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Manteca colorá (Andalusian pronunciation for "red lard") is a food item prepared by adding spices (usually bay leaf and oregano) and paprika – which is what gives the dish its characteristic orange colour – to lard, which is then cooked with minced or finely chopped pieces of pork.
A mollete is a flatbread from the Andalusian region, in southern Spain.It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo []) in an Andalusian breakfast.
Pigafetta's dictionary is the first Italian–Malay vocabulary written by the chronicler Antonio Pigafetta. [1] These are the list words of the languages of various natives he met during his journey with Ferdinand Magellan.
Among other variants, manteca colorá (lard with paprika) [46] and zurrapa de lomo (lard with pork flakes) [47] are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaïmada dough also contains lard.
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A child sexual abuse scandal that revealed how gangs of mostly Pakistani men had groomed, trafficked and raped young white girls more than a decade ago, has returned to the political agenda in ...
Zingarelli is a modern Italian monolingual dictionary. [1] Described as a Vocabolario della Lingua Italiana di Nicola Zingarelli, it is published annually by the Zanichelli publishing house. [2] The first edition is dated 1917. [3]
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