| Revision as of 05:24, 21 February 2006 editMrDarcy (talk | contribs)Extended confirmed users7,666 edits translating article from :es ... WIP | Revision as of 16:08, 21 February 2006 edit undoMrDarcy (talk | contribs)Extended confirmed users7,666 edits more or less translatedNext edit → | ||
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| '''Olla podrida''' is a popular dish in ] and ]. It dates back to the ], when it was called ''olla poderida'', where ''poderida'' meant "powerful" ("olla" refers to stew or to the stew pot), referring to the powerful ingredients that it included, or because only the rich powerful could get near this dish. | '''Olla podrida''' is a popular dish in ] and ]. It dates back to the ], when it was called ''olla poderida'', where ''poderida'' meant "powerful" ("olla" refers to stew or to the stew pot), referring to the powerful ingredients that it included, or because only the rich powerful could get near this dish. | ||
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| In the ] it also acquired (also in ]) the meaning of a musical composition formed from fragments or themes from diverse works. And it was precisely with this musical meaning that France returned to Spain a French-style ''olla podrida'', with the word "potpourri." It is said that "the ] interpreted a potpourri of..." because it sounds better than saying "interpreted an ''olla podrida'' (rotten stew) of..." Such is the most frequent use of "potpourri," that however can be used to allude to any mixture of diverse things. | In the ] it also acquired (also in ]) the meaning of a musical composition formed from fragments or themes from diverse works. And it was precisely with this musical meaning that France returned to Spain a French-style ''olla podrida'', with the word "potpourri." It is said that "the ] interpreted a potpourri of..." because it sounds better than saying "interpreted an ''olla podrida'' (rotten stew) of..." Such is the most frequent use of "potpourri," that however can be used to allude to any mixture of diverse things. | ||
| In '']'', Cervantes has the gluttonous ] say these words: | |||
| :''"This plate that is steaming in front of me appears to me to be ''olla podrida'', because of the diversity of ingredients that there are in some ''ollas podridas'', I won't be able to stop running into some that is to me of taste and benefit..."'' | |||
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| :''«... aquel platonazo que está más adelante vahando me parece que es olla podrida, que por la diversidad de cosas que en tales ollas podridas hay, no podré dejar de topar con alguna que me sea de gusto y provecho...»''. | :''«... aquel platonazo que está más adelante vahando me parece que es olla podrida, que por la diversidad de cosas que en tales ollas podridas hay, no podré dejar de topar con alguna que me sea de gusto y provecho...»''. | ||
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| It is the dish most representative of the cuisine of the region of Burgos, in particular the city of Burgos itself and its surrounding villages. It is primarily consumed during the winter months and during times of bad weather. | |||
| Es el plato más representativo de la cocina burgalesa. En especial de ] capital y los pueblos de su alrededor. Como es lógico, se consume preferentemente en los meses de invierno o con mal tiempo. Se puede considerar como de la familia de los cocidos. | |||
| Its principal ingredient is the red bean, and is well appreciated when it is made with the exquisite red beans of ]. The beans are traditionally prepared in a clay pot over several hours (hence its name) until they become soft. To the stew one adds the following "powerful" ingredients: bacon, ] from Burgos, ], and the ribs, ears, and snout of smoked pig. The dish sometimes includes ''la bola'' or stuffing (similar to the ] stew), finished with ]. It is eaten as a main course, although one serves beans first and then the meats separately. | |||
| {{SPATRAref|:es:Olla podrida|05:24, 21 February 2006 (UTC)}} | {{SPATRAref|:es:Olla podrida|05:24, 21 February 2006 (UTC)}} | ||
Revision as of 16:08, 21 February 2006
Olla podrida is a popular dish in Spain and Galicia. It dates back to the Middle Ages, when it was called olla poderida, where poderida meant "powerful" ("olla" refers to stew or to the stew pot), referring to the powerful ingredients that it included, or because only the rich powerful could get near this dish.
Following certain rules of the language, the "e" disappeared and left the word "podrida," a word meaning "rotten," which leads to much confusion.
After the French arrived, they fell in love with the recipe for olla podrida and imported it into their country, translating the words exactly without investigating further. They call this dish potpourri. Like olla podrida, it contains a wide variety of ingredients, and the word took on in French the metaphorical sense of a mixture of diverse things.
In the 19th century it also acquired (also in France) the meaning of a musical composition formed from fragments or themes from diverse works. And it was precisely with this musical meaning that France returned to Spain a French-style olla podrida, with the word "potpourri." It is said that "the orchestra interpreted a potpourri of..." because it sounds better than saying "interpreted an olla podrida (rotten stew) of..." Such is the most frequent use of "potpourri," that however can be used to allude to any mixture of diverse things.
In Don Quixote, Cervantes has the gluttonous Sancho Panza say these words:
- "This plate that is steaming in front of me appears to me to be olla podrida, because of the diversity of ingredients that there are in some ollas podridas, I won't be able to stop running into some that is to me of taste and benefit..."
It is the dish most representative of the cuisine of the region of Burgos, in particular the city of Burgos itself and its surrounding villages. It is primarily consumed during the winter months and during times of bad weather.
Its principal ingredient is the red bean, and is well appreciated when it is made with the exquisite red beans of Ibeas de Juarros. The beans are traditionally prepared in a clay pot over several hours (hence its name) until they become soft. To the stew one adds the following "powerful" ingredients: bacon, morcilla from Burgos, chorizo, and the ribs, ears, and snout of smoked pig. The dish sometimes includes la bola or stuffing (similar to the cocido stew), finished with egg. It is eaten as a main course, although one serves beans first and then the meats separately.
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