Tapas - a live dialogue, a style of Spanish life. After drinking and eating in one tapernas, the company goes to another, talking to the burning topics: football, racing, bull fighting. On weekends and on holidays in tapernas go the whole family.
Prepare tapas, not only in bars, eateries, restaurants, and homes. Therefore, an unexpected visitor can always find something to offer to the unfailing glass of wine.
There is a word tapas from Tupare - covered. Numerous legends are reduced to that resourceful restaurateur, to save the wine, perhaps because of the expiration, or from the dust, covered glass layer of ham. In them, as always, for reliability and for advertising, mentioned that a king. King, like so excited to mix wine with lunch, that he demanded supplements. Thus was born the concept of tapas as a snack to a light wine.
At first appetizer was free, now for her charged separately. In the role of tapas are:
1. Any thread: meat, fish, cheese, vegetables.
2. Roasted meat: marinated in sauce, chicken wings in a spicy filling.
3. Small pickled sausages in whole or in assorted circles pickled sausages on skewers.
4. Marine reptiles: squid, usually fried with lemon and herbs, stewed snails, fried whole small squid, shrimp fried with garlic and herbs, small octopus and mussels in a spicy sauce.
5. Fish: boiled, fried, stewed, pickled, under various sauces.
6. Vegetable: indispensable olives, preferably barrel, sliced mushrooms, roasted garlic, slices of boiled potatoes and garlic sauce with herbs, small stuffed with cheese or cheese with green red peppers, a variety of appetizers of eggplant (fried, stewed, pickled).
Several especially my favorite snacks:
1. Very finely chopped coriander, mixed with sliced chili peppers, the pressure of garlic, olive oil and salt.
2. Tapenade. Thick namazka of black olives (grind in a blender or finely chop with a knife) with anchovies, capers, garlic, olive oil.
Black olives, pitted 350 g, a small tin of anchovies with filling, 1 tablespoon capers 2 cloves garlic, 150 ml of olive oil, a little salt and black pepper. It will enrich the taste 1 tablespoon dark rum.
3. Eggplant rolls stuffed with fried onions, walnuts and garlic.
Eggplant cut along the seams, hold for 15 minutes in salted water, wring out and fry until red in the olive oil. Beginning, roll tube.
Filling: Mix together onions, fried in olive oil with roasted and crushed walnuts, and passed through a press garlic cloves. Rolls decorate with greens and pomegranate.
Bon Appetit!
Prepare tapas, not only in bars, eateries, restaurants, and homes. Therefore, an unexpected visitor can always find something to offer to the unfailing glass of wine.
There is a word tapas from Tupare - covered. Numerous legends are reduced to that resourceful restaurateur, to save the wine, perhaps because of the expiration, or from the dust, covered glass layer of ham. In them, as always, for reliability and for advertising, mentioned that a king. King, like so excited to mix wine with lunch, that he demanded supplements. Thus was born the concept of tapas as a snack to a light wine.
At first appetizer was free, now for her charged separately. In the role of tapas are:
1. Any thread: meat, fish, cheese, vegetables.
2. Roasted meat: marinated in sauce, chicken wings in a spicy filling.
3. Small pickled sausages in whole or in assorted circles pickled sausages on skewers.
4. Marine reptiles: squid, usually fried with lemon and herbs, stewed snails, fried whole small squid, shrimp fried with garlic and herbs, small octopus and mussels in a spicy sauce.
5. Fish: boiled, fried, stewed, pickled, under various sauces.
6. Vegetable: indispensable olives, preferably barrel, sliced mushrooms, roasted garlic, slices of boiled potatoes and garlic sauce with herbs, small stuffed with cheese or cheese with green red peppers, a variety of appetizers of eggplant (fried, stewed, pickled).
Several especially my favorite snacks:
1. Very finely chopped coriander, mixed with sliced chili peppers, the pressure of garlic, olive oil and salt.
2. Tapenade. Thick namazka of black olives (grind in a blender or finely chop with a knife) with anchovies, capers, garlic, olive oil.
Black olives, pitted 350 g, a small tin of anchovies with filling, 1 tablespoon capers 2 cloves garlic, 150 ml of olive oil, a little salt and black pepper. It will enrich the taste 1 tablespoon dark rum.
3. Eggplant rolls stuffed with fried onions, walnuts and garlic.
Eggplant cut along the seams, hold for 15 minutes in salted water, wring out and fry until red in the olive oil. Beginning, roll tube.
Filling: Mix together onions, fried in olive oil with roasted and crushed walnuts, and passed through a press garlic cloves. Rolls decorate with greens and pomegranate.
Bon Appetit!
