Olla podrida (/ˌɒləpoʊˈdriːdə,-pəˈ-/,[1] also UK: /-pɒˈ-/,[2]US: /ˌɔɪəpəˈ-/,[3]Spanish:[ˈoʎapoˈðɾiða]; literally "rotten pot", although podrida is probably a version of the original word poderida, so it could be translated as "powerful pot") is a Spanishstew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham and sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions.[4][5]
Meats (can be beef, mutton, pork, chicken, ham, sausages, bacon), chickpeas and vegetables
The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of Burgos.
The recipe can be found in Opera dell’arte del cucinare by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the Koock-boeck oft Familieren kevken-boeck, first published in Leuven in 1612.
The word was adapted into English as olio, which the Oxford English Dictionary defines as "A spiced meat and vegetable stew of Spanish and Portuguese origin. Hence: any dish containing a great variety of ingredients."[6]
^Buzzi, Aldo. The Perfect Egg And Other Secrets. Bloomsbury. p. 21.
^Bremzen, Anya von. The New Spanish Table. Workman Publishing. p. 317.
^"Olio", Oxford English Dictionary, 3rd ed. (March 2004).
February 16, 2024
olla, podrida, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, july, 2015, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Olla podrida news newspapers books scholar JSTOR July 2015 Learn how and when to remove this template message Olla podrida ˌ ɒ l e p oʊ ˈ d r iː d e p e ˈ 1 also UK p ɒ ˈ 2 US ˌ ɔɪ e p e ˈ 3 Spanish ˈoʎa poˈdɾida literally rotten pot although podrida is probably a version of the original word poderida so it could be translated as powerful pot is a Spanish stew usually made with chickpeas or beans and assorted meats like pork beef bacon partridge chicken ham and sausage and vegetables such as carrots leeks cabbage potatoes and onions 4 5 Olla podridaTypeStewCourseMain coursePlace of originSpainMain ingredientsMeats can be beef mutton pork chicken ham sausages bacon chickpeas and vegetablesThe meal is traditionally prepared in a clay pot over several hours It is eaten as a main course sometimes as a single dish and sometimes with ingredients separated i e meats from the rest or liquids from solids It is a specialty of the city of Burgos The recipe can be found in Opera dell arte del cucinare by Bartolomeo Scappi the cook of Pope Pius V published in 1570 This recipe was translated in Dutch by Antonius Magirus for the Koock boeck oft Familieren kevken boeck first published in Leuven in 1612 The word was adapted into English as olio which the Oxford English Dictionary defines as A spiced meat and vegetable stew of Spanish and Portuguese origin Hence any dish containing a great variety of ingredients 6 See also edit nbsp Food portalCocido List of legume dishes List of stews Olla Pot au feu Pot pourri SancochoReferences edit olla podrida Lexico UK English Dictionary Oxford University Press Archived from the original on January 4 2021 Olla podrida Collins English Dictionary HarperCollins Retrieved 5 July 2019 olla podrida Merriam Webster com Dictionary Retrieved 5 July 2019 Buzzi Aldo The Perfect Egg And Other Secrets Bloomsbury p 21 Bremzen Anya von The New Spanish Table Workman Publishing p 317 Olio Oxford English Dictionary 3rd ed March 2004 Retrieved from https en wikipedia org w index php title Olla podrida amp oldid 1189298458, wikipedia, wiki, book, books, library,
