Ukudla kwendabuko okuvela eSpain

Ukudla kwendabuko kwaseSpain kunabile, kuhlukahlukene futhi kumnandi kakhulu. Iqukethe ikakhulukazi iminikelo evela ezifundeni ezahlukahlukene zezwe kanye nezinto ezisezingeni eliphakeme kakhulu ezilinywa endaweni. Kusuka kuma-tapas athandwayo anamuhla kuya kuma-roast wendabuko amnandi nezitsha zokupheka, i-cuisine yaseSpain izama ukwenza umkhiqizo omuhle wendawo.

Ngenkathi i-gastronomy yase-Italiya noma yaseFrance ibiyisikhungo sokunakwa iminyaka, iSpanish ihlale ingemuva, ilinde isikhathi sayo ukuthi sitholwe umphakathi womhlaba wonke. Izinkanyezi zaseMichelin ezitholwe ngabapheki baseSpain eminyakeni yamuva nje zikhombisa ushintsho kumkhuba futhi abantu abaningi ngokwengeziwe banesifiso sokuthola izimfihlo zokudla kwendabuko kwaseSpain. Uma ungomunye wabo, siyakumema ukuba uhlanganyele nathi kulolu hambo lokudla okuya ngasethunjini kuwo wonke amagumbi aleli lizwe azodliwa lapha..

Izithako zokudla kwendabuko okuvela eSpain

Ngoba iSpain inezindawo ezihluke kakhulu zezindawo ezinezimo zezulu ezahlukahlukene, izindlela zokupheka zesifunda nezithako zazo kuhlukile. Noma kunjalo, okulandelayo kuvame kakhulu futhi kwaziswa abaseSpain:

Iham yase-Iberia: ngumkhiqizo owaziwa kakhulu futhi owaziswa kakhulu ngaphakathi nangaphandle kwemingcele yethu. Itholakala enyameni ephulukisiwe yezingulube zase-Iberia. IPata negra ibhekisa kuphela ku-100% we-ham-fed, okubhekwa njengekhwalithi ephezulu kakhulu.

Amafutha omnqumo e-virgin angeziwe: kuyisithako esibalulekile sokudla kwendabuko kwaseSpain. Leli golide eliwuketshezi alikwazi ukulahleka kunoma yiliphi ikhishi laseSpain.

Insimbi: I-Saffron ihlangana kahle nojinja, ulamula, ugarlic, i-thyme notamatisi.

Paprika: Lesi siphuzo esinambitheka esiphundu singesinye sezisekelo zokudla kwaseSpain futhi sisetshenziswa kakhulu ekulungiseleleni amasoseji, ama-sobrasadas kanye ne-chorizo. Ukusetshenziswa kwayo kuyisihluthulelo sokuthokozela i-octopus yaseGalician emnandi, kuma-patatas bravas noma ukulungisa izingubo ezindala ezinokusala kwesitshulu. Kujwayelekile futhi ukwengeza okuncane kumasobho ukuze ubanikeze umbala owengeziwe, ukunambitheka nezinongo.

Iwayini: enye into ebalulekile yekhishi lethu. Izivini zitshalwe eMiphakathini Ezimele eyi-17 izwe elihlukaniswe phakathi. Umehluko wesimo sezulu nezinhlobonhlobo zenhlabathi kwenza iSpain indawo enhle yokukhiqiza iwayini elihluke kakhulu. Ezinye zezifunda zewayini ezaziwa umhlaba wonke yiRioja, Ribera del Duero, Marco de Jerez, iRías Baixas, iPenedés ne-Priorat.

Ushizi: eSpain kwenziwa izinhlobo eziningi zeshizi lezinkomo, izimvu noma izimbuzi, kusuka kokusha kuya kokuphiliswayo, okuvikelwe ngamagama avikelwe wemvelaphi. Sekukonke kukhona ushizi ongu-26 one-DO ongomunye ovelele kakhulu koshizi iCabrales, ushizi we-Idiazábal, ushizi waseMahon-Menorca, ushizi weManchego, ushizi waseMurcia, ushizi weTetilla noma ushizi weTorta del Casar, phakathi kwamanye amaningi.

Ukudla kwasolwandle: ukudla kwasolwandle okuhle kakhulu eYurophu kubanjwa ogwini olusemngceleni weNhlonhlo Yase-Iberia. Imigqa, inhlanzi, ama-lobster, ama-barnacle ... noma ngabe agwetshiwe, ku-stews noma aluhlaza eSpain, kudliwa kakhulu ngesikhathi semikhosi efana noKhisimusi noma u-Eva Wonyaka Omusha, kodwa futhi naphakathi konyaka.

Izithelo ezisawolintshi: AmaNranjas, ama-mandarin, ulamula ... ISpain ingumholi womhlaba jikelele ekuthekelweni kwezithelo ezisawolintshi futhi iyisithako esibalulekile ekudleni kwaseSpain. Imnandi njenge-dessert, iyasetshenziswa nokwenza amajusi, kuma-cocktails nokupheka, kokubili kumasaladi nasekuphekeni okumnandi nokunambitheka.

Ukudla: Inyama yenkomo, iwundlu, nengulube yizinhlobo ezintathu ezivame kakhulu ekudleni kwaseSpain futhi kungabekwa, kusosiwe esosweni, noma kuthosiwe phezu kwamalahle ashisayo. Inkukhu nayo ithandwa kakhulu futhi ilungiselelwe ukuthosiwe, iyisitshulu futhi iyosiwa.

Imidumba: Ubhontshisi kanye namantshontsho kube yisithako esiyisisekelo ekudleni kwe-peninsular amakhulu eminyaka kanti izitsha ezimbili ezidume kakhulu yi-Madrid stew ne-Asturian fabada.

Amakhambi nezinongo: kusetshenziswa ugarlic, u-anyanisi namakhambi afana ne-oregano, irosemary ne-thyme.

Izitsha eziyi-10 eziphezulu zokudla kwendabuko kwaseSpain

IGazpacho

I-Andalusian gazpacho yisidlo esidingeka kakhulu ngabantu abavakashela izwe lethu ehlobo. Lesi sobho esibandayo siyigugu le-gastronomy yethu, ngekhwalithi yamatamatisi ethu nopelepele nakoyela womnqumo.

I-tortilla yaseSpain

Kungokunye kokudla kwethu okuthandwa kakhulu okuphekwe ezweni lonke ngezinhlobo eziningi: i-curd encane noma encane, nge-anyanisi noma ngaphandle kwayo ... Yize namuhla umsuka wayo ungakaqiniseki, lo mbono uvumelekile ukuthi iresiphi yazalelwa e-Extremadura phakathi nekhulu le-XNUMX futhi kwaholela esitsheni esasibabazekayo futhi saziswa wonke umuntu ozama sona.

I-paella

I-pales yaseValencian mhlawumbe iyisidlo esimele kakhulu ukudla okujwayelekile eSpain emhlabeni jikelele. Kuphekwe emakhaya amaningi ngempelasonto nangamaholide amakhulu. Kuyisitsha selayisi esenziwe ngenyama, isafron, imidumba nemifino ephekwe kumhluzi ize yomile.

Isitshulu seMadrid

Isitshulu esenziwe ngama-chickpeas nemifino ehlukahlukene kanye nenyama ejwayelekile eMadrid evame ukudliwa ezinyangeni zasebusika. Indlela yakudala yokuyikhonza isezinsizakalweni ezintathu ezaziwa ngokuthi izibi; insizakalo yokuqala ngumhluzi, eyesibili amantshontsho anemifino namazambane kuthi eyesithathu iqukethe inyama. Kuyisidlo esiqinile esikumema ukuba ulale kancane ngemuva kwalokho.

Isitshulu sebhontshisi sase-Asturian

Yisitsha esidliwa kakhulu emhlabeni wonke se-Asturian cuisine futhi esinye sezinto ezibaluleke kakhulu ku-gastronomy yaseSpain. Ubhontshisi uyisithako esiyinhloko futhi uhambisana ne-compango edumile (i-chorizo, isoseji yegazi nebhekoni). Kuyisidlo esinamandla kakhulu futhi kusetshenzelwa kumacwecwe ngamanye noma kuma-casseroles. I-cider enhle noma iwayini elimnandi lingumphelelisi ophelele walesi sidlo sendabuko.

Ingulube eyomile

Ingenye yama-asado wendabuko futhi adume kakhulu eCastilla, ikakhulukazi eSegovia nase-Avila. Kubonakala ngokuxuba ukuthungwa okumunyu nokuthosiwe kwesikhumba sengulube esincelayo nenyama yaso enamanzi, nokuyinto ethokoziswa yinoma ikuphi ukudla. ESpain kuyinto ejwayelekile ukuyithatha ngoKhisimusi.

Ama-Croquettes

Lesi sidlo se-cuisine yendabuko yaseSpain singajatshulelwa sobabili njengesidakamizwa, njengesitsha esikhulu noma njengesitsha eseceleni. Kuyingxenye yenhlama ethosiwe esuselwa ku-bechamel nezicucu ze-ham, inkukhu noma inhlanzi eboshwe eqanda nasezinkomeni zezinkwa. Abapheki besimanje kakhulu babenza ngoshizi, ama-prawn, ama-jerky, isipinashi ngamagilebhisi omisiwe, njll.

I-octopus e-feira

Ingenye yezitsha ezijwayelekile kakhulu zeGalician gastronomy. Kuphekwe kushiswe namazambane, usawoti omuncu, i-paprika efafazwe engaba mnandi noma ebabayo futhi ifafazwe ngamafutha amancane kupuleti lokhuni. Okuhambisana kakhulu ingilazi yewayini elimnandi.

Umsila wenkunzi

Kuyisitshulu se-oxtail noma inkunzi ejwayelekile yokudla kwaseCordovan ebesivele ingenye yezidlo ezithandwa kakhulu eRoma lasendulo. Le nyama emnandi ihambisana no-anyanisi, iwayini elibomvu, utamatisi othosiwe noma izinongo ezifana nopelepele omnyama, i-paprika enoshukela nama-clove.

Cod al pil pil

Le recipe ingenye yamagugu e-Basque gastronomy. Le nhlanzi ihambisana ne-emulsion kagalikhi, uwoyela kanye nopelepele okhulisa i-cod al pil pil emnandi.