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==History==
There are several [[Catalan language]] cookbooks from the [[Middle Ages]] that are known to modern scholars. The ''
[[Hippocras]] (''{{lang|ca|pimentes de clareya}}'') was spiced wine made with cinnamon, cloves, ginger, pepper, honey and wine pressed through a ''{{lang|ca|manega}}'', a [[pastry bag]] shaped cloth that was originally designed by [[Hippocrates]] to filter water.<ref>{{cite book |title=Pedralbes |publisher=Universidad de Barcelona |url=https://books.google.com/books?id=BDF9IlUOaP8C&pg=PA103}}</ref>
The 17th century manuscript ''El llibre de la Cuina de Scala-Dei'', written at the [[Cartoixa d'Escaladei]], contains austere recipes such as of porridges of cereals that go back to [[Ancient Roman cuisine|Roman times]].<ref>{{cite book |last1=Davidson |first1=Alan |title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981 |date=1 January 1981 |publisher=Oxford Symposium |isbn=978-0-907325-07-9 |page=178 |url=https://
==Basic ingredients==
Catalan cuisine relies heavily on [[ingredient]]s popular along the [[Mediterranean]] coast, including fresh [[vegetable]]s (especially [[tomato]], [[garlic]], [[eggplant]] (aubergine), [[capsicum]], and [[artichoke]]), wheat products ([[bread]], [[pasta]]), [[Arbequina]] [[olive oil]]s, [[wine]]s, legumes ([[bean]]s, [[chickpea]]s), [[Edible mushroom|mushrooms]] (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of [[pork]] preparations ([[sausage]] from [[Vic, Catalonia|Vic]], [[ham]]), sheep and goats' [[cheese]], [[poultry]], [[Lamb and mutton|lamb]], many types of [[Fish as food|fish]] like [[Sardine (food)|sardine]], [[Anchovy (food)|anchovy]], [[Tuna as food|tuna]], and [[Cod (food)|cod]] {{sfn|Pujol|2009}} and other seafood like [[Shrimp and prawn as food|prawns]], [[Squid as food|squid]], [[sea
Traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main [[intensive pig farming|producers of swine products]] in Spain) to fish-based recipes along the coast.<ref>{{Cite journal|last1 =Pujol|first1 =Anton|title= Cosmopolitan Taste|journal = Food, Culture & Society|volume =12|issue =4|pages =437–455|doi =10.2752/175174409X456737|year =2009|s2cid =153752556}}</ref> These meat and seafood elements are frequently fused together in the Catalan version of [[surf and turf]], known as ''mar i muntanya''. Examples include chicken with lobster (''pollastre amb llagosta''), chicken with crayfish (''pollastre amb escarmalans''), rice with meat and seafood (''arròs mar i muntanya'') and cuttlefish with meatballs (''sipia amb mandonguilles'').
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* ''[[Embutido|Embotits]]'', a generic name for different kinds of cured [[pork]] meat, including [[fuet]] (a characteristic type of dried sausage), [[Salami|''salchichón'' or ''llonganissa'']] (salami) and different kinds of cold cut [[botifarra]].
* ''[[Calçot]]'' (specially cultivated [[onion]], grilled and served as a ''"Calçotada"'')
* ''[[Caragols a la llauna]]'' (cooked [[
* ''[[Sonsos]]'' (''Gymnammodytes cicerelus'', also known as Mediterranean sand eel, ''sonso''<ref>[http://www20.gencat.cat/portal/site/DAR/menuitem.7d5a409fbe273a69cc497c10d8c0e1a0/?vgnextoid=7b885eee8da34110VgnVCM1000000b0c1e0aRCRD&vgnextchannel=7b885eee8da34110VgnVCM1000000b0c1e0aRCRD&vgnextfmt=detall&contentid=5eeb43bad4be5110VgnVCM1000008d0c1e0aRCRD Sonso - Departament d'Agricultura, Alimentació i Acció Rural]</ref> in [[Catalan language|Catalan]], and ''barrinaire'' or ''enfú'' in [[Menorca]],<ref>Mas Ferrà, Xavier i Canyelles Ferrà, Xavier: ''Peixos de les Illes Balears''. Editorial Moll, [[Palma de Mallorca]], 2000. Manuals d'introducció a la naturalesa, 13. {{ISBN|84-273-6013-4}}. Planes 213-214.</ref> is a fish in the family [[Ammodytidae]]. It is the only species of this family in the [[Mediterranean Sea]].<ref name = FishBase>{{FishBase|Gymnammodytes|cicerelus|month=February|year=2018}}</ref>)
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