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Santísima Trinidad (gastronomía cajún)

De Wikipedia, la enciclopedia libre

Ingredientes de la Santísima Trinidad.

La Santísima Trinidad en la gastronomía cajún y la cocina criolla de Luisiana es la variante local del mirepoix y consiste en la mezcla de cebolla, pimiento morrón y apio en cantidades similares.

Es la base para muchos de los platos de Luisiana, existiendo también variantes que utilizan perejil o ajos en lugar de uno de los tres ingredientes anteriores.[1]​ La preparación de platos criollos como étouffée, gumbo y jambalaya comienzan con esta base.

Véase también

Referencias

  1. ↑ Patricia Perrine, "Louisiana French Foodways: The Perpetuation of Ethnicity in the Lafourche Area", North American Culture 2:7 (1985) Google Books
Esta página se editó por última vez el 5 mar 2021 a las 19:09.
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