espinegades
English translation: eel and vegetable pie
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| 19:21 Feb 7, 2003 |
| Catalan to English translations [Non-PRO] Cooking / Culinary / cuisine | |||||||
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|  Selected response from: Sheila Hardie Spain Local time: 12:06 | ||||||
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| 3 +1 | espinagada - eel and vegetable pie? |
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Answers
3 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1espinagada - eel and vegetable pie? Explanation: It's a kind of spicy pie containing vegetables and eels. HTH Sheila -------------------------------------------------- Note added at 2003-02-07 19:26:16 (GMT) -------------------------------------------------- Se celebra con fogatas en todas las plazas y calles y se cantan \"gloses\" (populares glosas picantes típicas payesas\" y se come \"espinagada\" (coca de verduras y anguila, muy picantes.) http://www.neviatur.com/pob_sapo/fie_sapo.htm -------------------------------------------------- Note added at 2003-02-07 19:27:09 (GMT) -------------------------------------------------- As far as fish is concerned, the traveller will find, among others, tasty lobster and cuttlefish dishes, as well as a curious espinagada, in Sa Pobla, consisting of an empanada(A sort of pie) filled with eels and spinach. Also in San Joan panades de peix (fish pies) can be tried. http://www.mallorcaservice.com/mallorca/tipicing.htm -------------------------------------------------- Note added at 2003-02-07 19:31:31 (GMT) -------------------------------------------------- Here\'s the recipe:-) Maybe you could call is spicy eel and vegetable pie? Here though, they do say you can also use pork. Most websites I\'ve looked at speak of eels and spinach being the main ingredients though. So maybe even \'eel and spinach pie\'? Espinagada Ingredientes: Para la masa: 1/2 Kg. de harina 1/2 tacita de aceite 40 grs. de levadura disuelta en un poco de agua tibia. Se amasa y se deja reposar en un recipiente, hasta que haya doblado su volumen, tapada con un trapo húmedo. RELLENO: 1 manojo de espinacas unas hojas de acelga 1 manojo de perejil unos cuantos puerros y unas cebolletas dientes de ajo cortados en láminas. Todo cortadito mezclado en un recipiente, se aliña con sal , aceite, pimiento colorado picante. Preparación: HAY DOS OPCIONES DE RELLENO: anguila o lomo de cerdo. Tanto si se hace con la anguila, como con el lomo, ambos se trocean y se aliñan con sal pimienta picante y un poco de aceite y se dejan en adobo un rato antes de mezclarlos con la verdura. Una vez que la masa haya doblado su volumen se extiende sobre una placa redonda y en el centro se reparte el relleno preparado, dejando los lados sin relleno y un poco en la parte superior inferior. Se doblen los lados uno sobre el otro y las partes superiores cerrando por arriba y abajo. Hornear a temperatura 170º durante 30´. http://www.chefuri.com/usuarios/vuestrasrecetas2/menu.php?da... Reference: http://www.jmc.com/get_away/destinations/resort_info/majorca... |
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