Pulpo alla gallega tasted in Tenerife. Galician octopus is one of my favorite Spanish dishes. I always order it when I can. Here we were (my wife and I) in a tasca (a tavern) on the island of Tenerife where I tasted this dish. It was the first time that the potatoes were small and with the skin, normally they are sliced!
Pulpo a la gallega tasted in Tenerife – Pulpo galicien apprécié à Tenerife – Pulpo gallego disfrutado en Tenerife – Polpo galego apreciado em Tenerife – Galizischer Pulpo, genossen auf Teneriffa – Bột giấy Galicia được thưởng thức ở Tenerife
Spanish tortilla with potatoes, onion and eggs, the recipe. One of the Spanish dishes that I like the most, after Galician octopus and jamon, is definitely the tortilla. Some time ago I prepared one, very good, to which however, compared to the original recipe, I added very little onion.
Ingredients
– 4-5 medium potatoes; – 1 large onion; – 4-5 eggs; – Extra virgin olive oil; – Salt; – Pepper.
Preparation
Prepare the potatoes and onion: First, peel the potatoes and cut them into thin slices (about 1/8 inch thick) or dice them. Also slice the onion into thin slices. Fry the potatoes and onion: In a large, nonstick skillet, heat a generous amount of olive oil over medium-high heat and add the potato and onion slices to the hot pan. Cook the potatoes and onion over medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. They should be tender but not brown (this will take about 10-15 minutes). Once the potatoes and onions are cooked, remove them from the oil using a colander or slotted spoon. Allow the excess oil to drain well. Now prepare the eggs: In a bowl, beat the eggs; add a pinch of salt and pepper to taste and transfer the drained potatoes and onions to the bowl with the beaten eggs. Mix well so that the potatoes are covered by the egg.
Now it’s time to cook the tortilla: In a smaller non-stick skillet, heat a little olive oil over medium heat. Pour the egg, potato and onion mixture into the hot skillet and spread it out evenly. Cook over medium-low heat for about 5-7 minutes or until the bottom of the tortilla has set. Flip and cook on the other side. (To flip the tortilla, use a lid or a flat plate. Place it over the pan and flip the tortilla firmly. The cooked side should now be on top.) Return the skillet to the heat and cook the other side for another 5-7 minutes or until cooked through and golden brown.
Transfer the tortilla to a serving dish. You can serve it warm or at room temperature, cut into wedges or cubes. Spanish tortilla is a versatile dish that can be enjoyed as an appetizer, snack or main course. Its creamy and tasty texture is loved by many. Enjoy!
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The Spanish tortilla with potatoes, onion and eggs, the recipe – La tortilla espagnole aux pommes de terre, oignons et œufs, la recette – La tortilla española con patatas, cebolla y huevos, la receta – A tortilha espanhola com batata, cebola e ovos, a receita – Die spanische Tortilla mit Kartoffeln, Zwiebeln und Eiern, das Rezept – Công thức làm bánh tortilla Tây Ban Nha với khoai tây, hành tây và trứng – 西班牙玉米饼配土豆、洋葱和鸡蛋，食谱 – ジャガイモ、玉ねぎ、卵が入ったスペインのトルティーヤ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Due meravigliosi pesci cotti al forno. Qualche tempo fa, sono stato invitato a mangiare da un grande amico (ed eccellente organizzatore di mangiate). Il piatto del giorno: due magnifici pesci cotti al forno su un tappeto di pomodorini, olive e patate. I pesci, se non ricordo male, erano due dentici! Piatto e mangiata perfettamente riusciti!
Vi piacerebbe un piatto come questo? Lascia un commento cliccando here.
Two wonderful baked fish – Deux merveilleux poissons cuits au four – Dos maravillosos pescados al horno – Dois maravilhosos peixes assados – Zwei wunderbare gebackene Fische – Hai con cá nướng tuyệt vời – 两条美味的烤鱼 – 素晴らしい焼き魚 2 つ
Le trofiette al pesto di basilico con le patate. Quando sono a casa mi piace mangiare il pesto preparato dalle mani di mia mamma (a che io lo so preparare ma quello della mamma…). Io aggiungo solo le patate perché i fagiolini non sempre sono in stagione. Le trofiette le compro al pastificio oppure prendo quelle della Novella (un pastificio semi-industriale della mia zona).
Do you like pesto alla genovese? Add a comment or go to the bottom of the site to read what other visitors have written.
Trofiette pasta with basil pesto and potatoes – Pâtes Trofiette au pesto de basilic et pommes de terre – Pasta trofiette con pesto de albahaca y patatas – Macarrão Trofiette com pesto de manjericão e batatas – Trofiette-Nudeln mit Basilikumpesto und Kartoffeln – Mì Ý Trofiette với sốt húng quế và khoai tây – Trofiette 意大利面配罗勒香蒜酱和土豆 – バジルペストとジャガイモのトロフィエットパスタ
Trofiette with pesto from Trattoria C’Era Una Volta in Genoa. This pasta, called trofiette (or trofie or trofiette di Recco), is one of the most classic to accompany Genoese pesto. As you can see from the photo, the pesto in question is, as they say, “accomodato” with boiled potatoes and green beans.
The dish was tasted at the C’era una Volta restaurant, in the alleys of Genoa (page Facebook and review TripAdvisor)
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
And have you ever tasted a plate of trofie with pesto? Add a comment or go to the bottom of the site to read what other visitors have written.
The shape of the pasta is given by the peculiar curled character in the shape of a carpenter's shavings, called risso da banché. The shape and size, rather small, of a trofie are important factors for its organoleptic qualities. Trofie have an unmistakable shape, what is locally called "intursoeia" is the characteristic twisting of the central part that ends with two tapered appendages, the shape can be compared to that of the corkscrew spiral. Continue and learn more on Wikipedia
Pasta with basil pesto from Trattoria C’Era Una Volta in Genoa – Pâtes au pesto de basilic de Trattoria C’Era Una Volta à Gênes – Pasta con pesto de albahaca de Trattoria C’Era Una Volta en Génova – Massa com pesto de manjericão da Trattoria C’Era Una Volta em Génova – Pasta mit Basilikumpesto von der Trattoria C’Era Una Volta in Genua – Pasta với rau húng quế từ Trattoria C’Era Una Volta ở Genoa – 意大利熱那亞 Trattoria C’Era Una Volta 羅勒香蒜醬意大利面 – ジェノヴァのトラットリア・セラウナ・ヴォルタのバジルペストのパスタ
Un bel piatto di roast-beef con patate. Da non molto tempo, a casa mia, si prepara il roast-beef una volta al mese. A me piace veramente tantissimo e la cuoca di famiglia (mia mamma) è arrivata ad un livello altissimo nel preparare questo piatto, come potrete vedere anche voi dalle foto.
Se hai domande oppure se vuoi farmi sapere la tua opinione su questo piatto lascia un commento cliccando here.
A nice plate of roast beef with potatoes – Une belle assiette de rosbif aux pommes de terre – Un buen plato de carne asada con patatas – Um belo prato de rosbife com batatas – Ein schöner Teller Roastbeef mit Kartoffeln – Một đĩa thịt bò nướng khoai tây đẹp mắt – 一盘美味的烤牛肉配土豆 – ローストビーフとポテトの素敵なプレート
Trenette with Genoese pesto and potatoes. There are many photos of pesto on my blog because it is one of my favorite dishes and it is typical of my region. To the pesto, to make it even tastier, we also add a few pieces of boiled potatoes (we could also add green beans but I don't like them very much). For the recipe for pesto, the one made at home, I refer you to the beautiful article written by my dad Loris some time ago: here.
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Do you like pesto pasta? Add your own comment or go to the bottom of the site to read what other visitors have written.
Trenette with Genoese pesto and potatoes – Trenette au pesto génois et pommes de terre – Trenette con pesto genovés y patatas – Trenette com pesto genovês e batatas – Trenette mit Genueser Pesto und Kartoffeln – Trenette với bánh mì Genoese và khoai tây – Trenette 配热那亚香蒜酱和土豆 – ジェノバのペストとポテトのトレネット
Galician octopus prepared at home. I can't say if I prefer octopus prepared Genoese style or Galician style. In these photos it was Spanish style so with paprika (while the Ligurian style one does not have this spice but lemon and olives). One of my favorite dishes without a doubt. I have already described the recipe in another nice post!
Do you like octopus? Add a comment or go to the bottom of the site to read what other visitors have written.
Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency. Continue and learn more on Wikipedia
Galician-style octopus, with oil, salt and paprika, prepared at home – Poulpe à la galicienne, avec huile, sel et paprika, préparé maison – Pulpo a la gallega, con aceite, sal y pimentón, preparado en casa – Polvo à Galega, com azeite, sal e paprica, preparado em casa – Oktopus nach galicischer Art, mit Öl, Salz und Paprika, zu Hause zubereitet – Bạch tuộc kiểu Galicia, với dầu, muối và ớt bột, chế biến tại nhà – 加利西亚式章鱼，加油、盐和辣椒粉，在家准备 – ガリシア風タコ、油、塩、パプリカを自宅で調理
Polpettone di fagiolini e patate. Un ottimo piatto della cucina ligure fatto con ingredienti semplici: patate e fagiolini. In effetti si dovrebbe chiamare più torta salata che polpettone.
Tu come lo prepari? Ti piace? Lascia un commento cliccandohere.
In alcune regioni d’Italia, il termine “polpettone” viene usato anche per indicare un tipo di torta di verdure ricoperta non dalla pasta sfoglia ma dal pan grattato, come – ad esempio – il Polpettone di fagiolini, tipico della Liguria. Continue and learn more on Wikipedia
Meatloaf of green beans and potatoes prepared at home – Pain de viande de haricots verts et pommes de terre préparé à la maison – Pastel de carne de judías verdes y patatas preparado en casa – Bolo de carne de feijão verde e batatas preparadas em casa – Hackbraten aus grünen Bohnen und Kartoffeln zu Hause zubereitet – Bánh mì thịt kho đậu xanh khoai tây tự chế biến tại nhà – 在家准备的青豆和土豆肉饼 – 家庭で作った緑豆とジャガイモのミートローフ
Un bel piatto di gulasch fatto in casa. Un piatto decisamente invernale è questo buon spezzatino di carne fatto alla tedesca o ungherese (con l’aggiunta di un poco di paprika). Carne di manzo o di maiale, io preferisco il maiale, qualche patata e carota a pezzetti e purea come contorno da inzuppare nella gustosissima salsa.
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Si tratta di una preparazione per lo più semiliquida (zuppa), che i mandriani cucinavano dentro un grande paiolo messo sopra un fuoco alimentato dalla legna all’aperto quando, ad esempio, trasportavano i pregiati bovini grigi di razza podolica (razza bovina dalle lunghe corna) dalla pianura della pusta ai mercati di Moravia, Vienna e Norimberga. Continue and learn more on Wikipedia
A nice plate of homemade goulash – Une belle assiette de goulasch maison – Un buen plato de goulash casero – Um bom prato de goulash caseiro – Ein schöner Teller mit hausgemachtem Gulasch – Một đĩa goulash tự làm ngon – 一盘美味的自制炖牛肉 – 自家製グーラッシュの素敵なプレート
