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| {{Short description|Spanish stew made with chickpeas and beans}} | |||
| '''Olla podrida''' is a ] ]. Its principal ingredient is the ], and is well appreciated when it is made with the exquisite red beans of ]. The beans are traditionally prepared in a clay pot over several hours (hence its name) until they become soft. To the stew one adds the following "powerful" ingredients: bacon, ] from Burgos, ], and the ribs, ears, and snout of smoked pig. The dish sometimes includes ''la bola'' or ] (similar to the ] stew), finished with ]. It is eaten as a main course, although one serves beans first and then the meats separately. | |||
| {{refimprove|date=July 2015}} | |||
| {{Infobox prepared food | |||
| | name = Olla podrida | |||
| | image = Olla podrida Covarrubias - Santaorosia Photographic Colectivity.jpg | |||
| | image_size = 250px | |||
| | caption = | |||
| | alternate_name = | |||
| | country = ] | |||
| | region = | |||
| | creator = | |||
| | course = ] | |||
| | type = ] | |||
| | served = | |||
| | main_ingredient = Meats (can be beef, mutton, pork, chicken, ham, sausages, bacon), ] and ]s | |||
| | variations = | |||
| | calories = | |||
| | other = | |||
| }} | |||
| {{lang|es|'''Olla podrida'''}} ({{IPAc-en|ˌ|ɒ|l|ə|_|p|oʊ|ˈ|d|r|iː|d|ə|,_|-|_|p|ə|ˈ|-}},<ref>{{Cite dictionary |url=http://www.lexico.com/definition/olla_podrida |archive-url=https://web.archive.org/web/20210104215617/https://www.lexico.com/definition/olla_podrida |url-status=dead |archive-date=January 4, 2021 |title=olla podrida |dictionary=] UK English Dictionary |publisher=]}}</ref> <small>also</small> {{IPAc-en|UK|-|_|p|ɒ|ˈ|-}},<ref>{{cite web|url=https://www.collinsdictionary.com/dictionary/english/olla-podrida|title=Olla podrida|work=]|publisher=]|accessdate=5 July 2019}}</ref> {{IPAc-en|US|ˌ|ɔɪ|ə|_|p|ə|ˈ|-}},<ref>{{Cite Merriam-Webster|olla podrida|accessdate=5 July 2019}}</ref> {{IPA|es|ˈoʎa poˈðɾiða|lang}}; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a ] ], usually made with chickpeas or beans, assorted meats like pork, beef, bacon, partridge, chicken, ham, and sausage, and vegetables such as ]s, ]s, cabbage, ], and ]s.<ref>{{cite book |last=Buzzi |first=Aldo |title=The Perfect Egg And Other Secrets |date=15 December 2010 |publisher=Bloomsbury |url=https://books.google.com/books?id=sLJ4_XojjnQC&dq=Olla+podrida&pg=PT21 |page=21|isbn=978-1-4088-2078-0 }}</ref><ref>{{cite book |last=Bremzen |first=Anya von |title=The New Spanish Table |date=7 November 2005 |publisher=Workman Publishing |url=https://books.google.com/books?id=quDWAgAAQBAJ&dq=Olla+podrida&pg=PA317 |page=317|isbn=978-0-7611-8159-0 }}</ref> | |||
| The meal is traditionally prepared in a clay pot over several hours. It is eaten as a ], sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest or liquids from solids). It is a specialty of the city of ]. | |||
| ==History== | |||
| Olla podrida is a popular dish in Spain, especially ], and dates back to the ]. | |||
| The recipe can be found in ''Opera dell’arte del cucinare'' by ], the cook of ], published in 1570. This recipe was translated in Dutch by ] for the ''Koock-boeck oft Familieren kevken-boeck'', first published in Leuven in 1612. | |||
| After the French arrived, they fell in love with the recipe for ''olla podrida'' and imported it into their country as ]. Like ''olla podrida'', it contains a wide variety of ingredients, and the word took on in ] the metaphorical sense of a mixture of diverse things. | |||
| The word was adapted into English as ''olio'', which the '']'' defines as "a spiced meat and vegetable stew of Spanish and Portuguese origin. Hence, any dish containing a great variety of ingredients."<ref>, ''Oxford English Dictionary'', 3rd ed. (March 2004).</ref> | |||
| In the ] it also acquired (also in ]) the meaning of a musical composition formed from fragments or themes from diverse works. And it was precisely with this musical meaning that France returned to Spain a French-style ''olla podrida'', with the word "potpourri." It is said that "the ] interpreted a potpourri of..." because it sounds better than saying "interpreted an ''olla podrida'' (rotten stew) of..." Such is the most frequent use of "potpourri," that however can be used to allude to any mixture of diverse things. | |||
| == |
== See also == | ||
| {{portal|Food}} | |||
| The name translates literally to "rotten pot," leading to theories that the stew incorporated old bits of meat which were starting to "go off." Many sources, including ], state that it was originally called ''olla poderida'', where ''poderida'' meant "powerful" (''olla'' refers to stew or to the stew pot), referring to the powerful ingredients that it included, or because only the rich and powerful could afford to eat this dish. According to this folk etymology, following certain unstated rules of the language, the "e" disappeared and left the word "podrida," "rotten." | |||
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| * ] | |||
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| == References == | |||
| There is little evidence to support the ''poderida'' story. Although it is frequently repeated today, a searched the of Spanish and found that while ''olla podrida'' had occurred in printed Spanish as early as ], ''poderida'''s in the corpus is from . Furthermore, according to the site, the form ''poderida'' has never existed in Castellano. | |||
| {{Reflist}} | |||
| ⚫ | ] | ||
| In '']'' -- first published in ] -- Cervantes has the gluttonous ] say these words: | |||
| ] | |||
| :''"This plate that is steaming in front of me appears to me to be ''olla podrida'', because of the diversity of ingredients that there are in some ''ollas podridas'', I won't be able to stop running into some that is to me of taste and benefit..."'' | |||
| ⚫ | ] | ||
| <!-- | |||
| :''«... aquel platonazo que está más adelante vahando me parece que es olla podrida, que por la diversidad de cosas que en tales ollas podridas hay, no podré dejar de topar con alguna que me sea de gusto y provecho...»''. | |||
| --> | |||
| ==Regional Association== | |||
| It is the dish most representative of the cuisine of the region of Burgos, in particular the city of Burgos itself and its surrounding villages. It is primarily consumed during the winter months and during times of bad weather. | |||
| {{SPATRAref|:es:Olla podrida|05:24, 21 February 2006 (UTC)}} | |||
| ⚫ | ] | ||
| ⚫ | ] | ||
| ] | |||
| ] | |||
| ] | |||
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Latest revision as of 20:49, 21 December 2024
Spanish stew made with chickpeas and beans | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Olla podrida" – news · newspapers · books · scholar · JSTOR (July 2015) (Learn how and when to remove this message) |
 | |
| Type | Stew |
|---|---|
| Course | Main course |
| Place of origin | Spain |
| Main ingredients | Meats (can be beef, mutton, pork, chicken, ham, sausages, bacon), chickpeas and vegetables |
Olla podrida (/ˌɒlə poʊˈdriːdə, - pəˈ-/, also UK: /- pɒˈ-/, US: /ˌɔɪə pəˈ-/, Spanish: [ˈoʎa poˈðɾiða]; literally "rotten pot", although podrida is probably a version of the original word poderida, so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, assorted meats like pork, beef, bacon, partridge, chicken, ham, and sausage, and vegetables such as carrots, leeks, cabbage, potatoes, and onions.
The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest or liquids from solids). It is a specialty of the city of Burgos.
The recipe can be found in Opera dell’arte del cucinare by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the Koock-boeck oft Familieren kevken-boeck, first published in Leuven in 1612.
The word was adapted into English as olio, which the Oxford English Dictionary defines as "a spiced meat and vegetable stew of Spanish and Portuguese origin. Hence, any dish containing a great variety of ingredients."
See also
References
- "olla podrida". Lexico UK English Dictionary. Oxford University Press. Archived from the original on January 4, 2021.
- "Olla podrida". Collins English Dictionary. HarperCollins. Retrieved 5 July 2019.
- "olla podrida". Merriam-Webster.com Dictionary. Merriam-Webster.
- Buzzi, Aldo (15 December 2010). The Perfect Egg And Other Secrets. Bloomsbury. p. 21. ISBN 978-1-4088-2078-0.
- Bremzen, Anya von (7 November 2005). The New Spanish Table. Workman Publishing. p. 317. ISBN 978-0-7611-8159-0.
- "Olio", Oxford English Dictionary, 3rd ed. (March 2004).