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The Mediterranean Kitchen

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 01 December 2012 at 07:35
Tagines.
 
 
Buon Giorno, Buenas Días & Good Morning, Ladies and Gentlemen;
 
 
 
Spanish Earthenware.
 
 
Earthenware Wine Decanter.
 
 
 
Mediterranean cooking in general is uncomplicated requiring a few very specialised utensils. One shall require a Mortar & Pestle, as numerous sauces and Pestos, or Salsas are based on a mixture of ground ingredients. For serving bread, a slate or wooden board works beautifully.
 
The Spanish call their´s  ALMIREZ and prefer a Brass or Wooden set for your Mortar and Pestle, however, granite or porcelain shall do. Mexicans employ a Mocajuete made of Aztec volcanic stone.
 
Food Processors are making their debut into the Spanish, Greek and Italian kitchens, influenced by well known Professional Chefs, t.v. programmes and the world of the Internet.
 
A PALLERA, a special paella metal pan, which is a flat thick pan of heavy metal, with a shallow looped handle on each side, is a most useful form of cooking Spanish Rices, and Mediterranean Pasta dishes coupled with shellfish, seafood, meats, game and vegetables.
 
Cazuelas or Tiellas:  these ancient glazed only on the interiors, earthenware casserole dishes of all sizes, and uses, can be used stove top or in the oven, with or without lids.
 
 
Clay stew pot.
 
 
New cazeulas or tiellas: should be soaked overnight for first time usage to prevent cracking when heated. They last for years ( I have a few from my Nonna, and ones I have bought in Spain and Italia prior to my relocation ) if you follow this simple step, prior to using.
 
Ollas are are tall, deep terracotta pot, which is narrower at the bottom than the top, and thus, same rule, soak overnight in water with a bit of dish detergent prior to 1st usage.
 
Omelette pans are an absolutely necessity, if preparing tortillas ( Spanish word for Omelettes) and Frittatas ( Italian word for thick stuffed Omelettes ) and a heavy cast iron skillet for grill stove top dishes.
 
A heavy based saucepan is imperative for those preparing Italian pasta sauces; and one must not forget to always rub a heavy cast iron skillet with an oiled cloth until it shines. This shall season your cookware.  Copperware is common in northern Spain, due to the strong influence of the French. Copperware holds the heat in, as copper is a conductor.
 
A Stock Pot plays a most important leading role in boiling of Pasta, and the preparation of Stocks and Soups.  
 
The Dutch Oven, or French Oven by Le Creuset, which is the vessel for Stews on stove top simmering slow flame dishes; is another must have. However, these slow flame slow cooking stews can also be prepared in large earthenware Cazuelas with a lid.  
 
Utensils or other improvised equipment are suggested in recipes and provide the profile for preparation; for example: The Moroccan Tagine; a conical lid covered earthenware braised dish prepared in the oven with just a drop of liquid. Tiellas in Italian and Cazuelas in Spanish are earthenware clay vessels, in all sizes, and shapes, without and with lids, which provide the divine flavors of oven baked dishes, from lasagne al forno, to provoletta to shrimp with garlic in Evoo with red chili pepper.
 
Has anyone enjoyed the tools of the Mediterranean Kitchen and which cookware do you employ in your homes ?
 
Kindest,
Have lovely wkend.
Margi.
 
 
*** Photos: Public Domain Uncopyrighted - 123 Rf.
   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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