Olla podrida
Olla podrida [ 'oʎa po'ðɾiða ] is a typical dish of Castilian cuisine and was originally a stew , which was eventually changed to a bouillon based on meat and vegetables in the 19th century .
The main ingredients were various types of meat, including poultry , ham , bacon , onions , chickpeas ( garbanzo ) and other vegetables, cooked with garlic , pepper , spices and a little water in a tightly closed pot for hours. In a recipe from 1845, the base is a whole pig's head, plus lettuce , cabbage , pumpkin , beetroot , carrots , beans , celery , endive , onions, garlic, peppers and several types of Spanish sausage. From a second saucepan, chickpeas, beef, chicken, and bacon were later added before serving.
The name of the dish literally means "rotten pot" (from Spanish pudrir, "rotten, rotten"), but actually comes from the medieval Spanish expression olla poderida ("mighty pot"). Over time, the e has been swallowed, which has led to a change in meaning. In French, “rotten pot” was initially translated literally as pot pourri; Today potpourri means something like mishmash because of the many ingredients in this dish. The later French term was pot d'oille.
This dish is still eaten in different variations all over Spain, but is now mostly called puchero or cocido .
history
Olla podrida has been a Spanish national dish since the 16th century and was eaten by all classes, including the nobility. The stew was soon adopted by other national kitchens and also referred to as "Spanish soup" in German-speaking countries. One of the first printed German-language cookbooks from 1581 with the title Ein new Kochbuch by Marx Rumpolt contained a recipe for “Hollapotrida” with the addition “is good for king and emperor, for princes and lords”.
Olla became very popular in Switzerland, especially in Zurich , where it was a popular Sunday dish as a Spanish soup that could simmer on the stove while visiting church. The stew was also valued at the French court in Versailles for a long time, especially during the time of Louis XIV (1643–1715). The king owned several elegant vessels especially for the Oille , which, unlike other terrines, were not oval but round. The pot d'oille was the first course in a menu. In the version of the French court, “vulgar ingredients” such as offal , pork or cabbage were frowned upon, instead the recipes now contained partridges, pigeons, quail , asparagus , peas etc. The cooking pots used were made of silver.
The dish was also well known in Germany, but was prepared with completely different ingredients. The original was little appreciated, as the entry in the Economic Encyclopedia by Johann Georg Krünitz in the 18th century shows: “Olla potrida (...) You understand usually a certain almost rotten dish, which is very popular in Spain. It consists of a strange mixture of all kinds of things, such as onions, garlic, pumpkin, cucumber and white chard, along with a bite of pork, and twice as much mutton (...) and also includes a lot of saffron. For the Spaniards it is a great treat, but for the others, who are not used to it, it is a disgusting dish. "
In the 18th century, fine soups and especially broths, which were considered to be particularly invigorating, became popular with the nobility . Many Olla ingredients were used as the basis for the preparation of the broths, but they were no longer eaten. At the imperial court in Vienna, the Hofburg , the “Spanish soup” was served as bouillon until the beginning of the 20th century as midnight soup at festive balls. The farm had a soup cook specially for this purpose. The Munich court chef Johann Rottenhöfer has handed down a recipe for such a broth in his cookbook with the note: "This very strong and tasty broth is only given after larger evening conversations."
Variants that still exist today are the Flemish and Dutch stew Hochpot , also called Oli podrigo in Holland . In Argentina , the olla is now called Puchero and is still very popular.
swell
- ↑ Hans Ottomeyer, Olla podrida and Pot d'oille : Key fossils of European table culture, in: Hans-Jürgen Teuteberg (ed.): Food and cultural identity, Berlin 1997, p. 165
- ↑ Hans Ottomeyer, p. 167
- ↑ Hans Ottomeyer, p. 166
- ↑ Hans Ottomeyer, p. 168 f.
- ↑ Krünitz's Economic Encyclopedia, Article Olla potrida
- ↑ Hans Ottomeyer, p. 173
- ↑ Hans Ottomeyer, p. 174
