| NOUN | a morcilla | morcillas |
NOUN article.ind sg | pl
1 Übersetzung
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Anwendungsbeispiele Englisch
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- It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily.
- Are typical " pringás ", the marinades of fish, duck with orange and cooked chickpea " peleaos " with morcilla.
- In Panama, blood sausage is called "morcilla", "rellena" or "tubería negra", and is usually filled with rice.
- A variant of "choripán" called "morcipán", made with "morcilla" (blood sausage), is popular in the Río de la Plata region.
- Stuffed provoleta (...) is provoleta stuffed with assorted fillings that could include ham, barbecue sausage or "morcilla" blood sausage, cheese, vegetables, peppers and onions.
- The most famous regional dish is fabada Asturiana, a rich stew made with the Asturian typical large white beans ("fabes de la Granja"), pork shoulder ("llacón"), morcilla, chorizo, and saffron ("azafrán").
- The pork products "(embutidos)" of Las Hurdes have a taste particular to the region, like the local "chorizos" and the "morcilla de calabaza", made with pork blood and pumpkin.
- Another traditional sausage is the "prieta", the Chilean version of blood sausage, generally known elsewhere in Latin America as "morcilla".
- While Asturias is especially known for its seafood, the most famous regional dish is "fabada asturiana", a rich stew typically made with large white beans ("fabes"), shoulder of pork ("lacón"), black pudding ("morcilla"), and spicy sausage ("chorizo").
- "Cuajitos" is a popular street vendor food found around the island and is most often served with boiled green banana escabeche (not plantains) and morcilla (blood sausage).
- The Arabic terminology for the food is also the likely origin of the Spanish names of the foodstuffs "morcon" and "morcilla".
- Other pork-based sausages are "morcilla de Valladolid" (black pudding from Valladolid spiced with a special kind of onion), and "salchichas" (sausages) from Zaratán.
- The meat used is fundamentally pork: pork belly, usually fresh, but sometimes cured (some purists even insist to a point of rancidity); fresh (unsmoked) "chorizo"; onion "morcilla", and dried and cured jamón serrano.
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