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Wednesday, October 5, 2011

ANDROLLA (Ast.) WITH ANDROLLA, SAUSAGE AND LENTIL RECIPE

Androllas, botillos y Chorizos de Galicia
Photo from: galiciaenpie.com
andrayo, andrajos, androllo, androya, Eng 1. the parts of an attacked animal discarded by its killer as inedible; scraps discarded as unpalatable like wool, fur, feathers, large hard bones, horns, snouts and hooves. 

2. large sausages filled with minced meat similar to botillo, but different fundamentally because of the shape of the sausage and some of the ingredients. 

While the androlla uses the large intestine of the pig, the botillo uses the cecum or blind gut of the pig. The androlla is a long thick sausage some 12”x14”, while botillo is similar to the shape of a stomach but shorter,  plump and thick. 

The andolla is made with salt, mashed garlic, and with long pepper and wine, in the Middle Ages, today with cayenne pepper and kneaded with minced raw pieces of pork (ribs, bacon fat, tail, tongue etc). It does not contain bones while botillo does, which makes it tastier. The mixture is stuffed into the intestine and smoked over oak or holm oak for 1-2 days and finally semi-cured by hanging it a few weeks. 

The andolla is typical of Galicia, especially in Viana do Bolo and Valdeorras in the province of Orense. Botiello is typical of the Bierzo Region in Leon. Both are commonly eaten with chickpeas, today potatoes, turnips in the Middle Ages and cabbage or turnip greens all boiled in the same water as the androlla or the botiello. Once boiled it is best to wrap the androlla or the botiello in a cloth or sack to prevent them from exploding. Some think that these are descendents from the Roman period while others think they were made by primitive men ½-1 million years ago. 

3. Murcian dish of meat or cod with stripes of fried dough. See botillo, blog published on April 17, 2012, and provechables. [Ares. “Comidas.” 1994:96; Dialecto. 1947:161; ES: “Androlla.” Mar 17, 11; ES: Fortun. Mar 8, 02; and Villar. 1994:182]

ANDROLLA SAUSAGE AND LENTIL RECIPE FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

sausage and lentils
Photo by: ecobomb
Ingredients

½ lb beef jerky
1 onion
2 carrots
1 lb lentils
2 androllas
1 tbsp olive oil
1 pinch of salt
4 c broth or water

Preparation

Soak beef jerky 12 hours or overnight. Soak lentils ½ hours. Discard any that float to the top. Chop onion and carrots. Drain water off lentils and rinse in cold water. Put the broth of water in a pot and bring it to a boil. Add the rest of the ingredients and cover with water. Boil for 2 or 3 minutes. Then reduce heat to a simmer. Cook until tender. Brown and green lentils take about 45 minutes while red lentils take about 25 minutes. Start tasting lentils 10-15 minutes before the end of cooking time. Overdone lentils are mushy.

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