sexta-feira, 25 de dezembro de 2009

Gastronomia espanhola

Renda-se ao estilo espanhol de petiscar
Banderillas





















Ingredientes:
Molho alioli
2 gemas
1 colher café de sal
½ colher café de açúcar
2 dentes de alho picadinhos

250 ml de azeite de oliva
1 colher sopa de vinagre de vinho tinto
2 colheres sopa de água
presunto cozido e cru

salmão defumado
cogumelos
camarão
aspargos
alcachofra
ovinhos de codorna
batatinhas cozidas

Kani
anchovas
Modo de Preparo: Corte presunto cozido e cru, salmão defumado, cogumelos, camarão, aspargos, alcachofra, ovinhos de codorna, batatinhas cozidas, kani, anchovas. Se forem pequenos, como o ovo de codorna deixe-os inteiros. Espete 2 a 3 tipos em palitinhos. Sirva guarnecido com molho alioli ou outro de sua preferência (rosé, vinagrete, ervas).
Molho alioli: com um mixer, batedeira ou liquidificador, bata 2 gemas cozidas, 1 colher de café de sal, ½ colher de café de açúcar e 2 dentes de alho picadinhos, adicionando em fio 250 ml de azeite de oliva, sem parar de bater, até virar maionese. Em seguida, junte 1 colher de sopa de vinagre de vinho tinto e 2 colheres de sopa de água, bata mais um pouco e desligue. Sirva com as banderillas.

Gambas al ajillo












Ingredients (4 pax)
1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of cognac
¼ cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette
Preparation: The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa. In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.
Calamares Fritos

















Ingredients (8 pax)
2 lbs cleaned squid
¼ + lb flour
24 – 32 oz Spanish olive oil
salt to taste
1 lemon
Preparation: Wherever and however you buy the squid, they need to be cleaned before cooking. The spines, ink sacks and heads should be discarded. If you are cleaning the squid yourself, don’t throw away the tentacles because those are good to eat, too! Cleaned, frozen squid bodies may also be available and are good to make large calamar rings. Once the squid is cleaned, dry them thoroughly. Cut the squid bodies into rings. Pour a half-inch of olive oil into a large open frying pan and put on high heat for frying, but be careful that the oil does not smoke.
Place a couple handfuls of flour and a bit of salt into a large plastic bag. Place a few pieces into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil. Continue to cover pieces in flour and add to the pan. Leave enough room in the pan to turn over pieces if necessary. Fry until the rings turn golden. When done, remove from pan and allow draining on a paper towel. Serve hot with lemon!
Banderillas












Ingredients:
1 Box Round Toothpicks
1 jar Gherkin Pickles
1 jar Cocktail Onions
1 jar Green Olives
(pitted & stuffed with pimento,
garlic or anchovies)
1 can Anchovies
1 can Chunk White Tuna in Oil
1 can Artichoke Hearts in Water
or Oil, cut in Halves
1 jar Banana Wax Peppers
or Pepperoncini
Preparation: Traditional banderillas are made with the pickle, onion, olive and tuna skewered onto the toothpick; however, you can mix and match the ingredients listed above. Be careful to choose peppers such as the suggested Banana Wax Peppers or Pepperoncini and not a hot pepper, such as Jalapeño. Hot, spicey peppers will over-power the rest of the ingredients.
Note: You will not need Allof the above ingredients! We recommend that you choose 3-4 different ingredients to slide onto a toothpick. Pick items that you think will go well together. Lay each one on a plate until you have a nice, colorful presentation.
Pimientos rojos con anchoas













Ingredients (8 pax)
1 12 oz jar of Roasted Red Peppers *
4 Garlic Cloves
4 tbsp Olive Oil
1 Small Can Anchovies
Preparation: *The peppers should not be in vinegar or with any spices. Look for glass jars or cans of whole roasted peppers. If you aren’t able to find them, look for containers with large pieces of pepper. The jar or can should contain approximately the equivalent of 2 red bell peppers. Drain the peppers and pat dry with a paper towel. Carefully remove any membranes or seeds that may remain. Cut the peppers into ½ inch wide strips. Peel the garlic cloves and slice thinly. Heat the olive oil in a large frying pan on low heat. Add the garlic and sauté until golden brown. Then, add the pepper strips. Sauté mixture for about 10 minutes. Remove from heat and place pepper mixture on a platter. Take 4-5 anchovies from can and pat with a paper towel to remove excess oil and salt. Coil and arrange on platter with red peppers. Serve cold or warm with slices of French-style bread.

Escalivada y Espardenyes

La "Escalivada" es uno de los platos más típicos de Cataluña, hecho a base de pimientos, berenjenas y cebollas. En catalán, el verbo 'escalivar' que da nombre al plato significa 'asar' y eso es exactamente lo que hay que hacer para preparar una buena escalivada: asar los ingredientes al horno.


 












Ingredientes:

Pimiento rojo

Berenjena

Cebolla

Aceite de oliva

Preparación:

Lavar bien los pimientos y la berenjena. Con las manos, untar con aceite los pimientos, la berenjena y la cebolla. Meter en el horno a temperatura fuerte hasta que empiecen a estar negros por encima (tendremos que darles la vuelta a media cocción, para asegurar que se hacen igual por ambos lados).

Al sacar del horno, envolver en papel de aluminio y dejar enfriar unas horas (al envolverlos en papel de aluminio nos será más fácil quitarles la piel). Una vez a temperatura ambiente, quitar del papel de aluminio y pelar (y limpiar de pepitas). Hacer tiras, añadir un poco de aceite de oliva y servir.

Nota: En algunos sitios recomiendan quitar el pedúnculo de los pimientos y limpiar por dentro de pepitas antes de asar, pero yo nunca lo hago, prefiero hacerlo después para que el pimiento no pierda su jugo al asarse.

Por ello, hacer escalivada es muy fácil y el resultado es muy versátil, pues puede utilizarse como entrante o bien como acompañamiento de carnes o pescados o bien en 'espardenyes': una tostada de escalivada con anchoas. Hacía unos días que teníamos un botecito de increíbles anchoas de l'Escala en la nevera, así que decidí hacer escalivada para preparar unas buenísimas espardenyes, mirad, mirad! 

Las espardenyes














Ingredientes:
Escalivada de pimiento rojo,
Berenjena y cebolla
Anchoas
Pan
Tomate para untar
Aceite de oliva
Preparación: Tostamos el pan. Untamos el pan con el tomate. Cortamos el pimiento y la berenjena en tiras de 1cm de ancho, más o menos, mientras que troceamos la cebolla. Cubrimos el pan con tiras de berenjena, en sentido diagonal. Cubrimos una seguna capa con tiras de pimiento, en sentido diagonal opuesto. Cubrimos una tercera capa con anchoas, en sentido diagonal. Añadimos un poco de cebolla cortada por encima. Y para el toque final, añadimos un poquitín de aceite por encima.
Nota: La cebolla también puede hacerse a la sartén, pochada con un poco de aceite y a fuego lento. El sabor es distinto, naturalmente, pero no queda nada mal tampoco.

Paella Valenciana





















Ingredientes:
1 ½ lb arroz
2 lb pollo
1 ¼ lb almeja
½ lb calamares
¾ lb gambas o

Camarones jumbo con sus cabezas
1 cebolla pequeña
2 tomates maduros
¼ lb guisantes congelados

1 pimiento verde
2 pimientos morrón
1 lb de pescado en filetes
1 lb mejillones
2 dientes de ajo
10 hebras de azafran
colorante alimenticio amarillo
sal y perejil
½ taza aceite de oliva
1 cabeza de pescado (para hacer un caldo)

Preparacion: Lavar las almejas en agua fría con sal; abrirlas en un pozuelo con ½ taza de agua, colar y reservar las almejas,los mejillones y el caldo hecho con la cabeza de pescado. Lavar los pimientos, quitarles las semillas y trocearlos. Lavar el pollo y trocearlo. Lavar los calamares y cortarlos en tiritas. Pelar las gambas y cocer las cáscaras y las cabezas durante 10 minutos; colar y reservar el caldo. Calentar el aceite en una paellera y freír el pollo hasta que se dore; agregar los calamares, saltear un par de minutos y añadir la cebolla muy picada, los pimientos, los guisantes,el pescado y los tomates pelados. Rehogar todo durante 15 minutos. Incorporar el arroz, revolver y regar con el caldo caliente de las gambas y pescado(más agua), calculando el doble volumen que el del arroz. Hacer un majado con los ajos pelados, perejil y el azafrán y añadirlo a la paella, sazonar y agregar colorante al gusto y cocer 10 minutos a fuego vivo. Bajar el fuego y cocer unos 6-7 minutos a fuego suave. Al final de la cocción, agregar las gambas, mejillones y las almejas. Dejar reposar unos 3-4 minutos y servir enseguida.
 
Gazpacho Andaluz
















Ingredientes
1 lb de miga de pan
3 lbs de tomates rojos
aceite de oliva
3 dientes de ajo
1 lb de pepinos
¾ lb de cebolla picada
4 pimientos (picaditos)
1,5 litros de agua fría
vinagre y sal al gusto

Preparacion:
Se remoja la miga de pan hasta que esté tierna, en un recipiente se añaden los tomates troceados, dos pimientos, los ajos, el pan, aceite, vinagre y sal. Si no caben todos a la vez se puede hacer por partes. Pasar por la batidora hasta obtener una mezcla homogénea. Luego pasar la mezcla por un colador. Añadiendo el agua fría progresivamente. Se sirve en cuencos, junto a la guarnición en una bandeja con cebolla, pimiento, pepino y tomate troceados muy menudamente, que añadirán los comensales según sus preferencias. Ocasionalmente, se puede añadir, como ingrediente en la bandeja, huevo duro Un truco practico es para reducir el efecto ácido producido por el tomate, se puede añadir en el momento de batir los ingredientes, un par de zanahorias, las cuales, además, contribuyen a mejorar el aspecto visual del gazpacho.


Croquetas de jamon serrano















 
Ingredientes:
¼ lb mantequilla
¼ lb de harina
½ lb de Jamón Serrano bien picadito
1 ramita de puerro
1 diente de ajo
1 litro de leche
1 rama de perejil picadito
Para rebozar y freír:
harina
3 huevos batidos
Pan rallado
Pereparacion: Pon en una sarten a calentar la mantequilla cortada en dados. Mientras tanto pica el puerro y el diente de ajo. Cuando se funda la mantequilla pon el puerro y el ajo a sofreir, incorpora el jamón picado y rehoga brevemente. Añade la harina y mezcla bien, vierte la leche poco a poco, sin dejar de remover. Trabaja la masa durante 20 minutos aproximadamente. Espolvorea con perejil picado y extiende la masa en una fuente. Unta la superficie con un poco de mantequilla para que no se haga costra y déjala enfriar. Cuando la masa este fría, corta y moldea las croquetas. Enharina, pasa por huevo y pan rallado y fríelas en aceite bien caliente. Cuando estén hechas, retíralas de la sartén y escurre el exceso de aceite sobre un plato cubierto con papel absorbente de cocina. Consejo: La bechamel no puede hacerse deprisa y corriendo. Si algo es incompatible con unas buenas croquetas es, justamente, eso: las prisas. Lo importante es trabajar a conciencia la masa; el sabor es, de alguna manera, secundario.
Patatas Alioli














Ingredients (4 pax)
4-5 medium potatoes
Alioli auce
Preparation:
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, and then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt. Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
Alioli Sauce - Alioli is a garlic "mayonaise" sauce. Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.

Alioli Sauce

This sauce originated in Cataluna and has spread all over Spain. The name comes from the Catalan words for the two main ingredients all (garlic) and oli (oil). It is quick, easy and very flavorful, so it is easy to understand why it is so popular in Spain. Serve it with meats, fish, or vegetables - or just spread it on bread. The Spanish also use it as an ingredient in main course recipes.
Ingredients (1 ½ cups)
4 medium to large garlic cloves
salt to taste
2 egg yolks
1 ½ tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil
Preparation: Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste. An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste. Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth. The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.
Note: If you enjoy spicy sauces and the fresh garlic flavor is not enough, after the sauce is made, season it with cayenne pepper for a spicier taste.

Tortilla Española

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.












Ingredients (8 – 10 pax)
6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste
Preparation:
Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. Leave in pan until the potatoes are cooked.
If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again. While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side. If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread. It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
Variations:
Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry. Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan.
Ham - Using a couple thick slices (1/4") ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be salty!

Sofrito

Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanadas.
Ingredients:
1 can crushed tomatoes (28-29 oz)
1 long green pepper (Anaheim or other type that is not “hot”)
1 yellow onion
1 clove garlic
virgin Spanish olive oil
1 tsp Spanish sweet paprika
salt and pepper to taste
Preparation: Finely chop the onion and garlic. Chop the pepper into 1/4" (or smaller) pieces. Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes. If using as an ingredient in another recipe, allow to cool for a few minutes before using.
Escalivada















Ingredients (serves 6)

½ cup olive oil

3 red capsicums, quartered

6 baby eggplant, halved lengthways

1 bunch spring onions, trimmed,

halved lengthways

Dressing

1/3 cup extra-virgin olive oil

1 ½ tbs red wine vinegar

pinch salt

1 tsp Dijon mustard

½ small garlic clove, crushed

2 tbs flat-leaf parsley leaves, finely chopped

Method:

Make dressing: Combine all ingredients and ground black pepper in a screw-top jar. Secure lid. Shake until well combined. Preheat barbecue grill or chargrill pan on high heat. Brush both side’s capsicum and eggplant with oil. Place onions in a bowl and drizzle with remaining oil. Season with salt and pepper. Barbecue capsicum, skin side down, for 3 minutes or until charred. Transfer capsicum to a plastic bag. Twist top to seal. Stand for 10 minutes. Peel and discard capsicum skin.

Cut capsicum flesh into long, thick strips. Meanwhile, barbecue eggplant and onions for 2 to 3 minutes each side or until golden and tender. Transfer to a large bowl. Add capsicum and pour over dressing. Toss gently to combine. Serve.

Notes & tips - Tip: Escalivada can be made up to 3 days ahead. Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently and drizzle with extra-virgin olive oil.

 

Escalivada
La escalivada es un plato de la cocina catalana. Su nombre viene del verbo "escalivar". La lengua española define a la escalivada como "ensalada compuesta de pimientos, berenjenas y otras hortalizas asadas".
















Ingredientes:
2 berenjenas.
2 pimientos morrones rojos-verdes
3 dientes de ajos morados d
Aceite de oliva virgen extra.
Sal
Vinagre de Módena

Preparación: Lavar con agua fría y secar muy bien las berenjenas y los pimientos. Untaremos generosamente nuestras hortalizas con aceite virgen extra y les añadiremos sal gruesa colocándolas sobre una bandeja de horno. Precalentaremos nuestro horno con función turbo a unos 200º durante unos diez minutos e introduciremos la mencionada bandeja a una temperatura de 180º C durante unos 45 minutos. Sacaremos del horno la bandeja y dejaremos enfriar las berenjenas y los pimientos cubriéndolos con papel hasta que podamos quitarles la piel--sin quemarnos -- directamente con las manos. A continuación trocearemos las berenjenas y los pimientos en tiras en sentido longitudinal con los dedos sin utilizar ningún cuchillo y las iremos situando en una fuente de cristal como la que observáis en la fotografía. Picaremos los ajos morados en trocitos pequeños y los incorporaremos a la fuente añadiendo por encima el jugo que han soltado los pimientos, un chorro generoso de aceite de oliva virgen extra y un poquito más de sal a vuestro gusto.
Observaciones y recomendaciones: Para ayudaros a pelar los pimientos y las berenjenas podéis utilizar un tacita con agua fría para ir lavando las pepitas y los pequeños restos de piel que se van adhiriendo a los dedos. Aunque la escalivada se recomienda comerla tibia, a mí personalmente me gusta más bien fría--no demasiado -- y añadiendo a la salsa un poquito de vinagre balsámico de Módena.
Opcionalmente podéis reservar un poco de jugo de los pimientos y en un mortero mezclarlo con una o dos anchoas--¡de calidad!-- e incorporarlo sobre nuestros ingredientes. La escalivada la podemos utilizar para acompañar carnes, pescados y para elaborar algunos pinchos deliciosos como los que os aportaré en otra oportunidad. Este plato siempre estará más sabroso cuando las verduras y la hortalizas que vayamos a utilizar las asemos a la brasa (rescoldo -"caliu" en catalán).
Escalivada and Fresh Anchovy

















Escalivada is a dish containing roasted red peppers, eggplants, onion and tomatoes. Take the peels away and drop some good extra virgin olive oil on top and maldon salt, place over a good slice of bread and.... bite! Delicious to have it cold. If you add some fried fresh anchovies on that slice of bread too, then the mixture of textures and temperatures will take you high!!! I promise.

Tostada de escalivada con anchoas

















Úntese de ajo la tostada. Cúbrase de varias capas de hortalizas asadas (berenjena, cebolla, pimiento rojo y verde). Añádadase un poco de sal gorda entre las capas y aceite virgen extra. Termínese coronándola con unas anchoas.



Nenhum comentário:

Postar um comentário