Hornazo
 | This articleneeds additional citations forverification.(January 2009) |
 | |
| Type | Meat pie |
|---|---|
| Place of origin | Spain |
| Region or state | SalamancaandÁvila |
| Main ingredients | Flour,yeast,pork,hard-boiled eggs. |
Hornazo(Spanish:[oɾˈnaθo]) is a Spanishmeat pieeaten in the provinces ofSalamancaandÁvila.It is made with flour and yeast and stuffed withpork loin,spicychorizo,andhard-boiled eggs.
In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de aguas) festival. The name of this unique festival supposedly comes from a twisting of the wordenagua( "petticoat"), which theprostitutesof the town used to wear under their dresses. According to tradition, duringLentthe prostitutes were sent to the other side of theTormes Riverso that the men of the town were not distracted during the religious observances. OnEaster Monday,the students of the town threw a party on the banks of the river to celebrate the return of the women, and ate hornazo as part of the celebration.
Hornazo in other parts of Spain
[edit]In other places in the country there are dishes similar to hornazo that contain hard-boiledeggsas a primary ingredient. In some parts of Spain abollo de hornazois a sweet and dry bread which is decorated with hard-boiled eggs. These dishes are also traditionally consumed in and aroundEaster.This may be because long ago, eggs were considered a sort of meat, and were therefore prohibited during Lent, a fact that did not stop the chickens from laying eggs. The eggs were preserved by hard-boiling them, and then used for cooking in dishes like hornazo. From this tradition it is probable thatEaster eggscame into being, but their exact origins are unknown.
See also
[edit]References
[edit]This is a translation from an article at the Spanish WikipediaHornazo at Wikipedia-es
