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Covadonga2

Page history last edited by PBworks 17 years, 8 months ago

                                                                  Covadonga

                                                                    By: Prashanth Erik and Betsy

1) Name: Why is it called what it is called ? Named after someone? Word origin?

- Covadonga comes from the Latin word Cova Dominica which means,"Cavern of the Lady." It's not named after anyone, a legend says that King Pelayo sought refuge in a cave near present day Covadonga that is how the small village was named Covadonga.

2) People: Famous people associated with this landmark? Who built it? Who lived there? WHo died there? Who is buried there?

- King Pelayo- first king of the Asturias. He was elected king in the year 718 and he marked the beginning of the reconquest.

King Pelayo was the founder of the kingdom of Asturias and he also started the Chistian reconquest.

http://www.answers.com/topic/battle-of-covadonga                                http://www.astourias.com/pics/gi_pelayo.jpg

3) Time period: When was the golden age of this city?

The golden age of this civilization was after King Pelayo took over Covadonga between 718-725.

4) History- Present/Past: What major historical events happened in this city?

Covadonga was part of the very first kingdom captured from the moors and remained under Catholic rule despite the constant attacks from the moors. Conadonga also was involved in several battles in the 1800's.

5) Architecture:

Covadonga has many large churchs based on the neo-gothic style with muslim influences, there are also a few remaining muslim building such as mosques.

8) Regional Importance: How does this landmark reflect or help define the culture of this region and/or Spain as a whole?

King Pelayo started the Christian reconquest and under his rule conquered the first Moorish kingdom. Covadonga experienced its golden age under his rule

                                                   Geography of Covadonga 

Covadonga is surrounded by mountains and forests, and the land of Asturias is mountainous with the Cantabrian mountains forming the southern border. The Asturian coastline has coves, many beaches and natural caves. The beaches are sandy but bordered by steep cliffs. Asturia has rugged clifffs on the exterior and mountains on the interior. Covadonga is nestled into the Picos and surrounded by beautiful wooded landscape. 

                                                              Recipes:

 

'Carne gobernada' (beef in white wine) Oviedo style

Ingredients Ingredients: 1 kg beef ½ kg onion 1 garlic clove. 2 dl of white wine ½ kg of fried potatoes Oil. Salt.Clean the meat and cut into cubes.Season with garlic and leave to stand for a few minutes, season with salt and sauté in oil. Add the diced onion, allowing it to cook very slowly.Add the wine. The meat should be golden brown and soft, taking care that the onion does not burn.

 

Preparation

"Fabada Asturiana" is a typical and very traditional dish from Asturias, made with beans, sausage, ham, meat and tomatoes. It is a perfect dish for winter, satifying and warming.

INGREDIENTS:

  • 1 cup Dry Haricot (navy) beans
  • 1 slice Raw Ham
  • 4 oz salt pork or fat bacon, in one chunk
  • 6 Cloves Garlic, chopped
  • 1 Onion, Quartered
  • 1 Bay Leaf
  • 3 Chorizo Sausages
  • 1 Small Rump Roast or Several Small Pork Ribs (optional)
  • Pinch Saffron
  • 1 Tablespoon Spanish Sweet Paprika
  • Salt to Taste

PREPARATION:

Pour beans into a large pot or bowl and cover with cold water. Soak the beans, ham and bacon overnight.

The next day, drain water from beans. Place beans in a large pot of cold water with the garlic, onion and bay leaf.

Fabada Asturiana 

Arroz con Leche

Ingredients

  • 2 cups (16 fl. oz) milk
  • 1 cinnamon stick
  • 3 strips lemon rind
  • Pinch of salt
  • 1/2 cup (4 oz) short-grain white rice
  • 3 medium egg yolks, beaten
  • 1/3 cup (3 oz) sugar
  • 1/2 stick (2 oz) butter
  • 1 teaspoon ground nutmeg

Preparation

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

 

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