烤羊頭







雷克雅維克的烤羊頭,搭配蘿蔔泥和馬鈴薯泥。


烤羊頭(冰島語:Svið,發音:.mw-parser-output .IPA{font-family:"Charis SIL","Doulos SIL","Linux Libertine","Segoe UI","Lucida Sans Unicode","Code2000","Gentium","Gentium Alternative","TITUS Cyberbit Basic","Arial Unicode MS","IPAPANNEW","Chrysanthi Unicode","GentiumAlt","Bitstream Vera","Bitstream Cyberbit","Hiragino Kaku Gothic Pro","Lucida Grande",sans-serif;text-decoration:none!important}.mw-parser-output .IPA a:link,.mw-parser-output .IPA a:visited{text-decoration:none!important}s'viθ)是一道冰島傳統料理。它取切對半的羊頭,微烤至羊毛全部脫落,再經熬煮、去除腦髓即完成[1]。羊頭有時也以乳酸醃漬貯藏。


古時冰島人資源匱乏,他們在宰殺動物後,不能浪費畜體的任何部位。烤羊頭料理便應運而生。它屬於冰島自助式傳統美食總匯冰岛臭食(þorramatur)的一部分,是冰島仲冬傳統節日臭食节(Þorrablót)不可或缺的菜餚。烤羊頭也可以取肉塊擠壓成膠態條狀,以乳清醃漬,製成一種頭肉香腸(sviðasulta[2]。其他北歐國家也有類似的料理,如挪威的燻羊頭(smalahove)等。



參考資料




  1. ^ Kulseth, P.M. Redeemed. Xlibris. 2010: 39. ISBN 9781453559185. 


  2. ^ Parnell, Fran; Presser, Brandon. Lonely Planet Iceland. Lonely Planet. 2010: 50. ISBN 9781741044553. 




Comments

Popular posts from this blog

Information security

章鱼与海女图

New York City Police Department