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RICE on the table
n the Local Development Regional Organization of the Councilof Tarragona, we work for the valorization and the spreading of
the heritage which shape the agrifood industry of the Camp deTarragona and the Terres de l’Ebre regions.
With RICE ON THE TABLE, we take a step closer to a cultivationwhich determines the geography and many of the images that wehave of the Delta de l’Ebre surroundings. We approach an oldtraditional food type which has, moreover, become the non-substitutable base in a large variety of dishes which represent thecuisine of this region.
This publication which we offer you is a new contribution to theLQP project (Local Quality Products), which is an addition to Lacuina de I’Avellana (Hazelnut Cooking) and La cuina del Peix Blau(Blue Fish Cooking). With this development, the Local DevelopmentRegional Organization continues with the task of developing andmodernizing its manufacturing sectors, contributing in particularto agrifood quality and opportunity recognition in our districts.
LOCAL DEVELOPMENT REGIONAL ORGANISATION
I
RICEon the table
www.diputaciodetarragona.cat
A LITTLE HISTORY...here are numerous written
references which prove the
existing connection between
rice production and the region
of the delta de I’Ebre. The
geographer Lluis Solé Sabarís
explains that we have eviden-
ce of rice cultivation attempts
in the delta de I’Ebre in the
XV century. One of the earliest
references available is from
1697, when the Cistercian
monks from Benifassar mo-
nastery put rice cultivation to
the test in the upper zone of
the Delta, known as “la
Carrova”.
Maximum cultivation produc-
tion was not, however, until
the XIX century. Construction
of the right-hand side canal in
Xerta enabled sweet water
inundation and the introduc-
tion of rice cultivation, which
actively grew by desalting the
land and obtaining a good
crop.
Nowadays, we can confirm
that nearly 21,000 hectares
of the cultivation are part of
the ecosystem, the natural
environment and countryside
of this zone. The climatic and
land characteristics as a result
of deposits supplied by the
Ebre river for hundreds of
years provide the region’s rice
with a prestigious reputation
among its consumers due to
the grain’s pearl white colour,
its taste, texture, symmetry
and homogeneity.
The rice of the Delta is distin-
guished due to its culinary
performance which keeps the
grain loose and at the same
time allows the grain to ab-
sorb large amounts of water,
thus becoming impregnated
with the different products
that it is cooked with.
With the aim of illustrating
these values to consumers,
the Delta Co-operatives set
up the Protected Designation
of Origin of Rice of the Delta
de I’Ebre in 1983. This has
been a vital tool to inform
consumers about the distin-
guishing values behind this
DO.
The rice of the Delta is a
proximity product: we know
T who cultivates it, who deve-
lops it and who packages it.
At the same time, it gives us
a guarantee of traceability:
we know where it comes from
and we know what we are ea-
ting, because the D. 0. gua-
rantees us with, by means of
a lot number, all tracing and
control from the land to the
table. This provides us with
a Food Safety guarantee, so-
mething which we do not have
from many products that co-
me from elsewhere without
this distinction.
�
INDEX
A little history...
Introduction The Delta de l’Ebre PDO Rice Delta de l’Ebre
Rice. Varieties Nutritional values Letter from Nutritionist menu
Rice on the table Rice cooking methods Recipes
Companies registered with the PDO
04
06
09
10
30
�
THE DELTA DE L’EBRE
The most humid area in Catalonia
In the Delta itself, the yearly thermal variation is low and the humidity level is high.There are frequent strong winds from November to April which come from the Atlantic Depressions, know as the high wind. During the rest of the year, the “marinada” winds are more common. Average tem-peratures fluctuate between 18°C and 10.2°C in winter, and between 28.�°C and 22°C in summer. In general, we can say that the area has a Medi-terranean climate.
Agricultural products are the base of the gastronomy of the Delta. Among these, rice stands out as the basic ingredient for the excellent Delta cuisine due to its variety and wide range of cooking method options. One of the best known dishes is
“rossejat”, which is made with well- browned rice cooked in fish broth with prawns.Meat from the area (duck and sheep which graze in the Delta) is often used in tradi- tional recipes.
The delta de I’Ebre comprises an area of 320 km2 and it forms one of the most impor-tant aquatic habitats of the Mediterranean.The pressure that agrarian cul-tivation has caused to the area obliged public administrations to take measures to maintain the natural balance of the area.As a result, in 1983, the Cata-lonian Government (Generalitat de Catalunya) approved the creation of the Natural Park of the Delta de I’Ebre, within the districts of the Baix Ebre (left slope of the Delta) and Montsia (right slope of the Delta).
Climatology Local cuisine
PRODUCTION IN THE DELTA DE L’EBRE REPRE-SENTS 98,5% OF TOTAL PRODUC-TION IN CATALO-NIA AND 20% OF PRODUCTION IN SPAIN
6
THE DELTA DE L’EBRE
PRODUCTIONAREACONTROL AND CERTIFICATIONThe Riberenc cuisine from the
inland towns is traditionally based on river species such as elver and eel. The seafood cuisine of all parts of the Delta is undoubtedly rich and with a great variety, using a large selection of species: ray, bugle, catxels, canyuts, etc.Its own cake and confectionary products stand out: little
“cabell d’àngel” and sweet potato cakes, borraines amb mel and almond milk pudding, etc.
his is constituted by the muni-
cipal boundaries of Deltebre
and Sant Jaume d’Enveja, and also
part of the Delta de l’Ebre land which
comprises the municipal boundaries of
Aldea, Amposta, Camarles, I’Ampolla
and Sant Carles de la Ràpita.
The Regulatory Council guaran-
tees that products protected
by the PDO comply with the require-
ments established in the rules and
regulations. Control and certification
is undertaken by an entity which
complies with the regulation EN
45011 and is registered in the Con-
trol and Certification Entity of the
General Management of Production,
Innovation and Agrifood Industries.
Linksof interestwww.arrossaires.comwww.deltebre.netwww.deltadelebre.comwww.terresdelebre.org
Municipal boundarieswhere the PDO Rice Delta de l’Ebre is grown
T
T7
TERRA ALTA
RIBERA D’EBREPRIORAT
BAIX EBRE
MONTSIÁ
BAIX CAMP
TARRAGONÈS
ALT CAMP
CONCA DE BARBERÀ
BAIX PENEDÈS
PDO RICE DELTA DE L’EBRESemi-long grained rice has
a shorter and fatter grain than long-grained rice, and it has a soft and tender texture when cooked. It is quite round in shape and tends to get sticky if it is cooked for too long. The same industrial process is applied as with long-grained rice (without the shell and the bran), and this is the most common type in our country. Once cooking has been com-pleted, the rice inflates to keep the starch and its remains separated. It is then ideal for making paella dishes
Short (or round) grain rice has a round shape. It tends to stick together when it is cooked and the same industrial treatment as that of the long or semi-long grain is applied to it.
Rice consumption provides a high level of energy due to its carbohydrate supply. It is especially advised to sports professionals.
Helps to maintain the nerv-ous system due to its Vitamin B and Tryptophan supply.
Reduces cholesterol levels through its fibre and supply of Gamma - Oryzanol.
It is efficient in combatting constipation due to its high fibre content.
It is ideal in the case of diar-rhoea as the water from rice has astringent effects.
Its magnesium supply helps to reduce sugar in the blood.
Helps regulate blood pres-sure, due to its potassium sup-ply and low sodium content.
Its high phosphorous content is ideal for growth and intel-lectual energy.
It is highly recommended forceliacs and people who require a gluten-free diet.
Starch is the main compo-nent of rice and it constitutes 70-80% of it. Starch is a carbohydrate found in cereals, in radicular vegetables (such as carrots) and in tubers. It is made up of amylose and amy-lopectin and the proportion of each is the determining factor in the culinary characteristics of the product: the higher the proportion of amylopectin, the more viscous and sticky the grains are with each other.
Protein content makes up about 7% of rice and there are generous amounts of thiamin (B1), riboflavin (B2) and niacin (B3), as well as phosphorous and potassium. Nevertheless, up to �0% of the minerals and 8�% of the vitamins are lost due to refinement, thus leavinga purely energy food type.
FEATURES PROPERTIES NUTRIRIONAL VALUES
8
RICE, A VERY HEALTHY AND
NUTRITIOUS FOOD TYPE
Varieties which can be com-
mercialized with this designation
are:
Bahia
Tebre
Sénia
Fonsa
Bomba
Montsianell
These rice varieties are from a
semi-long and round grain, and
they are exclusively commercial-
ized in the extra category.
ice is and has been thefood base of millions and
millions of people on our pla-net, and without a doubt pro-vides a guaranteed source ofgood nutrition and health.It can be considered the mosttolerated food type for themajority of people; this is why,in the form of pap or babyfood, it is the first cereal in-troduced into the diet of ba-bies. Rice nutritionally balan-ces many meals, it constitutesa good gastronomic base andit is synonymous of familygatherings and other gathe-rings. It is a source of plea-sure, which is an essentialelement to acquire a healthydiet as without pleasure, health does not exist.Rice is linked to popular wis-dom and medicine and to themodern science of nutritionand dietetics. In 1911, Funkseparated Thiamin (or VitaminBl) from brown rice.Nowadays, rice is a basic foodtype and very helpful for es-tablishing and balancing thediet in the most diverse pa-thologies. It is recommendedfor: celiac disease, blood
pressure, hyperlipemia, heartdiseases, renal diseases, liverdiseases...Although rice has a largeamount of starch (about 80%)and is therefore a food typewhich provides energy to de-velop our physical and inte-llectual activity, its proteinsupply is also important (7%),a balanced protein, and largeamounts of amino acids which facilitate the correct function-ing of the brain.An extremely low fat level anda varied composition of vita-mins and minerals (and a highlevel of fibre in the case ofbrown rice) complete the ex-cellent nutritional value ofrice.Taking all of this into consi-deration, it is necessary tomaximise rice consumptionin our society so that peoplecontinue to benefit from ithealthwise.
R
M.JosepRossellóBorredàHead os Studies of the Nurition and Dietician Degree of the Ramon Llull University
VALORS NUTRICIONALS
Composition per 100 g.of edible portion raw:
3�� kilocalories
77,0 g carbohydrates
7,60 g proteins
1,70 g fats
0,30 g fibre
1,60 mg iron
180 mg phosphorous
120 mg potassium
Vitamins
Cultivation calendar
B1 B2 B3 B6 B9 B12 A D E K C
J F M A M J J A S O N D
sowing seasoncrop
9
10
11
INDEX
Rice Cooking Methods
Ribera-style Rice
Black Rice
Rice Broth with Duck
Rice with Cod
Seafood Chowder with Rice base
Rice with Mushrooms
Traditional Riberian Rice from the Ebre
Most Rice with Norwegian Lobster and Prawn
12
14
16
18
20
22
24
26
28
RICE COOKINGMETHODS
The traditional recipepreparation is rice with milk -rice pudding.
The Risotto method is ano-ther way to prepare creamyrice; the most common in Italy.
This group includes ricepaella, rice cooked in anearthenware pot or oven rice.
This is the most difficultpreparation method as theoptimum point of grain cookingmust coincide with the totalevaporation of the water usedduring cooking.
This is rice which still retainspart of the liquid after cooking.
Soups and moist rice are itstwo end limits, moist rice beingthe most common one.
The majority of these dishesusually include vegetables orpulses.
This is the easiest type toprepare. This rice is cooked inabundant water and salt andit must be whole and separat-ed. Once it is cooked, it can be kept in the fridge for severaldays.
A large number of dishescan be prepared and they donot need much work, thereforebeing suitable for improvisingfast meals.
CREAMY DRY BROTH WHITE
12
tisalsopossibletoobtainricewaterfromrice.Two
spoonfulsofwhitericeareboiledinalitreofwater
untilthegrainsbegintodissolve.Thericeiscookedand
sieved.
Acinnamonstickand/orlemonrind,orsomelemon
juicedropscanbeaddedforaroma.
I
13
Ingredients Method
1�
RIBERA-STYLERICE
Ronda dels Pins, 13
Poble Nou del Delta
Amposta
Tel 977 7�2 703
Recipe by
4preservedduckfeet
4duckguizzards
300graweel
250gconnedand
scaldedlandsnails
400gofrice
FLAVOURING
greenpepper,onion,garlic,
tomato,parsleyandvirgin
oliveoil
1,25litresofduckbroth
Gently fry the flavouring
ingredients in a pan for four.
Then add the eel and stir for
about two minutes.
Then add the rice and when
it is sufficiently fried, add the
broth.
Immediately add the legs,
the stones and the snails, and
leave to cook for 1� to 20
minutes until the rice is
cooked.
Ingredients Method
17
BLACK RICE
Contact Sr. Joan Pons
Passeig Marítim, 18-20
Sant Carles de la Ràpita
Tel. 977 7�0 ��1
Recipe by
250gofcuttlefish
1litreoffishbroth
2onions
2tomatoes
8prawntails
400gBombarice
oil,saltandchoppedparsley
Clean the cuttlefish and cut into
small pieces, leaving the ink to
one side.
Fry the onion and tomato, and
when they have made a thick
sauce, add the cuttlefish and
prawns.
When the cuttlefish becomes
tender, add the reserved ink
and boiled fish broth.
Leave to cook for approximately
1� minutes, first on a low heat
and then on a medium heat.
Complete by baking in a gas
oven for � minutes.
Ingredients Method
19
RICE BROTHWITH DUCK
Contact Sr. Lluís Garcia
Partida l’Encanyissada
(besade of la Casa de Fusta)
Delta de l’Ebre, Amposta
Tel. 977 261 026
Tel. 6�9 19� 03�
Recipe by
1halfduck
(choppedintopieces)
400grice
1onion
greenandredpepper
groundtomato
1glassofredwine
oilandsalt,groundpepper,
pepperbean
colouring
groundmixofgarlic
andparsley
water
Saute the duck in a pan with
a little oil, add the onion and
pepper (diced) and when it is
golden brown, add the tomato
and leave to cook for a few
minutes.
Add the wine and leave it to
disintegrate. Cover with water,
two sprinkles of pepper and a
dash of colouring. Leave to boil
for 2-3 hours and when the
duck is soft, add some salt and
add the rice.
Add the ground garlic and
parsley before turning off the
ring.
Ingredients Method
21
RICEWITH COD
Contact Sr. Sergi
Embarcador Illa de Buda
Deltebre
Tel. 977 267 ��1
Tel. 639 029 7�1
Recipe by
PER A 4 PERSONES
250gBombarice
300gdesaltedcod
100gonion
1greenpepper
1redtomato
4Piquillopeppers
2clovesofgarlic
3dlvirginoliveoil
Fishbroth,tobeobtained
fromconcentratedcod’s
bone
Put the very finely chopped
onion and green pepper into a
shallow and wide pan with a
little oil. Then add the ground
garlic, the chopped tomato
and the sliced piquillo pep-
pers.
Leave to cook until the veg-
etables soften.
In a separate pan, pour in the
rest of the oil on top of the
cod with the skin-side facing
up, cooking on a low heat
(never boiling) until layers
form.
Stir the pan with the cod
layers until a sauce is created
like the “pil-pil”.
Add the rice to the fried veg-
etables and when it starts to
boil, add the fish broth.
Allow to cook for approxi-
mately 18 minutes, until
the rice is ready. Then mix
with the cod layers and its
sauce. Stir until it all comes
together and it is ready to
serve.
Ingredients Method
23
SEAFOOD CHOWDERWITH RICE BASE
Contact Sra. Sara / Nuri
Embarcador Illa de Buda
Deltebre
Tel. 977 �80 128
Recipe by
SERVERS 4
2lobsters
4Norwaylobsters
4kingprawns
4prawns
200gslat-watersnails
200gmussels
200gclams
8razor-shells
400gBombarice
1onion
2redpeppers
1tomato
parsley,3clovesofgarlicandoliveoil
fishbroth
Grind together the onion,
garlic, tomato and parsley.
Pour olive oil into the earthen-
ware pot and heat gently. Add
the ground ingredients when
the oil is warm.
Add the fish broth followed
by the rice.
Add the halved lobsters,
Norway lobsters, king prawns
and prawns.
Leave to cook for 20 minutes.
Add the rest of the seafood
� minutes before removing
the rice.
Ingredients Method
2�
RICEWITH MUSHROOMS
Carrer Amèrica, 8
Amposta
Tel. 977 702 8�7
Recipe by
1/2kgmushroomselection
400gBombarice
750clfishbroth
oil
salt
groundgarlicandparsley
tomato
onion
Put a drop of oil into the pan.
Heat it gently and add the
mushroom selection. Leave
them for about 3 minutes.
Add the rice and stir with the
mushrooms.
Make a sauce base with the
tomato and onion and pour
into the pan. Wait for about 2
minutes.
Pour in the fish broth and
when it starts to boil, add in
the ground garlic and parsley.
Leave to settle for about 20
minutes and it is ready to
serve.
Ingredients Method
27
TRADITIONALRIBERIAN RICE FROM THE EBRE
SERVES 2
200gpigs’ribs
80gfineclam
140g(1)g“Vera”eel40gredpepper
80gripetomato
80gcoastalcuttlefish
200gBombarice
4cloliveoil
1garlicclover
parsleyandfishbroth
Gently fry the diced pigs’
ribs in a skillet and add thefinely cut eel, cuttlefish, redpepper, and peeled and grated tomato. When all the ingredients have reached the desired texture, add ground garlic and parsley. Allow to fry on a low heat for 2 minutes. Then add the rice and cook until it is golden brown. Add the boiling broth and leave to cook for 6 minutes on a high heat.
Add the fine clams, a pinchof salt and bake in the ovenfor 8 minutes. The mix offlavours and texture in this rice dish is exquisite.
Contact Sra. Rosita / Lolita
Av. Esportiva, 1��
Deltebre
Tel. 977 �87 728
Recipe by
Ingredients Method
29
MOIST RICE WITHNORWEGIAN LOBSTER & PRAWN
Contact Sr. Ivan
Ctra. del Canal
Deltebre
Tel. 977 �80 0�6
Recipe by
2lobsters
2redprawns
100gclams
ingredientstobegroundfor
sauce
fishbroth
140gBombarice
GRIND THE FOLLOWING FOR THE SAUCE:Olive oil, garlic, parsley and to-
mato, all finely ground together.
Put into a receptacle and grind
completely.
INGREDIENTS FOR THE FISH BROTH:Rockfish, onion and parsley.
Put the ground sauce ingredi-
ents into a pan and fry gently.
Add the rice and mix together
over a low heat.
Once the mix is completely soft,
add the fish broth. After 10
minutes, add the lobsters and
prawns and leave to cook.
Five minutes before removing
the rice, add the clams. The
rice is ready to be served when
the clams open.
Serve the rice in a semi-deep
dish as there will be some broth
left with the rice; serve one lob-
ster and one prawn per person.
COMPANIES REGISTERED WITH THE PDO
DOP ARRÒS DELTA DE L’EBRE
Sant Cristòfol, 11�
�3870 Amposta
Tarragona, Espanya
Telf. 977 701 020
Fax 977 701 090
www.do-deltadelebre.com
CÁMARA ARROSSERA DEL MONTSIÀ
C. Sant Cristòfor, 11�
�3870 Amposta
Tarragona, Espanya
Tel. 977 701 020
Fax 977 700 190
www.lacamara.es
RIET VELL
Colón, 6-8
�0007 Saragossa, Espanya
Tel. 976 2�� 818
Fax 976 373 308
www.rietvell.com
ARROSSAIRES DEL DELTA DE L’EBRE
Ctra. de Camarles a Deltebre, km. 6’�
�3�80 Deltebre
Tarragona, Espanya
Tel. 977 �87 777
Fax 977 �87 778
www.arrossaires.com
Theconsumerisprovidedwiththebestproductsofadistinguishedoriginandagrifoodquality.
LQPissynonymousofguaranteefortheconsumerandforthefutureoftheterritory.
RICE ON THE TABLE
Publish: OADL Diputació de Tarragona
1st edition August 2007
Text: Diputació de Tarragona,
Generalitat de Catalunya & Consumer
Updating of design and final art,
November 2008, JM Viñas
Photography: Joan Guixens, Pierre Comunica
D.L. B-41461-07
www.diputaciodetarragona.cat