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Similar Blood sausage, Escalivada, Sobrassada, Fuet, Embutido | ||
Botifarra a banda disc complet pep gimeno botifarra
Botifarra ([butiˈfarə]; Spanish: butifarra; French: 'boutifarre') is a type of sausage and one of the most important dishes of the Catalan cuisine.
Contents
- Botifarra a banda disc complet pep gimeno botifarra
- Si em pose a cantar can ons disc complet pep gimeno botifarra
- Varieties
- Dishes with botifarra
- In Latin America
- References
Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.
In Colombia, Butifarras Soledeñas are a popular tradition in Soledad, Atlántico.
Si em pose a cantar can ons disc complet pep gimeno botifarra
Varieties
Some of the most representative types are:
Dishes with botifarra
Usually white botifarra and black botifarra do not need to be cooked, but they are sometimes boiled as an ingredient Escudella i carn d'olla, a traditional dish made by boiling vegetables and meat, as well as in the Catalan way of cooking fava beans.
Grilled botifarra served with white beans (Catalan: 'botifarra amb seques' or botifarra amb mongetes) is a typical Catalan dish.
In Latin America
In South America a shorter, almost round version of the sausage is known as butifarra. It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a dish eaten with bollo of yuca and lime juice.
Butifarra is also very popular in Paraguay and in El Salvador. In Perú the word butifarra is used for a different preparation.
In Peru, it is a proper sandwich cuisine, prepared based on a special preparation of pork, this soup has its origins in the Spanish cuisine.