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APUNTE DE UNA COMIDA TIPICA TALLARINES CON ALBONDIGA
Tipo: Apuntes
Subido el 21/08/2023
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The Tallarin de Casa came to Abancay thanks to the Catholic religion of Italian origin. On April 28, 1858, Pope Pius XII erected the new Diocese of Abancay, segregating it from the Archdiocese of Ayacucho and the province of Andahuaylas. The Italian parents had the custom of preparing the noodles, with wheat flour, free- range eggs, salt, butter, the Abanquinas maids quickly learned the preparation and adapted it by serving with the typical dishes of Abancay The Abanquina flavor perfectly merged with the Italian. Today it is the gastronomic custom of Abancay to eat noodles from home on holidays, on this occasion I will accompany it with meatball stew. The word meatball is a term from the Arabic al-bunduqa, 'the ball'. The Arabs taught the Europeans to prepare this meat ball stew. Granada historian Luis del Mármol documents the term in his General Description of Africa (1573): "They sell noodles, almojábanas and meatballs made of minced meat with spices and fried in oil." House Noodle Ingredients: Dry pasta made from fortified wheat flour, farm eggs, a pinch of iodized salt and water, based on the traditional recipe learned from Italian migrants who arrived in Apurimac in the 20th century. The color of the dough is determined by the yolk of the egg, which is rich in carotenoids and, today, is made by the urban population of Abancay, considering it one of the main typical dishes of the region. Meatball stew ingredients: Ground beef, onion, garlic cloves, salt and pepper, flour or breadcrumbs, tomato sauce, bay leaf and parsley. BIBLIOGRAFIA https://www.congeladoscaromar.com/la-albondiga-y-su-historia/
