User:Andrea Cabrera Salaberri/Galet pasta
A galet is a type of pasta characterized by its snail shape.[1] It is like a pipe elbow with one of the nozzles narrow and slightly closed.
Galets are sold in different sizes, and they quite popular as a Christmas dish. In this type of traditional use, they are often stuffed with "pilota" from the Catalan cuisine "escudella catalana". The pilota refers to stuffed meat added to maintain all the flavors, which doesn't have a specific recipe as everyone cooks it in their own way.
It is a relatively old type of pasta, although its origin remains unkown.[2] Its origin could be native as the name suggests even if in Napes or Sicily they have a similar type of pasta. Its origin could be native as the name suggests even if in Napes or Sicily they have les lumache, a similar type of pasta. According to certain sources, Galets were invented by Tomàs Guinovart from Vallès, in the Born district in Barcelona.[3] It is very likely that its origin was in fact a piece of macaroni that were one centimeter long and cut in such a way in order to make it easier to be eaten with a spoon as a soup. Independently of its origin, this Christmas soup is considered to be an essential part of Catalan cuisine.
References
[edit]- ^ "Andrea Cabrera Salaberri/Galet pasta". Gran Enciclopèdia Catalana. Enciclopèdia Catalana. (in Catalan)
- ^ Costa, Natàlia (23/12/2018). "I els galets... d'on venen?". Ara.
{{cite journal}}: Check date values in:|date=(help) - ^ "Galets, una tradició d'origen recent". La Clau del Maresme (1472). 16/12/2017.
{{cite journal}}: Check date values in:|date=(help)
[[Category:Pasta]] [[Category:Catalan cuisine]] [[Category:Catalan soup]]