|
''Botifarra'' ((:butiˈfarə); (スペイン語:butifarra); (フランス語:''boutifarre'')) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian ''linguiça''. In Colombia, ''Butifarras Soledeñas'' are a popular tradition in Soledad, Atlántico. ==Varieties== Some of the most representative types are: *Raw botifarra, ''botifarra vermella'' or ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the Catalan cultural area. This botifarra is usually grilled or barbecued. *Black botifarra, ''botifarra negra'' or ''negret'', containing boiled pork blood in the mixture. *''Botifarra catalana'', large botifarra similar to cooked ham; it may contain truffles. *''Botifarra d'ou'' (literally "botifarra with egg"), containing egg in the mixture, typical to be eaten on Fat Tuesday, ''dijous gras''. *White botifarra, ''botifarra blanca'' or ''blanquet''. Its main ingredient is fat-less meat (''carn magra''). It does not contain any blood in its mixture. *''Botifarra d'arròs'' (literally "botifarra with rice"), contains boiled rice together with meat and spices. *''Bisbe'' (meaning "bishop") and ''bull'', as well as ''bisbot negre and ''bull negre'', are thick blood botifarra varieties made with different sections of tripe.〔(Mestre cansalader )〕 Both ''bisbe'' and black botifarra are versions of black pudding. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Botifarra」の詳細全文を読む スポンサード リンク
|