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The 16th-century Manual de Mujeres (Women's handbook), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest existing Spanish turrón recipe. [1] It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or ...
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
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Cooked in hot grease in a skillet in a variety of ways to produce differing results: eggs can be cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny ("over medium") [30] and thoroughly cooked on both ...
As such, 'Spanish omelette' [12] [13] or 'Spanish tortilla' [14] [15] are its common names in English, while tortilla española [9] [13] [16] [17] is the formally accepted name even within the peninsula. In Spain, an omelette (made simply of beaten eggs) is known as tortilla francesa (lit. ' French omelette ') to distinguish it from the potato ...
White nougat (also known as Persian nougat) is made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante , Spain there are several published recipes in the 16th century, for instance "La Generosa Paliza" by Lope de Rueda and other novels written by Cervantes [ 6 ] and in Montélimar , France ...
Pages in category "Spanish egg dishes" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. H. Huevos estrellados; M.
Characteristic of conventual sweets, it utilizes the surplus of egg yolk leftover from wine clarification. [7] Egg whites were used as a form of clothing starch and fining in the clarification process of making wine. [8] The name of the dessert was given due to its appearance and color akin to pork bacon or fatback. [9]