Glossary E
Empanada Gallega refers to a flat pie from Galicia, Spain. Empanda Gallega can be stuffed with tuna, meat, cockles, lamprey, etc, but typically stuffed with Pisto, a Spanish ratatouille or just about anything that can be mixed with Spain’s omnipresent and delicious Sofrito, a base of lightly fried onions, green peppers and tomato, which ensures that the pie is never dry.
Escopinyes refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural".
Escopinyes is also called Berberechos.
Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables
Erwten soep refers to one of Curacao's basic foods which is a thick pea soup with pork, ham, and sausage.
Other basic foods found in Curacao's are mostly influenced by other countries, like (1) Nasigoreng which are made of bean sprouts sautéed with chunks of meat and chicken; (2)
Bami - which are long noodles with vegetables and meat; and (3) Saté which is made of skewered meat with peanut sauce