Bread with tomato.

The tomato bread is a meal representative of Catalonia (Northeastern Spain), consists of a slice of bread rubbed with ripe tomato half and seasoned with olive oil and salt.

It is a traditional food from the kitchens Catalan, Aragonese, and the Balearic Islands (Islas Baleares and northeastern Spain), similar to the Italian bruschetta. Workers have a history in Southern (South of Spain) who migrated to other parts of the Iberian Peninsula. He is considered one of the typical examples that define the Mediterranean diet.

Preparation:

The bread with tomato is made by smearing and mature medium raw tomato on a slice of bread, preferably bread "rustic", toasted or not, seasoned to taste with salt and olive oil. If desired, toast the bread once, and before spreading tomato, spreadable garlic to give it a spicy flavor.

It can be a starter, a companion of other foods and also a main course, in which case it is usually associated with: sausage, ham, cheese and omelette.

origins:

It is known that bread with tomato is inspired by the bread with olive oil, seasoned bread slices with olive oil and seasoned with a little salt. Binding of bread and oil have been present in the Mediterranean from ancient Greece. The first written reference of bread with tomato nineteenth century, devised in the countryside, in a time of abundance in tomato crops, to take advantage and thus soften the dry bread.

Beef pot.

It is a typical soup northeastern Spanish (Catalonia). This is the first documented written soup in Europe, which is explained in the fourteenth century that was consumed daily by the Catalans. Is notable for use in the boil a 'ball ", which is a great meatball elongated, once cooked, cut into slices to distribute it among the guests, made ​​with ground beef mixed with bacon, egg, bread crumbs or bread crumbs, garlic, parsley and flour. Furthermore, to make the broth, vegetables used (carrot, turnip, leek, green cabbage, etc..) And other ingredients such as chickpeas, potato and chicken meat.

Consumption and habits.

This dish as old and who ate all walks of Catalonia, Valencia, Balearic Islands and Andorra is known by several different names, such as soup, stew, pot, pot mixed. Currently considered more of a winter dish, served hot for, but for a long time was consumed throughout the year, because in summer allowed to recover the nutrients lost in sweat.

Serve:

He served separately:

- The soup is the broth with a bit of pasta (noodles) and rice boiled in it.

- Cooked meat, served after the soup, in a tray that takes oval table and serving each diner with: Ball meat and vegetables used in the cooked, drained and you can dress with olive oil.

ingredients:

- 500 g of chicken.

- 500 g of pork.

- A beef rib.

- A pig bone.

- A beef bone.

- A piece of bacon or ham rind.

- 350g minced pork.

- 350 gr of minced beef.

- 4 potatoes.

- 2 leaves of cabbage.

- 2 leaves of celery.

- 1 leek.

- 2 carrots.

- 200 gr of chickpeas.

- 2 eggs.

- 2 slices of toast.

- 100 ml of milk.

- Black pepper.

- A little flour.

- A package of noodles.

Preparation:

- Put in a pot with a total of 6 liters of water.

- Put in the pot all the aliments (vegetables, potatoes, etc.) except the ground beef and let it cook.

- In a bowl put the ground beef and pork, the two beaten eggs, toasted bread slices (soaked in milk), a pinch of salt, a pinch of black pepper and mix everything.

- When everything is well mixed, make balls and sprinkle flour on top.

- Toss the meat balls in the pot and cook for 40 minutes. Chickpeas cooked we will have separated into a separate bowl.

- Put the chickpeas into the pot and cook for the last 30 minutes.

- Serve hot as discussed above.

Muiñeira. Spanish dance.

It is a folk dance of northwestern Spain, specifically in the regions of Galicia, Castilla y León and Asturias, to sing and dance accompanied by bagpipes, tabor, tambourine and sometimes the shells. The first paper of this dance XVI century. Today is, above all, a dance instrumental. So called because it was danced outside while waiting mills grinding.

The "Auturuxo" is a cry that is used at parties to encourage the dancers. It is usually a loud cry, sharp and prolonged. The "Aturuxo" is the cry of defiance that executed the ancient Celts of Galicia prior to their battles.

http://www.youtube.com/watch?v=18kDios7eFA