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cabrales sauce with ground pork
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shaun



Joined: 24 Sep 2008
Posts: 8

PostPosted: Wed Sep 24, 2008 9:52 am    Post subject: cabrales sauce with ground pork Reply with quote

Hi all. I just got back from my first trip to Asturias. Spectacular and beautiful place! I was in Oviedo at a cider house and they served a dish that I'd like to try to make here at home (in Canada). It was ground pork cooked in paprika on top of small, round fried breads with a creamy cabrales sauce over it. Does anyone know what this dish is called? It was delicious! Any recipes?

Many thanks!

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Trans. Is

Bones, xente. Toi acabante tornar d'un viaxe a Asturies. Un sitiu espectacular y guapu dafechu! Tuve nuna sidreria n'Uvieu y punxeron un platu que me prestaria faer equi en casa (Canada). Yera carne de gochu picau con pimenton, enrriba unes tortes de pan frites y con un quesu cabrales cremosu de salsa. Dalgun de vosotros sabe como llamen a esti platu? Taba riquisimo. Dalguna receta?
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Bob
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Joined: 24 Feb 2003
Posts: 1724
Location: Connecticut and Massachusetts

PostPosted: Wed Sep 24, 2008 11:01 am    Post subject: Reply with quote

You can find recipes for cabrales sauce here http://www.asturianus.org/forum/viewtopic.php?p=1093#1093 It's basically just heavy cream simmered with crumbled cabrales and a splash of Spanish brandy.

The ground pork cooked with paprika resembles the seasoned meat mixture that is used to make chorizos. You can find the recipe for chorizos at http://www.asturianus.org/forum/viewtopic.php?t=8 I would mix up a small batch, leaving out the salt. The cheese will probably add enough salt on its own, and if think it needs salt after it has been served, you can always add more at the table.

I have no idea what the dish you had is called. Perhaps some of our members in Asturias can help.

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Trans. Is

Pues atopar recetes pa platos con salsa cabrales nesti enllaz: http://www.asturianus.org/forum/viewtopic.php?p=1093#1093

Ye una salsa de crema con cachinos de cabrales y un poquinin de brandy espanol.

No que cinca el picadillo con pimenton, ye paecio a la carne cola que se fai el chorizo. Nesti enllaz ties una receta pa chorizos:
http://www.asturianus.org/forum/viewtopic.php?t=8

Yo fairialo asina: garres un cachu de carne ensin salar. El quesu da-y abondo sal y si te fai falta a la hora de servilo, afites-ylo na mesa.

Sinon, nun me doi cuenta del platu que xintaras. Seique dalgun de los miembros t'echa un gabitu.
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is
Moderator


Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Wed Sep 24, 2008 4:58 pm    Post subject: Reply with quote

I'm guessing its picadillo, at least the ground meat part with the paprika. It's usually fried beef in loose portions and can be adapted to whatever side dishes are available: fries, beans, eggs. It's the kind of fortifying dish people enjoy after physical activity.

I've never seen the mix of cabrales AND picadillo AND small refried beans, however. Shaun, what time of the night did you have this dish? It almost sounds like a hastily assembled dish for night crawlers. Do you remember the name of the sidreria (cider tavern)?

Who knew, maybe it's a design dish too?
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4467
Location: Maryland

PostPosted: Wed Sep 24, 2008 10:22 pm    Post subject: Reply with quote

Is, I think he said "small round fried breads," not "beans." Yeah, that would be odd!

I'm curious about this bread. Can you describe it more, Shawn? How big? How thick? Was it sliced or what?

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Is, creo que dijo, "pequeños panes redondos y fritos", no "frijoles". Pero, sí, sería muy extraño!

Estoy curioso sobre este pan. ¿Puedes describirlo más, Shawn? ¿De cuál tamaño era? ¿De cuál espesor? ¿Era en rodajas o qué?
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is
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Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Thu Sep 25, 2008 1:32 am    Post subject: Reply with quote

Art, that's my nervous system misreading words after long days of work. Also, I said the picadillo was ground beef. It is certainly not. Picadillo is pork!

Small fried breads? Farrapes? (fried cornmeal)

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Trans. Is

Art, ia'l miou sistema nerviosu que nun ia quien a l.leer una palabra despueis de xornadas de muita xera no trabayu. Tamien dixera, per equivocacion, que picadillo ia carne de xata. Nada mas l.lonxe de la realida: el picadillo ia carne de gochu!


Last edited by is on Sat Oct 04, 2008 4:39 am; edited 2 times in total
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shaun



Joined: 24 Sep 2008
Posts: 8

PostPosted: Thu Sep 25, 2008 7:17 am    Post subject: Reply with quote

Thanks for the replies. The restaurant was called Tierra Astur - Gascona http://www.tierra-astur.com/. We ate this food at about 10pm on the night of the St Matthew festival in Oviedo. The breads were round and flat, like a pita, about 3 inches in diameter. They had been fried till crispy.

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Trans. Is

Gracies poles respuestes. El restoran llamabase Tierra Astur, na cai Gascona. Esti ye l'enllaz:
http://www.tierra-astur.com/.
Nos comieramos a eso de las 10 de la nuechi el dia de San Mateo n'Uvieu. Los cachinos de pan yeren redondos y planos, igual que una pita [pan griego o d'Oriente Mediu] y unes 3 pulgaes en diametro. Taben fritos y turriadinos.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4467
Location: Maryland

PostPosted: Thu Sep 25, 2008 7:22 pm    Post subject: Reply with quote

That's really interesting. I don't think I've ever had farrapes.

Is, how's that job going? Sounds miserable. Yeah, I wondered about beef vs. pork!

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Eso es realmente interesante. No creo que he comido farrapes.

¿Is, cómo va el trabajo? Suena miserable. ¡Sí, me preguntaba sobre la carne de vaca o cerdo!
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granda



Joined: 24 Sep 2007
Posts: 103

PostPosted: Tue Sep 30, 2008 4:11 pm    Post subject: Reply with quote

If the place was Tierra Astur in Oviedo. I am sure that the ‘small round fried breads’ were tortos or tostos and not farrapes. Tortos are always fried in oil while the farrapes are always cooked in hot water.

Regarding the dish I have seen picadillu + cabrales in another restaurant in la Plaza del Fontan en Oviedo (can’t remember the name) Although the mix is quite bizarre and all together an earthy dish (tortos are not fat free food too), it is delicious.

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Si el sitio era Tierra Astur en Oviedo, estoy seguro que los pequenos trozo fritos de pan eran tortos/tostos y no farrapes. Los tortos siempre se fríen en aceite de oliva, mientras que las farrapes son cocidas en agua caliente.

Referente al plato de picadillo+cabrales, yo lo he visto en otro restaurante en la Plaza del Fontan (no me acuerdo del nombre). Aunque la combinación parece bizarra y el plato alto en calorías (los tortos no es que estén libre de grasa) es delicioso
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Llames



Joined: 11 Jul 2008
Posts: 120
Location: Xixón (Asturies)

PostPosted: Fri Oct 03, 2008 11:04 am    Post subject: Reply with quote

Percuriosu, Is, ¿qué te pasa? ¿Agora tornes los mensaxes al asturianu central?, echo de menos la tu ts vaqueira Laughing

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Interesting, Is, what's going on? Why are you now posting in Central Asturian? I kind of miss your (West Asturian) ts sound. Laughing
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shaun



Joined: 24 Sep 2008
Posts: 8

PostPosted: Fri Oct 03, 2008 11:05 am    Post subject: Reply with quote

Llames wrote:
Percuriosu, Is, ¿qué te pasa? ¿Agora tornes los mensaxes al asturianu central?, echo de menos la tu ts vaqueira Laughing


Can someone translate?
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shaun



Joined: 24 Sep 2008
Posts: 8

PostPosted: Fri Oct 03, 2008 11:10 am    Post subject: Reply with quote

granda wrote:
If the place was Tierra Astur in Oviedo. I am sure that the ‘small round fried breads’ were tortos or tostos and not farrapes. Tortos are always fried in oil while the farrapes are always cooked in hot water.

Regarding the dish I have seen picadillu + cabrales in another restaurant in la Plaza del Fontan en Oviedo (can’t remember the name) Although the mix is quite bizarre and all together an earthy dish (tortos are not fat free food too), it is delicious.

-------------------

Si el sitio era Tierra Astur en Oviedo, estoy seguro que los pequenos trozo fritos de pan eran tortos/tostos y no farrapes. Los tortos siempre se fríen en aceite de oliva, mientras que las farrapes son cocidas en agua caliente.

Referente al plato de picadillo+cabrales, yo lo he visto en otro restaurante en la Plaza del Fontan (no me acuerdo del nombre). Aunque la combinación parece bizarra y el plato alto en calorías (los tortos no es que estén libre de grasa) es delicioso


Oh yes, these breads were certainly fired, not poached. And it was delicious, the combination of pork and cabrales sauce.

Is picadillos the pork & paprika component of this dish?
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Llames



Joined: 11 Jul 2008
Posts: 120
Location: Xixón (Asturies)

PostPosted: Fri Oct 03, 2008 3:35 pm    Post subject: Reply with quote

Yes, is a message for Is.
He translate Shaun`s message to central asturian and it`s something strange, because Is speak another type of asturian. He always write in his land`s asturian, more similar to the way galicians speak. I said that I miss his asturian, just that.

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Trans. Is

Si, ia un mensaxe pa Is. Feixo una torna del mensaxe de Shaun al asturianu central ya ia una migaya aquel.lo porque Is fala davezu n'outru tipu d'asturianu. Siempre escribe no dialecto del sou conceyu [Ayande], que tien paeciu al gal.legu. Namai-y dixera qu'echaba en falta sou asturianu, mas nada.
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is
Moderator


Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Fri Oct 03, 2008 4:52 pm    Post subject: Reply with quote

Llames wrote:
Interesting, Is, what's going on? Why are you now posting in Central Asturian? I kind of miss your (West Asturian) ts sound. Laughing


Llames, I tend to translate the messages of non-Asturian speakers into Central Asturian (asturianu central) as opposed to West Asturian (asturianu oucidental), especially if their families are orginally from places like Aviles, Xixon, etc.

If the descendants of Asturians from West Virginia were originally from Navia, I would have written in West Asturian or Galician-Asturian. But I think it's more helpful for them to learn the Asturian standard, which is largely based on Central Asturian and closer to what is still spoken there today in rural areas.

Shaun, you have not told us what your connection to Asturias is? Family? Tourism? Work? Also, what part of Canada are you writing from? Depending on your city, you may be able to find food similar to Asturian fare at Portuguese shops in Vancouver, Toronto or Montreal.
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shaun



Joined: 24 Sep 2008
Posts: 8

PostPosted: Sat Oct 04, 2008 2:07 pm    Post subject: Reply with quote

I am a journalist, from Toronto. I was in Asturias as part of a press junket being run by the Spanish Tourism office to promote "Green Spain". We traveled all across the region, from Vigo to San Sebastian. My query about this food was more for personal reasons, though, as I brought home some cabrales cheese and would like to try to make the dish.

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Sou periodista en Toronto. Tuviera n'Asturias nun viaxe organizao pula axencia de turismo espanola pa sofitar 'Le Espana Verde'. Viaxaramos pela costa desde Vigo deica Donostia/San Sebastian. La mia entruga sobre esti platu [picadillo con cabrales] yera personal porque trouxera pa casa un queixu Cabrales ya queria fader esti platu en casa.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4467
Location: Maryland

PostPosted: Sat Oct 04, 2008 11:42 pm    Post subject: Reply with quote

Oh, yeah, that what luck to have such a trip!

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Ah, muy bien, que suerte tuviste hacer un viaje así!
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