Escalivada

Escalivada
Jeneng liyané	Escalibada
Panggonan asal	Spain
Tlatah utawa praja	Catalonia
Woworan pokok	Eggplant, bell peppers, olive oil, onions, tomatoes,
	Buku masakan: Escalivada Médhia: Escalivada

Versi yang bisa dicetak tidak lagi didukung dan mungkin memiliki kesalahan tampilan. Tolong perbarui markah penjelajah Anda dan gunakan fungsi cetak penjelajah yang baku.

Escalivada ( pangucap cara Spanyol: [eskaliˈβaða] ), uga asring ditranskrip ing basa Spanyol minangka escalibada, ^[1] minangka panganan tradisional saka Catalonia, Valencia, Murcia lan Aragón saka jangan bakar keluk. ^[2] Biasane kalebu terong panggang lan mrico lenga karo minyak zaitun lan kadang bawang, tomat, bawang putih cincang, lan uyah . ^[3]

Jeneng kasebut asale saka tembung kriya Catalan escalivar, "kanggo masak awu", ngrujuk babagan persiyapan tradisional olahan ing mawa geni. ^[1] ^[4] ^[5]

Referensi

↑ ^a ^b Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
↑ Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
↑ See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
↑ Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
↑ Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.

[Bremzen-1] Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129

[2] Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.

[3] See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).

[4] Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.

[5] Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.

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