Thursday, November 26, 2009

A Taste Of Galicia - Ensalada De Pimientos, Puerros Y Langostinos Con Huevo De Cordoniz, Roasted Pepper And Leek Salad

It is usually possible whenever you stopped to look up information on various countries and cultures nausea general fund for you to reach a common theme or a common name refers to the cuisine of that country. Just like English food, German food but when you consider Spanish food or if you want to be a little 'more precise on how you look, food and recipes that originate from Spain there is no convincing argument that says not so simple. The plot and the line of logic that follow and support this particular viewpoint is that Spain is a much more recent combination of the various autonomous regions that are in the country. These autonomous regions have been slowly amalgamated through a number of different processes throughout history, but have maintained their distinctive characteristics. The relative number of autonomous regions that combine modern form is about 17 days in Spain and in general all have their own linguistic varieties (languages, if not individually) and cultural heritage as a whole. One of those autonomous regions comprises the northwestern province of Galicia. Westernmost autonomous region of Spain, is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood based recipes. Given the above, not all of Galicia best recipes are seafood based and the region can boast a good variety of dishes that are more are definitely worth investigating further. Lets talk about the top food and get to work. Let's Eat! For this particular dish, we will collect the ingredients for four people and as such, so the salad will need the following ingredients: sunflower oil for deep-frying 2 medium leeks, sliced and julienne of the most beautiful, if possible Salt and freshly ground black pepper 6 eggs, quail 1 jar roasted red peppers 280g peeled. 12 cooked prawns, peeled and deveined 1 tablespoon fresh parsley chopped flat-leaf. To begin we have to pay the sunflower oil to a depth of about 3 centimeters in a small saucepan until the deepest possible. In this boat, we have to heat the oil and when oil has reached the bubble "and Fizz" phase where you add a leek shreds then we know that is ready to proceed. We have to cook the loss of a handful at a time of fry for two or three minutes or until leeks are crisp. At this stage we have to eliminate oil leaks and dried thoroughly with paper towels, sprinkle with salt and pepper and reserve. The next stage of the process is that we have to cook the quail eggs. This is best done in a pot of boiling water for about two minutes and 15 seconds or two minutes, long enough to fill a bowl with very cold water! Once you put the quail eggs in a bowl of cold water to stop cooking. The buds of pain remains a beautiful almost like canary yellow. If you cook them will become much less difficult tone of gray dust. Once the eggs are cold and may continue to safely and then remove the shells of eggs and egg cut in half. Then you need the salad dressing. For this we need the following ingredients: 5 tablespoons extra virgin olive oil, 2 tablespoons sherry vinegar 1 clove garlic, crushed salt and freshly ground black pepper this stage is probably not the most scientific and technical, but potentially more pleasant Part process. Basically, you take all the ingredients for the sauce (depending on your taste, that is, if you like garlic, go heavy on it, if not, not, etc..) What you do is take all the ingredients are listed on a flip flask-life of a madman or any dish of mixed bending and shaking them very good. Finally, take the red pepper pieces and put them on individual plates and sprinkle with lots of clothing. On top of this add crispy leeks, arrange the shrimp and quail eggs on top of that. Then add the seasoning that has surplus rain on top and sprinkle with fresh parsley.

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