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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
( R e d i r e c t e d f r o m C o z i d o )
Dish made of various meats and vegetables of Spanish and Portuguese origins
Cocido madrileño
Cocido (Spanish: [koˈθiðo] )[a] or cozido (Portuguese: [kuˈziðu] ⓘ )[b] is a traditional stew eaten as a main dish in Spain , Portugal , Brazil and other Hispanophone and Lusophone countries.[1] [2]
Etymology [ edit ]
In Spanish , cocido is the past participle of the verb cocer ("to boil"), so it literally means "boiled [thing]". In Portuguese , the word cozido means "cooked", "boiled" or "baked", being the past participle of the verb cozer ("to cook", "to boil", or "to bake").[1]
Preparation and ingredients [ edit ]
Cocido is made of various meats (pork , beef , chicken , and mutton ), embutidos and vegetables like cabbage , turnips , parsnips , potatoes , carrots and chickpeas (garbanzos ). Other foods (such as eggs or cheese ) can be added before serving. Due to the wide regional diversity of the dish, the word cocido is typically followed by the place of origin (e.g., madrileño , maragato , lebaniego , gallego ).
The basic method of preparation involves slow cooking over low heat. Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood.[3] Ingredients vary across regions.
Portuguese cozido [ edit ]
Cozido à portuguesa [ edit ]
Cozido à portuguesa (Portuguese stew) plate
In Portugal, cozido à portuguesa is prepared with several vegetables (beans , potatoes , carrots , turnips , cabbages , rice ), meat (chicken , pork ribs , bacon , pork ear and trotters , various parts of beef ), smoked sausages (chouriço , farinheira , morcela , blood sausage ), and other ingredients.[4] [5] Numerous regional variations exist throughout Portugal , and the dish is considered part of the Portuguese heritage.[by whom? ]
It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages (morcela , farinheira and chouriço ) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Cozido de grão [ edit ]
Cozido de grão is prepared with chickpeas as the main ingredient.
Cozido das Furnas [ edit ]
Cozido das Furnas
In São Miguel Island , in the Azores , meaty cozido known as cozido das Furnas is cooked underground for four to five hours, with the natural heat from the volcanic activities.[6] [7]
Brazilian cozido [ edit ]
In Brazil , potatoes , sweet potatoes , carrots , and cassava are commonly used.[8] Bananas can also be included in Brazilian cozido dishes.[9]
See also [ edit ]
Bollito misto
Caldeirada
Cassoulet
Cazuela
Cholent – Ashkenazi Jewish Sabbath stew
Olla podrida
Pot-au-feu
Ragout
List of stews
References [ edit ]
^ "cozido" . Dicionário Michaelis (in Brazilian Portuguese). Editora Melhoramentos. Retrieved 3 April 2017 .
^ Holland, Mina (2015) [2014]. The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them . New York: Penguin Books . p. 78. ISBN 9780143127659 .
^ Silva, Claudio (17 August 2016). "20 Things to Know Before You Go to Luanda" . Roads & Kingdoms . Retrieved 23 March 2017 .
^ Saxelby, Ruth (10 August 2016). "FADER Mix: DJ Marfox" . The Fader . Retrieved 23 March 2017 .
^ Andrade, Carina (20 March 2017). "Açores: eleito destino de 2017 para ingleses" . Flash! (in European Portuguese). ISSN 1647-2519 . Retrieved 3 April 2017 .
^ Segalov, Michael (16 December 2016). "This Underground Stew Cooks Using Volcanic Heat" . Munchies . VICE . Retrieved 3 April 2017 .
^ Palmerlee, Danny; Armstrong, Kate; Bao, Sandra; Benson, Sara; Brash, Celeste; Green, Molly; Kohn, Michael; Kohnstamm, Thomas; McCarthy, Carolyn; St Louis, Regis; Vidgen, Lucas (2013). South America on a shoestring (12 ed.). Lonely Planet . p. 402. ISBN 9781741798944 .
^ Fodor's Brazil (2nd ed.). New York: Fodor's . 2002. p. 58. ISBN 9780676901917 .
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Cocido&oldid=1229870984 "
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