Olla podrida
| |
Type | Stew |
---|---|
Course | Main course |
Place of origin | Spain |
Main ingredients | Pork and beans, meats, vegetables |
Olla podrida (UK: /ˌɒljə
The recipe can be found in Opera dell’arte del cucinare by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the Koock-boeck oft Familieren kevken-boeck, first published in Leuven in 1612.
It was mentioned by Scottish poet Robert Burns (1759–1796) in his "Address to a Haggis" under the name olio:
Is there that o're his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect scunner,
Looks down wi' sneering, scornfu' view
On sic a dinner?