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The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of ...
Pa amb tomàquet (Catalan pronunciation: [ˈpa m tuˈmakət]); also known as pan con tomate (both meaning "bread with tomato") outside of Catalonia, is a traditional food of Catalan, Aragonese and Balearic cuisine. Pa amb tomàquet is considered a staple of Catalan cuisine and identity.
Pages in category "Aragonese cuisine" The following 15 pages are in this category, out of 15 total. This list may not reflect recent changes. ...
Aragonese and Catalan Pyrenees: pudding a type of haggis with rice made in some Pyrenean regions. Cuchifritos or cochifritos Castilla-La Mancha, Castilla y León and Extremadura: meat dish a fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint. Escabeche: everywhere fish dish
Other sweet Aragonese specialities are trenza de Almudevar, tortas de alma, guirlache (a type of nougat), adoquín del Pilar and Españoletas (a kind of local cookie). [56] The prevalence of peaches in Aragonese cuisine extends to drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar.
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In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas. [9] In Granada, Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread. Preparations commonly feature a variety of ingredients, including fish.
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