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Navarin

De Wikipedia, la enciclopedia libre

Navarin de cordero recién sacado del horno.

El navarin es un ragoût (estofado francés) de cordero guisado con varias hortalizas como zanahorias, nabos y patatas. Tradicionalmente es un plato típico de primavera, por lo que se le llama a menudo navarin printanier (navarin de primavera).

Aunque se ha sugerido que el nombre navarin está relacionado con la Batalla de Navarino de 1827, es más probable que se refiera a la inclusión en la receta tradicional de nabos, navet en francés.[1]​

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Transcription

Referencias

  1. ↑ Larousse Gastronomique. 2001. 
Esta página se editó por última vez el 30 ago 2019 a las 08:08.
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