International recipe crosstalk: Potato Goulash: With regards to the Tiella recipes I sent out last time, Gary writes that, according to Paola Gavin, author of Italian Vegetarian Cooking, tiella "dates to the time of Spanish rule in Southern Italy and is the forerunner of the Spanish dish paella." It's quite possible; in discussing national and regional cuisines we often loose sight of just how fluid borders are, of how short the distances are (especially in Europe), and of how much people traveled.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 1/4 pounds (1 k) potatoes, peeled and diced
- 3 ounces (75 g) cured lard or fat
- An onion
- Cumin (about 1/2 teaspoon to a teaspoon ground)
- Sweet paprika (a tablespoon, or more to taste.)
- Salt
- 10 ounces (250 g) blanched, peeled, seeded and finely chopped ripe plum tomatoes, drained (or a can of pureed tomatoes)
- Simmering broth or water
- Minced parsley
Preparation:
Continuing with the introduction:
There are, for example, Genoese influences in Gibraltarian cuisine, and these sorts of things work in the other direction too. Take the city of Trieste: It is ethnically Italian, but was under Austro-Hungarian rule until the end of World War One.
The desserts include strudels, krapfen, and other things that one would justly associate with Vienna, and there are also Austro-Hungarian main course dishes, for example Goulash.
Maria Stelvio gives several goulash recipes in La Cucina Triestina. Most are meat-based, but there's also this Potato Goulash, which would be nice now as a side dish, with a roast perhaps, and in the past would likely have been a main course too.
Returning to the recipe, assemble the ingredients.
Mince the lard, and brown it in a large pot, or heat the fat. Brown the onion, stirring it about to keep it from burning, then add the cumin and paprika. Cook for a minute or two more, stirring constantly, then add the potatoes, salt to taste, and cook over a brisk flame, stirring constantly, for about five minutes. Add enough boiling water or broth to reach 3/4 of the way up the potatoes, cover, and cook over a brisk flame, stirring often. When the potatoes are half cooked, stir in the tomatoes. Serve garnished with the parsley.
There are, for example, Genoese influences in Gibraltarian cuisine, and these sorts of things work in the other direction too. Take the city of Trieste: It is ethnically Italian, but was under Austro-Hungarian rule until the end of World War One.
The desserts include strudels, krapfen, and other things that one would justly associate with Vienna, and there are also Austro-Hungarian main course dishes, for example Goulash.
Maria Stelvio gives several goulash recipes in La Cucina Triestina. Most are meat-based, but there's also this Potato Goulash, which would be nice now as a side dish, with a roast perhaps, and in the past would likely have been a main course too.
Returning to the recipe, assemble the ingredients.
Mince the lard, and brown it in a large pot, or heat the fat. Brown the onion, stirring it about to keep it from burning, then add the cumin and paprika. Cook for a minute or two more, stirring constantly, then add the potatoes, salt to taste, and cook over a brisk flame, stirring constantly, for about five minutes. Add enough boiling water or broth to reach 3/4 of the way up the potatoes, cover, and cook over a brisk flame, stirring often. When the potatoes are half cooked, stir in the tomatoes. Serve garnished with the parsley.
