Ukudla okuvamile kwe-Cordoba

La ukudla ejwayelekile Cordoba Kungumkhiqizo wamathonya amabili. Ngakolunye uhlangothi, i-Andalusian isuselwa emlandweni wayo wamaSulumane futhi, ngakolunye, ukufika kobuKristu kusuka enyakatho yeNhlonhlo Yase-Iberia. Kowokuqala ukweleta ukusetshenziswa kakhulu izinongo njenge-oregano, i-mint noma i-tarragon, kuyilapho izindlela zokupheka eziningi zendabuko zithathwe kulokhu kokugcina.

I-Los Imikhiqizo yomhlaba yizithako zayo eziyinhloko. Phakathi kwabo, indima ebalulekile ngokulinganayo idlalwa yi- amafutha e-olive emasimini abo. Kodwa nezinkomo zezintaba zakhona. Ngokunembile, singakwazi ukuhlukanisa izinhlobo ezimbili ku-Cordovan gastronomy. Ucingo umusa Ngenxa yokuthi ithuthukile kulezi zikhungo zezolimo, yakhiwe amasobho nezitshulu. Kunalokho, i- emaphandleni Isekelwe kakhulu ezitsheni ezinenhliziyo. Uma ufuna ukwazi kangcono ukudla okuvamile kwase-Córdoba, sizovakashela amaresiphi aziwa kakhulu.

Amasobho abandayo, akudala ekudleni okuvamile kwase-Córdoba

Isimo sezulu sihlala sinomthelela kwi-gastronomy yendawo. Futhi iCórdoba yayingeke ibe into ehlukile. Isimo sezulu salo esishisayo simema ukulungiswa kwesobho noma ama-creams abandayo avuselela umzimba. Ngenxa yalesi sizathu, lezi zinhlobo zokupheka zingokwesiko ku-Cordovan cuisine.

Ngokunokwenzeka classic yakhe enkulu ngalo mqondo salmorejo. Izithako zayo eziyisisekelo isinkwa esichotshoziwe, amafutha omnqumo, ugaliki, usawoti kanye notamatisi. Umphumela uba ukhilimu omnandi onikezwa nge-shavings of ham noma iqanda elibilisiwe. Futhi, ngenxa yokubunjwa kwayo nendlela yokuphuza, ochwepheshe bahlanganisa le recipe phakathi kwalawo ama-gazpachos ase-Andalusi.

Kodwa akulona lodwa isobho elibandayo elivamile eCórdoba. Kanjalo ne I-garlic emhlophe, eyenziwe ngamanzi, i-garlic, usawoti, amafutha omnqumo, isinkwa, ama-alimondi agayiwe kanye nokuthinta uviniga. Ngokufanayo, bayoyikhonza ihambisana nezingcezu zekhabe noma amagilebhisi. Ngakolunye uhlangothi, kukholakala ukuthi imvelaphi yayo midala kakhulu kunaleyo ye-salmorejo, ngoba yayingasukela ezikhathini zamaRoma ngisho nokudla kwamaGreki.

Izitshulu neziqalo

Kodwa akuzona zonke izitsha ezibandayo ekudleni okuvamile kwaseCórdoba. Ibuye ibe nezindlela zokupheka ezinenhliziyo eningi ozozithola zimnandi. Phakathi kwabo, isitshulu sikabhontshisi omisiwe noma i-boronia futhi i izwe paella. Lesi sakamuva sine, ngaphezu kwerayisi, i-ham, ubhekeni, inkukhu kanye ne-chorizo, kanye ne-paprika nama-clove. Ngokufanayo, ezinye izitshulu i-asparagus ebabayo, i-migas kanye nophuthu.

Kodwa i-indigenous more is the ibhodwe le-cordovan, isitshulu se-chickpea esenziwe nge-paprika, ubhekeni wengulube, u-anyanisi, u-garlic, usawoti kanye neklabishi. Njengendlela yokupheka eqinile, yayivame ukulungiselelwa ukondla izisebenzi zosuku, kodwa, ngokuhamba kwesikhathi, isibe yi-classic ye-gastronomy yesifundazwe sase-Andalusi.

inyama yendawo

Izinkomo zifuywa ikakhulukazi ezintabeni zaseCórdoba. Eqinisweni, inelinye lamakhabethe amakhulu e-Andalusia elakhiwe izinhlobo zezinkomo, izimvu nezimbuzi. Ngakho-ke ngeke kukumangaze ukuthi inyama ingesinye sezithako eziyinhloko esitsheni sendawo.

Ngokuphathelene nazo, kunezitsha ezimbili ezakha ukudla okuvamile kwaseCórdoba. Imayelana ama-flamenquines futhi i umsila wenkunzi. Abokuqala nabo banokulungiselela okulula kakhulu. Lezi izingcezu ze-Serrano ham ezigoqwe emugqeni wesinqe, kamuva, ziphekwa futhi zithosiwe. Njengelukuluku, sizokutshela ukuthi igama, njengoba kukholakala, livela esicini esinwetshiwe sokubukeka kwalo. Ngokufanayo, ochwepheshe be-gastronomy babeka umsuka walesi sidlo edolobheni laseCordoban ubujalance, nakuba isisakazekele kulo lonke elaseSpain.

Ngokwengxenye yayo, i-oxtail nayo iyisidlo esivamile kwezinye izingxenye zezwe lethu. Endabeni yakhe, iresiphi yaziwa kusukela ezikhathini zamaRoma, nakuba ukulungiswa kwamanje kubuyela ekhulwini le-XNUMX. Njengoba igama layo libonisa, ilungiswa ngomsila wenkomo (inkunzi noma inkomo) futhi inotamatisi, u-anyanisi, isanqante, upelepele, u-garlic, usawoti kanye neqabunga le-bay. Futhi, engeza amafutha omnqumo kanye nengilazi yewayini elibomvu.

Lezi zidlo ezimbili esikuchazele zona ziyisici esikhulu sokudla okujwayelekile kwase-Córdoba ngokwenyama. Kodwa kukhona abanye abafana inyama yenkomo nge-artichokes, the isitshulu sikanogwaja, lo Isitshulu seWundlu noma i ingane encela ingulube. I-chanfaina nayo iyaziswa, nayo yenziwe ngewundlu negazi layo, u-anyanisi, u-garlic, i-bay leaf kanye nopelepele. Kodwa le recipe futhi ingeyakho, ngokuhlukahluka, kokunye amakhishi eSpanishi ngisho neLatin America.

Ezinye izitsha ezivela ekudleni okuvamile kwase-Córdoba

Kanye namalungiselelo amnandi angenhla, kukhona ezinye zokupheka ezihlwabusayo ngokulinganayo ku-Cordovan cuisine. Ngokwesibonelo, unayo I-omelet yaseSan Jose, ehlanganisa amaqanda ashaywe nezinkwa zesinkwa kanye nesoso elikhethekile lesafroni elinikeza umbala ophuzi oyingqayizivele. Futhi, ngokufanayo, i-Baena iyaxova, nehlumela likagalikhi elithambile.

Kuyinto enhle futhi isaladi ye-cordovan, efana nesiRashiya, kodwa ngeminqumo emnyama evela ezweni. Futhi, ngokuqondene nezitsha zemifino, unayo ama-eggplants othosiwe noju futhi i I-artichoke yesitayela se-Montillana, ezilungiswa ngewayini elisuka kugama elithi Montilla-Moriles, yingakho igama layo.

Okufuna ukwazi ngokwengeziwe yi- ulethisi kagalikhi, ebizwa nangokuthi inhliziyo ye-Cordovan, eyenziwa ngokugqoka imifino nge-sauce eyenziwe nge-garlic ethosiwe, i-paprika, usawoti, uviniga nezingcezu ze-Serrano ham.

Iminenke, i-classic ye-Cordovan gastronomy

Kuyathakazelisa ukuthi kwenzekani ngeminenke eSpain. Nakuba kwezinye izindawo zingadliwa kakhulu, kwezinye zibhekwa njengezibiliboco. Phakathi kwalaba bamuva kukhona iCórdoba, eseziphendule zaba yikho konke ibhanela ye-gastronomy yayo, aze adayiswe ngisho nasezindaweni ezidayisa emgwaqweni.

Eqinisweni, kunemininingwane eminingi eye yathuthukiswa edolobheni lase-Andalusia. Ungawazama ngezinhlobonhlobo zamasoso. Kodwa, cishe njalo zihlanganisa imikhiqizo efana notamatisi, u-anyanisi, upelepele obomvu, u-garlic, iwayini, i-mint nezinye izinongo ekulungiseleleni kwabo. Futhi, ezivame kakhulu ngokuvamile okubabayo, nakuba abanye abapheki sebeqalile ukwenza izindlela zokupheka ezintsha nezinesibindi. Isibonelo, iminenke yesitayela samaRoma, ehlutshiwe ngama-eels, edakwe ngemicu ye-ham ngisho ne-carbonara.

Izinhlanzi ezivela esifundazweni esimaphakathi nezwe

Njengoba wazi, iCórdoba ayinalo ulwandle, nakuba inazo imifula. Kodwa lokhu akuvimbeli izinhlanzi ukuthi zibe khona kwezinye zezindlela zokupheka ze-gastronomic. Njengakwezinye izingxenye zaseSpain, kuncane kakhulu i-rin-ran, isitshulu se-tuna esinamazambane nopelepele. Ngezinye izikhathi, ibuye ilungiswe nge-cod enosawoti. Lesi sakamuva sisetshenziselwa ukupheka isobho sikagalikhi, ehambisana nayo notamatisi.

Nokho, zivame kakhulu izinhlanzi ezifakwe emanzini, ikakhulukazi i-palometa, e-Córdoba enikezwe igama eliyingqayizivele elithi "japuta". Ifakwe i-paprika emnandi, i-garlic, uviniga, i-oregano nofulawa bese ithoswa ngamafutha omnqumo amaningi. Kodwa futhi i-marinade ne-vinaigrette isetshenziselwa ukugqoka lezi zitsha. Ngalesi sakamuva, kuningi okudliwe ama-anchovies.

I-Confectionery evela eCordoba

Ngokuqondene nama-dessert, nawo ahlukahlukene kakhulu ku-gastronomy yalesi sifundazwe sase-Andalusi. Kukhona ushizi omuhle, phakathi kwawo lowo ovela Ama-Pedroches, eyenziwe esigodini esingaziwa, esivele sisemngceleni we-Extremadura. Kodwa, ngaphezu kwakho konke, i-confectionery ibaluleke kakhulu phakathi kokudla okujwayelekile kwase-Córdoba.

Ubumnandi be-Cordovan cuisine buhlanganisa izinto ezijwayelekile zase-Andalusian nezinye zezimpande zaseLa Mancha. Okokugcina kungokwalabo, isibonelo, izithelo ezithosiwe njenge izimbali ezithosiwe, odabuka eCampo de Calatrava futhi afinyelele ngisho naseMexico naseColombia. Kunalokho, ngezasendaweni I-Aguilar meringues, the ama-donuts avela ku-Priego futhi i quince unama kusukela Puente Genil.

Kunoma yikuphi, izithako ze-Cordoban confectionery ziwuju, i-sesame ne-matalahúva. Kodwa-ke, enye yama-dessert ajwayelekile esifundazweni sase-Andalusia yi- ikhekhe le-cordovan, isibiliboco esenziwe ngezinwele zengelosi kanye nekhekhe le-puff. Enguqulweni yayo ngayinye, ithola igama elithi mitten kanye ne-padding efanayo ithwala amaqebelengwane amakhekhe ama-shortcrust.

Okokugcina, uma ufuna ukujabulela okunye ukunambitheka kwe-Cordovan, unga-oda okunye Iphalishi elimnandi. Kulesi simo, zenziwe ngofulawa, ushukela, ubisi, i-anise, ilamula, amafutha omnqumo nesinamoni.

Iziphuzo ezihambisana nokudla okujwayelekile kwase-Córdoba

Asikwazi ukuqeda uhambo lwethu lwe-Cordovan gastronomy ngaphandle kokukhuluma ngeziphuzo. Sesike sasho esikhathini esidlule i ihlelo lemvelaphi yewayini laseMontilla-Moriles. Kuyo uzothola amawayini amahle kakhulu.

Uma uhlanganisa ingilazi ye-fino nenye ye-dulce (isibonelo, uPedro Ximénez), uzoba amashumi amahlanu nanhlanu, esetshenziswa kakhulu edolobheni njenge-aperitif. Futhi, ukuze uqedele ukudla okuhle, unga-oda ingilazi Rute brandy, eyenziwe nge-anise futhi edume umhlaba wonke.

Sengiphetha, sikubonise izithako nezitsha zendabuko ze- ukudla ejwayelekile Cordoba. Nokho, ngeke sihluleke ukubalula ezinye izimangaliso ezifana I-Serrano ham evela esigodini sasePedroches, the Isoseji ye-Pozoblanco, the I-pudding emnyama evela ku-Fuenteovejuna noma, ensimini yemifino, the i-cordovan hash, enekhukhamba kuphela, u-anyanisi, upelepele, utamatisi, amafutha omnqumo, usawoti kanye noviniga. Ungazizwa uthanda ukuvakashela amahle Córdoba futhi ujabulele lezi zinjabulo ze-gastronomic?