Galician gastronomy

Galician gastronomy

La Galician gastronomy it is the most varied. Dishes with basic and simple ingredients, but that provide the combination of the sea and the land. In addition to gathering products from the area, each bite becomes a real feast, making the recipes always remain from generation to generation.

Both food, as well as drink is something that is always present when we talk about Galician gastronomy. The traditional of each of its provinces can be summarized in the following dishes that we are going to mention. Although there are others that you can only taste if you visit this land full of Meigas.

The octopus, polbo à feira, the first dish of Galician gastronomy

It is one of the traditional recipes, in fact there are many parts of Galicia where they have their own party dedicated to this delicious delicacy. It is also true that octopus can be prepared in different ways, but the Galician tradition chooses à feira. The name comes from a classic fair that was held in O Carballiño, Ourense province. To feed those who came to her, there was this preparation of the octopus and little by little it spread throughout the territory.

Something that caught the attention of all the curious, to this day. The basis is to cook the octopus, cut it into small pieces or slices, add salt, paprika and a good oil. Sometimes it can also be served with 'cachelos', that is, cook potatoes in the same water as the octopus. You can cut them into pieces or thinly slices and serve them alone or, accompanying the octopus that will always go on a wooden plate.

Galician soup

Galician broth

One of the main dishes for the colder months. The Galician soup It is made with a base of grease or fat, to which meat such as shoulder or bacon and rib is added. Without forgetting the chorizo, the white beans, potatoes and of course, the vegetables. In this case, the most requested are always turnip greens, but they can also be turnips or cabbage. Although in the latter case, the broth will taste sweeter and the touch of salt will have to be adjusted. All the ingredients are added in a very large pot and filled with water for cooking. Of course, the result is more than exquisite!

Galician pie

As an aperitif, it is one of the most popular. It can also be found at fairs or markets, or in bakeries and supermarkets. Galician empanada admits many ingredientsTherefore, although the tuna fish is one of the basic ones, there is also the meat or cod fish among the most famous. But we cannot forget that it admits ingredients such as scallops, conger eel, mussels, octopus and all this being part of a sauce with onion and paprika that will lead to the filling of the dough that will lead to the empanada itself.

Galician pie

Lacon with turnip tops

Again, another of those typical dishes of the gastronomy of Galicia. As its name says, on the one hand there is the meat that is the pork shoulder, which is obtained from its front limbs. Meat with a salty touch that is cooked with vegetables that are none other than turnip greens. Sometimes you can also add some kitchen potatoes. But be that as it may, it is one of those delicacies that are also conducive to the coldest days of winter.

ALMOND CAKE

Among so many main meals and an aperitif, it is the turn of dessert. Because there are several, but one of the main ones is the Tarta de Santiago. You will recognize it because it is covered with icing sugar and a Cross of Santiago is drawn on it. It has an unknown origin but of course, we know that for many years, it has been passed from generation to generation. Among its ingredients we find that almonds are the base of it, as well as sugar, eggs and they don't usually carry flour.

Santiago's cake

Churrasco, basic meat within the gastronomy of Galicia

In many celebrations, it is mythical that there is first an empanada and then… The churrasco! Because it is usually done when the good weather arrives, at barbecues and at friends' gatherings. But it is true that a good steak can be found at any time in restaurants. Are the pork or beef ribs the chosen meat, as well as Creole sausages. The meat has to be marinated and then done on a grill. Since the embers will give that final touch. It is true that they can also be accompanied by sauces destined for the barbecue that have spices. French fries and salad are the side dishes for the table.

The seafood

Even if you are more of meat and churrasco, you should not say no to a good one seafood platter in Galicia. Because it is about local products, fresh and with all the flavor. You will be able to taste a good seafood platter and in it, different types of seafood that will taste like Gloria. The most common foods that we are going to find in it are crayfish and prawns, without missing the delicious barnacles as well as crabs or spider crabs, among others. The scallops albariño or compostelana are noteworthy.

scallops

Pimientos de Padrón

If with the churrasco you want some peppers, that they are from Padrón. Why? 'Because uns bite e outros, non'. So there is the adventure if you chew a sweeter pepper or a spicy one. This delicacy just needs to be fried in plenty of oil and then pour a generous amount of coarse salt over them.

Freixós or Filloas

It is true that there are differences between the two and it also depends on the area. For this reason, some are prepared with pig's blood, while others are given the sweetest touch even with a splash of anise and a milk base. Be that as it may, it is one of the most delicious desserts, which They are usually taken at carnivals. Although in the rest of the year they will continue to be just as tasty.

crepes

Coffee liqueur or pomace cream?

After all these dishes and desserts, which lead us to talk about a great feast, nothing like a shot of pomace 'to lower the food'. Something basic to do digestion. You can find the herb pomace or the pomace cream, somewhat softer. But it is true that the coffee liquor It is another of the great staples within the gastronomy of Galicia, since it is always a good companion to it. Or do you dare with a burned and its spell within the gastronomy of Galicia?


Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*