Today we offer the recipe of gazpacho white, an original version of gazpacho, the classic cold soup Spanish cuisine. This recipe is preparing onions with celery and instead of peppers, tomatoes and cucumbers as in traditional recipe. The preparation is simple: Peel and clean onions and celery, chopped before reduce them and frullarli along with oil, vinegar and water. Important caution is recommended for the treatment of the onion: leave it to stand for at least an hour in water before frullarla: this will delete the bitter flavour and too strong. Obviously the gazpacho white serve cold refrigerator, even with some ice cube.
Ingredients for the gazpacho white (doses for 4 people):
Preparation:
The celery Clean, lavatelo eliminating filaments and cut into pieces. Peel the onions, leave them for about an hour in water, then affettatele subtly.
Put celery and onions in a blender, adding oil, vinegar and 1-2 glasses of water. Blend until well-mixed.
Complete with salt, pepper, cumin seeds and some chives tagliuzzata.
Leave in the refrigerator before serving with ice cubes.
Photo of www.care2.com
The sangria to rose can be one of variants (infinite) of Spanish classical alcoholic beverage, very popular worldwide. The basis of classical recipe is red wine, fruit and spices, which vary depending on your personal tastes. In Spain using the Grenache or the Monastrell, while in Italy you can replace the Lambrusco with or with the Cannonau. In this recipe instead we use rose wine, for example you can choose a pinkish siciliano as the Pocket d’almerita Regaleali. As fruit we chose plums and berries.
Ingredients for sangria to rose (doses for 4 people):
Preparation:
Wash the berries in a bowl with cold water, then let them dry is arranged on the sheet of kitchen paper. Washed the plums, cut them in half and remove the core and then riduceteli pieces quite large.
Place fruit in a pitcher very capacious, pour a couple of tablespoons Creme de Cassis and a couple of scorzette orange. Add the bottle of rose and sweetened with three tablespoons of sugar. Put in fridge for 30 minutes, the time to let you wine flavour and then serve.
The brazo de gitano is a sweet Spanish cuisine, very simple to prepare and tasty to eat. There are several versions: we propose that the strawberries with (or berries) and a compound of custard mixed with whipped. This is a roll of Spain loaf stuffed with cream, cream and flavourful fruit in a shot glass of liqueur wine and sugar. Everything should be prepared an hour before being eaten to allow the brazo de gitano of insaporirsi. A generous sprinkling of icing sugar or coverage of cream at the end of the recipe will be perfect.
Ingredients for the sweet brazo de gitano:
Preparation:
Cut a rectangle measuring pan of Spain with a thickness of a few centimeters (you can prepare it with our recipe) and put it on a cloth.
Washed and chopped strawberries and possibly the berries, and put them in a bowl with the sugar and the liqueur wine. Leave them a little to BREW, then drain thoroughly.
Use the liquid bath of pan of Spain. Cover the pan base of Spain with the custard and whipped well amalgamated collection. Add then the fruits.
You scroll then onto itself the pan of Spain to form a roll. It tight in a film and store it in the refrigerator for about an hour.
Briefly pull it off, sprinkle with icing sugar. Serve cut in slices, also with a new dusted with icing sugar.
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The soup Ajo blanco is a typical dish of Spanish cuisine, specifically of Andalusia, between Granada and Malaga. Specifically is a cold soup made from stale bread almonds, chopped, garlic, milk, water, oil, salt and vinegar, served especially with white grape berries, stripped and deprived of seeds. It’s a kind of alternative version of the classic gazpacho, leaving as basic bread ingredients, water, oil and garlic. It is said that when the almonds were not available were used dried beans reduced into flour for this refreshing and cold dish served in Spain especially in summer.
Ingredients for the soup ajoblanco (doses for 4 people):
Preparation:
Pour the milk into a bowl and ammollatevi to breadcrumbs cut into little pieces until it impregnate.
Chopped almonds and crushed the garlic cloves peeled. Garlic and almonds to United mollica, salt and stir.
Blend everything until well-mixed and incorporated the oil. Continue to whisk until you have a creamy mixture, then the vinegar incorporated and a cup and a half of ice-cold water.
Cover with foil and place in refrigerator for at least one hour. Raised from the fridge, adjust salt and garnish with a few private white grape Berry seeds and Peel, then serve.
Photos from cozinhadajanita.blogspot.com
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The carrots and olives thyme is a recipe for very nutrient contour of vegetables and fresh, suitable for the summer season. This recipe belongs to Spanish cuisine, characterised by the use of olives in many preparations. The steps to prepare it are three: scrape and cut carrots washers, Cook for a few minutes in the Pan and add chopped garlic, olives sliced together with thyme leaves almonds and shelled and roasted in a pan. The dish that you will bring to the table will be very colorful and also very lightweight and rich vitamin C and carotene to prepare for the summer Tan.
Ingredients for carrots, and olives thyme (doses for 4-6 persons):
Preparation:
Peel the carrots under running water, Pat dry and cut them to washers.
Then heat the oil in a frying pan. Ask yourself the carrots and let them cook for ten minutes until they are soft but they will have lost their consistency.
Salted, add the garlic clove peeled and finely chopped, and sliced olives. Pepper and stir.
Continue cooking for another 5 minutes, then pour the carrots in a bowl. Add toasted almonds you in a warm and slightly then coarsely chopped, the timo leaves coarsely chopped.
Photos from micuadernodecocina.blogspot.com
The marmitako is a Chowder of Basque country, and takes its name from the type of pot where you kitchen, Marmita. For anyone who has ever heard, is based fresh tuna, potatoes and peppers, stewed together with onion, Laurel, paprika and tomatoes. Fresh tuna recommended for this preparation is called Bonito del Norte: is a specialty of smaller tuna that has dark lines on the part of the spine. Nutritionally the Bonito is less fat and less fibrous than normal tuna, but it is difficult to find in Italy. You will need to be excused to buy in the Basque country or use a regular tuna!
Ingredients for the marmitako (doses for 4 people):
500 g of fresh tuna in trance 400 g patate400 g of tomatoes 1 green pepper, sweet 2 cipolle1 porro1 aglio2 clove leaf oil ml alloro100 oliva1 paprika TSP dolce1 sprig prezzemoloSalePepe
Preparation:
Peel the potatoes and cut them into cubes. Clean the peppers, then lapped by cutting and removing the seeds and the white part, riducetelo still smaller strips.
The tomatoes Dip briefly in boiling water, sgocciolateli, spellateli and cut into cubes by removing the seeds. The tuna Cut into small cubes by removing the skin.
Peel the garlic, onions and leeks, and mince finely. Saute in a pan with oil sausage; When will they withered add potatoes.
Cook for about 5 minutes, then add the peppers and tomatoes, the Laurel then. Fairies flavour for about 5 minutes, then add a little more than a liter of water and paprika, leaving Bake until potatoes are beginning to soften.
Add tuna, salt and pepper, and let it continue cooking for another 5 minutes, until the tuna is tender. Do not cook too to prevent tuna harden. Sprinkle with chopped parsley the and serve.
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The cucumbers stuffed (Spanish pepinos rellenos) are a good recipe for tapas, i.e. one of the small very varied dishes that in Spain are accompanied with a nice glass of wine or „cerveza“. We proposed some time ago a recipe of cucumbers stuffed with cheese, but very different from what we suggest today, celery, yellow peppers, capers and anchovies with adding Manchego cheese semicurado, which is a medium mature sheep cheese from La Mancha zone. In the absence of this cheese use one locally. Are an excellent appetizer or aperitif dish for summer evenings, also very nice and colorful to bring to the table.
Ingredients for cucumbers stuffed (ingredients for 6 people):
Preparation:
Cucumbers, peeled and cut in half lengthwise. Svuotateli with a teaspoon from seeds and pulp. Cospargeteli salt and leave them for about half an hour to lose the vegetation water.
The celery Clean and sminuzzatelo. Then clean the peppers, cut lapped by removing the seeds. Washed flaps and cut them into very small pieces.
In a bowl mix the chopped vegetables, diced cheese, capers dissalati and crushed with anchovy fillets. Seasoned with olive oil and salt and stir.
Dry cucumbers and farciteli with compost. Leave them in the refrigerator covered film paper for an hour before serving.
Photos from www.ingegnoli.it
Tags: cucumbers, Cuisine, pepinos, rellenos, Spanish, stuffed
The porra antequerana is a typical dish of Spanish region of Malaga, in particular the city of Antequera, from which it takes the name. This dish is a cold soup from tomatoes peppers, and very similar to gazpacho. As we have said on other occasions, in Spain there are several versions of gazpacho soup: consider this one of those. The difference lies in accompanying this cold cream from pink to boiled eggs and ham (jamon serrano) cut into pieces, or even to tuna. Creamy soup is obtained and mix the ingredients mentioned in stale bread and oil and vinegar.
Ingredients for the porra antequerana (doses for 4 people):
500 g tomatoes 2 of peperoni2 tablespoons aceto400 g bread raffermo2 cloves aglio100 ml oil olivasale2 eggs sode200 g ham
Preparation:
Put in warm water the stale bread (better if a couple of days) for one minute. Then strizzatelo for well and cut into chunks.
Pureed bread with chopped tomatoes, peppers into strips and garlic cloves, along with salt and oil.
Frullatelo until obtaining a compound creamy pink. Then do rest cream in the refrigerator for about an hour.
Served cold covered with pieces of hard-boiled egg, pieces of ham or even tuna in oil.
Tags: antequerana, porra, Soups
If you have programmed a Spain vacation, even a long weekend, we suggest what to eat and what to try absolutely. If you think you have the Spanish paella and sangria there wrong big: it’s like saying that Italians eat only spaghetti and mozzarella. Spanish cuisine is very varied: meat and fish, but also many vegetables and good drinks. Is a Mediterranean cuisine Arab-influenced strongly the presence of Oriental spices and flavourings. From tapas to excellent seconds of meat and fish, cheeses up to and salami, food Spanish surprise you. Let’s find out together …
Absolutely unmissable dishes typical Spanish cuisine tapas are, a sort of appetizer appetizer or that can also serve as a complete dinner, eating at least 3 or 4. They are practically saucers of various foods, more or less articulated in preparation.
In addition to tortillas, classical to accompany a good glass of red wine or a fresh cerveza (beer) you can choose between various types of banderillas, i.e. mixed kebabs. A classic recipe is that of olives with banderillas and anchovies, peppers, or choose among the many variants of tostada, a bruschetta as tasty.
The most famous tapas are Patatas bravas, potatoes accompanied by a sauce very tasty, but also olives leg fritters, which resemble olives our Ascoli olives, are unproven. To meet the need to eat vegetables we propose carrots with olives thyme.
Don’t overlook to order some tapas with jamon serrano or cheese, perhaps together with Spiced bread like the one with pistachios and saffron.
Sangria naturally is a must to accompany the dishes: instead of the classic ask some variant, as the sangria rose or that the berries.
If instead you decide to opt for the complete menu began with a gazpacho, or dare with the white version of the classic cold soup of tomatoes, cucumbers, onions and peppers, or the ajoblanco (I’ll leave you to discover the secret!).
In every region of Spain you will find a paella variant, popular Spanish national dish. They say that the original valenciana lies, but each offers her as the first. We propose you a paella recipe for Dietetics, leave some space for second courses.
For the second plate choose if meat or fish: the recipe of marmitako will surprise you for the special fish used to prepare it, while the Basque chicken or fillet to Cabrales will lick moustache.
For the sweet conclusion is mandatory: If you treat eating churros, also accompanied by chocolate, brazo de gitano is a refreshing delight of sponge cake with cream and fruit. A classic that never sets!
We propose the Basque chicken recipe, a classic of Spanish cuisine North, which requires that the chicken is cooked in a rich dip from tomatoes, onions and red and green peppers. Is a dish for the summer peppers when and tomatoes are in their season and then cheap and tasty; and if you want you can turn it into a nice dish while serving him with white rice or if you love fusion cuisine with the cou cous, while for AI Celiacs suggest you serve him with the quinoa cooked.
Ingredients for the Basque chicken (doses for 6 persons)
Preparation
Then heat the oil in a saucepan, and then let us Saute sliced onions, garlic and peppers squeezed cut into strips. Let them cook for 5 minutes.
Blanch tomatoes, peel them and add them to rest in a pot. Cover and Cook 20 minutes.
Meanwhile do not Brown the pieces of chicken in a pan with some olive oil and salt and pepper, then pour over vegetables cooked before aside, and also wine and let simmer for 35 minutes.
