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The splendor of Mediterranean food— especially recipes
Bashny.Net
Mediterranean cuisine is not just the sum of the culinary traditions of all countries, bordering the Mediterranean sea. This is a special, careful and reverent attitude to food, a strong interest in quality local products and the overall balance of the diet, that throughout the world is called the "Mediterranean diet".
Meanwhile, about any diet, in fact, not a speech.
In the diet of the inhabitants of the Mediterranean includes a lot of vegetables, fruits, legumes and cereals; they always use olive oil and relatively little butter; regularly eat fish, cheese, drink wine; finally, they prefer seasonal local produce — very fresh, tasty and flavorful.
The total harmony of the Mediterranean diet prompted UNESCO to classify the cuisine of this region to the cultural heritage of mankind.
The Mediterranean cuisine is hundreds of different dishes. Here are some of them that you can easily prepare in your kitchen.
Spider crab
Spider crab — a local Croatian type of Italian soup, brodetto. It is a fish soup is thick like stew. Since local Housewives cook it from several types of fish and seafood, adding olive oil, onion, garlic and parsley. Once the soup was made of small "off-grade" fish, mixing it with each other in the most bizarre combinations and adding the tentacles of an octopus, small crustaceans, dead oyster shell, shellfish, and algae. Nowadays, the combination of ingredients varies not only from city to city and from house to house. Your brodetto in different coastal towns of Croatia.
Lasagna
Lasagna is one of the types of Italian pasta: a wide, flat strips of dough up to 35 cm wide. With our Russian point of view, lasagna is a casserole. In any case, no matter how define this dish, the essence remains the same: strip-lasagna sandwich a variety of fillings and baked.
The birthplace of lasagna — Italian region of Emilia-Romagna. There it has long cooked in the oven in a pan without a handle, and as a filling use ground meat and Parmesan cheese. Traditional lasagna Bolognese with Parmesan cheese, Bolognese sauce and Bechamel sauce cooked in the heart of Emilia-Romagna in Bologna. But in the neighboring region of Liguria in traditional lasagna began to add local pesto sauce.
Lasagna is now popular all over Italy, and options for its filling there is a great variety: sandwich dough various sauces, beef stew, different kinds of cheese, mushrooms, spinach, artichokes. In many regions of Italy are popular vegetable lasagna — with eggplant, zucchini, salad endivia, tomatoes, carrots, kohlrabi.
Taste traditional products can be effectively complemented with the spices.
Dolma
Greek cuisine is distinguished by the richness, the variety of simple and rustic dishes and ingenuity in the use of spices. Very loved by the Greek dolma, which is prepared with grape leaves and rice and meat.
Actually, dolma, among Greeks, Turks, Lebanese and other residents of the Mediterranean, know almost all the peoples of the Middle East. Eat it and in Europe — for example, in the Balkans. A truly international dish! Incidentally, the term "dolma" is not quite clear: it refers to the East and the stuffed cabbage, and stuffed peppers and other stuffed vegetables such as eggplant and zucchini. But, of course, the most popular and famous around the world dolma is, first of all, beef in grape leaves.
When you prepare the filling into hot oil, fried chopped onion with the rice, adding a Cup of hot water, put in a pan the chopped herbs, pepper. The stuffing will turn out amazingly delicious! Wrapping it in grape leaves and put out in a pan (preferably with butter and lemon juice), you will receive dolma, which is estimated would any Greek!
By the way, the grape leaves for dolma you can buy a fresh (market) and pickled. Of course, fresh is better. If you have pickled leaves, it is better to pre-soak to get rid of the taste of the marinade.
Pleskavitsa
Pleskavica well know in the Balkans is to try it on the coast of the Mediterranean in Croatia and Montenegro, Bosnia and Serbia. Pleskavitsa is a big chopped hamburger, often from a mixture of beef and pork.
Options pleskavica there are many, they differ only in details, however, sometimes is important. In short the recipe is as follows. Take equal parts of beef and pork, they make the mince, add the chopped onions, pepper and salt. Further, from the stuffing to shape the cakes-patties that are then fried on the grill. You can, however, pleskavica and fry in the pan.
It would seem, nothing special. But this is only the basis of which, without details appears, in General, ordinary. Add minced hot pepper, chopped bacon, one or two crushed garlic cloves. Serves pljeskavica, watering them with warm clotted cream.
Clotted cream is slightly long for salty foam, taken with a freshly baked cow's or sheep's milk. The clotted cream is very delicate, slightly salty taste. In the Balkans, the clotted cream is incredibly popular. Very often Housewives doing it yourself. Replace the clotted cream you can slightly salted sour cream. It'll be great!
With pleskavica, by the way, you can cook a Burger that, in addition to the rolls and pleskavica, it is necessary to Supplement pickles, sweet mustard, ketchup or mayonnaise (or your choice). In this embodiment, pleskavitsa, of course, tasty and filling some of the Burger from fast food.
Couscous
Couscous is wheat cooked in a special way: milled grains of wheat (i.e. semolina) is moistened, rolled into small balls and dried. Accordingly, in essence couscous — not so much cereal, how much small pasta.
In North Africa couscous is unthinkable without either dinner of a poor man or a rich wedding. Methods of cooking couscous a huge amount. Traditionally, couscous, rolled by hand, steamed. Couscous, prepared industrially, most often brewed with boiling water or a quick boil in boiling water. In most cases, it seasoned with olive oil.
Most popular recipes with couscous is couscous with meat, fish, seafood, vegetables. In the East know and the sweet couscous. It is prepared with dried fruits and nuts and seasoned with honey.
Bon appetit — and the amazing flavors of the Mediterranean!
Source: www.gastronom.ru
Meanwhile, about any diet, in fact, not a speech.
In the diet of the inhabitants of the Mediterranean includes a lot of vegetables, fruits, legumes and cereals; they always use olive oil and relatively little butter; regularly eat fish, cheese, drink wine; finally, they prefer seasonal local produce — very fresh, tasty and flavorful.
The total harmony of the Mediterranean diet prompted UNESCO to classify the cuisine of this region to the cultural heritage of mankind.
The Mediterranean cuisine is hundreds of different dishes. Here are some of them that you can easily prepare in your kitchen.
Spider crab
Spider crab — a local Croatian type of Italian soup, brodetto. It is a fish soup is thick like stew. Since local Housewives cook it from several types of fish and seafood, adding olive oil, onion, garlic and parsley. Once the soup was made of small "off-grade" fish, mixing it with each other in the most bizarre combinations and adding the tentacles of an octopus, small crustaceans, dead oyster shell, shellfish, and algae. Nowadays, the combination of ingredients varies not only from city to city and from house to house. Your brodetto in different coastal towns of Croatia.
Lasagna
Lasagna is one of the types of Italian pasta: a wide, flat strips of dough up to 35 cm wide. With our Russian point of view, lasagna is a casserole. In any case, no matter how define this dish, the essence remains the same: strip-lasagna sandwich a variety of fillings and baked.
The birthplace of lasagna — Italian region of Emilia-Romagna. There it has long cooked in the oven in a pan without a handle, and as a filling use ground meat and Parmesan cheese. Traditional lasagna Bolognese with Parmesan cheese, Bolognese sauce and Bechamel sauce cooked in the heart of Emilia-Romagna in Bologna. But in the neighboring region of Liguria in traditional lasagna began to add local pesto sauce.
Lasagna is now popular all over Italy, and options for its filling there is a great variety: sandwich dough various sauces, beef stew, different kinds of cheese, mushrooms, spinach, artichokes. In many regions of Italy are popular vegetable lasagna — with eggplant, zucchini, salad endivia, tomatoes, carrots, kohlrabi.
Taste traditional products can be effectively complemented with the spices.
Dolma
Greek cuisine is distinguished by the richness, the variety of simple and rustic dishes and ingenuity in the use of spices. Very loved by the Greek dolma, which is prepared with grape leaves and rice and meat.
Actually, dolma, among Greeks, Turks, Lebanese and other residents of the Mediterranean, know almost all the peoples of the Middle East. Eat it and in Europe — for example, in the Balkans. A truly international dish! Incidentally, the term "dolma" is not quite clear: it refers to the East and the stuffed cabbage, and stuffed peppers and other stuffed vegetables such as eggplant and zucchini. But, of course, the most popular and famous around the world dolma is, first of all, beef in grape leaves.
When you prepare the filling into hot oil, fried chopped onion with the rice, adding a Cup of hot water, put in a pan the chopped herbs, pepper. The stuffing will turn out amazingly delicious! Wrapping it in grape leaves and put out in a pan (preferably with butter and lemon juice), you will receive dolma, which is estimated would any Greek!
By the way, the grape leaves for dolma you can buy a fresh (market) and pickled. Of course, fresh is better. If you have pickled leaves, it is better to pre-soak to get rid of the taste of the marinade.
Pleskavitsa
Pleskavica well know in the Balkans is to try it on the coast of the Mediterranean in Croatia and Montenegro, Bosnia and Serbia. Pleskavitsa is a big chopped hamburger, often from a mixture of beef and pork.
Options pleskavica there are many, they differ only in details, however, sometimes is important. In short the recipe is as follows. Take equal parts of beef and pork, they make the mince, add the chopped onions, pepper and salt. Further, from the stuffing to shape the cakes-patties that are then fried on the grill. You can, however, pleskavica and fry in the pan.
It would seem, nothing special. But this is only the basis of which, without details appears, in General, ordinary. Add minced hot pepper, chopped bacon, one or two crushed garlic cloves. Serves pljeskavica, watering them with warm clotted cream.
Clotted cream is slightly long for salty foam, taken with a freshly baked cow's or sheep's milk. The clotted cream is very delicate, slightly salty taste. In the Balkans, the clotted cream is incredibly popular. Very often Housewives doing it yourself. Replace the clotted cream you can slightly salted sour cream. It'll be great!
With pleskavica, by the way, you can cook a Burger that, in addition to the rolls and pleskavica, it is necessary to Supplement pickles, sweet mustard, ketchup or mayonnaise (or your choice). In this embodiment, pleskavitsa, of course, tasty and filling some of the Burger from fast food.
Couscous
Couscous is wheat cooked in a special way: milled grains of wheat (i.e. semolina) is moistened, rolled into small balls and dried. Accordingly, in essence couscous — not so much cereal, how much small pasta.
In North Africa couscous is unthinkable without either dinner of a poor man or a rich wedding. Methods of cooking couscous a huge amount. Traditionally, couscous, rolled by hand, steamed. Couscous, prepared industrially, most often brewed with boiling water or a quick boil in boiling water. In most cases, it seasoned with olive oil.
Most popular recipes with couscous is couscous with meat, fish, seafood, vegetables. In the East know and the sweet couscous. It is prepared with dried fruits and nuts and seasoned with honey.
Bon appetit — and the amazing flavors of the Mediterranean!
Source: www.gastronom.ru
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