Sive ( fr. Civet ) - a dish of Occitan cuisine, a variety of stew , usually containing a local variety of onions or other edible tubers. Usually red wine is added to siwa, and the sauce contains animal blood (although historically this has not always been the case) [1] : rabbit, boar, lobster, rooster or even pheasant [2] .
It is not known whether the name comes from Occitan or French [3] . Comes from fr. cive / civette (dialect name for onion) and literally means “a dish made from onion or leek” [4] .
In the Middle Ages, Siwa rarely contained hare. Blood in the gravy also appeared quite late, which was partly due to the difficulty of kneading it in the composition. The broth resulting from this mixing has become the reason for the success of Siwa as a dish, the recipe of which was established only at the beginning of the 20th century. [5] .
Notes
- ↑ Définition du civet Archived on July 10, 2015.
- ↑ Names of French cuisine .
- ↑ Dalícies: a taula amb Salvador Dalí , pàg. 272. Jaume Fàbrega , Cossetània Edicions, 2004. ISBN 9788497910019 (Catalan.)
- ↑ Définitions lexicographiques et étymologiques de “Civet” du Trésor de la langue française informatisé, sur le site du Center national de ressources textuelles et lexicales
- ↑ Patrick Rambourg, Le civet de lièvre. Un gibier, une histoire, un plat mythique , Paris, édition Jean-Paul Rocher, 2003,
Literature
- Patrick Rambourg , Le civet de lièvre. Un gibier, une histoire, un plat mythique , Paris, Jean-Paul Rocher Éditeur, 2003. ISBN 2-911361-31-8