Ukudla okuvamile kwaseSpain

I-Las Ukudla okuvamile kwaseSpain badumile emhlabeni wonke. Ngaphezu kwalokho, sizokutshela ukuthi i-gastronomy yezwe lethu inokucatshangelwa ngamazwe ngamazwe. Eqinisweni, njengoba wazi, abapheki abaningi baseSpain bajabulela ukuvelela abangenalo umona njengokwabaseFrance. Manje I-France yayiyisizinda se-haute cuisine.

Kodwa-ke, ukudla okuvamile kweSpanishi kunezimpande zako isiko futhi kubangelwa kakhulu izidingo zokudla okunempilo. Okhokho bethu babedinga ukudla izitsha ezidliwayo ukuze bathole amandla ngemva kwezinsuku zokusebenza kanzima emasimini. Ngenxa yalokho, kwavela i-gastronomy eyayine-caloric njengoba yayimnandi, izitsha zayo ziye zaba izimpawu eziyiqiniso ezakha ukudla okuvamile kwaseSpain. Sizokukhombisa ezinye zazo.

I-omelet yamazambane, uphawu lokudla okuvamile kwaseSpain

Mhlawumbe, lesi sidlo, esilula njengoba simnandi, siyaziwa kakhulu emhlabeni jikelele nge-gastronomy yethu. Kodwa umsuka wayo awucaci. Siyabonga ku IziKronike zase-Indies, siyazi ukuthi bobabili abanqobi kanye nabomdabu basevele bedla i-omelet yeqanda.

Ngakolunye uhlangothi, amazambane yi-tuber evela eNingizimu Melika abantu base-Hispanics ababeyazi ngenxa yama-Inca. Kodwa ukukhuluma okucacile kokuqala kwalesi sidlo kuvela ku-1817. Kuyidokhumenti ebhekiswe eCortes de Navarra lapho kuthiwa abalimi bayayidla. Ngakolunye uhlangothi, inganekwane ithi i-omelet yamazambane yasungulwa ujenene wakwaCarlist Zumalacarregui ukuze anelise ukulamba kwamabutho akhe, ayevimbezele iBilbao.

Noma kunjalo, lolu hlobo lwe-tortilla lulungiswa kulo lonke elaseSpain futhi lumnandi kubantu bomdabu nabangaphandle. Njengoba igama layo liphakamisa, iqukethe amaqanda, amazambane futhi, ngaphezu kwalokho, u-anyanisi. Ngokufanayo, ezinye izinhlobo zivela kuyo, njenge- I-Tortilla Paisana, okuhlanganisa i-chorizo, upelepele obomvu nophizi.

I-paella

Ngokuqinisekile lesi sidlo sithandwa kakhulu, njengokudla okuvamile kweSpain, phesheya. Eqinisweni, kuyacatshangelwa omhlaba kakhulu ye-gastronomy yethu. Itholakala endaweni yaseLevantine, izwe okulinywa kulo kakhulu irayisi. Imvelaphi yale recipe midala nakakhulu kunaleyo ye-omelette yamazambane, njengoba kukholakala ukuthi ixhunywe ekufikeni, ngokunembile, kwelayisi eNhlonhlweni yase-Iberia ngekhulu lesi-XNUMX nama-Arabhu.

Kunoma yikuphi, ulwazi lwe-paella selubhalwe kabanzi ngekhulu le-XNUMX, nakuba lwalubizwa ngaleso sikhathi Irayisi laseValencian. Yayivele idumile, ngoba futhi ngaleso sikhathi yayiphindwa kwezinye izifunda ngokuhlukahluka. Impela ingesinye sezitsha ezinokusebenza kabusha okwengeziwe. Akudingekile ukuba sikukhulume kwasolwandle, inkukhu noma inyama paella, ukunikeza izibonelo ezintathu nje.

Kodwa-ke, kufanele wazi ukuthi i-paella ye-Valencian, okungeyokuqala, ayiqukethe noma yimiphi yale mikhiqizo. Iresiphi yayo ilula futhi inenani elikhulu lezithako zemifino. Sekukonke, kwenziwa ngezisekelo eziyisishiyagalolunye: irayisi, unogwaja, inkukhu, ubhontshisi obuluhlaza, utamatisi, amafutha omnqumo, isafroni, usawoti namanzi. Kodwa-ke, ezinye ezifana negalikhi, i-paprika, i-artichoke, i-rosemary ngisho neminenke nazo zivunyelwe.

Isitshulu sebhontshisi sase-Asturian

Lesi sidlo sasenyakatho saziwa emhlabeni wonke. Njengoba sikutshelile ngaphambili, iresiphi yayo ingenxa ye- izidingo ze-caloric abantu base-Asturian basendulo, ababejwayele amazinga okushisa aphansi nokusebenza kanzima kwezolimo.

Nakuba ukusetshenziswa kukabhontshisi obanzi ("fabas") e-Asturias ihlehlela emuva ekhulwini le-XNUMX, i-fabada yazalwa, ngokusho kwezazi ezithile, ekhulwini le-XNUMX, nakuba bungekho ubufakazi obubhalwe phansi. Ukukhulunywa kokuqala okubhaliwe kutholakala ephephandabeni i-Gijón El Comercio ngo-1884. Ngenxa yalesi sizathu, amanye ama-gastronome acabanga ukuthi isidlo sazalwa ekupheleni kwekhulu le-XNUMX.

Kunoma yikuphi, iresiphi enamandla kunazo zonke esiyibonile kuze kube manje. Ngoba ayiqukethe ubhontshisi obanzi, i-paprika, i-garlic, u-anyanisi namanzi, kodwa futhi idumile ikhampango. Lokhu okuphekwe nawo ubhontshisi ngokwawo, kwenziwa yichorizo, uphudingi omnyama, ihlombe lengulube nobhekeni ngobuningi.

Njengelukuluku, sizosho ukuthi ukuhlakanipha okudumile kusho ukuthi isitshulu sikabhontshisi inambitheka kangcono ngosuku olulandelayo. Lokhu kusho ukuthi, uma ushiywe ukuphumula amahora angamashumi amabili nane, isidlo sizoba mnandi nakakhulu. Futhi le recipe isizuze udumo emhlabeni wonke futhi isiphinde yakhiqizwa emazweni amaningi omhlaba. Ngokwesibonelo, eMexico kukhona okufanayo izilima kanye naseBrazil feijoada.

I-Gazpacho, enye isibonakaliso sokudla okujwayelekile kwaseSpain

Kungesinye sezitsha zomhlaba wonke zokudla kwaseSpain. Endabeni yakho, kuvela I-Andalusia, lapho cishe afika khona namaMuslim. Eqinisweni, kuyaziwa ukuthi yayivele idliwe Al Andalus ekhulwini lesi-XNUMX. Nokho, iresiphi yayingefani namanje. Khumbula ukuthi esinye sezithako zamanje eziyinhloko utamatisi. Futhi lokhu kwavela eMelika ngemva kokunqotshwa.

Kanye nalo, upelepele, ugalikhi, isinkwa, amafutha omnqumo, uviniga, usawoti namanzi kwakha le sobho esimnandi esibandayo. Kodwa ukhukhamba no-anyanisi nazo zengezwe kuwo. Ngakolunye uhlangothi, lesi sidlo siphinde sihlobane ne-idiosyncrasies engavamile yendawo. Ayihlangene nomsebenzi wabahlali bakhona, kodwa ne ukushisa okukhulu okwenzeka e-Andalusia ehlobo. Ukuze ulwe nayo, le recipe yenziwe isobho elibandayo neliqabulayo.

Njengezitsha ezedlule, i-gazpacho nayo isabalale emhlabeni wonke. Akukhona nje kuphela ukuhlukahluka okwenziwa kwezinye izifunda eziningi zaseSpain njengeCastilla La Mancha, Extremadura ngisho nase-Aragón, kodwa nakwamanye amazwe. Ngokwesibonelo, eMexico i-gazpacho ye-morelian, elungiswa ngezithelo ezijwayelekile ezivela endaweni Morelia, idolobha lesifunda saseMichoacán.

Cod al pil pil

Emakhulwini amaningi eminyaka, i-cod yayiwukuphela kwezinhlanzi ezazidliwa ezindaweni ezimaphakathi nezwe eSpain. Isizathu sasiwukuthi, ngesikhathi esingenazo iziqandisi, yayilondolozwe kahle kakhulu ekufakweni kukasawoti futhi ingathuthelwa ezindaweni ezikude zogu.

Kodwa-ke, le recipe iyinto evamile Ukudla kwaseBasque, kusukela lapho isisakazeke kulo lonke elaseSpain nengxenye yomhlaba. Eqinisweni, phakathi kokudla okujwayelekile kwaseSpain okwenziwe nge inhlanzi, iyindlela ethandwa kakhulu futhi eyaziwa kakhulu ye-gastronomy enhle yase-Euskadi.

Endabeni yakhe, umsuka waziwa kahle. Ngo-1835, umthengisi waseBilbao ogama lakhe lingu Simon Gurtubay wafaka i-oda lezinhlamvu eziyikhulu noma eziyikhulu namashumi amabili zezinga eliphezulu. Nokho, bamthumelela izingcezu ezingekho ngaphansi kwesigidi. Akakwazanga ukuzibuyisa, ngakho-ke waqoma noma walola ingqondo yakhe. Ukuze akhulule umkhiqizo, wakha iresiphi elula futhi ehlwabusayo ezoba i-cod al pil pil. Kwaphumelela kangangokuthi iGurtubay yaceba.

Futhi njengelukuluku, sizokutshela ukuthi igama lalesi sidlo liyi-onomatopoeic. I-Pil pil ikhiqiza kabusha ukugwedla okuzwakalayo lapho amafutha omnqumo ehlangana ne-gelatin yenhlanzi. Kanye nalezi zithako ezimbili, iresiphi ihlanganisa u-garlic, upelepele kanye nopelepele.

Ngokufanayo, le recipe yendabuko ye-cod iphekwe ku-a crockpot eyayibuye isetshenziselwe ukuyikhonza, ngokunembile, nge-sauce ebhayizayo.

Isitshulu seMadrid

Kungase kungaziwa phesheya njengangaphambili, kodwa asikho isivakashi esisuka eMadrid ngaphandle kokuzama futhi, ngaphandle kokungabaza, siphakathi kokudla okuvamile kwaseSpain. Isithako sawo esikhulu yi amantshontsho, okungenzeka ukuthi baseCarthaginians kakade base bengenile eNhlonhlweni Yase-Iberia.

Nokho, ukusetshenziswa kwayo isitshulu kwenzeka kamuva. Kubizwa ngokuthi ngowokuqala kubo Sephardic adafina, eyayiphelezela uphizi nenyama yewundlu. Kepha isandulela esingokomlando sesitshulu saseMadrid, ngokusho kochwepheshe, singaba ibhodwe elibolile laseLa Mancha. Lesi sidlo, esasivele siphekwe eNkathini Ephakathi, sasihlanganisa imifino (kulokhu, ubhontshisi obomvu) kanye nenyama ehlukene.

Ngakolunye uhlangothi, isitshulu saseMadrid sakhiwe ama-chickpeas, imifino elungiselelwe ngokwehlukana kanye nokwengezwa kwenyama. Phakathi kwalokhu, i-chorizo, i-pudding emnyama ne-bacon yengulube, izingxenye zenkukhu kanye ne-veal shank. Kodwa-ke, ngemvelaphi yayo, isitshulu saseMadrid kwakuyisidlo esithandwayo futhi, ngenxa yalokho, sithobekile.

Kungaba ngekhulu le-XNUMX lapho isidlo siqala ukuvela kumamenyu wezindawo zokudlela zaseMadrid. Ikakhulukazi, ngaleso sikhathi yayinikezwa indawo yokudlela yokunethezeka lhardy Kusukela enhlokodolobha. Ngakho, amakilasi aphezulu ajwayelana nalesi sidlo esiphundu namuhla esiwuphawu lokupheka lwaseMadrid.

Ngaphezu kwalokho, kufanele sikutshele ukuthi, ngokumangalisayo, isitshulu saseMadrid singenye yezitsha eziye zaphuka zibe ezimbili noma ezintathu, uma inyama idliwa ngokwehlukana. Kakade ngekhulu lama-XNUMX, umhluzi wokupheka waqala ukukhishwa kulokho okubizwa ngokuthi "i-primer overturn" kanye ne induku ngayo edliwa ngaphambi kokuzipheka.

Ikhekhe likaSantiago

Ayikwazanga ukuphuthelwa elimnandi kule phrezentheshini yokudla okuvamile okuvela e-Spain esikwenzela yona. Singaxoxa nawe mayelana ama-casadiellas I-Asturian, ye izilokazane of Andalusia and Extremadura, of the nougat I-Levantine noma ye- isoba AmaCantabrians. Kodwa sikhethe ukukwenza Ikhekhe likaSantiago,kusuka Galicia.

Nakuba kakade ekhulwini leshumi nesithupha kukhona inkulumo a ikhekhe lasebukhosini Ngezithako ezifanayo, izindlela zokupheka zokuqala ezibhaliwe zalobu bumnandi zibuyela ekhulwini le-XNUMX. Futhi, ukuqoshwa kwe Isiphambano seSantiago ebusweni bayo isanda kakhulu. Kwakungumbono weCompostela Casa Mora ngo-1924.

Isithako esiyinhloko sekhekhe laseSantiago yi ama-alimondi. Futhi, kanye nabo, ushukela, amaqanda, isinamoni kanye nekhasi lemon noma i-orange. Ngale recipe elula, omunye wamaswidi amnandi kakhulu emhlabeni wenziwa.

Sengiphetha, sikulethele ezinye zezidlo ezimele kakhulu ze- Ukudla okuvamile kwaseSpain. Kodwa, ngokungenakugwenywa, siye sashiya ku-inki abanye abafana naba imvuthu ngezinhlobo zayo ezahlukene zesifunda, i Isaladi le-Pepper eyosiwe eCatalonia, the Iwundlu elincelayo laseCastilian nelase-Aragonese (okuthiwa i-ternasco), i Salmorejo noma i i-hake ku-sauce eluhlaza. Ukukhulunywa okukhethekile kufanele UJamon, kodwa lokhu akuyona iresiphi kodwa umkhiqizo. Awuzwanga ukunambitha?