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| View Original: | Conill a la xocolata.jpg (640x480) | |||
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| Keywords: Conill a la xocolata.jpg en In Catalonian gastronomy the fat most used to bind sauces is not beurre but chocolate being chocolate as typical and particular as picada in sauces and dishes where meat and sometimes fish is cooked in sauce Chocolate is added in typical recipes of mar i muntanya as chicken with lobster or rabbit with prawns and also in civets or in chicken or turkey for example cooked in sauce with dried food apricot prune raisin and pine nuts As an example i the photo you can see a dish called conill amb xocolata or conill a la xocolata rabbit with chocolate sauce accompanied with chestnuts ca Una de les característiques de la cuina catalana és l'ús de la xocolata negra per lligar i donar gust a les salses És sobretot típic usar-la a les carns blanques en especial al conill i al pollastre o les aus en general Les receptes de conill o pollastre dites amb xocolata són relativament bàsiques ja que també en solen tenir per exemple les salses d'aquestes carns amb llagostins o amb fruits secs orellons prunes panses i pinyons own Slastic 2008 Rabbit dishes of Spain Chocolate sauce Sauces of Catalonia Cuisine of Catalonia Chocolate of Catalonia | ||||
