{"id":1985,"date":"2011-05-30T17:15:00","date_gmt":"2011-05-30T15:15:00","guid":{"rendered":"https:\/\/maimoni.cafeblog.hu\/2011\/05\/30\/csipetnyi-andaluzia\/"},"modified":"2011-05-30T17:15:00","modified_gmt":"2011-05-30T15:15:00","slug":"csipetnyi-andaluzia","status":"publish","type":"post","link":"https:\/\/sutismoni.hu\/?p=1985","title":{"rendered":"Csipetnyi Andal\u00fazia"},"content":{"rendered":"

T\u00e9nyleg csak csipetnyi, hiszen n\u00e9h\u00e1ny \u00f3ra alatt csup\u00e1n benyom\u00e1sokat lehet szerezni egy orsz\u00e1g(r\u00e9sz) konyh\u00e1j\u00e1r\u00f3l – de mindenki megtett mindent a lehet\u0151 legnagyobb siker \u00e9rdek\u00e9ben.<\/p>\n

A szervez\u0151, az Extenda – Andal\u00faz Kereskedelemfejleszt\u00e9si Iroda p\u00e9ld\u00e1ul azzal, hogy tet\u0151 al\u00e1 hozta a f\u0151z\u0151kurzust, megh\u00edvott egy remek s\u00e9fet, Martin Goldmant, \u00e9s seg\u00edt\u0151j\u00e9t, Luis Los\u00e1t, \u00e9s \u00f6sszeeresztette \u0151ket vel\u00fcnk, tanulni v\u00e1gy\u00f3 gasztrom\u00e1nokkal.<\/div>\n
A kurzusra a budapesti Gundel K\u00e1roly Vend\u00e9gl\u00e1t\u00f3ipari \u00e9s Idegenforgalmi Szakk\u00e9pz\u0151 Iskola tankonyh\u00e1j\u00e1n ker\u00fclt sor. A bej\u00e1ratn\u00e1l mindj\u00e1rt j\u00f3t nevettem: egy kedves spanyol l\u00e1ny fogadott, aki v\u00e9lhet\u0151en egy kukkot sem besz\u00e9lt magyarul; a nevemet k\u00e9rdezte, majd tan\u00e1cstalanul n\u00e9zegette az el\u0151tte hever\u0151 regisztr\u00e1ci\u00f3s k\u00e1rty\u00e1kat. Halkan mondogatta maga el\u00e9, „M\u00f3nika, M\u00f3nika”, majd a kezembe nyomta ezt:<\/div>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
M\u00e9g a v\u00e9g\u00e9n rajtam marad…<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Kaptam m\u00e9g egy k\u00f6t\u00e9nyt, illetve egy remek jegyzetf\u00fczetet, amelynek az elej\u00e9n t\u00f6bboldalas ismertet\u0151 olvashat\u00f3 Andal\u00fazi\u00e1r\u00f3l, illetve az andal\u00faz gasztron\u00f3mi\u00e1r\u00f3l. T\u00f6bbek k\u00f6z\u00f6tt az, hogy\u00a0Andal\u00fazia Spanyolorsz\u00e1g \u00e9s egyben Eur\u00f3pa legd\u00e9libb cs\u00fccske; kiterjed\u00e9se nagyj\u00e1b\u00f3l megegyezik haz\u00e1nk\u00e9val. Egyszerre modern \u00e9s eur\u00f3pai, ugyanakkor f\u00e9ltve \u0151rzi \u00e9s \u00e1polja hagyom\u00e1nyait. A tartom\u00e1ny neve a k\u00f6z\u00e9pkori m\u00f3r megsz\u00e1ll\u00f3k \u00e1ltal l\u00e9trehozott \u00e1llam, al-Andalus nev\u00e9b\u0151l sz\u00e1rmazik.<\/div>\n
Andal\u00fazia gasztron\u00f3mi\u00e1j\u00e1nak gy\u00f6kerei az egykori arab uralom alatti konyham\u0171v\u00e9szetben rejlenek, amely kihatott eg\u00e9sz Eur\u00f3pa t\u00e1pl\u00e1lkoz\u00e1si kult\u00far\u00e1j\u00e1ra. Az \u00faj technol\u00f3giai elj\u00e1r\u00e1sok mellett \u00faj f\u0171szerekkel, citrusf\u00e9l\u00e9kkel, \u00e9dess\u00e9gekkel gazdag\u00edtotta a m\u00e1r megl\u00e9v\u0151 elemeket. M\u00e1s kult\u00far\u00e1k is nyomot hagytak a tartom\u00e1ny konyh\u00e1j\u00e1n: a r\u00f3maiak \u00e9s a mediterr\u00e1n n\u00e9pek \u00f6r\u00f6ks\u00e9ge a bor \u00e9s az olajbogy\u00f3. Ezek mellett m\u00e9g fontos alapanyag a borecet, az els\u0151 oszt\u00e1ly\u00fa h\u00fasterm\u00e9kek, k\u00fcl\u00f6n\u00f6sen a serrano \u00e9s az ib\u00e9r sonka, a tengeri halak, \u00e9s a z\u00f6lds\u00e9gek, gy\u00fcm\u00f6lcs\u00f6k.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Luis \u00e9s Martin.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A j\u00f3 hangulat\u00fa esem\u00e9ny Martin k\u00f6sz\u00f6nt\u0151j\u00e9vel vette kezdet\u00e9t, aki hangs\u00falyozta: a f\u0151z\u00e9st illet\u0151en a siker titka \u00f6tven sz\u00e1zal\u00e9kban az, hogy az ember milyen \u00e9rzelemmel \u00e1ll a munk\u00e1hoz; ha \u00f6r\u00f6mmel, j\u00f3kedvvel, akkor a v\u00e9geredm\u00e9ny nem lehet rossz. Azt is kiemelte, nem att\u00f3l j\u00f3 egy recept, hogy bonyolult; egy egyszer\u0171 \u00e9telnek is lehet „m\u00e9lys\u00e9ge”.
A programban a k\u00f6vetkez\u0151 \u00e9telek szerepeltek:
1. Fokhagym\u00e1s paprik\u00e1s leves sherrys sonkaalapl\u00e9vel
2. Z\u00f6lds\u00e9gchips ropog\u00f3s sonk\u00e1val \u00e9s salmorejoval
3. Paraszt tortilla extra sz\u0171z ol\u00edvaolajjal \u00e9s paradicsomsal\u00e1t\u00e1val
4. Tintahal ol\u00edvabogy\u00f3 k\u00e9regben narancsos aliolival
5. Tengeri durbincs tempura z\u00f6lds\u00e9gekkel
6. Tanyasi csirkerol\u00e1d ol\u00edvabogy\u00f3val t\u00f6ltve ajoblancoval
7. Pedro Ximenezzel t\u00f6lt\u00f6tt f\u00e1nk borecet karamellel<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A f\u00e1nk t\u00f6lt\u00e9se.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A fokhagym\u00e1s paprik\u00e1s leves fantasztikus; ol\u00edvaolajon kiss\u00e9 megpir\u00edtott fokhagym\u00e1t marhal\u00e1bsz\u00e1r csontb\u00f3l, sonkal\u00e9vel k\u00e9sz\u00fclt alapl\u00e9vel \u00f6nt\u00f6tt\u00e9k fel, \u00e9s ezt a levest darabolt szikkadt feh\u00e9rkeny\u00e9rrel s\u0171r\u00edtett\u00e9k.
A salmorejo olyasmi, mint a gaspacho, azaz hideg leves, azonban csak paradicsomb\u00f3l k\u00e9sz\u00fcl, keny\u00e9r, borecet \u00e9s o\u00edvaolaj hozz\u00e1ad\u00e1s\u00e1val. A tetej\u00e9re sz\u00e1r\u00edtott sonka ker\u00fclt, ezzel fergeteges volt.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A salmorejo sonkachipsszel, f\u0151tt toj\u00e1ssal.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A paraszt tortilla egyfajta toj\u00e1slep\u00e9ny. El\u0151z\u0151leg ol\u00edvaolajban megs\u00fctj\u00fck a krumplit \u00e9s a hagym\u00e1t, majd egy serpeny\u0151ben kev\u00e9s olajon \u00e1tpir\u00edtjuk a t\u00f6bbi darabolt z\u00f6lds\u00e9get (cukkini, padlizs\u00e1n, paprika, bors\u00f3 – ezt persze nem kell darabolni). Hozz\u00e1adjuk a hagym\u00e1s krumplit, \u00e1tforr\u00f3s\u00edtjuk, \u00e9s r\u00e1\u00f6ntj\u00fck a felvert toj\u00e1sokat. S\u00fctj\u00fck az egyik oldal\u00e1t, majd egy t\u00e1ny\u00e9r seg\u00edts\u00e9g\u00e9vel megford\u00edtjuk, \u00e9s a m\u00e1sik fel\u00e9t is \u00e1ts\u00fctj\u00fck. Hogy ne ragadjon le, nem felejt\u00fcnk el ol\u00edvaolajat \u00f6nteni al\u00e1.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
K\u00e9sz\u00fcl a tortilla.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A tintahal nem lopta be mag\u00e1t a sz\u00edvembe tov\u00e1bbra sem. De a tiszt\u00edt\u00e1sa \u00e9s a k\u00e9sz\u00edt\u00e9se \u00e9rdekes volt.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A tintahal tiszt\u00edt\u00e1sa, \u00e9s a v\u00e9g\u00e9n a bel\u0151le k\u00e9sz\u00fclt \u00e9tel.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A tanyasi csirkerol\u00e1dot hamarosan elk\u00e9sz\u00edtem \u00e9n is, nagyon finom volt; hasonl\u00f3k\u00e9ppen sorra ker\u00fcl a t\u00f6lt\u00f6tt f\u00e1nkocska, amely \u00e9getett t\u00e9szta sherrys kr\u00e9mmel; a tengeri durbincs tempur\u00e1t pedig ma eb\u00e9dre megs\u00fct\u00f6ttem. Igaz, nem durbincsb\u00f3l, hanem alaszkai halfil\u00e9b\u0151l, de a csal\u00e1d egyet\u00e9rtett velem abban, hogy ez nagyszer\u0171.
<\/a>A halat kisebb kock\u00e1kra v\u00e1gjuk (mondjuk 3×3 centisekre), \u00e9s marin\u00e1ljuk. Mi a marin\u00e1l\u00e1s? Valamilyen ecetes l\u00e9ben \u00e1ztat\u00e1s, vagy p\u00e1col\u00e1s. Ebben az esetben a borecetet \u00f6sszeforraltam v\u00edzzel, fokhagym\u00e1val, bab\u00e9rlev\u00e9llel, s\u00f3val, oreg\u00e1n\u00f3val. Kb. 1 deci borecetet haszn\u00e1ltam, \u00e9s annyi vizet, hogy sal\u00e1tal\u00e9 savany\u00fas\u00e1g\u00fa legyen a marin\u00e1d. Miut\u00e1n kih\u0171lt, akkor tettem bele a felkock\u00e1zott halat.
Az ecet a p\u00e1col\u00e1s sor\u00e1n tulajdonk\u00e9ppen „megf\u0151zi” a halat. Ez\u00e9rt h\u00fasz perc \u00e9pp el\u00e9g neki – eddig\u00a0tartjuk a marin\u00e1dban.
K\u00f6zben elk\u00e9sz\u00edtj\u00fck a tempur\u00e1t; ez a hangzatos elevez\u00e9s azt a t\u00e9szt\u00e1t jelzi, amelybe a halkock\u00e1kat m\u00e1rtjuk a s\u00fct\u00e9st megel\u0151z\u0151en. Ehhez kell (1 kg halfil\u00e9re sz\u00e1molva):
10 dkg kukoricaliszt
5 dkg sima b\u00fazaliszt
3 dkg csicseribors\u00f3 liszt
kb. 2 dl jeges v\u00edz
s\u00f3<\/p>\n

<\/a><\/div>\n

A hozz\u00e1val\u00f3kb\u00f3l palacsintat\u00e9szta s\u0171r\u0171s\u00e9g\u0171 massz\u00e1t k\u00e9sz\u00edt\u00fcnk; ha vastag t\u00e9szt\u00e1t szeretn\u00e9nk a halon, s\u0171r\u0171bbre hagyjuk, a v\u00e9konyat, akkor h\u00edgabbra. Mint a palacsint\u00e1n\u00e1l.
A halr\u00f3l le\u00f6ntj\u00fck a marin\u00e1dot, \u00e9s pap\u00edrt\u00f6rl\u0151n lesz\u00e1rogatjuk a kock\u00e1kat.
Egy serpeny\u0151ben b\u0151 olajat hev\u00edt\u00fcnk (optim\u00e1lis esetben ol\u00edvaolajat), a halkock\u00e1kat megm\u00e1rtjuk a lisztes massz\u00e1ban, \u00e9s kis\u00fctj\u00fck.
S\u00fcthet\u00fcnk ugyan\u00edgy z\u00f6lds\u00e9get, \u00e9n most hagymakarik\u00e1kat m\u00e1rtottam tempur\u00e1ba.
Paradicsomsal\u00e1t\u00e1val t\u00e1laltam.
Nagyon \u00edzlett mindenkinek, \u00e9s a csal\u00e1dom kezdi meg\u00e9rteni az andal\u00faz konyha ir\u00e1nti rajong\u00e1somat.<\/p>\n

<\/a><\/div>\n

Ettetek m\u00e1r andal\u00faz \u00e9telt?<\/div>\n","protected":false},"excerpt":{"rendered":"

T\u00e9nyleg csak csipetnyi, hiszen n\u00e9h\u00e1ny \u00f3ra alatt csup\u00e1n benyom\u00e1sokat lehet szerezni egy orsz\u00e1g(r\u00e9sz) konyh\u00e1j\u00e1r\u00f3l – de mindenki megtett mindent a lehet\u0151 legnagyobb siker \u00e9rdek\u00e9ben. A szervez\u0151, az Extenda – Andal\u00faz … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1985","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nCsipetnyi Andal\u00fazia - S\u00fctis M\u00f3ni<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sutismoni.hu\/?p=1985\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Csipetnyi Andal\u00fazia - S\u00fctis M\u00f3ni\" \/>\n<meta property=\"og:description\" content=\"T\u00e9nyleg csak csipetnyi, hiszen n\u00e9h\u00e1ny \u00f3ra alatt csup\u00e1n benyom\u00e1sokat lehet szerezni egy orsz\u00e1g(r\u00e9sz) konyh\u00e1j\u00e1r\u00f3l – de mindenki megtett mindent a lehet\u0151 legnagyobb siker \u00e9rdek\u00e9ben. 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