Sausage egg omelette: Journal of sovereignty Great
JAMES FÀBREGA | @ Jaume_Fabrega. This sausage is typical in Catalonia time of Carnival, especially Maundy Thursday or Llarder. How does the saying "Thursday Llarder, eat sausage." Or: "Maundy Thursday beef up your nose."
I have written on several occasions that the selection, variety and quality of smoked meats cooked it more important to Europe is in Catalonia, and by extension in the Catalan Countries. Its origin comes directly from farmhouses (as explained in my latest book The farmhouse kitchen, Farrell) who used to kill one or more pigs per year, but fortunately, especially in Catalonia, this tradition has been collected by cansaladers libe and butchers who make beautiful products in accordance with tradition: black or blood sausage, white sausage, liver sausage, boiled, bishops peltrucs, poltrotes, poltrús bushings, Donegal (Lleida), blanquets, libe cross-eyed (Valencia ), stomach filling (Ibiza), plus sausage sausage sausage and onion Baldan frying or cooking. libe
The sausage-egg in some regions is white sausage, is stuffed into fresh medium or small intestine but already cooked to taste directly. Is usually presented in the form of a horseshoe, with the wire tie.
Its origin is on the one hand, the season, as it still is the traditional time to kill the pig (winter), the other originates through the religious calendar. In the period preceding Lent, in which meat, sausage and, formerly, the eggs were prohibited, these products are consumed fully, giving libe dishes such as Peuada, casserole, Greixonera pig feet (Majorca libe Menorca-greixera, also in Valencia, etc.). trout also diverse, including beans and sausage egg-etc.
Sausage egg is a variant libe of "white sausage" or "cooked" or "sausage" made with lean meat (shoulder), Tallon diced bacon or sometimes any other parties "not noble" - rinds, etc. - the inclusion of fresh eggs in varying amounts depending on the house or the area. Current libe formula used 8 eggs per1 kgde pasta. Seasoned with salt and black pepper. In Ripoll made with jowls, lean cuts, stomach, pepper and nutmeg in varying proportions.
It is in Catalonia, but distributed in a discontinuous Plan the lake in the region of Lleida, Barcelona passing cansaladers libe Here the guild makes a big promotion and has established standard formulas. It has also recently spread through the schools, except for those which do not provide for this promotion self-hatred produced by the supposed "respect" to the children of Islam, a real naughty libe ...
Otherwise, the combination libe of sausage and eggs is common in many kitchens. The French egg-aux-saucisses in Britain and North Amercia, Sausage, libe Eggs, the Turkish-Sucuklu yumurta-Maghreb-Chacchouka-etc. But both sausage egg omelette with Catalan as the sausage is unique and exclusive to Catalonia.
The production of sausage egg multiplies the occasion of Maundy Thursday, libe which is held every Thursday from Carnival, marking its beginning. libe This time for which the butchers of Catalonia cansaladers and produce almost 500.0000 pounds of this food. To make it used more than 1,367,235 metresde gut 3,172,164 eggs, 115,652 pounds of beef, 115,652 pounds of jowls, 33,043 libe pounds of bacon, 6,859 pounds and 1,376 pounds of salt pepper.
The history of this sausage is closely related to the celebration libe of Carnival from democracy, libe even during the Baroque period to the nineteenth as explained by Baron Maldà Barcelona aristocrat author of the extraordinary diary to catch up used to hold community meals and private-monastic, as I explain in my book The monastic kitchen - where the ingredients were pork and eggs.
The Carnival was banned under Franco, Spain has banned do not we? - Which caused a decrease in the consumption of egg sausage, retrieve the entry of democracy.
This is a delicious omelette, and a good protein load. It was a typical Thursday libe or Maundy Thursday-Llarder, but if we find some butchers sausage-produce the whole year can be when we want.
There are sausage egg industry and craft, the latter are characterized because they have the intense yellow color of the other, which contain dyes. Some butchers call it white sausage.
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Contributors DGS Choose one ... admin Albert Riera Albert Ruby Ang Yoke Bethlehem Bernat Joan Tan Charles David Bonaventura Catherine Cortez Bajón David Morgades DESFILOSSOFANT Dessmond DGS Diego Arcos EDUARD Thio's upstairs neighbor Elsa Alvarez Emigdi Subirats Fantassin Fernando Fernando Latorre
JAMES FÀBREGA | @ Jaume_Fabrega. This sausage is typical in Catalonia time of Carnival, especially Maundy Thursday or Llarder. How does the saying "Thursday Llarder, eat sausage." Or: "Maundy Thursday beef up your nose."
I have written on several occasions that the selection, variety and quality of smoked meats cooked it more important to Europe is in Catalonia, and by extension in the Catalan Countries. Its origin comes directly from farmhouses (as explained in my latest book The farmhouse kitchen, Farrell) who used to kill one or more pigs per year, but fortunately, especially in Catalonia, this tradition has been collected by cansaladers libe and butchers who make beautiful products in accordance with tradition: black or blood sausage, white sausage, liver sausage, boiled, bishops peltrucs, poltrotes, poltrús bushings, Donegal (Lleida), blanquets, libe cross-eyed (Valencia ), stomach filling (Ibiza), plus sausage sausage sausage and onion Baldan frying or cooking. libe
The sausage-egg in some regions is white sausage, is stuffed into fresh medium or small intestine but already cooked to taste directly. Is usually presented in the form of a horseshoe, with the wire tie.
Its origin is on the one hand, the season, as it still is the traditional time to kill the pig (winter), the other originates through the religious calendar. In the period preceding Lent, in which meat, sausage and, formerly, the eggs were prohibited, these products are consumed fully, giving libe dishes such as Peuada, casserole, Greixonera pig feet (Majorca libe Menorca-greixera, also in Valencia, etc.). trout also diverse, including beans and sausage egg-etc.
Sausage egg is a variant libe of "white sausage" or "cooked" or "sausage" made with lean meat (shoulder), Tallon diced bacon or sometimes any other parties "not noble" - rinds, etc. - the inclusion of fresh eggs in varying amounts depending on the house or the area. Current libe formula used 8 eggs per1 kgde pasta. Seasoned with salt and black pepper. In Ripoll made with jowls, lean cuts, stomach, pepper and nutmeg in varying proportions.
It is in Catalonia, but distributed in a discontinuous Plan the lake in the region of Lleida, Barcelona passing cansaladers libe Here the guild makes a big promotion and has established standard formulas. It has also recently spread through the schools, except for those which do not provide for this promotion self-hatred produced by the supposed "respect" to the children of Islam, a real naughty libe ...
Otherwise, the combination libe of sausage and eggs is common in many kitchens. The French egg-aux-saucisses in Britain and North Amercia, Sausage, libe Eggs, the Turkish-Sucuklu yumurta-Maghreb-Chacchouka-etc. But both sausage egg omelette with Catalan as the sausage is unique and exclusive to Catalonia.
The production of sausage egg multiplies the occasion of Maundy Thursday, libe which is held every Thursday from Carnival, marking its beginning. libe This time for which the butchers of Catalonia cansaladers and produce almost 500.0000 pounds of this food. To make it used more than 1,367,235 metresde gut 3,172,164 eggs, 115,652 pounds of beef, 115,652 pounds of jowls, 33,043 libe pounds of bacon, 6,859 pounds and 1,376 pounds of salt pepper.
The history of this sausage is closely related to the celebration libe of Carnival from democracy, libe even during the Baroque period to the nineteenth as explained by Baron Maldà Barcelona aristocrat author of the extraordinary diary to catch up used to hold community meals and private-monastic, as I explain in my book The monastic kitchen - where the ingredients were pork and eggs.
The Carnival was banned under Franco, Spain has banned do not we? - Which caused a decrease in the consumption of egg sausage, retrieve the entry of democracy.
This is a delicious omelette, and a good protein load. It was a typical Thursday libe or Maundy Thursday-Llarder, but if we find some butchers sausage-produce the whole year can be when we want.
There are sausage egg industry and craft, the latter are characterized because they have the intense yellow color of the other, which contain dyes. Some butchers call it white sausage.
Leave a Comment
Contributors DGS Choose one ... admin Albert Riera Albert Ruby Ang Yoke Bethlehem Bernat Joan Tan Charles David Bonaventura Catherine Cortez Bajón David Morgades DESFILOSSOFANT Dessmond DGS Diego Arcos EDUARD Thio's upstairs neighbor Elsa Alvarez Emigdi Subirats Fantassin Fernando Fernando Latorre
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