Английская Википедия:Escalivada

Материал из Онлайн справочника
Версия от 13:56, 4 марта 2024; EducationBot (обсуждение | вклад) (Новая страница: «{{Английская Википедия/Панель перехода}} {{short description|Catalan traditional smoky grilled vegetable dish}} {{EngvarA|date=March 2021}} {{Use dmy dates|date=March 2021}} {{Infobox prepared food | name = Escalivada | image = Escalivada.jpg | image_size = 250px | caption = | alternate_name = Escalibada | country = France, Spain | region = Catalan Countries | creator = | course = | type = | served = | main_i...»)
(разн.) ← Предыдущая версия | Текущая версия (разн.) | Следующая версия → (разн.)
Перейти к навигацииПерейти к поиску

Шаблон:Short description Шаблон:EngvarA Шаблон:Use dmy dates Шаблон:Infobox prepared food

Escalivada (Шаблон:IPA-ca; Шаблон:IPA-es), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada,[1] is a traditional dish from Roussillon, Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables.[2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.[3]

The name comes from the Catalan verb Шаблон:Wikt-lang, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.[1][4][5]

The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled.[1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.[1] as a relish for grilled meats[1] or fish such as tuna,[6][7] with anchovies or olives in a salad,[1] or as a topping for coca (Catalan flat bread, somewhat similar to a pizza).[1]

References

Шаблон:Reflist

Шаблон:Eggplant dishes

Партнерские ресурсы
Криптовалюты
Магазины
Хостинг
Разное

  1. ↑ 1,0 1,1 1,2 1,3 1,4 1,5 1,6 Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
  2. ↑ Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
  3. ↑ See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
  4. ↑ Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
  5. ↑ Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.
  6. ↑ Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142
  7. ↑ Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169
Источник — http://wikihandbk.com/ruwiki/index.php?title=Английская_Википедия:Escalivada&oldid=14581007