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A chanchigorri cake ( Spanish: torta de chanchigorri Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, [1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape. They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and sugar. [2] They are usually served warm and are mainly marketed in the autumn months.
Mentions in literature
Chanchigorri cakes appear in the Baztán Trilogy by writer Dolores Redondo.
References
- ^ Iribarren, José María; Ollaquindia, Ricardo (1984). Vocabulário navarro (in Spanish) (1 ed.). p. 174.
- ^ Calera, Ana María (21 January 2013). "Tortas de Chanchigorri". La cocina de la abuela [Grandmother's Kitchen] (in Spanish). Parkstone International. p. 399. ISBN 9788431555245. Retrieved 21 October 2016 – via Google Books.
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A chanchigorri cake ( Spanish: torta de chanchigorri Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, [1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape. They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and sugar. [2] They are usually served warm and are mainly marketed in the autumn months.
Mentions in literature
Chanchigorri cakes appear in the Baztán Trilogy by writer Dolores Redondo.
References
- ^ Iribarren, José María; Ollaquindia, Ricardo (1984). Vocabulário navarro (in Spanish) (1 ed.). p. 174.
- ^ Calera, Ana María (21 January 2013). "Tortas de Chanchigorri". La cocina de la abuela [Grandmother's Kitchen] (in Spanish). Parkstone International. p. 399. ISBN 9788431555245. Retrieved 21 October 2016 – via Google Books.
|
| This Basque cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |