File:Conill a la xocolata.jpg
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Summary
| Description |
English: In Catalonian gastronomy the fat most used to bind sauces is not beurre but chocolate, being chocolate as typical and particular as "picada" in sauces and dishes where meat, and sometimes fish, is cooked in sauce. Chocolate is added in typical recipes of "mar i muntanya" as chicken with lobster or rabbit with prawns, and also in civets or in chicken or turkey, for example, cooked in sauce with dried food (apricot, prune, raisin) and pine nuts. As an example, i the photo you can see a dish called "conill amb xocolata" or "conill a la xocolata" (rabbit with chocolate sauce), accompanied with chestnuts.
Català: Una de les característiques de la cuina catalana és l'ús de la xocolata negra per lligar i donar gust a les salses. És sobretot típic usar-la a les carns blanques, en especial al conill i al pollastre, o les aus en general. Les receptes de conill o pollastre dites "amb xocolata" són relativament bàsiques, ja que també en solen tenir, per exemple, les salses d'aquestes carns amb llagostins o amb fruits secs (orellons, prunes, panses i pinyons). |
| Date | |
| Source | Own work |
| Author | Slastic |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 11:04, 16 July 2009 | | 640 × 480 (101 KB) | Slastic | {{Information |Description={{en|1= In Catalonian gastronomy the fat most used to bind sauces is not beurre but chocolate, being chocolate as typical and particular as "picada" in sauces and dishes where meat, and sometimes fish, is cooked in sauce. Chocol |
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