The rabo de toro is a very typical plate from Córdaba. It consited in a stew of the cow or bull's tail.
A BIT OF ITS HISTORY
This dish is known since Roman times, although the recipe is served today dates from the late nineteenth century. Although its origin in the Spanish kitchen stands the sixteenth century and in Cordoba, which initially was prepared with the tails of bulls, after the run.
INGREDIENTS.
- 1’5 Kg. of bull's tail.
- 1 big onion.
- 3 carrots.
- 1 red pimient.
- 2 garlics.
- 750 ml. of wine.
- 1/2 L. of water.
- 2 leaves of laurel.
- 5 gr. de ginger.
- Salt.
- Pepper.
- Flour.
QUESTIONS
1. Where is rabo de toro from?
a) Málaga
b) Sevilla
c) Huelva
d) Córdoba
2. How long has rabo de toro been known?
a) From Roman times.
b) From Egyptians times.
c) From Greek times.
d) From Mesopotamian times.
3. What is rabo de toro?
a) A frying.
b) A stew.
c) A cooked.
d) A baked.
Judit Gutiérrez Gámiz
Laura Hervás Vela
4º ESO A
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