vendredi 4 décembre 2009

Noël en Espagne : Navidad


Après les traditions de Noël en Pologne, je vous propose une incursion dans un pays voisin : l’Espagne.
Là-bas on fête la Navidad.
En Espagne, on appelle le jour du 24 décembre le jour de la Noche Buena. On célèbre avec ferveur la messe de minuit ou messe du coq. Curieusement le jour de Noël, le 25 est moins important que la Noche buena.
La coutume de la bûche de Noël est amusante. Cette tradition se pratique la nuit de Noël dans les familles ou le dernier jour de classe avant les vacances dans les écoles, les associations ou même les places de petits villages.
En quoi consiste cette tradition ? D’abord il faut se procurer une bûche de bois appelé tiò. Le tiò se choisit le 13 décembre jour de la Sainte-Lucie. La bûche est plus ou moins grande, on peut même la choisir dans les bois, mais généralement on l’achète au moment des marchés de Noël.
De nos jours les tiò sont vendus décorés, avec des pattes, un visage peint sur la partie ronde, couvert d’un bonnet catalan de couleur rouge, la « barretina ». Voici à quoi cela ressemble :



On couvre le tiò d’une couverture et jusqu’au 23 décembre on « nourrit » le tiò de bonbons de sucettes et autres friandises (que les parents ou les enseignants cachent en secret sous la couverture). Pendant la nuit de Noël les enfants dansent autour de la bûche et la frappent avec des bâtons en chantant :
« Tiò, tiò, caga turrons, no caguis arengades que sòn massa salades, caga turrons, que sòn mès bons. »
Bûche, bûche, chie du turons, ne chie pas du harengs car il est trop salé, chie du tourons car c’est bien bon.
Ne trouvez-vous pas charmante cette tradition de la bûche ? Plus drôle en tous cas que nos bûches pâtissières. Quoiqu’ en Provence il est une tradition….mais ça, ce sera pour plus tard. Revenons en Espagne.
Le menu du repas de Noël est immuable. Fruits de mer, salade de Noël, agneau rôti, dinde.
Oranges, mandarines, pâte de coings, fruits confits et surtout le turron, sorte de nougat tout cela fait le bonheur des gourmands.
Une tradition étonnante et qui dure depuis un siècle la tombola nationale de Noël « El sorteo de Navidad » le gros lot est attribué par un tirage au sort et il est conséquent.

Le jour de distribution des cadeaux pour les enfants n’est pas le 25. Ici le Père Noël (invention américaine) n’a pas détrôné comme dans le reste de l’Europe les somptueux rois mages ou Saint Nicolas. C’est le jour de l’Epiphanie le 6 janvier, que les 3 voyageurs Melchior, Balthazar, Gaspard, apportent les présents.
Voici deux recettes faciles, mais tellement authentiques.
La salade de Noël :
1 grosse salade scarole
1 grenade
Des Noix, des amandes et des cacahuètes
2 gousses d’ail
Du vinaigre de Xéres
Du sel et du cumin.
De l’huile d’olive vierge


1. Trier, laver et essorer la salade.
2. Egrener la grenade
3. Préparer la sauce, dans un grand saladier avec le vinaigre, l’huile le sel, le cumin et l’ail. Mettre la salade, la brasser. Répartir sur le dessus les graines de grenade et les fruits secs.
4. Cette salade accompagne les rôtis, les volailles de Noël. Server la en compagnie de pain grillé frotté à l’ail.


Mousse de touron à l’orange :
Dans votre couffin pour 4-6 personnes

7 feuilles de gélatine
180 grammes de ""Turrón de Jijona"" ou touron de Jijon (à remplacer par du nougat blanc de Montélimar)
20 cl de lait
4 cuillerées à soupe de cognac
1 cuillerée à café de zeste d orange râpé
1 oeuf entier
2 jaunes d' oeuf
40 cl de crème de lait épaisse
2 Cuillerées à soupe de sucre
3 oranges
25 cl de jus d 'orange
1 cuillerée à café de jus de citron

1. Faire tremper 5 feuilles de gélatine dans de l’eau froide.
2. Délayer le touron (ou nougat) dans un peu de lait. Ajouter le reste du lait, le cognac et le zeste d'orange râpe.
3. Réchauffer  remuer de temps en temps au fouet jusqu'à l'obtention d'une masse homogène. Ajouter l'oeuf entier et les deux jaunes.
4. Délayer la gélatine dans cette masse, bien mélanger au fouet. Mettre au réfrigérateur jusqu'à ce qu'elle prenne de la consistance.
5. Fouetter la crème fraîche épaisse et l'ajouter à la précédente préparation. Laisser refroidir.
6. Faire tremper le reste des feuilles de gélatine.
7. Éplucher les oranges à vif. Les couper en rondelles. Réchauffer le jus de citron et le jus d'orange avec une cuillerée de sucre.
8. Ajouter les feuilles de gélatine et mettre au froid.
9. Présenter la mousse au centre de l’assiette accompagnée de cette sauce à l'orange et entourée de rondelles d’orange...

P.S. heureusement j'avais préparé ce billet à l'avance, depuis deux jours j'ai une grippe instestinale à croire que la grippe A H1N1 à inviter toutes ses cousines...!

41 commentaires:

  1. Chère Canotte,
    Tu m'enchante avec ton Noël espagnol, et sa variante typiquement catalane du "Caga tió", les enfants attendent cela avec une impatience rare! Et ce à quoi l'on assiste maintenant, chez nos voisins ibères, c'est qu'ils commencent à fêter le 25 décembre...sans abandonner le 6 janvier, devine qui sont les plus contents?
    J'espère que ta grippe intestinale n'est plus qu'un mauvais souvenir. Bon courage et pein de poutous,
    Henriette

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  2. Ah moi aussi Canotte il m'enchante ton Noël Catalan ! Mille mercis à toi, elle est bien rigolotte cette histoire de Caga Tio à adopter !
    Zut alors c'est vrai qu'on aurait presque oublié les gastro saisonnières ! Bises !

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  3. je garde ta crème au touron pour ma copine PALOMA...

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