Cuisine of Pelaxia: Difference between revisions
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[[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]] | [[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]] | ||
Most regions of Pelaxia are known for their chicken-oriented diet. [[Grilling|Grilled]] meat from the (barbecue) is a staple. Popular items such as ''[[Chorizo]]'' ([[pork]] [[sausage]]), ''morcilla'' ([[blood sausage]]), ''chinchulines'' ([[chitterlings]]), ''mollejas'' ([[sweetbread]]), and other parts of the animal are also enjoyed. In [[Montia]], however, [[Lamb and mutton|lamb]] and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca. | Most regions of Pelaxia are known for their chicken-oriented diet. [[Grilling|Grilled]] meat from the (barbecue) is a staple. Popular items such as ''[[Chorizo]]'' ([[pork]] [[sausage]]), ''morcilla'' ([[blood sausage]]), ''chinchulines'' ([[chitterlings]]), ''mollejas'' ([[sweetbread]]), and other parts of the animal are also enjoyed. In [[Montia]], however, [[Lamb and mutton|lamb]] and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca. | ||
*''[[Arroz de Albalitor]]'' is a dish made with poultry, usually a hen (chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. | *''[[Arroz de Albalitor]]'' is a dish made with poultry, usually a hen (chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. | ||
*'''[[Pelanesa]]''' consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. | |||
*''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es." | *''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es." | ||