, prepare a large closed cake empanada stuffed with meat, fish, and mushrooms. In Catalonia, they prepare a cake (Spanish pastel) stuffed with lobster meat.

Tapas

Tapas-in translation "cover", is a concomitant light snack to any aperitif. In this dish do not matter its ingredients, and size. Tapas are absolutely small in size, "one bite" delicacies. These include treats from bread and olives to full-fledged culinary masterpieces.

Salads

As a rule, lunch in Spain begins with a salad of fresh or cooked vegetables, seafood, beans. As a dressing, olive oil or olive oil with vinegar is most often used. Very popular is the seafood salad. It consists of shrimps, mussels, pieces of boiled squid and other seafood, sometimes mushrooms and capers. The ingredients vary depending on region and time of year. Spaniards very like tomatoes and garlic, so one of the most popular salads so and is called — tomatoes with garlic. As a rule, this salad is sprinkled with herbs and seasoned with olive oil. Malaga salad is prepared with unusual ingredients: dried cod, orange slices, olives and onions. Celery, tomato and orange salad is also popular. It is served with a sauce of red wine, olive oil, vinegar, salt and sugar. Another salad of oranges, which can be both sweet and salty, called Remocon.

Spanish warm salad with beef

Soups

One of the most famous of Spanish soups Andalusian gazpacho — a vegetable soup made of tomatoes and cucumbers, which is prepared without heat treatment and is served cold, sometimes with ice cubes. A native of Cordoba is another cold. Prescription, such is very simple: bread soaked in cold water, mixed with tomatoes, chopped garlic, olive oil, spices and other ingredients. Another famous and also a cold Spanish soup without the addition of tomatoes is ajoblanco is also a native soup of Andalusia and popular in Malaga and Granada.

Spanish cold soup " Gaspacho»

Spaniards prefer soups, fish and vegetable (or seafood), but do not forget about meat. The Spaniards have many ways to serve soups to the table. The most common is cold soup, because in Spain in the summer is not cold.

The" king " of cold soups is Gazpacho. He appeared in Andalusia, but it is now known all over the world. Spaniards consider gazpacho a drink than a soup, and because of this they sometimes serve soup to the table in glasses, not in the soup bowl.

Rice dish

The most famous Spanish dish, of course, can be called paella. This is a specially prepared dish of rice. There are many recipes for paella. The Spaniards say that there are more than three hundred. The classic paella, in addition to rice, includes 6-7 species of fish and seafood, chicken, white wine, herbs and spices. In some regions of Spain, paella is cooked from the bean. Valencia is the main rice — growing region of the country. Traditional dishes from the region include rice with tomatoes, beans, artichokes and other vegetables, tuna and vegetables, and black rice with cuttlefish ink.

Paella with chicken

Paella (cat. Paella, pronounced "paella") — national Spanish (Valencian) rice dish, colored with saffron, with the addition of olive oil. In addition, paella can be added seafood, vegetables, chicken, sausage, etc. The Name comes from the Latin word patella — "frying pan". The popularity of this dish is currently due to the many variations in ingredients adapted to different regions of Spanish cuisine.

Fish and seafood

Fish is the main component of the Mediterranean diet. For Spaniards, fish is one of the most favorite dishes. One of the most popular fish is tuna. In Spain, tuna is cooked in a variety of ways: smoked, fried, canned. Tuna jerky is Mohammad . Espeto is a fish cooked on a spit on coals, rolled in sea salt and well roasted, a typical dish of Andalusian Malaga . Anchovies or " bokerones " can be simply fully fried in olive oil or eaten raw with oil and vinegar. Boquerón is often served as tapas in traditional Spanish restaurants. The fish additionally bring bread to dip it in sauce, and a little parsley to improve digestion .Zarzuela Seafood is an integral part of Spanish cuisine. Spaniards love oysters, scallops, mussels, shrimp and other seafood, from which they prepare all kinds of soups, paella, sauces, served as a separate dish or as tapas. On the Mediterranean coast of Spain is popular dish called sarsuela-assorted stewed fish and seafood, filled with thick sauce.

Gambas ajillo-shrimp with garlic

Meat

Jamon is dry-cured Spanish ham, national treasure and heritage of the country. Jamon is the basis of Iberian cuisine and translated from Spanish-means ham. Pork ham is salted, dried and dried under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous meat delicacies in the world. Jamon contains almost no cholesterol and is the most consumed meat product in the country. Traditional Spanish jamon can be seen in almost any bar and restaurant. Straight to the ceiling hung an impressive view of pork ham, and one of them, venerable, usually fixed in a special machine on the bar.

Jamón is a Spanish national delicacy, cured pork ham.

Sausage goods

In addition to the famous jamon Spanish cuisine is famous for a variety of sausages. The Spanish version of the blood sausage — morcilla — is prepared according to several regional recipes, and the most famous is the morcilla from Burgos. Catalan blood sausage called butifarra. Spanish smoked sausage chorizo pork with paprika and garlic also entered the cuisine of many Spanish-speaking countries and Portugal. In Majorca cook the sausage sobrassada of dried pork meat.

Almogrote (pate of cheese with tomatoes)

Bird

Poultry dishes are common in all regions of Spain. As a rule, chicken is eaten. Depending on traditional cooking methods, specific to a particular part of Spain, poultry meat roasted on a spit or on the grill, stewed in sherry or cider, stuffed seafood or vegetables, baked, etc. Among dozens of different recipes stand the chicken in the sherry, chicken in tomato sauce, chicken braised with vegetables in wine sauce, chicken sauce chilindron. In Galicia is very popular meat kapluna-fattened castrated rooster. This meat is tenderer than regular chicken. Exotic dishes such as a drop stuffed with oysters or chestnuts are prepared from the drops. In Navarre, bordering France, there are many ways to prepare duck, here are some of the traditional dishes: duck liver in plum sauce, duck pate, smoked duck ham. Preference mallard ducks breed.

Chicken " Chilindron"

Chicken "Chilindron" is a popular Spanish dish of chicken, which looks beautiful on the holiday table. The chicken is stewed in a delicate chilindron sauce, with tomatoes and baked bell peppers. The chicken in this recipe turns out very juicy.

Sweets and desserts

Turron is nougat with nuts. Its production came to the Spaniards from the Arabs, who inhabited the Iberian Peninsula about a thousand years ago. Long before the advent of sugar mankind sweetened food with honey, so the culinary products that were prepared for honey, rooted in the distant past. Traditional turron is made from high quality products — honey, egg white and various nuts. You can also find it with chocolate, dried fruit and rice. Polvoron, like bakeries — Spanish Christmas sweets, without which is none of the Spanish table during the holidays. This is a very crumbly cookie, its name is translated from Spanish: "polvo" — dust, and "pólvora"- gunpowder. Spaniards claim that this cookie has Spanish roots, and in any case not Muslim. This can be seen by looking at the ingredients. After all, real polvoron is made on fat pork , it still necessarily added roasted almonds, cinnamon and ground sesame. In Spain it is considered, that the best polvoron is done in Andalusia and made there is spreading across the country. The filler of this cookie can be different — lemon, chocolate, and anise.

Churros

Long curly doughnuts churros are eaten, dipping in chocolate sauce. This delicious treat is easy to prepare at home. Traditionally churros are fried, but to make them less caloric, you can bake churros in the oven.

Cheeses

The most famous Spanish cheese is Cabrales with blue mold. It is produced in Asturias from a mixture of cow, sheep and goat milk. This cheese is a pungent smell and sharp taste. Traditionally, Cabrales cheese is supposed to cover the excrement of animals and then wrap in maple leaves, but in our time, most manufacturers have abandoned this technology. Asturias also produces other famous cheese, afuega'l pitu. Its name can be translated as"chicken utopia". It is produced from goat's milk and has a special hardness. According to one version, this is due to the unusual name of the cheese: to swallow such a "chicken" is not so easy, the best way to drink it with wine.

Queso de La Serena (cheese De La Serena)

Cheese De La Serena, also known in Spain as the Cake de La Serena (torta de La Serena) is consistent with its second name, not only in form but also in content. Unlike traditional Mature cheeses, Cake de La Serena combines the hardness of the outer shell with the soft contents of creamy consistency. This is due to the tradition of using this cheese. It can be cut into small slices and with a knife carefully cut off the top layer (like opening canned), eat with a spoon or smeared on bread. Hard shell as it serves as a container for a gentle oily De La Serena, environmentally friendly and able to preserve the unique taste and aroma of cheese for a long time.

Alcohol

Wine is the most consumed drink in Spain. Wine has been a staple of all regional cuisines since the Romans, who spread the art of winemaking to the Pyrenees. Today, together with France and Italy, Spain is one of the three largest wine producers in the world. In 60 wine regions of Spain grow about 90 varieties of grapes.

Sangria is a traditional Spanish drink of red color from dry red wine sweetened with spices and with addition of various fruits, more often citrus. Sangria is usually served in a jug and pour into wide glasses with ice.

Cider is produced in Asturias. It comes in two varieties: Spanish sidra natural and Spanish espumosa. Natural cider-dry, with an alcohol content of 5-6%, has a bright bouquet and is valued higher. The second type is a semi-dry sparkling drink with added sugar. In the Basque Country they produce a Spanish sidra pittara fortress 4 %.

Drinks

Alcoholic beverage, traditional for the North-West of Spain, the name of which is controlled by origin. It is a product of distillation of fermented grape residues after extraction in the process of making wine Sangria, the famous Spanish low-alcohol drink.

Soft drink

Orchata: a kind of white, a little sweet drink made from ground almonds. You can try in bars, restaurants, but usually in Horchateria. Sumo: juice-juice selection is very diverse. An interesting combination is a mixture of orange juice and lemon. Granizados — frozen juice. Mineral water-usually served with ice.

Horchata, a drink native to Valencia National drink comes from Valencia. It is made from ground nut chuff, also known as "ground almonds" with the addition of water and sugar.

The basics of Spanish cuisine

Spain is one of the Mediterranean countries, for this reason, many believe that it is based on the "Mediterranean diet", consisting of vegetables, fruits, rice, cereals, herbs and, of course, seafood. However, the reality is that meat dishes predominate on the Spanish table. A typical representative of them in the traditional cuisine of Spain is ham , which is so loved by Russians.

In General, the national cuisine of Spain absorbed the ancient Roman and Moorish traditions with elements of French and even African cuisine.

The basis of traditional Spanish cuisine consists of herbs, sweet peppers, onions, garlic, sage and, typical of the Mediterranean, olive oil. The basic methods of cooking include cooking on the grill, stewed in wine and baking with sheep cheese.

Despite the fact that the common attributes of the kitchen for all areas of Spain are the same, yet each region has its own culinary traditions and stands out for some of its dishes. By the way, it should be noted that one of the dishes of Spanish cuisine (which is undoubtedly associated with this country for everyone who is at least a little familiar with its traditional dishes) – paella, has about three hundred different recipes for its preparation!

List of references

• Spain. Ed around the world. 3rd edition revised and expanded. 2008. ISBN 978-5-98652-118-3

• Spain. Catalonia, the Balearic Islands. Guide-guide. Publishing house "Welcome". Edition 3rd 2004.

• Kuznetsova E. K. the Best recipes of world cuisine. - Moscow: OLMA-PRESS invest, 2004. - p. 191. ISBN 5-94818-158-1 Spanish cuisine

Spain. Guide Le Petit Futé. ISBN 978-5-86394-291-9

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