Ukudla okuvamile kwe-Cordoba

Ukudla okuvamile kwaseCórdoba kuwumphumela wamathonya amabili. Ngakolunye uhlangothi, kukhona ithonya lase-Andalusia, elivela esikhathini salo samaSulumane, kanti ngakolunye uhlangothi, ithonya lobuKristu, elivela enyakatho yeNhlonhlo yase-Iberia. Ithonya lokuqala libonakala ekusetshenzisweni okuningi kwezinongo ezifana ne-oregano, i-mint, ne-tarragon, kanti elesibili libe negalelo ekuphekeni okuningi kwendabuko.

Imikhiqizo yasendaweni iyisithako sayo esiyinhloko. Phakathi kwalokhu, uwoyela womnqumo ovela emasimini ayo udlala indima ebaluleke ngokulinganayo, njengoba kwenza nemfuyo evela ezintabeni zayo. Ngempela, singahlukanisa izitayela ezimbili eziyinhloko ekudleni kwaseCordoban. Eyaziwa ngokuthi " cortijira" (ukudla kwasepulazini ), ngenxa yentuthuko yayo kulezi zikhungo zezolimo, yakhiwe kakhulu yisobho nezitshulu. Ngokuphambene nalokho, ukudla kwasemaphandleni kusekelwe kakhulu ezitsheni ezinempilo. Uma ungathanda ukufunda kabanzi ngokudla okuvamile kwaseCordoba, ake sihlole ezinye zezindlela zokupheka ezidumile kakhulu.

Amasobho abandayo, akudala ekudleni okuvamile kwase-Córdoba

Isimo sezulu sihlala sinomthelela kwi-gastronomy yendawo. Futhi iCórdoba yayingeke ibe into ehlukile. Isimo sezulu salo esishisayo simema ukulungiswa kwesobho noma ama-creams abandayo avuselela umzimba. Ngenxa yalesi sizathu, lezi zinhlobo zokupheka zingokwesiko ku-Cordovan cuisine.

Mhlawumbe i-classic yayo enkulu kakhulu kulokhu yi -salmorejo . Izithako zayo eziyisisekelo isinkwa esichotshoziwe, uwoyela womnqumo, igalikhi, usawoti, notamatisi. Umphumela uba ukhilimu omnandi okhonzwa nezingcezu ze-ham noma iqanda elibilisiwe. Ngaphezu kwalokho, ngenxa yokwakheka kwayo nendlela ekhonzwa ngayo, ochwepheshe bafaka le recipe phakathi kwe-gazpacho yase-Andalusian.

Kodwa akusona sobho esibandayo esivamile esivela eCórdoba. Kukhona ne -ajo blanco , eyenziwe ngamanzi, igalikhi, usawoti, uwoyela womnqumo, isinkwa, ama-alimondi agayiwe, kanye neviniga encane. Ivame ukukhonzwa nezingcezu zekhabe noma amagilebhisi. Ngaphezu kwalokho, kukholelwa ukuthi imvelaphi yayo indala kakhulu kuneye-salmorejo, okungenzeka ukuthi isukela ezikhathini zamaRoma ngisho nasekuphekeni kwamaGreki.

Izitshulu neziqalo

Kodwa ukudla kwendabuko kwaseCórdoba akugcini nje ngokudla okubandayo. Kuphinde kube nezindlela zokupheka ezimnandi ozothola zimnandi. Phakathi kwazo kukhona isitshulu sikabhontshisi esomisiwe ( boronía) kanye ne-paella yesitayela sasemakhaya . Lokhu kokugcina kufaka phakathi irayisi, i-ham, ubhekeni, inkukhu, ne-chorizo, kanye ne-paprika nama-clove. Ezinye izitshulu ezidumile zifaka i-asparagus ebabayo, i-migas (izinkwa zesinkwa ezithosiwe), kanye ne-gachas (uhlobo lwephalishi).

Kodwa okujwayelekile kakhulu yi- Cordoban stew , isitshulu se-chickpea esenziwe nge-paprika, isisu sengulube, u-anyanisi, igalikhi, usawoti kanye neklabishi. Njengesidlo esimnandi, sasivame ukulungiselelwa ukondla izisebenzi zasemapulazini, kodwa ngokuhamba kwesikhathi sesibe ukudla okujwayelekile kwesifundazwe sase-Andalusia.

inyama yendawo

Izinkomo zifuywa ikakhulukazi ezintabeni zaseCórdoba. Eqinisweni, inelinye lamakhabethe amakhulu e-Andalusia elakhiwe izinhlobo zezinkomo, izimvu nezimbuzi. Ngakho-ke ngeke kukumangaze ukuthi inyama ingesinye sezithako eziyinhloko esitsheni sendawo.

Ngokuphathelene nokupheka, kunezitsha ezimbili ezakha ukudla okuvamile kwaseCórdoba: ama-flamenquine kanye ne-oxtail . Eyokuqala ilula kakhulu ukuyilungisa. Iqukethe izingcezu ze-ham ye-Serrano ezisongwe ngethanga lengulube, bese zifakwa isinkwa bese zithosiwe. Ngokuthakazelisayo, igama kukholakala ukuthi livela ekubukekeni kwazo okude. Ngaphezu kwalokho, ochwepheshe bokupheka babeka umsuka walesi sidlo edolobheni laseCordoban iBujalance , yize sesisabalale kulo lonke elaseSpain.

Ngokwengxenye yayo, i-oxtail nayo iyisidlo esivamile kwezinye izingxenye zezwe lethu. Endabeni yakhe, iresiphi yaziwa kusukela ezikhathini zamaRoma, nakuba ukulungiswa kwamanje kubuyela ekhulwini le-XNUMX. Njengoba igama layo libonisa, ilungiswa ngomsila wenkomo (inkunzi noma inkomo) futhi inotamatisi, u-anyanisi, isanqante, upelepele, u-garlic, usawoti kanye neqabunga le-bay. Futhi, engeza amafutha omnqumo kanye nengilazi yewayini elibomvu.

Lezi zitsha ezimbili esizichazile ziyizitsha zenyama ezivelele kakhulu ekudleni kwendabuko kwaseCórdoba. Kodwa kunezinye, njengenyama yenkomo enama-artichoke , isitshulu sikanogwaja , isitshulu semvu , kanye nembuzi ethosiwe . I-Chanfaina, eyenziwe futhi ngemvu futhi igazi layo, u-anyanisi, ugalikhi, iqabunga le-bay, kanye nopelepele, ingenye isidlo esidumile. Kodwa-ke, le recipe, enezinhlobo ezahlukene, itholakala nakwezinye izitsha zaseSpain ngisho naseLatin America .

Ezinye izitsha ezivela ekudleni okuvamile kwase-Córdoba

Kanye nezitsha ezimnandi okukhulunywe ngazo ngenhla, kunezinye izindlela zokupheka ezimnandi ngokulinganayo ekudleni kwaseCordoban. Isibonelo, kukhona i -omelet yaseSan José , ehlanganisa amaqanda ashaywe nezinkwa zesinkwa kanye nesosi ekhethekile yesaffron eyinika umbala ophuzi oyingqayizivele. Futhi, ngokufanayo, kukhona amaqanda axutshwe neBaena, enziwe ngo-anyanisi othambile.

Isaladi yamazambane iCordoban nayo imnandi kakhulu , ifana nesaladi yaseRussia, kodwa yenziwe ngama-olive amnyama endawo. Futhi, ngokuphathelene nezitsha zemifino, kukhona i-eggplant ethosiwe enoju nama- artichoke afana ne-Montilla , ephekwe ngewayini elivela egameni le-Montilla-Moriles, yingakho libizwa kanjalo.

Okungavamile nakakhulu ilethisi enegalikhi , ebizwa nangokuthi inhliziyo yelethisi yesitayela seCordoban, eyenziwa ngokufaka isosi yemifino eyenziwe ngegalikhi ethosiwe, i-paprika, usawoti, uviniga kanye nezingcezu ze-ham ye-Serrano.

Iminenke, i-classic ye-Cordovan gastronomy

Kuyamangaza ukuthi kwenzekani ngeminenke eSpain. Nakuba kwezinye izindawo ayidliwa kakhulu, kwezinye ibhekwa njengesidlo esimnandi. Phakathi kwalena yokugcina kukhona iCórdoba, eye yazenza zaba uphawu lwangempela lokudla kwayo , kangangokuthi zithengiswa ngisho nasezindaweni zokuthengisa emigwaqweni.

Eqinisweni, izitsha eziningi zeminenke ziye zathuthukiswa kuleli dolobha lase-Andalusia. Ungazizama ngezinhlobonhlobo zamasosi. Kodwa cishe njalo zifaka izithako ezifana notamatisi, u-anyanisi, upelepele obomvu, ugalikhi, iwayini, iminti, nezinye izinongo. Ezivame kakhulu yi-poussin , yize abanye abapheki beye bazama ukudala izindlela zokupheka ezintsha nezinesibindi. Isibonelo, iminkenke isetshenziswa ngendlela yamaRoma, ishisiwe ngama-eel amancane, ishisiwe nge-ham, ngisho ne-carbonara.

Izinhlanzi ezivela esifundazweni esimaphakathi nezwe

Njengoba wazi, iCórdoba ayinalo ulwandle, yize inawo imifula. Kodwa lokho akuvimbeli izinhlanzi ukuthi zivele kwezinye zezindlela zokupheka zayo zokupheka. Njengakwezinye izingxenye zaseSpain, i-rin-ran , isitshulu se-tuna esinamazambane nopelepele, sivame kakhulu. Ngezinye izikhathi siphekwa ne-cod kasawoti. Lesi sakamuva sisetshenziselwa nokwenza i-ajo sopeao , isobho likagalikhi, elikhonzwa notamatisi.

Kodwa-ke, izinhlanzi ezifakwe emanzini zivame kakhulu , ikakhulukazi i-pomfret, eyaziwa ngegama eliyingqayizivele elithi "japuta" eCórdoba. Inongwe nge-paprika emnandi, igalikhi, uviniga, i-oregano, nofulawa, bese ithosiwe emafutheni omnqumo amaningi. I-pickling ne-vinaigrette nazo zisetshenziselwa ukupheka lezi zitsha. Ama-anchovies avame ukukhonzwa ne -vinaigrette.

I-Confectionery evela eCordoba

Ngokuphathelene nama-dessert, nawo ahlukahluka kakhulu ngendlela yokudla yalesi sifundazwe sase-Andalusia. Kukhona ushizi omuhle kakhulu, phakathi kwawo ushizi we-Pedroches ovelele , okhiqizwa esigodini segama elifanayo, esiseduze ne-Extremadura. Kodwa ngaphezu kwakho konke, ama-pastry adlala indima ebaluleke kakhulu ekudleni okuvamile kwe-Córdoba.

Amaswidi okudla kwaseCordoba ahlanganisa izakhi ezivamile zase-Andalusia nezinye ezisekelwe eLa Mancha. Kusukela kulokhu kuvela, isibonelo, amakhekhe athosiwe njengezimbali ezithosiwe , avela esifundeni saseCampo de Calatrava futhi manje atholakala kude njengaseMexico naseColombia. Ngokuphambene nalokho, ama-meringue e-Aguilar , amakhekhe anesimo esiyindilinga asePriego , kanye ne- quince paste yasePuente Genil kuhlukile kakhulu endaweni.

Kunoma ikuphi, uju, imbewu yesesame, kanye ne-aniseed kuyizithako ezivamile kuma-pastry aseCordoban. Kodwa-ke, elinye lama-dessert ajwayelekile kulesi sifundazwe sase-Andalusia yikhekhe laseCordoban , ukudla okumnandi okwenziwe ngokugcwalisa i-angel hair squash kanye ne-puff pastry. Enguqulweni yalo ngayinye, libizwa ngokuthi i- manolete , futhi ukugcwalisa okufanayo kusetshenziswa kuma -pastry cakes ama-shortcrust.

Okokugcina, uma ungathanda ukuzama esinye isidlo esimnandi saseCordoban, unga-oda iphalishi elimnandi . Lolu hlobo lwenziwa ngofulawa, ushukela, ubisi, i-anise, ulamula, uwoyela womnqumo kanye nesinamoni.

Iziphuzo ezihambisana nokudla okujwayelekile kwase-Córdoba

Asikwazi ukuqeda uhambo lwethu lokudla kwaseCordoba ngaphandle kokukhuluma ngeziphuzo zalo. Sesivele sikhulume kafushane ngesifunda sewayini saseMontilla-Moriles , lapho uzothola khona amawayini amahle kakhulu.

Uma uhlanganisa ingilazi ye-fino sherry nengilazi ye-sweet sherry (isibonelo, uPedro Ximénez), uzoba ne- fifty-fifty , ethandwa kakhulu edolobheni njenge-aperitif. Futhi, ukuze uqedele ukudla okuhle, unga-oda ingilazi encane ye -Rute brandy , eyenziwe nge-anise futhi edumile emhlabeni wonke.

Ekuphetheni, sikubonise izithako zendabuko kanye nezitsha zokudla okujwayelekile kweCordoban . Kodwa-ke, asinakwehluleka ukusho ezinye izibiliboco ezifana ne -Serrano ham evela ePedroches Valley , isoseji yePozoblanco , i-Fuenteovejuna black pudding , noma, kwabadla imifino, i-Cordoban picadillo , eyenziwe nje ngekhukhamba, u-anyanisi, upelepele, utamatisi, uwoyela womnqumo, usawoti, kanye noviniga. Akukwenzi yini ufune ukuvakashela iCordoba enhle futhi ujabulele lokhu kudla okumnandi?