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Embuchado

De Wikipedia, la enciclopedia libre

El embuchado es un embutido típico de La Rioja, España, elaborado a base de tripas de cordero bien limpias, enrolladas a modo de madeja, aceite de oliva y sal. Es un pincho habitual de la calle Laurel de Logroño. Se sirve cortado en rodajas, pasado por la plancha, con abundante sal. Se suele acompañar de pimientos rojos.

Variantes

Platos parecidos en la gastronomía española son los zarajos de Castilla-La Mancha y de la comunidad de Madrid y las madejas de la provincia de Zaragoza.

Enlaces externos

Véase también

Esta página se editó por última vez el 27 feb 2024 a las 16:50.
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