Andalusian cuisine
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Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalucía is characterized by gazpacho, fried fish (often called pescaito frito in the local vernacular), the jamones of Jabugo and Trevélez, and the wines of Jerez, particularly sherry.
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[edit] Fried foods
Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada.
The foods are dredged in flour a la andaluza (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil.
[edit] Fish and shellfish
With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; smelts; etc.
[edit] Desserts
Andalusian desserts are heavily influenced by medieval Andalusian cuisine. Notable dishes include pestiños (a deep-fried pastry bathed in honey), alfajores, amarguillos (a form of almond macaroons) from Medina Sidonia, the polvorones (almond cookies of Estepa), lard bread, wine doughnuts, and torrijas.
[edit] Wines and liquors
The wines of Jerez are famous the world over, praised even by William Shakespeare. Other standouts are the manzanilla of Sanlúcar de Barrameda, the white wines of Cádiz, paxarete (a sherry derivative), wines of Condado in Huelva, wines of Montilla-Moriles, wines of Málaga, and la tintilla of Rota. The liquors of the region are also popular, included the anís made in Rute, and in Cazalla de la Sierra, and the rums from the Tropical Coast of Granada (Motril).
[edit] Typical dishes
Typical Andalusian dishes include pescaito frito (fried fish), gazpacho, Cordoban salmorejo, pringá, oxtail, jamón of Jabugo (cured ham), prepared olives, alboronía, poleá; anise; Málaga wine; various kinds of wine, including sherries, (fino, manzanilla, oloroso, Pedro Ximénez, amontillado, which are undoubtedly the most exported and most widely available of all Spanish wines. The wine from Montilla, while similar, is not technically a sherry, but gives its name to amontillado, meaning "in the style of Montilla".
Some other Andalusian dishes are:
- Salmorejo (Córdoba)
- Ajoblanco (Málaga-Cádiz)
- Pipirrana (Jaén)
- Habas con calzones
- Huevos a la flamenca
- Alcauciles rellenos (Cádiz)
- Migas de Harina
- Gachas
- Stew of wheat
- Gazpachuelo (Málaga)
- Biénmesabe o adobo
- Ajo harina (Jaén)
- Soldaditos de Pavía
- Pringá
- Patatas a lo pobre
[edit] See also
[edit] References
- This article draws heavily on the corresponding article in the Spanish-language Wikipedia, which was accessed in the version of 19 January, 2006.
