{"id":4022,"date":"2011-12-27T16:07:12","date_gmt":"2011-12-27T21:07:12","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=4022"},"modified":"2018-08-07T09:03:17","modified_gmt":"2018-08-07T13:03:17","slug":"turron-un-dulce-tradicional","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/turron-un-dulce-tradicional\/","title":{"rendered":"Turr\u00f3n, un dulce tradicional"},"content":{"rendered":"

La Navidad no es tan solo \u00e9poca de reuniones familiares y regalos, sino tambi\u00e9n de dulces. As\u00ed que no pod\u00eda dejar de mencionar mi favorito: el turr\u00f3n. El turr\u00f3n es una masa de almendras y miel de abeja, que se lleva consumiendo en Espa\u00f1a desde hace m\u00e1s de cinco siglos.<\/p>\n

El origen del turr\u00f3n parece ser \u00e1rabe, como tantas otras cosas en nuestro pa\u00eds, y se fabrica en la zona mediterr\u00e1nea, donde hay abundancia de materia prima necesaria para su elaboraci\u00f3n. Las primeras referencias hist\u00f3ricas y literarias sobre su producci\u00f3n artesanal en Jijona datan de principios del siglo XVI.<\/p>\n

Tenemos de dos diferentes tipos, el turr\u00f3n de Alicante, que es duro, y el turr\u00f3n de Jijona blando. Para ambos se ha de tostar la almendra (si el tipo de almendra usada es la llamada Marcona, la calidad del turr\u00f3n ser\u00e1 excelente), y tambi\u00e9n se crea una mezcla de az\u00facar y miel. Si el producto es \u201cturr\u00f3n del duro\u201d, una vez preparada la mezcla, se incorpora la almendra tostada y pelada, y clara de huevo para darle el color blanco que lo caracteriza. Si la variedad es turr\u00f3n blando, la almendra ser\u00e1 triturada con un mazo durante un segundo proceso de cocci\u00f3n, hasta conseguir la mezcla correcta.<\/p>\n

Existe otra variedad famosa, el turr\u00f3n de Agramunt, que se suele preparar con avellanas. Y desde el siglo pasado se han ido introduciendo diversos ingredientes tales como chocolate, coco, fruta confitada, caf\u00e9, licores, pero solo la mezcla de miel y almendras constituye la esencia de nuestro turr\u00f3n con denominaci\u00f3n de origen. Dicho esto, y ya que una que es muy tradicional para ciertas cosas, me despido con un buen trozo de turr\u00f3n de Jijona\u2026 \u00a1delicioso! Y Feliz Navidad.<\/p>\n

 <\/p>\n

by chispita666<\/a><\/p>\n

Christmas is not only a time for family reunions and presents, but also for sweets. So I couldn\u2019t help talking about my favourite one: nougat. Nougat is a mixture of almonds and bee honey, which has been eaten in Spain for more than five centuries.<\/p>\n

The origin of nougat seems to be Arabic, as so many other things in our country, and it is made in the Mediterranean region, where there is an abundance of raw material necessary for its production. The first historical and literary references about its traditional production in Jijona date back from the beginning of the 16th century.<\/p>\n

We have two different types of nougat, the nougat from Alicante, which is hard, and the soft nougat of Jijona. To make both of them, the almond has to be toasted (if the kind of almond used is the one known as Marcona, the quality of the nougat will be excellent), and a mixture of sugar and honey is added. If the product is hard nougat, once the mixture is prepared, the toasted blanched almond is added, as well as egg white to give it its characteristic white colour. If the variety is soft nougat, the almonds are crushed with a pestle during a second process of boiling, until we get the right consistency.<\/p>\n

There is another famous variety, Agramunt’s nougat, which is made with hazelnuts. And, in the last century, a variety of other ingredients have been added, such as chocolate, coconut, candied fruit, coffee, liquors, but only the mixture of honey and almonds makes the essence of our nougat with Protected Designation of Origin. After saying this, and as I\u2019m very traditional for some things, I will say goodbye with a good chunk of Jijona nougat\u2026 delicious! And Merry Christmas!<\/p>\n","protected":false},"excerpt":{"rendered":"

La Navidad no es tan solo \u00e9poca de reuniones familiares y regalos, sino tambi\u00e9n de dulces. As\u00ed que no pod\u00eda dejar de mencionar mi favorito: el turr\u00f3n. El turr\u00f3n es una masa de almendras y miel de abeja, que se lleva consumiendo en Espa\u00f1a desde hace m\u00e1s de cinco siglos. El origen del turr\u00f3n parece…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":47,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[7354,70,358366],"class_list":["post-4022","post","type-post","status-publish","hentry","category-culture","tag-celebrations","tag-food","tag-holidays"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/4022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=4022"}],"version-history":[{"count":12,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/4022\/revisions"}],"predecessor-version":[{"id":11822,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/4022\/revisions\/11822"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=4022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=4022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=4022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}