History of Cuisine?

kellyz

Member

Time of past OR future Camino

Camino Frances Astorga to Santiago, 2010
Camino Frances SJPP to Muxia, 2011
Camino del Salvador, 2012
Camino Primitivo 2012
Camino Portuguese, Coastal, 2013

• Feb 25, 2012

• #1

Hi,
Does anyone know the history of Caldo Gallego...if there is (a known) one?

 

R

robertt

Active Member

• Feb 25, 2012

• #2

Sort of off-topic, but I heard an interesting story of why caldo maragato was served differently to the caldo gallego further west, and other versions of caldo. Because the Maragatos (the folk around Rabanal, Astorga etc) were itinerant traders, they ate their broth last as a way of keeping the meat and veg warm for longer. I'm told that's still the tradition, but it wouldn't surprise me if others timed the serving of the broth in much the same way. I ended up having a late breakfast with Pilar and her daughter in Rabanal and they told me much about the region, but I neglected to inquire more about the caldo since it hadn't been on the menu the night before.

I'm glad someone else finds all this interesting, Kellyz. Maybe others will know more.

Rob

 

Tincatinker

Veteran Member

Donating Member

Time of past OR future Camino

2012

• Feb 25, 2012

• #3

Caldo Gallego is a classic example of cucina povera, the traditional peasant cookery based on what was locally available, easily prepared and sustaining. Generally a "one pot" style of cooking that helped ensure fuel efficiency and retention of flavours and nourishment.

We can be confident that what we encounter now as Caldo Gallego could only have developed post 16c as both the potato and the white bean originated in the Americas and are unlikely to have been available to peasant cultivation until early 17c. The inclusion of pork, rather than any available meat or game also suggests a refinement of a traditional dish reflecting the relative affluence of 20-21c.

As Robertt suggests, the various traditions of consumption - broth first / lumps first - grew out of particular local circumstance, lifestyles and the nature of the ingredients. With coastal fish based stews the fish is eaten first, before it falls to pieces in the bottom of the pot. On a windswept hillside broth first makes a lot of sense.

 

angulero

Active Member

• Feb 25, 2012

• #4

Es muy parecido al Pote de Berzas o Pote Asturiano que tenemos en Asturias. Se hace con berzas, "fabas" y patata, además de lo que llamamos "compango", que es chorizo, morcilla, tocino, carne de ternera, lacón.... Cuanto mejor sea el "compango, mejor sabe el cocido. Además sabe mejor con el paso de los días ya que el caldo espesa y coge más sabor. Sus orígenes son anteriores al descubrimiento de América, anunque lógicamente no se le echaban patatas ni "fabas", y en tiempos difíciles quitó mucha hambre. Si hacéis el camino primitivo, lo podéis probar en La Allandesa, en Pola de Allande. O si os podéis desplazar, a unos pocos kilómetrosde Pola hay un bar llamado El Chino. Un sitio que no pasa desapercibido por la cantidad de comida que ponen y por el trato del dueño, un señor mayor que te sirve como si estuvieras en casa. A mi me tiene servido incluso con zapatillas y si no acabas lo que te pone, se "enfada" y te lo echa en el plato para que lo acabes. Tienes que ir sabiendo lo que te vas a encontrar porque si no piensas que te está tratando mal y no es así. Es su forma de ser.
A mi me gusta más que la fabada.

http://www.restauranteeloso.com/blog/20 ... asturiano/

http://www.lanuevaallandesa.com/

http://www.google.es/imgres?q=pote+de+b ... 9,r:6,s:76

Is very similar to Kale Pot or Pot Asturian we have in Asturias. It is made with cabbage, "fabas" and potato, in addition to what we call "compango" which is sausage, blood sausage, bacon, beef, pork .... The better the "compango, better known to the stew. Also tastes better with the passage of time as the soup thickens and get more flavor. Its origins predate the discovery of America, is not logically anunque threw potatoes or" fabas "and in difficult times removed hungry. If you do the way primitive, you can try in the Allandesa in Pola de Allande. Or if you can move, a few kilometers-Pola is a bar called El Chino. a site that does not goes unnoticed by the amount of food provided and the treatment of the owner, an elderly man who serves you as if you were at home. to me has served even if not just shoes and what makes you be "angry" and you are thrown into the plate to finish it. you have to go knowing what you are getting because if you think you are treated badly and not. it is your way of being
I like more than the fabada.

http://www.restauranteeloso.com/blog/20 ... asturiano/

http://www.lanuevaallandesa.com/

http://www.google.es/imgres?q=pote+de+b ... 9,r:6,s:76

 

angulero

Active Member

• Feb 25, 2012

• #5

Aprovechando que mi madre lo ha cocinado hoy, pongo otras dos cosas típicas. La empanada, en este caso de carne, y el bollo de chorizo y tocino. La empanada que se hace en Asturias es similar a la que se hace en Galicia, aunque aquí el relleno lleva más carne y menos cebolla por lo que a mí me gusta más.
El bollo lleva chorizo y tocino.

Esta son comidas que se llevan a las fiestas, sobre todo en verano. Fiestas parecidas a esta de Santana de Montarés que se celebra el 26 de julio de cada año en un monte cercano a Cudillero.

http://meteoasturias.elcomercio.es/foro ... montar%E9s

O esta de San Timoteo, en Luarca cada 22 de agosto.

http://www.youtube.com/watch?v=f9R-ZT4V1MQ

Por cierto, es difícil encontrar una empanada de panadería que sepa parecido a las caseras. No tiene nada que ver. Si hacéis el camino primitivo, en Cornellana hay una cofitería que venden empanadas y bollos de bastante buena calidad. Creo que se llama El Casino.

Taking advantage of my mother has cooked today, I put two typical things. Pie, in this case of beef, bun and sausage and bacon. The pie is done in Asturias is similar to that done in Galicia, although here the filling has more meat and less onion so I like more.
The bun has sausage and bacon.

[url=http://img828.imageshack.us/img828/9003/imag0172o.jpg]http://img828.imageshack.us/img828/9003/imag0172o.jpg[/url] [/ img]

The meals are carried to parties, especially in summer. Festivals like this Santana's Montarés held on 26 July each year on a hill near Cudillero.

[url=http://meteoasturias.elcomercio.es/foro/viewtopic.php?t=4374&highlight=santana+de+montar]http://meteoasturias.elcomercio.es/foro ... +de+montar[/url]% E9s

Or this of St. Timothy, in Luarca each August 22.

[url=http://www.youtube.com/watch?v=f9R-ZT4V1MQ]http://www.youtube.com/watch?v=f9R-ZT4V1MQ[/url]

Indeed, it is difficult to find a bakery pie you know like the home. It has nothing to do. If you do the way primitive, there is a cofitería Cornellana selling pies and rolls of pretty good quality. I called The Casino.[/color]

 

kellyz

Member

Time of past OR future Camino

Camino Frances Astorga to Santiago, 2010
Camino Frances SJPP to Muxia, 2011
Camino del Salvador, 2012
Camino Primitivo 2012
Camino Portuguese, Coastal, 2013

• Feb 26, 2012

• #6

Thank you for the information everyone!
Angulero, la cocina de su madre se ve increíble.

 

angulero

Active Member

• Feb 26, 2012

• #7

Gracias, la verdad es que no se le da mal.

Thank you, the truth is that evil is not given.