Balearic cuisine

February 16, 2024

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Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.

"Ensaïmades", a typical Majorcan pastry

Bakery and confectionery edit

Crespells

Unsalted bread
Ensaïmada: Lard- based pastry sprinkled with powdered sugar.
Flaó: Cottage cheese tart. The recipe includes eggs, cottage cheese, sugar and mint. The mixture of savoury and sweet flavourings may reflect Arab influence from the Islamic past of the islands.
Coca: Similar to Italian pizza but without cheese. Typically, Majorcan varieties include julivert (parsley), pebres torrats (roasted peppers), and trempó (tomato, green pepper and onion salad).
Easter baking products
- Panades: lamb and pea pasties.
- Robiol: cottage cheese- or jam-stuffed pastry
Crespell [es] is a Majorcan kind of biscuit.

Vegetables edit

Coca de trempó [es], typical in summer in the Balearic Islands

Traditional vegetables dishes are:

Tombet: Fried courgettes, potatoes, eggplant and red peppers baked in tomato sauce, related to similar Mediterranean dishes such as samfaina or ratatouille.
Fava parada [ca]: Fava bean and mixed vegetable puree
Trempó [es]: made of pepper, onion and tomato; eat with mussels, in coques, as a salad, etc.
Sopas mallorquinas [es]: made of vegetables, broth, and bread slices.

Meat edit

A sobrassada

Sobrassada sausage
Rostit humit [ca], garrí rostit [ca]: lamb and piglet roasts
Albergínies o carabassons farcits: Eggplants (aubergines) or zucchinis (courgettes) stuffed with minced meat
Arroz brut [es]: "Dirty rice"—meat, vegetables, rice and spices cooked in a meat broth.
Arròs de la terra [ca]: bulgur with local specialities as botifarra, etc.
Macarrons amb grevi [ca]: penne in a sauce similar to British gravy

Fish edit

Caldereta

Caldera de llagosta [ca]: Lobster stew
Baked fish, such as anfós (grouper)
Arròs de peix: rice cooked in a fish broth with fish pieces

Fats edit

Olive oil is the most commonly used fat in Balearic cooking. Butter is used sparingly, even in dishes frequently relying upon butter in other parts of the world, e.g., ous ferrats (fried eggs)
Mayonnaise is called all i oli, 'garlic and oil' in Catalan. Some historians argue that mayonnaise originates from Mahon (known in Catalan as Maó), the capital of the Balearic island of Menorca.^{[citation needed]}

Other edit

Mahón cheese

Maó cheese: a hard cow's milk cheese similar to Grana Padano or Parmesan
Red wines from the Binissalem and Pla i Llevant areas.
Escargots: Snails are eaten in a stew, also containing meat, potatoes, and fennel. Snails are also eaten sometimes in paella.

See also edit

External links edit

Wikimedia Commons has media related to Cuisine of the Balearic Islands.

Menorcan cuisine. Recipes of traditional cuisine and gastronomy of Menorca. Discovering Menorca.
Take a taste of Islas Baleares

February 16, 2024

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This article does not cite any sources Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Balearic cuisine news newspapers books scholar JSTOR February 2017 Learn how and when to remove this template message You can help expand this article with text translated from the corresponding article in Catalan January 2012 Click show for important translation instructions Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing Catalan Wikipedia article at ca Gastronomia de les Illes Balears see its history for attribution You should also add the template Translated ca Gastronomia de les Illes Balears to the talk page For more guidance see Wikipedia Translation Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands Spain It can be regarded as part of a wider Catalan cuisine since it shares many dishes and ingredients with Catalonia and the Valencian Community Others view it as part of a more global Spanish cuisine Traditional Balearic cuisine is rich in vegetables cereal and legumes as well as being low in fats A succinct selection of the primary dishes would be ensaimades seafood and vegetable stews sobrassada coques tombet Mao cheese and wine Ensaimades a typical Majorcan pastryContents 1 Bakery and confectionery 2 Vegetables 3 Meat 4 Fish 5 Fats 6 Other 7 See also 8 External linksBakery and confectionery edit nbsp CrespellsUnsalted bread Ensaimada Lard based pastry sprinkled with powdered sugar Flao Cottage cheese tart The recipe includes eggs cottage cheese sugar and mint The mixture of savoury and sweet flavourings may reflect Arab influence from the Islamic past of the islands Coca Similar to Italian pizza but without cheese Typically Majorcan varieties include julivert parsley pebres torrats roasted peppers and trempo tomato green pepper and onion salad Easter baking products Panades lamb and pea pasties Robiol cottage cheese or jam stuffed pastry Crespell es is a Majorcan kind of biscuit Vegetables edit nbsp Coca de trempo es typical in summer in the Balearic IslandsTraditional vegetables dishes are Tombet Fried courgettes potatoes eggplant and red peppers baked in tomato sauce related to similar Mediterranean dishes such as samfaina or ratatouille Fava parada ca Fava bean and mixed vegetable puree Trempo es made of pepper onion and tomato eat with mussels in coques as a salad etc Sopas mallorquinas es made of vegetables broth and bread slices Meat edit nbsp A sobrassadaSobrassada sausage Rostit humit ca garri rostit ca lamb and piglet roasts Alberginies o carabassons farcits Eggplants aubergines or zucchinis courgettes stuffed with minced meat Arroz brut es Dirty rice meat vegetables rice and spices cooked in a meat broth Arros de la terra ca bulgur with local specialities as botifarra etc Macarrons amb grevi ca penne in a sauce similar to British gravyFish edit nbsp CalderetaCaldera de llagosta ca Lobster stew Baked fish such as anfos grouper Arros de peix rice cooked in a fish broth with fish piecesFats editOlive oil is the most commonly used fat in Balearic cooking Butter is used sparingly even in dishes frequently relying upon butter in other parts of the world e g ous ferrats fried eggs Mayonnaise is called all i oli garlic and oil in Catalan Some historians argue that mayonnaise originates from Mahon known in Catalan as Mao the capital of the Balearic island of Menorca citation needed Other edit nbsp Mahon cheeseMao cheese a hard cow s milk cheese similar to Grana Padano or Parmesan Red wines from the Binissalem and Pla i Llevant areas Escargots Snails are eaten in a stew also containing meat potatoes and fennel Snails are also eaten sometimes in paella See also editCatalan cuisine Valencian cuisine Spanish cuisineExternal links edit nbsp Wikimedia Commons has media related to Cuisine of the Balearic Islands Menorcan cuisine Recipes of traditional cuisine and gastronomy of Menorca Discovering Menorca Balearic Cuisine Take a taste of Islas Baleares Retrieved from https en wikipedia org w index php title Balearic cuisine amp oldid 1170736849, wikipedia, wiki, book, books, library,

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