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The Bacchae (/ ˈ b æ k iː /; Ancient Greek: Βάκχαι, Bakkhai; also known as The Bacchantes / ˈ b æ k ə n t s, b ə ˈ k æ n t s,-ˈ k ɑː n t s /) is an ancient Greek tragedy, written by the Athenian playwright Euripides during his final years in Macedonia, at the court of Archelaus I of Macedon.
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
2. Anchovies. While eaten on pizzas, in Caesar salad, or on toast, anchovies only became part of the American diet when Italian immigrants started adding them to restaurant menus. While they're a ...
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish, and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or ...
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Tapas (Spanish:) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a ...
The book consists of more than two hundred chapters, and most of them (two hundred and thirty-six) [8] correspond to recipes but, as its full title indicates, begins with chapters devoted to how to cut meat and they are followed by others teaching how to serve different people at the table, such as sharpening, serving water, acting as a butler, waiter, room teacher, cloakroom attendant, and so on.