Originally from Peru, the Papa (type of potato) was brought to the Canary Islands by the Spaniards in the 16th century and from there it spread throughout the rest of the European continent.
It is a small potato, between 2 and 5, with a very thin skin. Its flesh is yellow or pink, it is firm yet smooth, and its flavour is extraordinary, sweet and intense. Papas are grown in mountainous regions, at an altitude of between 500 and 1000 metres. There are basically three varieties: pink, 'bonita' and black, the latter so called because of its black-coloured skin, which makes it resemble a truffle. The black and the 'bonita' are the most highly valued varieties in cooking. The most common dish on the Islands are the 'Papas Arrugás', which consists simply of boiling the potatoes in water with a lot of course salt. They are usually accompanied by a sauce, mojo, and they are included in many Canary Island stews.
The growing region for the papa covers all of the Canary Islands, although they are best grown in the north of Tenerife.
Energy - 中
Cholesterol - 0
Rich in carbohydrates.
It depends on the dish in which they are used. With the 'papas arrugás' they go very well with Canary Island white wines.
Canary Island Stew
There are pink papas, 'bonita' papas and black papas.
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