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Porra antequerana : ウィキペディア英語版 | Porra antequerana
Porra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe. The word 'Antequerana' derives from the town of Antequera.〔() Page 88, The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea, Jeffrey Koehler and Christopher Hirsheimer (Aug 11, 2009)〕 Porra is a type of club or truncheon and the use of the word in the dish's name likely refers to its traditional preparation with mortar and pestle. ==See also==
* List of tomato dishes
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「Porra antequerana」の詳細全文を読む
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