Las Ukutya okuqhelekileyo kwaseSpain zidume ehlabathini lonke. Ngaphaya koko, siya kukuxelela ukuba i-gastronomy yelizwe lethu inoqwalaselo lwamazwe ngamazwe. Enyanisweni, njengoko usazi, abapheki abaninzi baseSpeyin banandipha iwonga elingenalo nomona kowamaFrentshi. Ke ngoku IFransi yayisisiqalo se-haute cuisine.
Nangona kunjalo, ukutya okuqhelekileyo kweSpanish kuneengcambu zayo isithethe kwaye ubukhulu becala kungenxa iimfuno zesondlo. Ookhokho bethu kwakufuneka batye izitya ezityebileyo ukuze baphinde babe namandla emva kweentsuku zomsebenzi onzima emasimini. Ngenxa yoko, i-gastronomy eyayinjenge-caloric njengoko yayimnandi yavela, izitya zayo ziye zaba ziimpawu ezithembekileyo ezenza ukutya okuqhelekileyo kweSpeyin. Siza kukubonisa ezinye zazo.
I-omelet yeitapile, umfuziselo wokutya okuqhelekileyo kwaseSpain
I-omelet yeitapile
Mhlawumbi, esi sidlo, njengento elula njengoko imnandi, iyona nto iyaziwa ngamazwe ngamazwe kwi-gastronomy yethu. Kodwa imvelaphi yayo ayicacanga. Enkosi kwi IziKronike zase-Indies, Siyazi ukuba bobabini abanqobi kunye nabemi bomthonyama sele beyityile i-omelet yeqanda.
Ngokwenxalenye yayo, iitapile yi-tuber evela eMzantsi Melika ukuba i-Hispanics yayiyazi ngokubulela kwi-Inca. Kodwa ukukhankanywa kokuqala okucacileyo kwesi sidlo kuvela kwi-1817. Ingumqulu obhekiswe kwiCortes de Navarra apho kuthiwa abalimi bayayidla. Kwelinye icala, intsomi ithi i-omelet yeitapile yaqanjwa yinjengele yeCarlist Zumalacarregui ukwanelisa indlala yemikhosi yakhe, eyayingqinge iBilbao.
Nangona kunjalo, olu hlobo lwe-tortilla lulungiswa kulo lonke elaseSpeyin kwaye lumnandi kubantu bomthonyama kunye nabangaphandle. Njengoko igama layo libonisa, liqukethe amaqanda, iitapile kwaye, ukongeza, i-anyanisi. Ngokufanayo, ezinye iinguqulelo zivela kuyo, njenge Tortilla Paisana, equka i-chorizo, i-pepper ebomvu kunye ne-peas.
Ipaella
ipleyiti ye paella
Ngokuqinisekileyo esi sidlo sisona sithandwa kakhulu, njengokutya okuqhelekileyo kweSpeyin, phesheya. Enyanisweni, kuyaqwalaselwa eyona yamazwe ngamazwe kwi-gastronomy yethu. Inzalelwane yaseLevantine, ilizwe elilinywa kakhulu irayisi. Imvelaphi yale recipe indala kunaleyo ye-omelet ye-potato, njengoko ikholelwa ukuba idibene nokufika, ngokuchanekileyo, irayisi kwi-Peninsula yase-Iberia ngekhulu le-XNUMX kunye nama-Arabhu.
Enoba yintoni na, ulwazi nge<em>paella sele lubhalwe ngokubanzi ngenkulungwane ye-XNUMX, nangona yayibizwa ngoko Irayisi yaseValencia. Yayisele idumile, kuba ngelo xesha yayiphinda iphindwe kwezinye iindawo ngeentlobo ezahlukeneyo. Ngokuchanekileyo sesinye sezitya ezinokuphinda zisebenze. Akuyomfuneko ukuba sikukhankanye ukutya kwaselwandle, inkukhu okanye inyama paella, ukunika imizekelo nje emithathu.
Nangona kunjalo, kufuneka wazi ukuba i-paella ye-Valencian, eyona nto yokuqala, ayinayo nayiphi na yezi mveliso. Iresiphi yayo ilula kwaye inenani elikhulu lezithako zemifuno. Iyonke, yenziwe ngeziseko ezisithoba: irayisi, umvundla, inkukhu, iimbotyi eziluhlaza, itumata, ioli yeoli, isafron, ityuwa kunye namanzi. Nangona kunjalo, ezinye ezifana negalikhi, i-paprika, i-artichoke, i-rosemary kunye neenkumba nazo zivumelekile.
I-stew yeembotyi ze-Asturian
Isityu sebhontshisi yase-Asturian, okunye kokutya okuqhelekileyo eSpain
Esi sidlo sasemantla saziwa kwihlabathi jikelele. Njengoko sikuxelele ngaphambili, iresiphi yayo ibangelwa ngokuchanekileyo caloric iimfuno yama-Asturian amandulo, aqhelene nobushushu obuphantsi kunye nomsebenzi onzima wokulima.
Nangona ukusetyenziswa kweembotyi ezibanzi ("fabas") e-Asturias isusela kwinkulungwane ye-XNUMX, i-fabada yazalwa, ngokutsho kwabaphengululi abathile, ngenkulungwane ye-XNUMX, nangona kungekho bungqina bubhaliweyo. Ukukhankanywa kokuqala okubhaliweyo kufumaneka kwiphephandaba laseGijón El Comercio ngo 1884. Ngenxa yesi sizathu, ezinye gastronomes bacinga ukuba isitya wazalwa ekupheleni kwenkulungwane ye-XNUMX.
Kwimeko nayiphi na into, iyona iresiphi enamandla kakhulu esiyibonile ngoku. Ngenxa yokuba ayiqukethe kuphela iimbotyi ezibanzi, i-paprika, i-garlic, i-anyanisi kunye namanzi, kodwa iyaziwa ikhomputha. Oku, okuphekwe ngeembotyi ngokwazo, zenziwe nge-chorizo, i-pudding emnyama, ihlombe lehagu kunye ne-bacon ngobuninzi.
Njengomdla wokwazi, siya kukhankanya ukuba ubulumko obudumileyo buthi isityu sembotyi incasa ngcono kusuku olulandelayo. Oku kuthetha ukuba, ukuba ushiywe ukuphumla iiyure ezingamashumi amabini anesine, isitya siya kuba simnandi ngakumbi. Kwaye le recipe ifumene udumo kwihlabathi kwaye yenziwe kwakhona kwiindawo ezininzi zehlabathi. Ngokomzekelo, eMexico kukho okufanayo izidenge kunye naseBrazil feijoada.
IGazpacho, enye isimboli sokutya okuqhelekileyo kweSpanish
IGazpacho, enye isimboli phakathi kokutya okuqhelekileyo kweSpain
Sesinye sezidlo zamazwe ngamazwe zeSpanish cuisine. Kwimeko yakho, ivela Andalusia, apho kusenokwenzeka ukuba wafika namaSilamsi. Enyanisweni, kuyaziwa ukuba yayisele idliwe Al Andalus ngenkulungwane yesibhozo. Nangona kunjalo, iresiphi yayingafani nangoku. Gcina ukhumbule ukuba enye yezinto eziphambili ezikhoyo ngoku yi-tomato. Kwaye oku kwavela eMelika emva koloyiso.
Kunye nayo, ipepile, igalikhi, isonka, ioli yomnquma, iviniga, ityuwa kunye namanzi zenza le suphu imnandi ibandayo. Kodwa ukhukhamba kunye anyanisi nazo zongezwa kuyo. Ngakolunye uhlangothi, esi sidlo sikwanxulumene ne-idiosyncrasy ekhethekileyo yendawo. Ayinanto yakwenza nomsebenzi wabemi bayo, kodwa inxulumene ubushushu obukhulu okwenzeka eAndalusia ehlotyeni. Ukulwa nayo, le recipe yenziwe isuphu ebandayo kwaye ehlaziyayo.
Njengezitya zangaphambili, i-gazpacho iye yasasazeka kwihlabathi lonke. Ayizizo iinguqulelo kuphela ezenziwe kwezinye iindawo ezininzi zaseSpain ezifana neCastilla La Mancha, Extremadura kunye neAragón, kodwa nakwamanye amazwe. Ngokomzekelo, eMexico Morelian gazpacho, elungiselelwe kunye neziqhamo eziqhelekileyo ezivela kwindawo Morelia, isixeko selizwe laseMichoacán.
Ikhowudi ye-pil pil
Ikhowudi ye-pil pil
Kangangeenkulungwane, i-cod yayikuphela kwentlanzi eyayityiwa kwimimandla engaphakathi eSpeyin. Isizathu yayikukuba, ngexesha elingenazo izikhenkcezisi, yayigcinwe kakuhle kakhulu ekugalelwe ityuwa kwaye yayinokuthuthelwa kwiindawo ezikude zonxweme.
Nangona kunjalo, le recipe yinto eqhelekileyo Cuisine yaseBasque, ekuye kwasasazeka kuyo kulo lonke elaseSpeyin nakwisiqingatha sehlabathi. Ngapha koko, phakathi kokutya okuqhelekileyo kweSpain okwenziwe nge intlanzi, yeyona idumileyo kwaye ikwayeyona iresiphi eyaziwayo ye-gastronomy egqwesileyo yase-Euskadi.
Kwimeko yakhe, imvelaphi yaziwa kakuhle. Ngo-1835, umrhwebi waseBilbao ogama lakhe lingu USimon Gurtubay wenza iodolo yekhulu okanye ikhulu elinamashumi amabini eecod zodidi oluphezulu. Noko ke, bamthumelela amaqhekeza angekho ngaphantsi kwesigidi. Akazange akwazi ukuzibuyisela, ngoko wayengenamali okanye wazilola iingqondo zakhe. Ukukhulula imveliso, waqulunqa iresiphi elula kwaye emnandi eya kuba yi ikhowudi al pil pil. Yaba yimpumelelo kangangokuba iGurtubay yaba sisityebi.
Kwakhona njengomdla, siya kukuxelela ukuba igama lesi sidlo sinomatopoeic. I-Pil pil iphinda ivelise i-bubbling evakalayo xa i-oyile yomnquma idibanisa ne-gelatin yentlanzi. Kanye nezi zimbini izithako, iresiphi ibandakanya igalikhi, iipepile kunye neetshilisi.
Ngokunjalo, le recipe yemveli yecod iphekwe kwi a crockpot eyayisetyenziselwa ukuyikhonza, ngokuchanekileyo, kunye ne-sauce egubhayo.
IMadrid isityu
Isityu saseMadrid
Isenokungathandwa phesheya njengangaphambili, kodwa akukho bakhenkethi abashiya iMadrid ngaphandle kokuzama kwaye, ngaphandle kwamathandabuzo, kuphakathi kokutya okuqhelekileyo kweSpain. Isithako sayo esiphambili amantshontsho, ekusenokwenzeka ukuba sele ifakwe kwiPeninsula yase-Iberia ngamaCarthaginians.
Nangona kunjalo, ukusetyenziswa kwayo kwisityu kuya kamva. Ikhankanywe njengeyokuqala kubo Sephardic adafina, eyayikhapha iertyisi nenyama yegusha. Kodwa i-antecedent yembali ye-Madrid stew, ngokweengcali, inokuba yiyo imbiza ebolileyo evela eLa Mancha. Esi sidlo, esele siphekwe kwi-Middle Ages, sasiquka i-legumes (kule meko, iimbotyi ezibomvu) kunye nenyama eyahlukeneyo.
Ngakolunye uhlangothi, i-stew yaseMadrid yenziwe nge-chickpeas, imifuno elungiselelwe ngokwahlukileyo kunye nokongezwa kwenyama. Phakathi kwezi, i-chorizo, i-pudding emnyama kunye ne-bacon yengulube, iinxalenye zenkukhu kunye ne-veal shank. Nangona kunjalo, kwimvelaphi yayo, isityu saseMadrid yayisisidlo esithandwayo kwaye, ngenxa yoko, sithobeke ngakumbi.
Kuya kuba ngenkulungwane ye-XNUMX xa isitya saqala ukubonakala kwiimenyu zokutyela zaseMadrid. Ngokukodwa, ngelo xesha yayinikezelwa yivenkile yokutyela lhardy Ukusuka kwikomkhulu. Ngaloo ndlela, iiklasi eziphezulu ziye zaqhelana nesi sidlo esimnandi, namhlanje luphawu lokupheka lwaseMadrid.
Ukongeza, kufuneka sikuxelele ukuba, ngokumangalisayo, i-stew yaseMadrid yenye yezitya eziye zaqhekeka zibe zimbini okanye ezintathu, ukuba inyama idliwe ngokwahlukileyo. Sele ngenkulungwane yama-XNUMX, umhluzi wokupheka waqala ukutsalwa kwinto ebizwa ngokuba yi "primer overturn" kunye ne stick ngayo etyiwayo phambi kokuba iziphekele ngokwayo.
Ikhekhe likaSantiago
Ikhekhe likaSantiago
Awunakuphuthelwa iswiti kolu mboniso wokutya okuqhelekileyo okuvela eSpain esikwenzela kona. Singathetha nawe malunga iicasadiellas I-Asturian, ye umhlobo yaseAndalusia kunye ne-Extremadura, ye i-nougat Levantine okanye ye Hlikihla omnye komnye AmaCantabrians. Kodwa sikhethe ukuyenza Ikhekhe likaSantiago, ukusuka Galicia.
Nangona sele ngenkulungwane ye-XNUMX kukho intetho a ikeyiki yasebukhosini kunye nezithako ezifanayo, iiresiphi ezibhaliweyo zokuqala zale nto zimnandi zibuyela kwinkulungwane ye-XNUMX. Kwakhona, ukurekhodwa kwe Umnqamlezo weSantiago kumphezulu wayo isekutsha nje. Yayingumbono weCompostela Casa Mora ngo-1924.
Isithako esiphambili sekhekhe laseSantiago iiamangile. Kwaye, kunye nabo, iswekile, amaqanda, isinamoni kunye nemon okanye i-orange peel. Ngale iresiphi elula, enye yeelekese ezimnandi kakhulu emhlabeni yenziwa.
Ukuqukumbela, sikubonise ezinye zezitya ezimele kakhulu ze Ukutya okuqhelekileyo kwaseSpain. Kodwa, ngokungenakuphepheka, siye sashiya kwiinki abanye abafana Imvuthuluka kwiindidi zayo ezahlukeneyo zengingqi, i Isaladi yePepele eyosiweyo yaseCatalonia, i Igusha eyanyisayo yaseCastilian kunye neAragonese (ebizwa ngokuba yi-ternasco), i Salmorejo okanye hake kwisosi eluhlaza. Ukukhankanywa okukhethekileyo kufanelekile Jamon, kodwa oku akusiyo iresiphi kodwa imveliso. Ngaba awuzange uzive ufuna ukuzingcamla?