Products of the Spanish Gastronomy by Carlos Mirasierras.pdf


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Morcilla
Morcilla is one of Spain´s most characteristic products. Morcilla or Blood Sausage is
popular both served as a tapa and as an ingredient in stews. Morcilla is generally a
thicker sausage, about 2 1/2 to 3 inches across. There are several types of them: some
are stuffed, in addition to

pig’s blood and spices with rice, or onions (previously

cooked), although like all Spanish cuisine, ingredients will vary from region to region.
Morcilla from Burgos is famous for being the best in Spain.
Morcilla can be consumed as a tapa or snack; however, it is, first cut into thick slices,
fried and served on a piece of bread Spaniards generally cut morcilla into thick slices It
is also an excellent ingredient in stews and bean dishes, but it is recommendable to
added to the simmering stew 10-20 minutes before the end of the cooking time as
blood sausages tend to crumble; it seems a short cooking time, but they release flavor
in no time, so don't worry. Due to its high content of iron (from the pig's blood), it is
indeed a very nutritional ingredient.
Due to its rural essence it is made in a different way on each region. Thus, we can find
a great variety of Morcilla around Spain. All of them are different, but delicious. In spite
of this variety, we can find two main types of Morcilla: those containing some rice and
others containing some onion.
The rice variety is typical from Aragón, while those with onion are characteristic from
Castilla, being the Morcilla from Burgos the most famous in Spain. However, one can
find each of these products all throughout Spain, since they have become a product
that is present in every home.
The best way to cook Morcilla is grilled. After spending a while on the fire, the outside
part gets crunchy while the inside is juicy. Regarding its taste, we should highlight the
great number of spices that are added throughout the production process, giving it an
exquisite touch.
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Some links related to this file:
The Gastrosite of Spanish recipes — The Gastrosite of….on Facebook — Some Pieces of the
French Cuisine — – The French Cuisine as It Really Is — The Italian Cuisine as It Really
is — InterGastroLinks — La Isla Bonita Caribbean Recipes — PhotoGastrosite by Carlos
MIrasierras — Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —
Gastronomía Española por Carlos Mirasierras — La Cocina Británica — Carlos Mirasierras
google + — https://twitter.com/gastronomypics

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