世界のスパイス料理その1

今日は、世界のスパイス料理のお話。
先日、アフリカやアジアのスパイス料理の旅をしました。今日はヨーロッパ・ロシアのスパイス料理旅です。ヨーロッパや風土や気候より、バジルなどのハーブ系が育ちやすいのかな。葉物のスパイスを使った料理が多いようにも思います。

「ヨーロッパ」&「ロシア」

バジルやサフランを使った料理が多いように感じますが、なぜかお洒落に見えるのは気のせいでしょうか。

地域 料理名 代表的なスパイス
イタリア カプレーゼ
トマト・バジル、チーズで作るサラダ
バジル
イタリア リゾット・アラ・ミラネーゼ(ミラノ風ドリア)
サフランやパルメザンチーズを使った美しい黄金色のリゾット
サフラン
イタリア サルティンボッカ
仔牛肉の薄切りに生ハム、セージをのせバターでソテーしたもの。
セージ
イタリア ジェノベーゼ
バジルにパルメザンチーズ、にんにく、オリーブ油を加えてペーストにしたソース。パスタや肉、魚介類に多用
バジル
イタリア カルボナーラ
ベーコンと卵を使ったパスタソース
ブラックペッパー
フランス ブイヤベース
トマトやサフランで色、香をつけたスープ
サフラン
スペイン パエリア
肉や魚介、野菜がたっぷり入った米料理
サフラン
ハンガリー ハンガリアングーラッシュ
ハンガリー特有のパプリカをたくさん使ったスープ料理
パプリカ
ロシア ボルシチ
牛肉と野菜を煮込んだ料理
クローブ、ローレル

※写真はイタリアのサルティンボッカです。
サルティンボッカはイタリア語で、「口に飛び込む」という意味だそうですよ。


※写真は、ハンガリーのハンガリアングーラッシュです。


日本には、サイゼリヤというイタリア料理のファミレスがありますが、そこのミラノ風は安い。(お店全体的に安価ですが)サフランは、高級スパイスなので、絶対使ってないと思えてならない・・笑。









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