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Gastronomía

Typical Elaboration and Preparation Methods
Throughout the Spanish geography, although both with regional variations, there are dishes prepared from legumes used in various stews and soups.
Legumes are often kept dry (dried) and need to be soaked and cooked, with vegetables and processed meat slices (chorizo), before they can be eaten.

Recipes

1-Madrilenian Stew
2-Andalusian stew
3-Catalan escudella.
4-Lentils with chorizo.
5-Galician stew.
6-Pea soup
7- White bean salad with dressing

Elaboración y métodos típicos de preparación
Podemos encontrar platos de guisos y sopas a base de legumbres a  lo largo de toda la geografía española, aunque con ciertas variantes regionales. 
Las legumbres se conservan secas y necesitan ser hervidas y cocinadas para su consumo. 
 
Recetas
1. Cocido madrileño.
2. Potaje andaluz.
3. Escudella catalana.
4. Lentejas con chorizo.
5. Pote gallego
6. Habas estofadas
Publish date 16/10/2013 11:06
Last updated 15/07/2014 13:07