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Capón de Vilalba.pdf

Capón de Vilalba.pdf

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03/06/2013

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CAP
Ó
N DE VILALBA /THE VILALBA CAPON
REI DOS PRATOS E PRATO DOS REIS
(P
Í
O IX) /"THE KING OF DISHES AND A DISHFIT FOR KINGS"Mundialmente co
ñ
ecidos pola s
ú
a calidade e respecto
á
tradici
ó
n, os cap
ó
ns de Vilalba,son pitos novos castrados e cebados que pos
ú
en unha carne tenra debido a queacumulan sucesivas capas de graxa nos seus m
ú
sculos. Known worldwide for their quality and respect for tradition, the Vilalba capons, are youngcastrated fattened chickens which have tender meat due to the many layers of fat thatbuild up on their muscles.O proceso de cr
í
a pasa por d
ú
as etapas; unha primeiraen liberdade, cunha alimentaci
ó
n natural a base decereais, auga e o que atopan no campo como insectos,herbas e sementes. Unha segunda, durante a que seceban no interior a base de millo triturado, patacascocidas e casta
ñ
as coas que se forman boli
ñ
osalongados que se introducen directamente na boca do animal.Their breeding is in two phases; the first is out in the open where they feed naturally oncereal, water, insects, grass or seeds; the second phase is for fattening indoors wherethey are fed ground corn, boiled potatoes and chestnuts which long rolls are made withand placed directly in the birds' mouth.Os cap
ó
ns sacrif
í
canse tres ou catro d
í
as antes da noiteboa e a trav
é
s da feira do cap
ó
nde Vilalba, que se celebra desde 1838 uns d
í
as antes do 24 de decembro,comercial
í
zanse e env
í
anse a distintas partes do mundo.The capons are slaughtered three or four days before Christmas Eve and during theVilalba capon market, held since 1838 just before December 24th, ther are sold andexported around the world.Para a s
ú
a intacta conservaci
ó
n hasta o d
í
a de Noiteboa edebido a que moitos viaxan f
ó
ra de Galicia e de Espa
ñ
a, unhavez limpos introd
ú
cense en auga quente salgada epres
é
ntanse coa s
ú
a graxa encima sostida por palillos feitosao xeito tradicional das propias plumas do pito.So as to maintain their perfect quality until Christmas Eve anddue to the fact that many travel out of Galicia and Spain, once
 
they have been cleaned, they are placed in hot salty water and they are presented in theirown fat with a type of toothpicks which are made the traditional way with the birds'feathers.O cap
ó
n, un produto que chegou a n
ó
s a trav
é
s do cami
ñ
o de Santiago e se conservoudurante s
é
culos, era na antig
ü
idade, un xeito de pago de foros e rendas e s
ó
se consum
í
anas mesas m
á
is poderosas; hoxe en d
í
a constit
ú
e un dos pratos tradicionais das ceas deNoiteboa de moitas familias. Un exemplo de receita para a cea de noiteboa
é
a seguinte.The capon, a product which reached us through the Santiago Way and has remained withus for centuries, used to be a form of payment among the powerful and it was only foundupon the wealthiest tables. Currently it is a typical Christmas dish in many households.The following is a typical recipe.
CAP
Ó
N ASADO AO ESTILO DE VILALBA /ROAST CAPON VILALBA STYLE
INGREDIENTES /INGREDIENTS:- Un cap
ó
n coa s
ú
a graxa /a capon and its fat- Unha cebola pequena /a small onion- Unha copa de co
ñ
ac /a glass of brandy- Unha cabeza de allo /a bulb of garlic-Sal /salt- Aceite de oliva virxe extra /extra virgin olive oilXEITO DE PREPARACI
Ó
N /PREPARATION:Col
ó
case o cap
ó
n limpo sobre unha bandexa e p
í
nchase a s
ú
a pel cunha agulla parafacilitar a sa
í
da de graxa durante o asado. A continuaci
ó
n, sazonamos con sal por dentroe por f
ó
ra. Atamos as patas e pregamos as
á
s para que non se desfaga ao cocelo.
 
We place the clean capon on a tray and we prick it with a needle so that the fat can flowout during the roasting process. Then, we add salt inside and out. We tie its legs and wehold down the wings so it does not break while it is cooking.Unha vez preparado todo isto, colocamos a graxa do cap
ó
n no fondo da bandexa na queimos coci
ñ
a-lo e o pito por encima. Engadimos a cebola enteira e pelada e a cabeza deallo e por
ú
ltimo vertemos o aceite sobre todo isto.Once this is ready, we spread the fat/grease of the capon on the oven tray and put thecapon on top. We add the onion and the garlic and pour the olive oil all over.Finalmente met
é
molo no forno quentado previamente a 160
º
durante tres ou catro horasdependendo do peso e caracter
í
sticas do animal.O proceso remata, pinchando de vez en cando a pel do cap
ó
n mentres est
á
no forno ebotando por encima a salsa desprendida da propia cocci
ó
n.Finally, we place the tray in a previously preheated (160 degrees) oven for three to fourhours depending on the size.We should prick the capon from time to time and pour the capon sauce over it frequently.Para rematar mencionar que o cap
ó
n non s
ó
 
é
amigo dos bos padais, se non tam
é
n dosgrandes literatos posto que aparece mencionado en multitude de obras literarias de grancalidade firmadas por autores como Quevedo, Cervantes ou Gabriel Garc
í
a M
á
rquez nas
ú
a obra
Cien a
ñ
os de soledad
. Pero sen d
ú
bida foi o poeta Manuel Mar
í
a na s
ú
a obra
Terra Ch
á”
, un dos que mellor os describiu:To end, we must say that the capon is not only a favourite of the best palates but also ofsome of our best writers like Quevedo or Cervantes and even Gabriel Garc
í
a M
á
rquezmentions it in "A hundred years of solitude". But undoubtedly, it was the poet, ManuelMar
í
a, who best depicted it:
Estes pares de cap
ó
nsDa bisbarra vilalbesa!Nunca ollei outros tan bosEn toda a terra luguesa!C
é
banse moi ben cebados.Hai que matalos despoisCando se ven desplumadosTe
ñ
en un peso de bois."This couple of caponsfrom the land of Vilalba!Never have I seen betterin the whole of Lugo!They are well fattened.Then they must be slaughtered.When they are pluckedthey weigh like an ox.

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