Tourtière (original) (raw)
La tourtière est une tarte à la viande issue des cuisines canadienne et québécoise, généralement composée de porc, veau ou bœuf haché et de pommes de terre. Du gibier est parfois utilisé. Une partie traditionnelle du repas du réveillon de Noël et du réveillon du nouvel an au Québec. Elle est également populaire au Nouveau-Brunswick, et est vendue dans les épiceries du reste du Canada toute l'année.
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| dbo:abstract | El Tourtière es una especie de pastel de carne tradicional de la cocina franco-canadiense, que se considera originario de Quebec, Canadá. Este pastel se elabora generalmente con carne de cerdo o venado, o vaca. Es un plato tradicional en Navidad y Año Nuevo en la provincia de Quebec, aunque se puede encontrar en las tiendas durante todo el año. Este tipo de pastel se conoce también como pâté à la viande (literalmente como pastel de carne) en la región de Saguenay-Lac-Saint-Jean. El Tourtière no es exclusivo de la provincia de Quebec. El Tourtière es un plato tradicional francocanadiense que se ha servido en el periodo navideño durante muchas generaciones en Canadá. En Estados Unidos se puede ver en los estados de Vermont, Nuevo Hampshire y Maine, que muchos habitantes descienden de inmigrantes procedentes de Quebec e introdujeron la receta: esta variante se come igualmente en las Navidades. (es) La tourtière est une tarte à la viande issue des cuisines canadienne et québécoise, généralement composée de porc, veau ou bœuf haché et de pommes de terre. Du gibier est parfois utilisé. Une partie traditionnelle du repas du réveillon de Noël et du réveillon du nouvel an au Québec. Elle est également populaire au Nouveau-Brunswick, et est vendue dans les épiceries du reste du Canada toute l'année. (fr) Tourtière (French pronunciation: [tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière. Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759." (en) La tourtière è un pasticcio di carne franco canadese, solitamente a base di carne di maiale, vitello o manzo macinata con patate. È un piatto tradizionale servito in tutto il Canada e nelle aree confinanti degli Stati Uniti. Nella regione del New England degli Stati Uniti, gli immigrati dal Quebec tra la fine del XIX e l'inizio del XX secolo introdussero questo piatto. È una parte tradizionale del réveillon di Natale e del pasto di Capodanno in Québec. Non esiste un riempimento corretto; la carne dipende da ciò che è disponibile a livello regionale. Nelle zone costiere si usa comunemente pesce come il salmone, mentre nell'entroterra sono spesso inclusi carne di maiale, manzo, coniglio e selvaggina. Tourtière è stata definita "un esempio della 'cucina degli occupati', cibo francese attraverso gli inglesi, che conquistarono il Quebec nel 1759". (it) |
| dbo:country | dbr:Canada dbr:Quebec |
| dbo:ingredient | dbr:Beef dbr:Veal dbr:Pork |
| dbo:ingredientName | pork,veal,beef, or fish; game meat; potatoes |
| dbo:notes | Eaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving |
| dbo:region | dbr:Quebec dbr:New_Brunswick dbr:New_England |
| dbo:thumbnail | wiki-commons:Special:FilePath/Tourtiere_Fin.jpg?width=300 |
| dbo:type | dbr:Meat_pie |
| dbo:wikiPageExternalLink | https://growagoodlife.com/tourtiere/ http://www.cbc.ca/player/play/1622296876 |
| dbo:wikiPageID | 1040651 (xsd:integer) |
| dbo:wikiPageLength | 8463 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1116023961 (xsd:integer) |
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| dbp:caption | Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking (en) |
| dbp:country | dbr:Canada dbr:Quebec |
| dbp:course | main dish (en) |
| dbp:imageSize | 250 (xsd:integer) |
| dbp:mainIngredient | pork, veal, beef, or fish; game meat; potatoes (en) |
| dbp:name | Tourtière (en) |
| dbp:other | Eaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving (en) |
| dbp:region | Quebec, New Brunswick and New England (en) |
| dbp:type | dbr:Meat_pie |
| dbp:wikiPageUsesTemplate | dbt:Canadian_cuisine dbt:Clear dbt:Commons dbt:IPA-fr dbt:Infobox_prepared_food dbt:Reflist dbt:Rp dbt:Short_description dbt:IPA-frdia dbt:Portal_inline dbt:French_Canadian_cuisine dbt:Cookbook-inline |
| dc:type | main dish |
| dcterms:subject | dbc:Pork_dishes dbc:Beef_dishes dbc:Savoury_pies dbc:Christmas_in_Canada dbc:Acadian_cuisine dbc:Christmas_food dbc:Cuisine_of_Quebec dbc:National_dishes dbc:Meat_and_potatoes_dishes dbc:Canadian_cuisine dbc:Wild_game_dishes dbc:Veal_dishes dbc:Vermont_cuisine |
| gold:hypernym | dbr:Pie |
| rdf:type | owl:Thing wikidata:Q2095 yago:WikicatBeefDishes yago:WikicatVealDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 dbo:Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553 yago:WikicatPorkDishes |
| rdfs:comment | La tourtière est une tarte à la viande issue des cuisines canadienne et québécoise, généralement composée de porc, veau ou bœuf haché et de pommes de terre. Du gibier est parfois utilisé. Une partie traditionnelle du repas du réveillon de Noël et du réveillon du nouvel an au Québec. Elle est également populaire au Nouveau-Brunswick, et est vendue dans les épiceries du reste du Canada toute l'année. (fr) El Tourtière es una especie de pastel de carne tradicional de la cocina franco-canadiense, que se considera originario de Quebec, Canadá. Este pastel se elabora generalmente con carne de cerdo o venado, o vaca. Es un plato tradicional en Navidad y Año Nuevo en la provincia de Quebec, aunque se puede encontrar en las tiendas durante todo el año. Este tipo de pastel se conoce también como pâté à la viande (literalmente como pastel de carne) en la región de Saguenay-Lac-Saint-Jean. El Tourtière no es exclusivo de la provincia de Quebec. El Tourtière es un plato tradicional francocanadiense que se ha servido en el periodo navideño durante muchas generaciones en Canadá. En Estados Unidos se puede ver en los estados de Vermont, Nuevo Hampshire y Maine, que muchos habitantes descienden de inmigr (es) Tourtière (French pronunciation: [tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". (en) La tourtière è un pasticcio di carne franco canadese, solitamente a base di carne di maiale, vitello o manzo macinata con patate. È un piatto tradizionale servito in tutto il Canada e nelle aree confinanti degli Stati Uniti. Nella regione del New England degli Stati Uniti, gli immigrati dal Quebec tra la fine del XIX e l'inizio del XX secolo introdussero questo piatto. È una parte tradizionale del réveillon di Natale e del pasto di Capodanno in Québec. (it) |
| rdfs:label | Tourtière (es) Tourtière (plat) (fr) Tourtière (it) Tourtière (en) |
| owl:sameAs | freebase:Tourtière dbpedia-commons:Tourtière wikidata:Tourtière dbpedia-af:Tourtière dbpedia-es:Tourtière dbpedia-fr:Tourtière dbpedia-it:Tourtière http://jv.dbpedia.org/resource/Tourtière dbpedia-no:Tourtière https://global.dbpedia.org/id/3FzSQ |
| prov:wasDerivedFrom | wikipedia-en:Tourtière?oldid=1116023961&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Tourtiere_meat_pie.jpg wiki-commons:Special:FilePath/Tourtiere_Fin.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Tourtière |
| foaf:name | Tourtière (en) |
| is dbo:hasVariant of | dbr:Salmon_pie |
| is dbo:wikiPageRedirects of | dbr:Tortiere dbr:Tourtiere dbr:Pâté_à_la_viande |
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| is dbp:variations of | dbr:Salmon_pie |
| is foaf:primaryTopic of | wikipedia-en:Tourtière |
