プレスカヴィツァ
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2021/01/01 08:35 UTC 版)
プレスカヴィツァ（セルビア語キリル・アルファベット: пљескавица、発音: [pʎɛ̂skaʋitsa]）は、豚肉、牛肉、羊肉とスパイスを混ぜ合わせて作った肉のパテを焼いた料理[1]でセルビアの郷土料理。ボスニア・ヘルツェゴビナ、クロアチア、モンテネグロ、北マケドニアでも人気がある[2]。
- ^ Laurence Mitchell (2013). Serbia. Bradt Travel Guides. pp. 83. ISBN 978-1-84162-463-1. "For the main course, the most popular meat dishes are pljeskavica (meat patties, usually a mixture of pork, beef and lamb, sprinkled with spices, then grilled and served with onion)"
- ^ Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nahikian-Nelms (August 2011). Food and Culture, 6th ed.. Cengage Learning. p. 410. ISBN 978-0-538-73497-4. "Large, thin meat patties made from lamb and beef, known as pljeskavica, are considered a national dish of Serbia but are also a favorite with Bosnians and Croatians"
- ^ Martin Dunford; Jack Holland (1 March 1990). The Real guide: Yugoslavia. Prentice Hall. ISBN 978-0-13-783838-7. "Meat dishes predominate for the main course, with the grilled pork, lamb, and beef dishes traditionally associated with Serbian cuisine widespread throughout the country, the ubiquitous pljeskavica and CevapCici joined by a host of other rich, ..."
- ^ Lila Perl (1974). The hamburger book: all about hamburgers and hamburger cookery. Seabury Press. ISBN 978-0-8164-3106-9. "Even more hamburger-like is pljeskavica (plyes'-ka- vee-tsa), the same type of ground meat shaped into a very large flat patty and grilled. Pljeskavica may be eaten with thick chunks of firm-crusted Serbian bread, and always with raw onion ..."
- ^ Miodrag Raičević (1999). Slave: žitija, tropari, slavska i posna jela. Gramatik. p. 108. "ВРАЊАНСКА ПЉЕСКАВИЦА 600 г свињског меса, 200 г црног лука, 200 г парадајза, 200 г зелене паприке, веза першуна, мало белог лука, бибер, со Месо самељите на машини за млевење меса, посолите и побиберите, измесити ..."
- ^ “Pljeskavica”. 2020年12月12日閲覧。
[続きの解説]
「プレスカヴィツァ」の続きの解説一覧
- 1 プレスカヴィツァとは
- 2 プレスカヴィツァの概要
- プレスカヴィツァのページへのリンク
