Trucha a la Andorrana
Even though Andorra is a sealess country, aka landlocked by other countries, Andorra has many clean rivers in which fresh trout live. Air at such altitudes can work wonders for the respiratory system.
But that's not the only miracle. The taste of fresh water trout that comes from a clean river with sparkling water as a result of nature's creation in the Pyrenees mountains is no less delicious. These sparkling rivers are highly valued and protected by government regulations.
So, even though Andorrans are very fond of their meat production, there are still many fish lovers. This is the reason why trucha a la Andorrana is a home-cooked meal that is always served in a refined style.
Trucha a la Andorrana is a simple dish made of grilled, seasoned trout, often wrapped in ham. As a complement almond sauce made from hard cheese, parsley, white almonds and extra virgin olive oil.
Trinxat
This delicious Andorran specialty is called trinxat. This dish is made from chopped cabbage and potatoes and then mashed. After that, add garlic, mushrooms, pork or bacon, pepper, salt and olive oil.
The name of this food comes from the Catalan word, trinxar, which means to slice, pound or chop. The pounded ingredients are then flattened into small pancakes and then fried in oil. Once cooked, the pancakes are garnished with chunks of meat.
Trinxat is an ideal winter food because this season cabbage grows in good conditions in the highlands of Andorra.
Preparation for making trinxat is quick, easy and inexpensive. This food has also become so popular that there is its own festival which is celebrated in the city of Puigcerdá. To taste the original trinxat it is suggested to garnish these hash pancakes with some finely chopped parsley and eat them while they are still hot.
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Embotite
Discussing Andorran specialties would not be complete without mentioning embotit. This dry-cured sausage is an integral part of all Catalan cuisine, even if it is famous outside the country. But it is important to note that Andorran people take great pride in the quality of their own home-produced meat.
This means embotit is only made using the largest, leanest piece of pork to ensure that the sausage gets a dark color and unique taste. Although much of Andorra's food is seasonal, embotite can be found in almost all of these sausage-producing houses all year round.
Here are some interesting types of sausages to try while in Andorra, namely Botifarra blanca (white blood sausage), Botifarra negra (black/blood sausage), Bringuera, Bull de Fetge, Bull de llengua (bull's tongue), and Bull de ronyo.
Galtes de Porc
Galtes de porc is a dish for foodies who like to experiment. It may come as a surprise to some that pork cheek is edible, but this tender cut of meat is one of the foods that is considered a delicacy in Andorra.
In Andorra, this popular dish is made in a variety of ways. But more specifically, this food is served by adding sauce. Initially the pork cheek meat will brown when cooked in the oven before being mixed with other ingredients.
A famous Andorran chef's recipe combines pork cheeks with red wine, chives, celery leaves, broth and other fresh staples such as carrots, garlic, tomatoes, shallots, salt and black pepper.
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Cargol
Not only consumed in France, snails are also a popular food in Catalonia and Andorra. In most hotels in Andorra, cargol is served as the main type of menu. These snails are served with the right recipe. There are several versions of cooking this animal, but the most typical in Andorra is the cargols a la lluna version.
This dish is baked in the oven and eaten with olive oil, salt and aioli (garlic mayonnaise) or vinegared peppers. The way to cook it is to season the snails first with salt, olive oil and pepper. After that, the snails are grilled and served.
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