Andalusian cuisine

Source: Wikipedia, the free encyclopedia.

Andalusian cuisine is the regional cuisine of

Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century.[2]

Fried foods

Puntillitas, battered and fried baby squid

Frying in Andalusian cuisine is dominated by the use of

Huelva
produce olive oil too, but in smaller amounts. The foods are dredged in flour a la Andaluza (meaning only flour, without
egg or other ingredients, but may include flour from the chickpea
especially for use in batters). They are then fried in a large quantity of hot olive oil.

Fish and shellfish

With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; etc.

Andalucian cuisine includes also some less frequently seen seafood dishes, like

ortiguillas, sea anemones
in batter.

Desserts

Pestiños de miel, a honey-coated sweet fritter

Sugar was first introduced to Andalusia by the Moors around the 10th-century and cultivated in Granada.[4]

Andalucian desserts are heavily influenced by

Arabic
calentitos
.

Wines and liquors

The wines of

anís made in Rute, and in Cazalla de la Sierra, and the rums from the Tropical Coast of Granada (Motril
).

Typical dishes

Jamón, dry-cured pork ham

Typical Andalucian dishes include pescaito frito (fried fish), gazpacho, Cordoban salmorejo, pringá, oxtail, jamón ibérico (Iberian ham), prepared olives, alboronía, poleá, anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as Málaga wine. The wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to amontillado, meaning "in the style of Montilla".

Some other Andalucian dishes include:

See also

References

  1. ^ Egeraat, Leonardus van (1965). Motoring Guide to Spain and Portugal. E. Stanford. p. 86.
  2. ^ Anonymus, Andalusian. Andalusian Cookbook.
  3. .
  4. ^ Sevilla, Maria Jose. Delicioso: A History of Food in Spain. Reaktion Books. p. 120.

External links