22:45 Nov 3, 2010 |
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Catalan to English translations [PRO] Social Sciences - Cooking / Culinary / Catalan breakfast/brunch menu | |||||||
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5 | Calf's head and feet |
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Looks like various meats are possible... |
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Calf's head and feet Explanation: with chic peas.... -------------------------------------------------- Note added at 28 mins (2010-11-03 23:13:31 GMT) -------------------------------------------------- I have always been told this is only ever made with calf meat. |
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10 hrs |
Reference Reference information: The most common cap i pota is the veal one, but after googling "cap i pota de" it seems it also made with lamb. http://www.naciodigital.cat/elripolles/noticia/11365/associa... ... els plats més típics de la qual són el bacallà, el cap i pota de xai, el morro i tripa de vedella, els bolets i els plats de caça. La capital del Bages. ... Catalunya al paladar , By Carme Gasul (From Google Books) |
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11 hrs |
Reference: Looks like various meats are possible... Reference information: I've been doing a bit of research and just wanted to confirm what Andrew said--it looks like it can be either veal, lamb, or pork, although the preference seems to tend towards beef. "Try the revuelto de ajos tiernos y gambas (eggs scrambled with young garlic and shrimp), or the famous cap-i-pota (stewed head and hoof of pork). " "Marta suggests I try cap i pota, which contains hairy bits of pig snout, chunks of tripe and other unmentionables and is richly, gelatinously savoury. " You probably saw that this came up on proz before, when Sheila said it could be made from a variety of animals: "I have never eaten this (and don't fancy it either), but it does seem it can be made of the heads and hooves of different animals - lamb, pig, calf etc. It appears to be a terrine made with gelatine. " http://www.proz.com/kudoz/catalan_to_english/food_dairy/4359... Can you consult the client to find out which meat they use in their cap i pota? |
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