Spanish fricco
Spanish Fricco , alternatively also in the spelling Spanish Frikko , is a stew of the Westphalian cuisine . The hearty dish is mainly prepared from meat , potatoes and onions .
preparation
In preparation, diced beef or pork from the shoulder is seasoned with salt and pepper or cayenne pepper in the classic preparation "short roast" such as ox lobster . About the same or double the amount of potatoes is cut into thicker slices and cooked in salted water. Cut onions are braised in a pan until they are translucent.
For the preparation you fill the three ingredients in layers into a greased saucepan and add butter. The saucepan is cooked over medium heat until the meat turns gray, after which cream or a mixture of sour cream , flour and red wine is added to the stew. Then the mixture is cooked on the stove in a closed pot for two and a half to three hours until the meat is soft. As a stew, the Spanish fricco is served without any other side dishes.
Origin of name and culture
The theories for the origin of the dish are based on a takeover from the neighboring Spanish Netherlands . Alternatively, the assumption of taking over a court from the Spanish-inspired court of Jérôme Bonaparte , who ruled the Kingdom of Westphalia from 1807 to 1813.
The city of Bad Sooden-Allendorf claims Spanish Fricco as a national dish and serves it annually for Thanksgiving and local festivals.
supporting documents
- ↑ a b c Henriette Davidis : Practical cookbook for the common and fine kitchen . Bielefeld 1858, pp. 140-141. ( Google Books )
- ↑ a b c d e f "Spanish Frikko" In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 41. ISBN 978-3-8313-2475-0 .
- ↑ Website for the harvest festival and home festival Bad Sooden-Allendorf
literature
- Henriette Davidis : Practical cookbook for the common and fine kitchen . Bielefeld 1858, pp. 140-141. ( Google Books )
- "Spanish Frikko" In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 41. ISBN 978-3-8313-2475-0 .