Empanada de Bacalao con Pasas
Codfish with raisins empanada.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Empanaderia Antonia Butrón Centro
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Empanadas in Spain have a long history, with their origins possibly dating back to medieval times. They were a practical way to transport food, encasing a filling within a pastry crust. The inclusion of bacalao (salt cod) reflects Spain's maritime history and its reliance on preserved fish. Raisins, a common ingredient in Spanish cuisine, add a touch of sweetness and connect the dish to Moorish culinary influences.
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Empanadas are a staple in Spanish cuisine and are deeply ingrained in the country's culture. They are enjoyed as appetizers, snacks, or even light meals, and are often associated with celebrations and family gatherings. Regional variations abound, each reflecting the unique ingredients and culinary traditions of the area.
Regional Variations
Different regions of Spain have their own unique versions of empanadas. While the Bacalao con Pasas version is more common in certain areas, you'll find empanadas filled with everything from meat and vegetables to seafood and cheese, reflecting the diversity of Spanish gastronomy.
Festive Food
Empanadas are often prepared for special occasions like Christmas, Easter, and local festivals. They are a practical and delicious way to feed a crowd, and their portable nature makes them ideal for picnics and outdoor events.
Family Tradition
Many Spanish families have their own treasured empanada recipes that have been passed down through generations. These recipes often include secret ingredients and techniques that contribute to the unique flavor and texture of the family's signature empanada.
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The Empanada de Bacalao con Pasas offers a delightful blend of savory and sweet flavors. The salt cod provides a salty, umami-rich base, while the raisins offer a counterpoint of sweetness and chewiness. The pastry crust adds a buttery or olive oil flavor, depending on the recipe, and a satisfying textural contrast.
The primary flavor is the salty, almost briny taste of the bacalao (salt cod), which is typically rehydrated and shredded before being used in the filling. Raisins provide sweetness and a soft, chewy texture. Onions and peppers, often sautéed with garlic, contribute savory and aromatic notes. The pastry crust, whether made with wheat flour and butter or olive oil, adds a rich, comforting flavor. Some recipes include hard-boiled eggs for added richness and texture, or pimentón (Spanish smoked paprika) for a smoky depth.
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Rehydrating the Cod
Properly rehydrating the salt cod is crucial. Soak it in cold water for 24-48 hours, changing the water several times, to remove excess salt. This will prevent the empanada from being overly salty.
Making the Dough
Whether you choose a butter-based or olive oil-based dough, make sure to chill it thoroughly before rolling it out. This will help prevent the dough from shrinking during baking and will result in a flakier crust. Some recipes call for a lard-based crust for extra flakiness, but it depends on personal preference.
Balancing the Flavors
Taste and adjust the filling to ensure the right balance of salty, sweet, and savory flavors. Don't be afraid to add a pinch of sugar or a squeeze of lemon juice to enhance the overall taste.
Egg Wash
Brushing the empanada with egg wash before baking gives it a beautiful golden-brown color and a glossy finish.
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