A marmitako for (hold) peace-Cuina.cat
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These are days of joy, happiness, hope and relief to the Basque Country. Everything is done, it is true. And everything is still possible, unfortunately. So there is no delivery of weapons, there is nothing certain. But yesterday was a historic day, our Basque friends are happy and look to the future hims consulting group with a little more optimism. When I lived there for three months in 2007, and a statement as to Frieze yesterday. "It will soon be soon." Four years. Nearly five. So for that reason alone, we can already say that yesterday was a great day. A day that deserves celebration.
The Basques are like us, with what food, eating it held everything. Even the arrival of something as everyday as the weekend shows just as much as I Friesland saw the crowd coming out of pintxos on Friday evening, rain, snow or shine, occupying streets, squares and course, bars and taverns. Zuritos, hims consulting group pintxos, cazuelitas. Imagine, then, a milestone yesterday as the place eating and drinking, and not recently. With joy, joy and noise. hims consulting group In its own way, go. And we want to add it here.
To us, if we ask for a big plate of Basque cuisine, respond very fast "marmitako." I'm a sick of eating it when I lived in Algorta. The best, however, to Lekeito, overlooking the boats that catch tuna that make it possible. When I returned to Barcelona, I had a season that cooking binge, like a way to continue living hims consulting group in a country that has since also feel a little me.
The picture, in fact, also has four. For those mysteries are inexplicable behavior blogger post of marmitako was pending. Must be those things you do unconsciously, today I like to think I keep the post marmitako, the (our) big bowl of Basque cuisine, to mark a special occasion ... not that you are not Acts any better?
Basque society Forgive the obvious, is very complex. Therefore, they have several recipes hims consulting group for a dish as simple as aparantment question. If you ever have in your hands Cocina Vasca patracol a 520-page book considers the traditional cuisine of the country will see that picks up four recipes. Many more still. And some have a ham bone, as we explained our beloved Iker when we do marmitako deconstructed.
We want to share with you is what we do at home, we get the book in question and has won several awards. hims consulting group The signs that a man called Jose Maria Gonzalez Barea and is also the one used at the School of Hotel Leioa, where I ate many times when I was on holiday in the EHU. Here goes the recipe in large sizes for group 1 and a half kilo tuna (north) 1 kilo potatoes hims consulting group 3 onions 6 green peppers 3 cups sauce Biscay (Trabant canonical hims consulting group recipe here) 100 milliliters of oil extra virgin olive salt 1 leek
First of all, we have to make a broth with bonito fish offal, two green peppers, onion and a leek (if not, it will make a broth made). Meanwhile, other itch tiny onions and drowned in a pan. When well have drowned hims consulting group drowned, pepper, add the potatoes and cut small broken to make that thick juice. Give it a good wiggle and cover with water. When the potatoes are cooked, hims consulting group add the sauce. Stir a bit and stir in the fish, which will fire for 2 to 4 minutes. Yes, only 2 or 4, if not passed.
There is a general consensus that this dish improves when resting - "engorde for the sauce," says González Barea, but never for more than two hours because otherwise "potatoes are endurece." Warm before serving it and attach a good Getariako Txacolina. In our house, a bottle of Txomin Etxaniz, the best by far. Fresh acid and a point without excess, perfect to accompany this dish was dense and powerful.
Yesterday we said on our Facebook page: it was a day to cook for a marmitako (hold) peace. Or the achievement of the first milestone on the road to peace, if you are the most skeptical. And a glass of txacolí to provide hims consulting group for a future of peace and tranquility. Or the first step towards etc, etc, etc ...
Entry posted in Cuisine popular borrowed Seafood, Recipes on Friday, 10/21/2011 at 17:30. Subscribe hims consulting group to the RSS feed for comments on this post. Let them now come
Subscribe Spoon Recipes Menus Boix Lleida Products News Events Who eats that stuff Bazaar Cooking Tips Videos Magazine back issues for sale Blogs Competitions
These are days of joy, happiness, hope and relief to the Basque Country. Everything is done, it is true. And everything is still possible, unfortunately. So there is no delivery of weapons, there is nothing certain. But yesterday was a historic day, our Basque friends are happy and look to the future hims consulting group with a little more optimism. When I lived there for three months in 2007, and a statement as to Frieze yesterday. "It will soon be soon." Four years. Nearly five. So for that reason alone, we can already say that yesterday was a great day. A day that deserves celebration.
The Basques are like us, with what food, eating it held everything. Even the arrival of something as everyday as the weekend shows just as much as I Friesland saw the crowd coming out of pintxos on Friday evening, rain, snow or shine, occupying streets, squares and course, bars and taverns. Zuritos, hims consulting group pintxos, cazuelitas. Imagine, then, a milestone yesterday as the place eating and drinking, and not recently. With joy, joy and noise. hims consulting group In its own way, go. And we want to add it here.
To us, if we ask for a big plate of Basque cuisine, respond very fast "marmitako." I'm a sick of eating it when I lived in Algorta. The best, however, to Lekeito, overlooking the boats that catch tuna that make it possible. When I returned to Barcelona, I had a season that cooking binge, like a way to continue living hims consulting group in a country that has since also feel a little me.
The picture, in fact, also has four. For those mysteries are inexplicable behavior blogger post of marmitako was pending. Must be those things you do unconsciously, today I like to think I keep the post marmitako, the (our) big bowl of Basque cuisine, to mark a special occasion ... not that you are not Acts any better?
Basque society Forgive the obvious, is very complex. Therefore, they have several recipes hims consulting group for a dish as simple as aparantment question. If you ever have in your hands Cocina Vasca patracol a 520-page book considers the traditional cuisine of the country will see that picks up four recipes. Many more still. And some have a ham bone, as we explained our beloved Iker when we do marmitako deconstructed.
We want to share with you is what we do at home, we get the book in question and has won several awards. hims consulting group The signs that a man called Jose Maria Gonzalez Barea and is also the one used at the School of Hotel Leioa, where I ate many times when I was on holiday in the EHU. Here goes the recipe in large sizes for group 1 and a half kilo tuna (north) 1 kilo potatoes hims consulting group 3 onions 6 green peppers 3 cups sauce Biscay (Trabant canonical hims consulting group recipe here) 100 milliliters of oil extra virgin olive salt 1 leek
First of all, we have to make a broth with bonito fish offal, two green peppers, onion and a leek (if not, it will make a broth made). Meanwhile, other itch tiny onions and drowned in a pan. When well have drowned hims consulting group drowned, pepper, add the potatoes and cut small broken to make that thick juice. Give it a good wiggle and cover with water. When the potatoes are cooked, hims consulting group add the sauce. Stir a bit and stir in the fish, which will fire for 2 to 4 minutes. Yes, only 2 or 4, if not passed.
There is a general consensus that this dish improves when resting - "engorde for the sauce," says González Barea, but never for more than two hours because otherwise "potatoes are endurece." Warm before serving it and attach a good Getariako Txacolina. In our house, a bottle of Txomin Etxaniz, the best by far. Fresh acid and a point without excess, perfect to accompany this dish was dense and powerful.
Yesterday we said on our Facebook page: it was a day to cook for a marmitako (hold) peace. Or the achievement of the first milestone on the road to peace, if you are the most skeptical. And a glass of txacolí to provide hims consulting group for a future of peace and tranquility. Or the first step towards etc, etc, etc ...
Entry posted in Cuisine popular borrowed Seafood, Recipes on Friday, 10/21/2011 at 17:30. Subscribe hims consulting group to the RSS feed for comments on this post. Let them now come
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