Revuelto de Trigueros con Gambas
Scrambled eggs with asparagus and prawns.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Scrambled eggs, known as 'revuelto' in Spanish, have been a staple in Spanish cuisine for centuries, evolving from simple peasant fare to a common dish enjoyed across all social classes. The addition of wild asparagus ('trigueros'), indigenous to the Iberian Peninsula, reflects a historical reliance on locally sourced, seasonal ingredients. The inclusion of prawns ('gambas') showcases Spain's extensive coastline and seafood traditions. The dish reflects influences from the Roman Empire and the Moorish occupation where eggs where mixed with regional ingredients.
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Revuelto de Trigueros con Gambas is a popular dish served as tapas, a starter, or even a light meal, reflecting Spain's relaxed dining culture and emphasis on sharing food. It embodies the Spanish appreciation for fresh, seasonal ingredients and simple yet flavorful preparations.
Tapas Culture
The dish is frequently served as a tapa, showcasing the social aspect of Spanish cuisine, where sharing small plates is central to the dining experience. It's common to enjoy revuelto with a glass of wine or beer in a lively bar or restaurant.
Seasonal Eating
The best revuelto de trigueros are made during the spring when wild asparagus is at its peak season. Using fresh, locally sourced asparagus enhances the flavor and aligns with Spain's culinary emphasis on seasonal ingredients.
Celebrations
While an everyday dish, it can also be found at celebrations and family gatherings as a way to showcase fresh, quality ingredients in a simple yet impressive manner.
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The dish balances earthy, grassy, and subtly bitter flavors from the asparagus with the sweet, briny taste of the prawns and the rich creaminess of the eggs. Garlic and olive oil enhance the overall savory experience.
The core flavor profile is built upon the fresh, slightly bitter taste of the wild asparagus, often balanced by the natural sweetness of the prawns. Garlic, sautéed in olive oil, provides an aromatic and savory base. The eggs, cooked to a soft scramble, contribute a rich, creamy texture and a mild, eggy flavor that unifies the other ingredients. A touch of salt and pepper amplifies the existing flavors, while some variations might include a pinch of paprika for a smoky undertone.
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Asparagus Preparation
Snap off the tough ends of the asparagus spears and only use the tender tips. Slice the asparagus into bite-sized pieces for even cooking.
Prawns Quality
Use fresh, high-quality prawns. If using frozen, thaw them completely and pat them dry before cooking to ensure they brown properly.
Egg Cooking Technique
Cook the eggs over low heat, stirring constantly, to achieve a soft, creamy scramble. Avoid overcooking, which can result in dry and rubbery eggs.
Olive Oil
Use good quality extra virgin olive oil, it is the basis for the entire dish.
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