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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Brandade ： ウィキペディア英語版 Brandade thumb Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. In French it is sometimes called ''Brandade de Morue'' and in Spanish it can be called ''Brandada de bacalao'' ('morue' being the French name for ''cod'' and ''bacalao'' the Spanish one). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); Liguria region in Occitanie (today in Italy) and Catalonia, Balearic Islands and Valencia in the Catalan Countries (now Spain). Similar preparations are found in other Mediterranean countries such as Italy, Portugal and other regions of Spain (for example, ''atascaburras'', which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.〔''Larousse Gastronomique'', France, 2001 edition〕 In Minorca (Balearic Islands, Spain) sometimes artichokes may be added. In Marseilles and Toulon, crushed garlic is added to the dish. Potato is also added to brandade in France and Basque Country, but not in Catalonia. Neither cream nor milk are included in traditional recipes in Occitanie or Spain. ==References== 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「Brandade」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.