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Brudet
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Brudet / brodeto is a fish stew made in Dalmatia and Istria. It consists of several types of fish, and the most important aspect of brodeto is its simplicity of preparation and the fact that it is usually prepared in a single pot. It is served with polenta which soaks up the fish broth. A similar dish from Corfu is known as Bourdeto.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786138593065
- Editor Epimetheus Chr. Hiram
- Sprache Englisch
- Auflage Aufl.
- Größe H220mm x B220mm
- Jahr 2012
- EAN 9786138593065
- Format Kartonierter Einband (Kt)
- ISBN 978-613-8-59306-5
- Titel Brudet
- Untertitel List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,
- Herausgeber PLACPUB
- Anzahl Seiten 80
- Genre Biologie
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