Glossary of Spanish Food Words
|Word or Term
||dried, salt cod, highly popular in the Basque region of Spain. Bacalao must be soaked for about 24 hours before use to remove the excess salt, and to rehydrate the fish.
|barbacoa / parrillada
||loaf of bread / baguette
|batido de leche
||a basic cream sauce made of butter, flour and milk
||well cooked meat
||to blanch or pre-cook in boiling water
||Spanish sandwich, usually made from length of barra /baguette
||fresh white anchovies marinated in vinegar
||Long metal or wooden skewers onto which ingredients such as lamb, pork, mushrooms, vegetables may be threaded.
|brotes de ajo
|bullit de peix (Cat.)
||mixed fish soup-stew, similar to sopa de marisco (Ibiza)
|Burgos, Queso de
||a mild, pleasantly flavored cheese of sheep's milk, produced in and around the city of Burgos It is a fresh cheese, best eaten within a few days after it is made. Queso de Burgos is often served for dessert, sometimes with a topping of walnuts and honey. A fresh mozzarella has a similar texture and flavor.
||a mild pork sausage (white or black in color) used extensively in Catalán cooking. Spices, such as cinnemon, nutmeg and clove, are often used for flavoring - although they vary from region to region, and the sausage itself can be fresh or cured..