Bacon in the cuisines of different countries
Tender, juicy and crispy... In the modern world, the special flavor of bacon has become a faithful companion of various dishes - from the familiar scrambled eggs to unusual desserts. We propose to go on a culinary journey and get acquainted with the traditions of various countries, in the cuisines of which this delicious pork meat is actively used.
English breakfast.
A variant of a hearty breakfast with bacon for the whole family, which the English make multicomponent. In addition to crispy bacon and scrambled eggs, beans in tomato sauce, fried sausages, tomatoes, mushrooms and slices of toasted black or white bread are put on a plate.
Alsatian pie (Germany).
This national pastry is a yeast cake covered with cream and sour cream. The top of the pie is decorated with cubes of smoked bacon, onions and green onions. Pastry in Germany is so popular that it is served not only as an independent dish, but also instead of bread or pizza.
Bacon rolls (Japan).
If you think that the Japanese prefer this dish only with fresh fish, you are wrong. Recipes can be different: in Asian cuisine in thin slices of bacon wrapped fish, vegetables, and sometimes just rice.
For rolls, any kind of raw smoked bacon is perfect. Such a dish is very often served for lunch in combination with national sauces and vegetable additives.
Egg noodles with bacon (China).
In China, bacon is usually air-dried with soy sauce, cane sugar and spices until a crispy texture is obtained. It is then added to a variety of dishes.
One of the most popular is fried egg noodles with bacon. The spicy fried bacon combined with soy sauce, hot peppers, ginger, lemongrass and sesame oil complement the flavor of the egg noodles.
Quiche lorraine with bacon (France).
Quiche is an open pie with a delicate filling and filling. One of the popular French fillings combines the subtle flavor of smoked bacon and delicate filling based on eggs, cream and hard cheese. The French can eat such a pie for breakfast, lunch or dinner, either hot or cold. In addition, in France you can often see bacon as an independent appetizer.
Lardons - cubes of fatty pork fried to a golden, crispy crust - are also used as a garnish on a variety of dishes.
Panini with bacon (Italy).
In Italy, bacon (or as they call it pancetta) is one of the most popular ingredients. A quick and easy Italian dish is bacon-wrapped asparagus. Fresh asparagus is wrapped in a slice of bacon and fried on a grill pan.
In addition to the famous pasta carbonara, bacon is actively added to street-food dishes. One of them is the Italian panini sandwich. Bacon, ham, fresh tomatoes, mozzarella, basil leaves are placed on fresh ciabatta slices, flavored with pesto sauce and covered with a second piece of ciabatta. The panini is sent to an electric grill and is sure to be served hot. Bacon juice and melted cheese soak all the ingredients with their flavors, and a crispy bun completes the flavor ensemble.
Paella with bacon (Spain).
Paella is a culinary symbol of sunny Spain. There are traditional recipes of crumbly rice with vegetables, seafood or bacon. In the latter case, bacon should be mixed with sofrito - Spanish spicy sauce based on ripe tomatoes, sweet peppers and onions. Then sofrito is mixed with bacon, zucchini, mushrooms and crumbly arborio rice. The dish is served with plenty of fresh herbs. Cuisines of the World. Chocolate muffin with bacon.
There are disputes about who came up with this unusual and very tasty recipe. Some say that the combination of bacon and chocolate is a purely American discovery, while others associate the recipe with Holland and France. Seemingly incompatible ingredients have become friends thanks to the contrast of flavors and textures. Delicate, spongy chocolate biscuit with notes of vanilla is covered with a glaze based on butter, cheese, sugar, bourbon and fried bacon. The result is surprisingly tasty and harmonious.
