- vinegar, parsley, spleen, liver, saffron, egg
yolks and ****orted ****es. Two
potaje courses were also
served for fish days,
first high-quality
spinach from...
-
fried peppers, as well as with
pieces of pork or ham.
Among the
stews and
potajes, the pot of San Antón
stands out,
which is
eaten mainly towards the second...
-
vulgaris leaves.
Other dishes prepared with
these leaves in
Spain include potaje de
garbanzos y collejas,
huevos revueltos con
collejas and
arroz con collejas...
-
Cocido montañés
Cocido montañés
Alternative names Puchera montañesa
Potaje Type Stew
Course Main
course Place of
origin Spain Region or
state Cantabria...
- سکبا in
Dehkhoda Dictionary "Descubre el
origen del Cebiche, uno de los
potajes más "trendys" y aclamados".
Archived from the
original on 2021-12-26. Retrieved...
-
where it is
known as ñame and is
often used in
thick vegetable stews, like
potaje de
berros (cress potage) or
simply boiled and
seasoned with mojo or honey...
-
dishes commonly accepted as part of the
Madrilenian cuisine include the
potaje, the sopa de ajo (Garlic soup), the
Spanish omelette, the
besugo a la madrileña [es]...
-
Trinidad and
Tobago Manchego cuisine;
chickpea and
Silene vulgaris stew (
potaje de
garbanzos y collejas)
Farinata di ceci, a
traditional Italian chickpea...
-
Chickpea and
Silene vulgaris stew (
potaje de
garbanzos y collejas)...
-
judaizantes opted for blood-drained meat
without fat,
outright rejecting bacon.
Potajes were an
important part of the
Jewish cuisine in the
Middle Ages, most notably...
