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Entrepà, huge menjar breu | Spain | Latest News Headlines

Entrepà, huge menjar breu | Spain

To Formentera varen create a poetic menu, d’art poor millor: the pa i ceba with an austere and simple meal, it can be parallel to the crues i beautiful ‘Nanas de la onion’ that Miguel Hernández is going to write from the prison per to his fill Manuel quan his wife, Josefina, gairebé could not alletar-lo amb so little nourishment of misèria.

The non-entrepà formenterenc is an unwritten relic, because it is known as a legend, because the most exclusive menjua that the southern island has maintained and consecrated is the peix sec, it preserves that it will be general to the Mediterranean coast, and that it is so home amb l’oli i les crostes de pa sec, dur, rostit or ‘bescuit’, in a variety with potatoes, tomàtiga i pebre or menys poques coses.

The pa amb oli, insular, atàvic, in the seva arrel sense the vermell trail of the American tomàtiga, is a spontaneous community amb la terra, the country, the paisatge: pa de blat, oli, a salt mine −tot local− i potser el gest d’all cru i, a vegades, olives trencades. It is the foundational stone of the national subsistence, elaborated, an inevitable reference to ends and tot in popular cases and bone cases of long llinatges.

About the entrepans, a combination, the natives or resident arrelats, speak of “pa amb” and they will be able to triar the pa amb sobrassada −crua or toast−, botifarró, camallot, formatge, pernil dolç, pernil-cuixot, pork pâté, tonyina , anchovies, sardines, xoriço, French-style trout, squid, musclos, salsitxó, mortadella and designs of continguts possible, between llesques or barques obertes. An autonomist entrepà per excel·lència in Barcelona is going to be that of sobrassada amb formatge maonès.

Gairebé in totes les combinacions, les llesques del pa or les cares dels panets or barres must always be matisades amb oli i tomàtiga de ramellet sucada −essential−. I also llueix the pa torrat or tot l’entrepà esclafat de ple enclòs in a toradora.

One other level is the entrepans de llom, or ‘pepitos’, or fetge a penes cuit, plus those de companatge, salmó, bacallà, roasted porcella, pebres torrats amb anxoves, tomàtiga seca amb maonès or roasted or fried sobrassada.

Continental filigrees are the sandvitxos, the bikinis de pa de motlle amb formatge i pernil calents. But not to consider in this category the ‘montaditos’ or the filigree of the Japanese that so many have conquered, in molts de fronts, amb cause i raó.

As rare and curious as the country and the fattening of Formentera is the entrepà d’escopinyes, a popular extravagance of a Catholic and village youth canteen that no longer exists. The pa amb ‘colorá butter’ (llard vermell or de caldera), is an explosive combination, carregat de perill cardiac, but menys distret that the pa amb butter of llet or vegetal, this certain Nordic disfressa.

Els entrepans are gastronomy sense cuina or quasi literature. They are outside the circuit culte malgrat to be central elements in the daily life of the crowd, necessary for a routine and repetitive moment, the morning or mid-afternoon berenars that combine generations and classes, the popular ones and the non-secondary ones. A pause, i tots in qualsevol lloc repeat the mateix gest. Hunters, fishermen, hikers and cyclists are also users of the resources, the menjar breu prepares home, hores abans.

There are no references or explanations in the classic receivers, antics, and penises are considered in the chronicles and scores of the entities, those who elaborate the laws and distinguish both stars and punish both the obligation to build the unique truth of the public menjar d’un lloc.

The traditional culture cooked in the kitchen and contrasted by the customs surrounding the table, the gastronomy, does not consecrate canonical, classic, entrepan examples, more than a menu, say common resources of the proletarian of the work and the countryside oficinistes urbans, de nins i avis, solució d’emergència. It’s l’alimentació sense plat ni forquilla. A pause for great moments.

The entrepà is the practical support that binds, accompanies and hides the matter, the most flavorful subject of this light food. The name comes from l’artefacte. The name is the thing.

In the commercial area, in bars and cafes specializing in berenars, in general, the main adversary is the quality of the bars or longuet breads, materials that expire quickly and are converted into rubber masses.

The contemporary menu has a central deficit, the pa, the seva qualitat i perdurabilitat per mor dels preparats frozen, farines sense ànima, masses gens innocents. Sense bons pans o panets, the entrepà amb arguments perd entitat y serà defeat for l’abstinence or the homogeneous culinary modes.

Remon Buul

Chairman of the board of directors responsible for organizing and developing the general policy of the website and the electronic newspaper, he is interested in public affairs and in monitoring the latest international developments.

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