What is Cazuela?

Cazuela is a very special type of South American goulash and a very special pot in which it is cooked. While Chileans and Argentineji swear that the heart of this food will beat the chefs for the first time in the fires of their ancestors, anyone who tastes really well -built Cazuela will want it to become their own personal national food. Authentic Cazuel, regardless of the accent, contains two or three types of meat, potatoes or other root vegetables and some pieces of South American pumpkin called Calabaza. Today, as in the past, as soon as they were flavored by soaking in water, these clay cooking pots have become so robust that they could be used not only in the oven, but also directly above the flame. Cazuelas are beautiful not only in their usefulness, but also in their appearance; Dark red to black, now created with curved rims and fantastic animals in handles, these flower pots go directly from Tkasa to the table. Because they keep their warmth so well, their content remains a few minutes to cook while the family withHolds.

South American soup similar to stewed meat is most often produced with the base of beef or pork. Chicken or Turkey can also be used. Home chefs often add any vegetables such as green beans, tomatoes or summer squash. To make the soup more cordial, rice, noodles or other grains can be thickened. Most chefs leave pieces of meat and vegetables whole so that the guests can start drinking soup and then attacking large pieces of steamed food.

in Chile, a small village for several hours of driving from Santiago, called Pomaire, is devoted to the production of Cazuel pots of all sizes and other ceramics. Each street of a rustic village is lined with houses associated with family shops, where they are unfolded into goods or collected on the shelves. The most common size is an individual serving food; They can go directly to the oven and cook their ingredients. Popular tourist purchase JE Large food that carries the head of a happy pig at one end of a rim, a curly tail on the other and trot of pigs instead of ordinary legs.

Cazuela - both cooking pots as well as the food that is formed in them - has also become popular in Spain. Commercially produced Cazuelas shelves inhabit grocery and department stores, but there is nothing like a beautiful, hand -made bowl. Family treasures become inherited every following generations.