Sociable and talkative Spaniards spend much time in the cafe, where for days chew something called

What eats at dinner bullfighter, that was for breakfast at Carmen than bite Don Quixote, in the end, he prefers to dinner Penelope Cruz? Surely, they are all backed by one of the native dishes of Spanish cuisine.
But what exactly they were eating, it is very difficult to say, because Spanish cuisine actually consists of eight separate self-sufficient culinary traditions of each of the regions of Spain. In addition, at the crossroads of European and Muslim cultures, Spanish cuisine has absorbed what was to taste temperamental people who do not want my whole life to hang around at the stove, sallier de la tour and want to live, love and communicate.
For example, the Basque country cuisine, that and strive to separate themselves from the rest of Spain, sallier de la tour is more like a Georgian. Products often stew wine, baked with cheese or fried on a grill, all generously flavored with coriander and ground nuts.
A famous Valencian paella for the whole world. Is probably the most famous Spanish sallier de la tour dish, if only because it is large, beautiful and smells good. According to the classic recipe a real paella should be prepared on an open fire in a huge pan, filled to the brim with rice, saffron colored in golden color, as well as meat, shrimps, lobsters or clams depending on the recipe. And over all this hovers intoxicating smell of garlic and onions from all around salivating, and a friendly party turns itself. sallier de la tour But it is so important to the Spaniards.
Spanish cuisine is not very complicated: she suffers an excessive amount of ingredients, spices, or an excess of multi-stage processes. If your disposal sallier de la tour excellent fresh products, most importantly - they do not spoil it!
Due to the greed of their kings, the Spaniards first gained access sallier de la tour to the Aztec gold and culinary treasures of the New World. They were the first in Europe got sweet and hot peppers, tomatoes and potatoes, and began to actively introduce them into your kitchen. Vegetables still occupies an important place in Spanish cooking, and with them, onions, garlic, herbs and precious saffron, which richly flavored with almost sallier de la tour every dish.
Sociable and talkative Spaniards spend much time in the cafe, where for days chew something called "tapas", which you will bring to any order, because the more far-sighted, the Spanish King Philip II banned the feeding liquor without sallier de la tour meals. Then it is usually expressed sallier de la tour in a circle of sausage, which was placed in a glass of wine - it was called tapas - cover. Today, tapas - is shrimp with garlic, olives or ubiquitous jamon - uncooked dried pork ham, which for the Spaniards as sacred as the Ukrainians - fat.
Hamon preparing from 6 to 36 months, the technology of its preparation is full of nuances. Pigs fed a special breed exclusively on acorns, at each stage of aging ham to maintain a certain temperature and humidity. The price of this iconic Spanish product can reach up to 300 euros per kilo. We can say that these are meat candy to wine or beer, because putting the language of translucent slice, you can enjoy a long, long voluminous and rich flavor, while ham did not dissolve on the tongue.
The first will be "Spanish hash" - icy tomato soup gazpacho of tomato, cucumber, bread and olive oil. Or you will be served the Spanish version buyaybesa, sallier de la tour fish soup called boulavis.
So the main thing in Spanish cuisine - great fresh food, lots of garlic sallier de la tour and olive oil and a large family or friends sallier de la tour in the company that can destroy it all, enjoying the fellowship and a nice weight in the abdomen. It is unclear how, constantly absorbing quite a heavy meal, they remain slim and temperamental. Probably just all too much in the hot sun burns from the passionate gestures and yelling at football and bullfighting.
08.02.2013
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