Christmas recipes multiply from the kitchen he invaded our hearts and almost any television. Modern, fresh and refreshing recipes are available to us in recent weeks and meeting facilities; Christmases of our years have filled the menus with traditional flavors with innovative presentations renewed resolved but there are also food that stick to the tradition of each area. We live in times of globalization and ever more alike use them to others, yes, each in their own way. Today we recover the dishes that were served at the homes of Galicia to celebrate the Christmas Eve: traditional meal of the products had more by hand or you could get with some regularity.
This is the big platter for Christmas and New Year's Eves in the Galicia tables until the sixties, when mass migration from the countryside to the cities starts and changing consumption patterns and tastes at the table. Food consumption before modernization sixties was linked to temporality; so, in Galicia there was a large number of small landowners which grew food for home consumption. Cauliflower is a vegetable found in the garden or on the market from November to March, has a consistent texture and taste sweet and good. Beside, the cod, which could be stored a long time thanks to the salting was the perfect companion for light vegetable.
It is a delicious and easy to prepare Christmas dish.
Ingredients for four people
How to prepare it, step by step
You have to desalinate water cod loins for two days hours. Put carefully in place with skin side up. Put a pan of salted water to boil and add the cauliflower clean, peeled, into four pieces, the onion in half, and four potatoes broken into large pieces. After fifteen minutes of boiling, you must add the loins of cod to the pan and simmer for 5 minutes.
We can only serve cod, cauliflower and potatoes and cover with rumpled we will separate.
How worn prepares
Cut the garlic in foil and throw them in a pan with hot oil until golden. They have color, you must remove the pan from the heat, allow to cool, and add the paprika and a little dash of vinegar. The whole mix well and let stand, for paprika remains sink to the bottom.
Pic of Juantiagues
The Vilalba´s capon remains a luxury dish even today. In the tables of the Atlantic and styling Galicia capon meant a luxury, a way to avert the livelihood of those who would eat a holiday, as indicated in a Christmas Eve and Christmas day had a place capon privilege on the table of the people of Galicia. At present still it considered a luxury product and an alternative to the Anglo imposition turkey as favorite food at Christmas. The preparation does not have too many complications as it is a luxury product that is best enjoyed for its own virtues by subsequent additions or prepared.
To find the keys to buy a capon in optimum condition, we recommend a visit to the legendary Colineta blog, one blogger reference in Galician cuisine.
