Paradores De Turismo

Total Page：16

File Type：pdf, Size：1020Kb

Paradores Recipes: Fabada Asturiana Thursday, 18 February, 2016 Paradores Parador de Cangas de Onís Parador de Gijón Dishes that fortify us against the cold winter days, dishes that taste of tradition, dishes that make you feel right at home, those are our Paradores stews. How would you like to make your own Asturian white bean and pork stew from our recipe? Of course, you can always enjoy this meal at the Especia restaurant at the Parador de Cangas de Onís and the Tamizia restaurant at the Parador de Gijón What ingredients do I need to prepare fabada asturiana? 1 kg fava beans 500 g Asturian blood sausage 500 g Asturian chorizo sausage 500 g cured belly pork 5 g garlic 1 dl extra virgin olive oil 50 g paprika Tbsp. salt What steps do I follow? In this recipe, timing is very important in order to get the best out of these high quality products. Remember, patience is an extremely important part of cooking. You will need to begin soaking the fava beans and belly pork in cold water 24 hours in advance. The next day, put the fava beans in a pot of cold water together with the meats and place it on the heat. In order to avoid cooking them too fast, it is important to remember to always keep the beans covered with water, adding cold water as necessary, interrupting the boil. Cook for approximately two hours, occasionally checking the beans to see if they are ready. When the beans are cooked, remove the meats from the pot. Lightly fry minced garlic and paprika in oil in a frying pan. Add the beans and season to taste. Set aside for a time to allow the beans to absorb the aroma and flavour of the garlic mixture. How should this dish be served? Serve the beans and meats separately, allowing each person to choose their own portions. Bon appétit!.

Copy Link

Recommended publications

Tapas, Pintxos, & Montaditos
Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms.
[Show full text]
Electric Pressure Cooker 45 Recipes / 45 Receptů / 45 Receptov / 45 Recept / 45 Рецепти / 45 De Rețete
RECIPE BOOK KNIHA RECEPTŮ KNIHA RECEPTOV RECEPTKÖNYV РЕЦЕПТУРНИК CARTE DE REȚETE KNJIGA RECEPATA LIBRO DE RECETAS LIVRO DE RECEITAS ELECTRIC PRESSURE COOKER 45 RECIPES / 45 RECEPTŮ / 45 RECEPTOV / 45 RECEPT / 45 РЕЦЕПТИ / 45 DE REȚETE EN CZ SK HU BG RO Preparate • Tomato soup 4 Dětská • Rajská polévka 4 Jedlo • Paradajková polievka 4 Bébiétel Бебешка pentru strava pre deti • Paradicsomleves 5 храна • Доматена супа 5 bebeluși • Supă cremă de roșii 5 • Ratatouille 7 • Ratatouille 7 • Ratatouille 7 Dušené • Ratatouille 8 • Рататуи 8 • Ratatouille 8 • Cream of leek & potato soup 10 maso / • Pórkový krém s bramborami 10 Vývary/ • Pórovo-zemiakový krém 10 Párolt Яхния/ Tocană / polévky polievky étel/leves • Póréhagyma és burgonyaleves 11 супа • Крем супа с праз и картофи 11 Supă • Supă cremă de praz și cartofi 11 • Pumpkin Soup 13 • Dýňová polévka 13 • Tekvicová polievka 13 • Sütőtök leves 14 • Тиквена супа 14 • Supă cremă de dovleac 14 • Pork loin with mushrooms 16 • Vepřová pečeně s houbami 16 • Bravčová panenka s hubami 16 Nagyny- Готвене Tlakové Tlakové omású • Sertéskaraj gombával 17 под • Свинско каре с гъби 17 Gătire sub • File de porc cu ciuperci 17 • Barbecue chicken legs 19 vaření • Grilovaná kuřecí stehna 19 varenie • Grilované kuracie stehná 19 főzés • Sült csirke lábak 20 налягане • Пилешки бутчета на барбекю 20 presiune • Friptură de pulpe de pui 20 • Beef bolognese sauce 22 • Hovězí omáčka Bolognese 22 • Hovädzia bolonská omáčka 22 • Marhahúsos bolognai szósz 23 • Телешки сос „Болонезе“ 23 • Sos bolognese de carne de vită 23 •
[Show full text]
Dizionario-Gastronomico-Pdf
COPERTINA stesa DIZ 11-05-2006 9:50 Pagina 2 Gian Paolo Bonomi ...l’uomo è ciò che mangia... DIZIONARIO GASTRONOMICO SPAGNOLO/ITALIANO/SPAGNOLO COPERTINA stesa DIZ 11-05-2006 9:50 Pagina 3 LE NOSTRE PROGRAMMAZIONI I nostri viaggi nascono dall’esperienza e dal piacere di proporre sensazioni già vissute. La SPAGNA -il nostro fiore all’occhiello- la conosciamo tanto quanto la amiamo. Moltissimo. Non minore attenzione e passione nutriamo per l’intrigante PORTOGALLO, Paese neolatino affacciato sull’Atlantico. Ai viaggiatori (turisti? No grazie) suggeriamo il PACIFICO, che non è Un Oceano, ma L’Oceano. Siamo un tour operator specializzato, adesso è di moda dire “di nicchia”. Per questo non disponiamo di “venditori” (ormai il vero “venditore” è il programma leggibile nel sito, arriva ovunque e non disturba), non vendiamo attraverso consorzi, net o gruppi d’acquisto (contiamo sulla professionalità delle agenzie che antepongono la qualità di un viaggio a una overcommission imposta dagli ordini di scuderia), non “facciamo pubblicità” (ci pensano già i programmi), non abbiamo bisogno di comprare nomi e know how scomparsi (li abbiamo già). Siamo estremamente attenti all’attuale cambiamento epocale del Turismo (vedi nel programma Portogallo il primo tariffario dedicato a chi vola Low Cost). dizionario 15x21cm 16pag 11-05-2006 9:34 Pagina 1 Gian Paolo Bonomi ...l’uomo è ciò che mangia... DIZIONARIO GASTRONOMICO SPAGNOLO/ITALIANO/SPAGNOLO Antipasti Pesci Carni Minestre Verdure Formaggi Frutta Dolci Vini Liquori Oggetti Per il viaggiatore intelligente
[Show full text]
C H a R C U T E R I E & 202.588.5500 C H E E S E 6.75 for One 18.50 for Three T a P a S S a L a D S
Barcelona is a cashless restaurant. Credit and debit accepted. C H A R C U T E R I E & 202.588.5500 C H E E S E 6.75 for one 18.50 for three T A P A S S A L A D S JAMÓN SERRANO ENSALADA MIXTA 8.00 EGGPLANT CAPONATA 5.00 Segovia Olives, Onions, Tomatoes, Little Gem Lettuce Sweet Peppers, Basil Dry-cured Spanish ham ROASTED BROCCOLINI 7.50 RED LETTUCE SALAD 9.50 SOBRASADA Garlic, Chili Flake Tahini Dressing, Candied Almonds Mallorca Soft, spreadable chorizo SAUTEED CORN 7.50 SWEET PEPPER SALAD 9.00 Piquillo Peppers, Dill Watercress, Lemon-Saffron Vinaigrette CHORIZO PICANTE United States GAZPACHO 7.50 Spicy, Dry Cured Pork Cucumbers, Tomatillos, Dill Sausage HUMMUS 7.50 FUET Chickpea & Edamame Catalonia L A R G E P L A T E S Mild, dry cured pork sausage WHIPPED BURRATA CHEESE 9.50 Pistachios, Lemon Oil CHICKEN PIMIENTOS 21.00 6-MONTH MANCHEGO Potatoes, Lemon, Hot Cherry Peppers La Mancha POTATO TORTILLA 6.00 Firm, cured sheep’s milk, Chive Sour Cream BONE IN PORK CHOP* 23.00 sharp & piquant 00Pimentón Rub, Charred Shishitos, Couscous COUSCOUS 8.00 DRUNKEN GOAT Apricots, Parsley WHOLE ROASTED BRANZINO* 25.50 Murcia Watercress Salad Semi-soft goat’s milk soaked PATATAS BRAVAS 7.50 in red wine Salsa Brava, Garlic Aioli half / full / double VALDEÓN TROUT A LA PLANCHA 11.50 PAELLA VERDURAS 16.00 / 32.00 / 64.00 Castile y León Pennsylvania Trout, Salsa Verde Corn, Broccolini, Asparagus, Aioli Cow & Goat’s Milk Blue Cheese, Tangy & Spicy BOQUERONES 6.00 PAELLA SALVAJE 24.50 / 49.00 / 98.00 Olive Oil, Garlic Veal, Chorizo, Lamb Neck FRESH MAHÓN
[Show full text]
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
[Show full text]
Pescado Starters & Snacks Verduras Pan Sabroso
TAPAS We recommend 3 to 4 tapas per person. Ask your server for today's specials. VERDURAS POLLO STARTERS & SNACKS BERENJENAS CON MIEL Y TRUFA 4.95 POLLO ENVUELTO [gf] 6.50 Crisp lightly-battered aubergine slices stacked Chicken breast stuffed with piquillo & San Simón, & drizzled with honey & truffle oil wrapped in jamón Serrano & drizzled with gordal olive & lemon dressing PAN Y TENTEMPIÉ NEW FABADA CON VERDURAS [v] [vg] [gf] [a] 5.25 Rich tomato & cannellini bean stew with fresh spinach, CROQUETAS DE POLLO 5.50 PAN TUMACA [v] [ask for gf] [ask for vg] 3.75 roasted carrots, courgette & beetroot Crumbed croquetas filled with chicken in a creamy Bread brushed with fresh garlic oil, grilled & served béchamel sauce 5.50 with grated vine-ripened tomato & smoked sea salt PATATAS BRAVAS The classic Spanish tapa that works beautifully with POLLO CON SALSA [gf] [a] [n] 6.50 BREAD BOARD [v] SMALL 3.50 | LARGE 4.95 other little dishes. Crispy cubes of potato with a spicy Chicken breast in a creamy sherry shallot sauce with Ciabatta, baked sourdough, char-grilled flatbread sofrito tomato sauce & alioli spinach, garlic, chopped sweet dates & toasted pine nuts & picos artesanos (small bread sticks) with salsa - add melted cheese 75p NEW LEMON & THYME CHICKEN [gf] 6.50 verde for dipping - add free-range fried egg 1.25 Chicken breast with a lemon, thyme & honey dressing GORDAL OLIVES [v] [vg] [gf] 4.25 - add chorizo 1.50 on celeriac purée with seasonal vegetables [v] [gf] SALT & PEPPER MARCONA ALMONDS 1.95 TORTILLA 4.95 NEW STICKY CHICKEN WINGS 6.25
[Show full text]
Análisis Sensorial De Judías Secas
ADVERTIMENT . La consulta d’aquesta tesi queda condicionada a l’acceptació de les següents condicions d'ús: La difusió d’aquesta tesi per mitjà del servei TDX ( www.tesisenxarxa.net ) ha estat autoritzada pels titulars dels drets de propietat intel·lectual únicament per a usos privats emmarcats en activitats d’investigació i docència. No s’autoritza la seva reproducció amb finalitats de lucre ni la seva difusió i posada a disposició des d’un lloc aliè al servei TDX. No s’autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant al resum de presentació de la tesi com als seus continguts. En la utilització o cita de parts de la tesi és obligat indicar el nom de la persona autora. ADVERTENCIA . La consulta de esta tesis queda condicionada a la aceptación de las siguientes condiciones de uso: La difusión de esta tesis por medio del servicio TDR ( www.tesisenred.net ) ha sido autorizada por los titulares de los derechos de propiedad intelectual únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con finalidades de lucro ni su difusión y puesta a disposición desde un sitio ajeno al servicio TDR. No se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR (framing). Esta reserva de derechos afecta tanto al resumen de presentación de la tesis como a sus contenidos. En la utilización o cita de partes de la tesis es obligado indicar el nombre de la persona autora.
[Show full text]
2O Trimestre Curso 2020 - 2021
ALIMENTAMOSALIMENTAMOS EXPERIENCIASEXPERIENCIAS SALUDABLESSALUDABLES WEWE NURTURENURTURE HEALTHYHEALTHY EXPERIENCESEXPERIENCES 2o trimestre Curso 2020 - 2021 www.ausolan.com 4A_C/IS/G ENERO lunes martes miércoles jueves viernes Evita el contacto cercano Evita tocarte la cara Quédate en casa Lava las manos a menudo 8 Kcal.723Kcal:785 HC.95Hc:103 Lip.26 Lip:27 Prt.21 P:38 Macarrones con atún y tomate Hamburguesa al horno con verduritas Fruta de temporada Usa siempre la mascarilla Come comida sana 11 KCal.632 HC.109 Lip.28 Prt.26 12 Kcal.687 HC.93 Lip.13 Prt.48 13 Kcal.785 HC.90 Lip.30 Prt.24 14 Kcal.815 HC.89 Lip.17 Prt.43 15 Kcal.647 HC.70 Lip.16 Prt.31 Arroz con tomate Fabas pintas con Menestra de verduras Garbanzos estofados Sopa de verdura Lomo adobado plancha zanahoria San Jacobo Pescadilla a la romana Pollo asado con patatas Ensalada lechuga Tortilla de patata Ensalada de lechuga Mayonesa Yogur Fruta de temporada Ensalada de lechuga Fruta de temporada Fruta de temporada Fruta de temporada 18 Kcal.617 HC.92 Lip.31 Prt.27 19 Kcal.702 HC.74 Lip.33 Prt.24 20 Kcal.814 HC.105 Lip.29 Prt.39 21 Kcal.660 HC.87 Lip.19 Prt.36 22 Kcal.668 HC.69 Lip.32 Prt.29 Pure de verdura Lentejas estofadas Espirales con tomate y queso Alubias a la hortelana Cocido de judías verdes Tortilla de atún Bacalao en salsa con Pechuga de pollo en salsa Merluza en salsa Ternera guisada Ensalada de lechuga guisantes con champiñones de manzana Fruta de temporada Yogur Fruta de temporada Ensalada de lechuga Zanahoria baby Fruta de temporada Fruta de temporada 25 Kcal.772
[Show full text]
Cantabria of Family-Run Hotels and Pensions
Casas Cantabricas offers holidays in lovely lesser known regions of Spain and Portugal, with an excellent choice of houses – from seaside cottages to country mansions – and Cantabria of family-run hotels and pensions. There are numerous restaurants in this region, some simple and others more sophisticated, many family run. Most of these mentioned here are reasonably priced and all of them should by law offer a menu or Whichever property or hotel you choose, you will find yourself in plato del día which includes wine and bread, but in some establishments this is only at lunchtime when a beautiful and fascinating part of Iberia. Whichever region you the local workers have their meal. In general helpings are very generous so be careful not to order too go to, you’ll discover that it has its own history and character – much if ordering à la carta. In some places, especially the mesónes there are no written menus – someone and its own proud traditions. And among the most important of will normally rattle off a long list of what is available for primer plato or primero (first course) and these traditions are always those of eating and drinking: from segundo plato (second course). See the following section on typical dishes. farm to market, from kitchen to table, the production and You may wonder what the difference is between a mesón and a restaurante. A mesón is rather like the old English enjoyment of good food is at the heart of local life. inn, serving food and drink to travellers –do not expect as much variety as in a restaurante – they normally offer good, honest, simple fare, served in the bar or in el comedor (dining room) if they have one.
[Show full text]
Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
[Show full text]
Asturias of Family-Run Hotels and Pensions
Casas Cantabricas offers holidays in lovely lesser known regions of Spain and Portugal, with an excellent choice of houses – from seaside cottages to country mansions – and Asturias of family-run hotels and pensions. There are numerous restaurants in this region, some simple and others more sophisticated, many family run. Most of these mentioned here are reasonably priced and all of them should by law offer a menú or Whichever property or hotel you choose, you will find yourself in plato del día which includes wine and bread, but in some establishments this is only at lunchtime when a beautiful and fascinating part of Iberia. Whichever region you the local workers have their meal. In general helpings are very generous so be careful not to order too go to, you’ll discover that it has its own history and character – much if ordering à la carta. In some places, especially the mesónes there are no written menus – someone and its own proud traditions. And among the most important of will normally rattle off a long list of what is available for primer plato or primero (first course) and these traditions are always those of eating and drinking: from segundo plato (second course). See the following section on typical dishes farm to market, from kitchen to table, the production and You may wonder what the difference is between a mesón and a restaurante. A mesón is rather like the old English enjoyment of good food is at the heart of local life. inn, serving food and drink to travellers –do not expect as much variety as in a restaurante – they normally offer “¡Buen Provecho!”, our guide to restaurants and food, is based good, honest, simple fare, served in the bar or in el comedor (dining room) if they have one.
[Show full text]
Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
[Show full text]