The fricassee is one of those dishes that remind us of the traditional cuisine of our grandmothers. Who has not heard of chicken fricassee, but originally, and even a few decades ago was the chicken which tasted in this preparation without forgetting also known pepitorias less famous lamb, goat, partridge, rabbit, rabbit or turkey. By the way, know that the chicken is a bird Originating in India reached the eastern Mediterranean from the eighth century BC to keep company with geese, ducks and guinea fowl that inhabited surti pens and meat and eggs to the Egyptians, Phoenicians, Greeks and other peoples of the region. They distributed it across the Mediterranean.
Although pepitoria is a typical traditional English stew, the origin of the term seems to come from French, a language where "petite oie" meant little goose or goose, as in the French version the dish was made with the giblets this bird (wings, gizzards, heart, egg and neck). Indeed in some regions of Spain, is called a fricassee stewed dishes with offal, lamb or goat entrails.
Although judging by the ingredients, which usually does not miss the saffron and nuts, the popular belief attributed its origin to the Arabic cuisine and but already in the thirteenth century Hispano recipes appear in formulas that could be history of this dish. What it does is certain is that taste like both large and small so if you have not yet tested, this is your chance.
Although pepitoria is a typical traditional English stew, the origin of the term seems to come from French, a language where "petite oie" meant little goose or goose, as in the French version the dish was made with the giblets this bird (wings, gizzards, heart, egg and neck). Indeed in some regions of Spain, is called a fricassee stewed dishes with offal, lamb or goat entrails.
Although judging by the ingredients, which usually does not miss the saffron and nuts, the popular belief attributed its origin to the Arabic cuisine and but already in the thirteenth century Hispano recipes appear in formulas that could be history of this dish. What it does is certain is that taste like both large and small so if you have not yet tested, this is your chance.
INGREDIENTS 4 cloves garlic, 3-4 slices of bread (also serves bimbo bread), 35-40 grs. almonds, salt, pepper, 1 kg. Clean chicken and chopped, 1-2 tablespoons strong vinegar of wine, 1 medium onion, water, a few strands of saffron, a pinch of cinnamon, 1 clove, 3 or 4 grams of pepper, 1 pinch of cumin, 1 bay leaf, 2 boiled egg yolks (optional)
put in place Pirma to heat some oil in a frying pan where we bread, garlic and almonds last, withdrawing as ballan browning but not we will burn. Put them in the bowl of a blender along with the previously saffron toast, 3 or 4 peppercorns, a pinch of cinnamon, 1 nail, the tip of a chucharilla of cumin, salt and a little water. I grind all well and reserve.
in a pan then put some oil and fry the chicken pieces lightly spiced. When browned remove them. In the same oil we fry also our very thin sliced \u200b\u200bonion, sauté until they are limp and transparent. Then add the vinegar and let cook for a couple of minutes.
put in place Pirma to heat some oil in a frying pan where we bread, garlic and almonds last, withdrawing as ballan browning but not we will burn. Put them in the bowl of a blender along with the previously saffron toast, 3 or 4 peppercorns, a pinch of cinnamon, 1 nail, the tip of a chucharilla of cumin, salt and a little water. I grind all well and reserve.
in a pan then put some oil and fry the chicken pieces lightly spiced. When browned remove them. In the same oil we fry also our very thin sliced \u200b\u200bonion, sauté until they are limp and transparent. Then add the vinegar and let cook for a couple of minutes.
It's time to add the chicken back into our pot. We add our crushed and a little more water if necessary. Let me simmer for about 20 minutes, until meat is done.
If you want you can pass the sauce through a Chinese hat is thinner but not essential.
Just before serving, mash the egg yolks and, diluted with a little sauce. Add to stew and must not return to a boil so it does not cut the sauce. This time I did not put the egg yolks. And now there is to rest the stew for 24 hours for the flavors to blend and the results are even better. And now, we can scrape the plate.
If you want you can pass the sauce through a Chinese hat is thinner but not essential.
Just before serving, mash the egg yolks and, diluted with a little sauce. Add to stew and must not return to a boil so it does not cut the sauce. This time I did not put the egg yolks. And now there is to rest the stew for 24 hours for the flavors to blend and the results are even better. And now, we can scrape the plate.
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