Lyuttenitsa, the Bulgarian of “Kétckup” peppers who saved the Cosmonout | Gastronomy: recipes, restaurants and drinks

Darwin would have tried it. They say that, on their journey on board the Beagle, Charles Darwin threw the saucepan any exotic animal he found. Óscar lópez-Fronseca offers us to travel in the stoves of the world with culinary experiences that, certainly, the father of the theory of evolution would have ventured to try that journey.

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I am not a friend to make rotating statements, but in this case I have not chosen: Travel to Bulgaria and don’t try the Lyuttenitsa (ююеница) It is like not traveling in this country … at least from a gastronomic point of view. This intertwined name for the Spanish speakers is, in reality, a pasta halfway between a sauce and a diffusion made of roasted peppers and tomatoes with which the slices of bread are generally covered to sprinkle it later sirens (Similar to the Greek feta). However, it is also used to accompany meat recipes such as Kufteta (Small portions of minced meat with spices), in seasonal salads, to flavor sad boiled vegetables or a plate of pasta or wetting of the soul Simple fried potatoes. There are those who, precisely for the latter, have baptized it as the “Bulgarian Kétchup”, even if we will talk about it later. The truth is that, as an appetizer or garrison, this unnatable is thus integrated into the day life of the Bulgarians who take it both for breakfast and to eat or dinner, and it is common that children are given to snack.

Its versatility is such that it has become part of the combined crews diet of Soviet and Bulgarian astronauts who made two flights to space in 1979 and 1988. “Wonderful snacks Lyuttenitsa freeze -dried that were part of the menu of those cosmonauts, as mentioned in their book Communist gourmet The Bulgarian historical and writer Albena Shkodrova. To enjoy these, they only had to add water.

However, before reaching the outdoor space, the Lyuttenitsa He already had a story behind, although not particularly long. Let’s not forget that the pepper harvest, a key ingredient of this recipe, arrived in Europe from America from the Spaniards in the 16th century and its expansion through the rest of the continent was progressive. In fact, this vegetables would not appear in the recipes of the countries of central Europe up to the nineteenth century. In particular, the recipe for Lyuttenitsa It was not popular until the first decades of the last century, when Bulgaria began mass production of tomatoes and red peppers intended for the insulting industry.

During the Second World War The consumption of this non -wearable that connected both the ingredients became popular and, with the communist regime, the massive industrial production extended it even more, even if it was then marketed only with a single brand … the things of those years of the party even unique. Today it is sufficient to take a look at the shelves of any supermarket in this country to verify that the Bulgari fans for this dish are still very alive. The boots and glass boats with a multitude of brands show this appetization of red pasta with different variants and compete with each other with the “traditional” statement.

Despite this, it is still very common that in the houses of this Balkan country it is developed at home. In fact, for years it was traditional that at the beginning of autumn the streets of the cities and cities of the Balkan country Lyuttenitsa Homemade in canned jars, a nourishing and tasty way to enjoy this vegetable during the difficult months of Bulgarian winter. There is also a specific appliance to roast the peppers called Chushkopek And get that smoked flavor so compelling that the heir of the final product.

On the ingredients, as in any extensive recipe, there are differences from one region to another and even from one house to another (Here I let you have given the country a few years ago). It is true that gastronomic orthodoxy includes peppers and essential tomatoes – the markets of fresh products are filled at that moment with shiny mountains of both products – to which it is added during the onion, sunflower oil and different condiments such as garlic, pepper, salt, sugar and, sometimes, cumin. However, there are those who also incorporate aubergines, carrots, apple or some ingredients that give him a spicy touch (curiously the word Lyuttenitsa Comes from the Bulgarian term LyutoWhich means precisely spicy, although in reality this pasta is not necessarily). What is not varied is the process. First you have to roast the peppers (if possible with the fire burning fire, even if it also serves an electric oven), then peel them, cut them and, finally, cook them over low heat next to the crushed tomatoes and the rest of the ingredients.

In comparison with Kétchup, in the Balkan country it ensures that its diffusion is easier digestion and has nutritional and dietary properties well above the popular tomato sauce with which it confronts. It is not the only difference. The consistency and color have nothing to do, but above all, it is the intense flavor of roast pepper that marks an abysmal distance between both. In fact, go to Bulgaria and ask ketchup instead of Lyuttenitsa It should be classified as a crime “Lesa gastronomy”. I have already noticed it at the beginning, even if I don’t like to clamor in my culinary declarations, with this Bulgarian joy that I would have been.