Glossary C
Carnitas is a savory and flavorful Mexican dish made from slow-cooked pork that is typically shredded and then fried until crispy. This delectable treat is widely enjoyed in Mexican cuisine and beyond, offering a rich taste and versatile applications. In this article, we will delve into the world of Carnitas, exploring its culinary significance, preparation, popular recipes, potential risks associated with its consumption, and its historical and legal context. Additionally, we will list some similar dishes from various cuisines.
Deutsch: Carpaccio / Español: Carpaccio / Português: Carpaccio / Français: Carpaccio / Italiano: Carpaccio
Carpaccio refers to a dish consisting of thinly sliced raw meat or Fish, typically served as an appetiser. It is most commonly made with beef, but variations can include Tuna, salmon, or vegetables. The raw slices are usually dressed with a simple garnish, such as olive oil, lemon juice, or a light vinaigrette, and sometimes topped with ingredients like capers, Parmesan cheese, or arugula. Carpaccio is known for its delicate texture and fresh, clean flavours, making it a popular dish in fine dining and Italian cuisine.
Carquinyols refer to Almond Macaroons, one of the sweet delicacies from the Island of Menorca in Spain.
Deutsch: Karotte / Indian: Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.