Original post
Bonjour je voudrais savoir si qqu'un peut m'indiquer une bonne adresse pas trop loin du centre pour manger de bon empanadas . Merci d'avance
Manger des empanadas à Barcelone
by Ricarddemars
This discussion is in French, the community’s main language.
Bonjour ,
Les empenadas c'est plutôt la Galice , c'est bon mais Pour la gastronomie catalane essayez plutôt ces petits plats et vous aurez une idée d'une cuisine savoureuse et variée . J'adore le lapin aux escargots et la fideua 😛😛 Pour les adresses je ne suis pas allé à Barcelonne depuis un certain temp, mais je suis sûre que sur ce forum vous allez avoir des réponses .
LES ENTRÉES Calçots amb romesco La calçotada est une véritable institution catalane. Elle se déguste de novembre à avril le plus souvent en famille ou entre amis puisqu’elle est l’occasion de se rassembler autour du feu sur lequel on fait griller des oignons nouveaux (calçots). Une fois prêts, on épluche la première peau car elle est carbonisée et on savoure son calçot avec une sauce romesco.
Esqueixada L’esqueixada est une salade composée de morue dessalée, de thon, de tomates, de poivrons, d’olives et d’oignons.
Escalivada L’escalivada peut se servir en entrée ou en accompagnement car il s’agit de légumes confits cuits au four. Elle se compose généralement d’aubergines, de poivrons et d’oignons assaisonnés à l’huile d’olive.
Faves a la catalana Les fèves se cuisinent ici avec du lard, des oignons, de l’ail, de l’anis, de la menthe, du laurier et de l’huile d’olive. Elles peuvent se déguster nature ou accompagnées de boutifarre noire (botifarra negra, sorte de boudin).
LES PLATS
Arròs negre Le riz noir est une spécialité catalane vraiment délicieuse. Sa couleur s’obtient grâce à de l’encre de seiche ou de calamar que l’on mélange au riz avec du vin blanc et du bouillon de poisson. Il est souvent accompagné de fruits de mer.
Fideuà Ce plat ressemble à la paella puisqu’on y retrouve le même type de cuisson et certains ingrédients tels que les tomates, le poulet et les langoustines. Le riz est néanmoins remplacé par des vermicelles (fideus en catalan). La fideuà est généralement servie avec de l’aïoli ou du citron.
Bacallà a la llauna Ce plat de morue datant du XVIIIème siècle est profondément ancré dans la culture culinaire catalane. Le mot llauna renvoie au plat en métal dans lequel on cuisine ce poisson accompagné de tomate, de paprika, de vin blanc et de persil.
Suquet de Peix Ce ragoût de poisson est en quelque sorte l’équivalent catalan de notre bouillabaisse. La recette a été inventée par des pêcheurs qui cherchaient à mettre à profit le poisson de roche ou les poissons abîmés qu’ils n’avaient pas pu vendre dans la journee .
Conill amb cargols Ce n’est autre que du lapin aux escargots. Ces derniers servent à donner une saveur particulière à la sauce dans laquelle est cuite le lapin. Mélange étonnant!
Les empenadas c'est plutôt la Galice , c'est bon mais Pour la gastronomie catalane essayez plutôt ces petits plats et vous aurez une idée d'une cuisine savoureuse et variée . J'adore le lapin aux escargots et la fideua 😛😛 Pour les adresses je ne suis pas allé à Barcelonne depuis un certain temp, mais je suis sûre que sur ce forum vous allez avoir des réponses .
LES ENTRÉES Calçots amb romesco La calçotada est une véritable institution catalane. Elle se déguste de novembre à avril le plus souvent en famille ou entre amis puisqu’elle est l’occasion de se rassembler autour du feu sur lequel on fait griller des oignons nouveaux (calçots). Une fois prêts, on épluche la première peau car elle est carbonisée et on savoure son calçot avec une sauce romesco.
Esqueixada L’esqueixada est une salade composée de morue dessalée, de thon, de tomates, de poivrons, d’olives et d’oignons.
Escalivada L’escalivada peut se servir en entrée ou en accompagnement car il s’agit de légumes confits cuits au four. Elle se compose généralement d’aubergines, de poivrons et d’oignons assaisonnés à l’huile d’olive.
Faves a la catalana Les fèves se cuisinent ici avec du lard, des oignons, de l’ail, de l’anis, de la menthe, du laurier et de l’huile d’olive. Elles peuvent se déguster nature ou accompagnées de boutifarre noire (botifarra negra, sorte de boudin).
LES PLATS
Arròs negre Le riz noir est une spécialité catalane vraiment délicieuse. Sa couleur s’obtient grâce à de l’encre de seiche ou de calamar que l’on mélange au riz avec du vin blanc et du bouillon de poisson. Il est souvent accompagné de fruits de mer.
Fideuà Ce plat ressemble à la paella puisqu’on y retrouve le même type de cuisson et certains ingrédients tels que les tomates, le poulet et les langoustines. Le riz est néanmoins remplacé par des vermicelles (fideus en catalan). La fideuà est généralement servie avec de l’aïoli ou du citron.
Bacallà a la llauna Ce plat de morue datant du XVIIIème siècle est profondément ancré dans la culture culinaire catalane. Le mot llauna renvoie au plat en métal dans lequel on cuisine ce poisson accompagné de tomate, de paprika, de vin blanc et de persil.
Suquet de Peix Ce ragoût de poisson est en quelque sorte l’équivalent catalan de notre bouillabaisse. La recette a été inventée par des pêcheurs qui cherchaient à mettre à profit le poisson de roche ou les poissons abîmés qu’ils n’avaient pas pu vendre dans la journee .
Conill amb cargols Ce n’est autre que du lapin aux escargots. Ces derniers servent à donner une saveur particulière à la sauce dans laquelle est cuite le lapin. Mélange étonnant!
Que se vuelva la tortilla
Ok merci beaucoup pour votre réponse .
bonjour
et la zarzuella Plat espagnol composé de poissons de roche, de crustacés et de calamars mijotés dans une sauce à base de tomates, assaisonnés d'ail, de safran, de persil, et servis avec des croûtons frits (d'apr. GDEL)
et la zarzuella Plat espagnol composé de poissons de roche, de crustacés et de calamars mijotés dans une sauce à base de tomates, assaisonnés d'ail, de safran, de persil, et servis avec des croûtons frits (d'apr. GDEL)
BERNARD "Aucun conseil n'est plus loyal que celui qui se donne sur le navire en péril.
Voiture : Invention ingénieuse, permettant de contenir 110 chevaux dans le moteur et un âne au volant.
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For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
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The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
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4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
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In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations: - People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*. - The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
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Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
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Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
Enjoy your meal,
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Fredtludo
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine. We're based in Saint-Denis and are searching in that area.
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