ʻO ka meaʻai maʻamau o Cordoba

Salmorejo

La meaʻai maʻamau o Cordoba ʻO ia ka hua o nā mana ʻelua. Ma kekahi ʻaoʻao, loaʻa mai ka Andalusian mai kāna Muslim i hala a, ma kekahi ʻaoʻao, ka hōʻea ʻana mai o ka Karistiano mai ka ʻākau o ka Iberian Peninsula. No ka mea mua, ʻaiʻē ʻo ia i ka hoʻohana nui ʻana o mea ʻala e like me ka oregano, ka mint a i ʻole ka tarragon, ʻoiai ua lawe ʻia nā ʻano kuʻuna he nui mai ka hope.

ka Nā huahana o ka honua ʻO kāna mau mea nui. Ma waena o lākou, hoʻokani ʻia kahi hana koʻikoʻi e ka aila olila o ko lakou mau mahinaai. Aka, o na bipi o kona mauna. Ma ke kūpono, hiki iā mākou ke hoʻokaʻawale i ʻelua mau ʻano like ʻole i ka gastronomy Cordovan. ʻO ke kāhea ʻoluʻolu Ma muli o ka hoʻomohala ʻana i loko o kēia mau kikowaena mahiʻai, ua hana ʻia ia me nā sopa a me nā stews. Akā, ka mai kuaaina mai Hoʻokumu ʻia ma luna o nā kīʻaha puʻuwai. Inā makemake ʻoe e ʻike maikaʻi i ka meaʻai maʻamau o Córdoba, e hele mākou i kahi mākaʻikaʻi o kāna mau meaʻai kaulana loa.

Sopa anu, he mea maʻamau i ka meaʻai maʻamau o Córdoba

Kālika keʻokeʻo

He pā o ajoblanco

Hoʻopili mau ke ʻano i ka gastronomy o kahi wahi. A ʻaʻole ʻo Córdoba e lilo i mea ʻokoʻa. Ke kono nei kona wā wela i ka hoʻomākaukau ʻana i nā sopa a i ʻole nā ​​ʻaila anu e hōʻoluʻolu i ke kino. No kēia kumu, he kuʻuna kēia mau ʻano meaʻai i ka meaʻai Cordovan.

Malia paha ʻo kāna mea kaulana loa ma kēia ʻano ka salmorejo. ʻO kāna mau mea maʻamau, ʻo ia ka palaoa i ʻoki ʻia, ka ʻaila ʻoliva, ke kāleka, ka paʻakai a me ka ʻōmato. ʻO ka hopena, he ʻaila ʻono ʻono i hāʻawi ʻia iā ʻoe me ke koʻi o ka ham a i ʻole nā ​​hua manu paʻa. Eia kekahi, ma muli o kona haku ʻana a me ke ʻano o ka inu ʻana, ua hoʻokomo ka poʻe loea i kēia meaʻai i waena o nā gazpachos Andalusian.

Akā ʻaʻole ʻo ia wale nō ka sopa anu maʻamau o Córdoba. Pela ka Kālika keʻokeʻo, i hana ʻia me ka wai, keleka, ka paʻakai, ka ʻaila ʻoliva, ka berena, nā ʻalemona lepo a me kahi pā o ka vīnega. Pēlā nō, e lawelawe pū lākou me nā ʻāpana melon a i ʻole nā ​​hua waina. Ma ka ʻaoʻao ʻē aʻe, ua manaʻo ʻia ua ʻoi aku ka ʻoi o kona kumu ma mua o ko salmorejo, no ka mea hiki ke hoʻi i ka wā Roma a hiki i ka meaʻai Helene.

Stews a me nā mea hoʻomaka

Nānā i kekahi mau flamenquines

nā flamenquines

Akā ʻaʻole nā ​​mea āpau i nā kīʻaha anu i ka meaʻai maʻamau o Córdoba. Loaʻa iā ia nā meaʻai puʻuwai hou aʻe e ʻike ai ʻoe i ka ʻono. I waena o lākou, ʻo ka stew o nā pī maloʻo a i ʻole boronia A'o ka ʻāina paella. ʻO ka mea hope loa, me ka laiki, ka ham, ka puaʻa, ka moa a me ka chorizo, a me ka paprika a me nā cloves. Pēlā nō, ʻo nā stews ʻē aʻe he asparagus ʻawaʻawa, migas a me ka porridge.

Akā ʻoi aku ka ʻōiwi o ka ipu hao cordovan, he kohu moa i hana ʻia me ka paprika, ka puaʻa puaʻa, ka ʻakaʻaka, ke kāleka, ka paʻakai a me ke kāpeti. Ma keʻano he mea hoʻomaʻamaʻa ikaika ia, ua hoʻomākaukau ʻia e hānai i nā mea hana lā, akā, i ka wā lōʻihi, ua lilo ia i mea maʻamau o ka gastronomy o ka ʻāina ʻo Andalusian.

nā ʻiʻo kūloko

huelo bipi

ʻO Rabo de toro, kahi meaʻai maʻamau o Córdoba

Hāpai ʻia nā pipi ma nā mauna Córdoba. ʻOiaʻiʻo, aia kekahi o nā hale nui loa ma Andalusia i hana ʻia me nā pipi, hipa a me nā ʻano kao. ʻAʻole ia e kāhāhā iā ʻoe, no laila, ʻo ka ʻiʻo kekahi o nā mea nui i loko o ka stew o ia wahi.

E pili ana iā lākou, ʻelua mau kīʻaha e hana i ka meaʻai maʻamau o Córdoba. E pili ana nā flamenquines a me ka huelo bipi. ʻO nā mea mua hoʻi he hoʻomākaukau maʻalahi loa. He ʻāpana kēia o Serrano ham i ʻōwili ʻia i loko o kahi pūhaka a, ma hope, kālua ʻia a palai ʻia. Ma ke ʻano he hoihoi, e haʻi aku mākou iā ʻoe ʻo ka inoa, e like me ka mea i manaʻoʻiʻo ʻia, mai ka ʻaoʻao ākea o kona helehelena. Pēlā nō, hoʻonoho nā loea gastronomy i ke kumu o kēia kīʻaha ma ke kūlanakauhale ʻo Cordoban Bujalance, oiai ua laha ma Sepania.

No kona ʻāpana, he kīʻaha maʻamau ka huelo bipi ma nā wahi ʻē aʻe o ko mākou ʻāina. I kona hihia, ua ʻike ʻia ka meaʻai mai ka wā Roma, ʻoiai ʻo ka hoʻomākaukau ʻana i kēia manawa i hoʻi i ka XNUMX century. E like me ka manaʻo o kona inoa, ua hoʻomākaukau ʻia me ka huelo pipi (bipi a pipi paha) a loaʻa pū kekahi i ka ʻōmato, aniani, kāloti, pepa, kālika, paʻakai a me ka lau bay. Eia kekahi, e hoʻohui i ka ʻaila ʻoliva a me kahi kīʻaha waina ʻulaʻula.

ʻO kēia mau kīʻaha ʻelua a mākou i wehewehe ai iā ʻoe, ʻo ia ke ʻano o ka meaʻai maʻamau o Córdoba e pili ana i ka ʻiʻo. Akā aia kekahi mau mea like pipi me nā artichokes'O kaʻu ʻuala rabbit,ʻia Hānai hipa aiʻole keiki hānai puaʻa. Mahalo nui ʻia ka chanfaina, i hana ʻia me ke keiki hipa a me kona koko, aniani, kālika, lau bay a me ka pepa chilli. Akā, pili kēia meaʻai, me nā ʻano like ʻole, i nā mea ʻē aʻe hale kuke Paniolo a me Latin America.

ʻO nā kīʻaha ʻē aʻe i ʻike ʻia i ka meaʻai maʻamau o Córdoba

ʻO Baena scramble

He ʻōhumu mai Baena

Me nā mea hoʻomākaukau ʻono i luna, aia kekahi mau ʻano ʻono like ʻole i ka meaʻai Cordovan. No ka laʻana, loaʻa iā ʻoe ka ʻO ka ʻomele ʻo San Jose, ka mea e hui pū ai i nā hua i kuʻi ʻia me ka palaoa a me ka ʻalani saffron kūikawā e hāʻawi ai i kahi waihoʻoluʻu melemele kūʻokoʻa. A pēlā nō hoʻi ka Baena scramble, me nā ʻōpuʻu kālika palupalu.

He nani nō hoʻi salakeke cordovan, e like me ka Lūkini, akā me nā ʻoliva ʻeleʻele mai ka ʻāina. A, no nā kīʻaha mea kanu, loaʻa iā ʻoe ka nā eggplants palai me ka meli a me ka ʻO nā artichokes ʻano Montillana, i hoomakaukauia me ka waina mai ka inoa Montilla-Moriles, nolaila kona inoa.

ʻOi aku ka hoihoi o ka lettu kālika, i kapa ʻia hoʻi ʻo ka puʻuwai Cordovan, i hana ʻia ma ke kāʻei ʻana i ka mea kanu me kahi kīʻaha i hana ʻia i ke kāleka palai, paprika, paʻakai, vīneka a me nā ʻāpana o ka ham Serrano.

ʻO Snails, kahi maʻamau o Cordovan gastronomy

ʻNaniha

ʻO Snails, kahi kīʻaha maʻamau i ka meaʻai maʻamau o Córdoba

He mea kupanaha ka hana ʻana me nā snails ma Sepania. ʻOiai ma kekahi mau wahi ʻaʻole hiki ke ʻai ʻia, ma nā wahi ʻē aʻe ua manaʻo ʻia he mea ʻono. Ma waena o nā mea hope ʻo Córdoba, ka mea i hoʻohuli iā lākou i nā mea āpau he hae o kona hoonaauao, a hiki i ke kuai ana ma na hale kuai alanui.

ʻO kaʻoiaʻiʻo, nui nā wehewehe i kūkulu ʻia ma ke kūlanakauhale Andalusian. Hiki iā ʻoe ke hoʻāʻo iā lākou me nā ʻano kīʻaha like ʻole. Akā, ʻaneʻane hoʻokomo pinepine lākou i nā huahana e like me ka ʻōmato, ka ʻakaʻaka, ka pepa ʻulaʻula, ke kāleka, ka waina, ka mint a me nā mea ʻala ʻē aʻe i kā lākou hoʻomākaukau ʻana. Eia kekahi, ʻo ka mea maʻamau ka mea maʻamau mea ʻala, ʻoiai ua hoʻomaka kekahi mau mea kuke i ka hana ʻana i nā meaʻai hou a wiwo ʻole. ʻO kahi laʻana, ʻo ka ʻano Roman snails, sautéed me nā ʻeli, ʻona me nā kaula ham a me carbonara.

Ka iʻa mai kahi panalāʻau uka

iʻa i loko o ka marinade

He pā iʻa marinated

E like me kou ʻike, ʻaʻohe kai o Córdoba, ʻoiai he mau muliwai kona. Akā ʻaʻole kēia e pale i ka iʻa mai ka loaʻa ʻana o kekahi o kāna mau ʻano ʻai gastronomic. E like me nā wahi ʻē aʻe o Sepania, ʻoi aku ka liʻiliʻi o ka holo-holo, he kohu tuna me ka ʻuala a me ka pepa. I kekahi manawa, hoʻomākaukau pū ʻia me ka cod paʻakai. Hoʻohana ʻia ka hope no ka kuke ʻana i ka kālika souped, i hui pū me ia me ka tomato.

Eia naʻe, ʻoi aku ka maʻamau iʻa marinated, ʻoi aku ka palometa, aia ma Córdoba ka inoa kūʻokoʻa o "japuta". Hoʻomoʻi ʻia me ka paprika ʻono, ke kāleka, ka vīnega, ka oregano a me ka palaoa a laila palai ʻia me ka ʻaila ʻoliva nui. Akā hoʻohana ʻia ka marinade a me ka vinaigrette e kāhiko i kēia mau kīʻaha. Me ka mea hope, nui ka mea i pau heleuma.

Mea ʻala mai Cordoba mai

he quince candy

ʻO Quince momona

ʻO nā mea ʻono, ʻokoʻa loa lākou i ka gastronomy o kēia ʻāina ʻo Andalusian. Loaʻa nā cheeses maikaʻi, i waena o nā mea mai Pedroches, i hana ʻia ma ke awāwa homonymous, e pili ana i Extremadura. Akā, ma luna o nā mea a pau, he mea nui ka confectionery i loko o ka meaʻai maʻamau o Córdoba.

ʻO ka ʻono o ka meaʻai Cordovan e hui pū i nā mea Andalusian maʻamau me nā aʻa ʻē aʻe o La Mancha. No ka mea hope, no ka laʻana, pan-fried hua e like me pua palai, mai Campo de Calatrava mai a hiki i Mexico a me Kolombia. Akā, ʻoi aku ko lākou kūloko ʻO Aguilar meringueska donuts mai Priego a me ka quince paste mai Puente Genil mai.

I kēlā me kēia hihia, ʻo nā mea ʻai o Cordoban confectionery he meli, sesame a me ka matalahúva. Eia naʻe, ʻo kekahi o nā mea ʻono maʻamau o ka ʻāina ʻo Andalusian ʻo ia ka keke cordovan, he mea ʻono i hana ʻia mai ka lauoho ʻānela a me ka palaoa puff. Ma kona mana hoʻokahi, loaʻa iā ia ka inoa o mitt a me ka padding like e lawe i ka pōkole pastry keke.

ʻO ka hope, inā makemake ʻoe e leʻaleʻa i kekahi mea ʻono Cordovan, hiki iā ʻoe ke kauoha i kekahi ʻOka ʻono. I kēia hihia, hana ʻia lākou me ka palaoa, ke kō, ka waiū, anise, lemon, ʻaila ʻoliva a me ke kinamona.

ʻO nā mea inu e hele pū me ka meaʻai maʻamau o Córdoba

He omole o Montilla-Moriles

He waina mai Montilla-Moriles

ʻAʻole hiki iā mākou ke hoʻopau i kā mākou huakaʻi o Cordovan gastronomy me ka ʻole e kamaʻilio e pili ana i nā mea inu. Ua haʻi mua mākou i ka ka inoa o ka waina kumu o Montilla-Moriles. Ma loko e loaʻa iā ʻoe nā waina maikaʻi loa.

Inā hoʻohui ʻoe i kahi aniani o ka fino me kekahi o ka dulce (e like me Pedro Ximénez), e loaʻa iā ʻoe kahi kanalimakūmālima, i ʻai nui ʻia ma ke kūlanakauhale ma ke ʻano he aperitif. A, no ka hoʻopau ʻana i kahi ʻai maikaʻi, hiki iā ʻoe ke kauoha i kahi aniani o ʻO ka lama lama, i hana ʻia mai ka anise a kaulana i ka honua.

I ka hopena, ua hōʻike mākou iā ʻoe i nā mea ʻai a me nā kīʻaha kuʻuna o ka meaʻai maʻamau o Cordoba. Eia naʻe, ʻaʻole hiki iā mākou ke haʻi ʻole i nā mea kupanaha ʻē aʻe e like me ka Serrano ham mai ke awāwa ʻo Pedroches'O sausage Pozoblanco, Las Pudding ʻeleʻele mai Fuenteovejuna a i ʻole, ma ka māla meaʻai, ka cordovan hash, he kukama wale nō, ʻonika, pepa, ʻōmato, ʻaila ʻoliva, paʻakai a me ka vīnega. ʻAʻole ʻoe makemake e kipa i ka nani Cordoba a hauʻoli i kēia mau mea leʻaleʻa gastronomic?

Makemake ʻoe e puke i kahi alakaʻi?

Hoʻopili ka ʻike o ka ʻatikala i kā mākou kumumanaʻo o ka hoʻoponopono hoʻoponopono. E hōʻike i kahi kaomi hemahema ʻaneʻi.

E lilo i mea mua e wehewehe

E waiho i kāu manaʻo

Kāu leka uila aae? E,ʻaʻole e paʻiʻia.

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bool(ʻoiaʻiʻo)