stifado
Stifado (also stiffado ) ( Greek στιφάδο ) is a meat dish in Greek cuisine .
preparation
For the ragout, fry the meat cubes with plenty of onions (*), tomatoes and other vegetables and extinguish it with mavrodaphne , more rarely with white wine, pour over water and stew it together. Typical spices are bay leaf and cinnamon , which are complemented by allspice , cumin and cloves . It is traditionally a dish made from beef or rabbit . However, other goulash-like dishes made from lamb , hare, wild boar , edible fish or squid are also prepared under this name . Often boiled potatoes or noodles, boiled separately, are added to the dish before consumption.
Small onions such as shallots are suitable, they have a sweet and mild taste.
history
The word "stufado", which the Venetians introduced to Greece in the 13th century, is named as the etymological origin . In today's Italian, "stufato" means pot roast . Original recipes could not have included tomatoes as they were not introduced to Europe until the early 16th century.
Web links
- Recipe on Essen-und-trinken.de
- Original recipe on taste-of-koroni.de
Individual evidence
- ↑ Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 86.
- ^ Holger Hofmann: Culinary Greece . Ceres-Verlag, Bielefeld 1982, ISBN 3-7670-0170-5 , p. 67 .
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9
- ↑ About.com: Stifatho (Stifado). Retrieved September 13, 2016 .
- ↑ EUFIC.org: The Origin of Tomatoes. (No longer available online.) Archived from the original on September 16, 2016 ; accessed on September 13, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
