JAMÓN SERRANO ( CURED HAM) The majority of Serrano hams are made from the Landrace breed of white pig. There are better categories of cured ham, which are classified according to preparation, breed, pre-slaughter diet and region
CECINA “Cecina” is also popular. It´s made from horse meat or beef meat.
HISTORY In the past it was only the typical lunch of farmers which enabled them to use the bread from the day before. There are many ways of cooking it. People used to make it in a big clay pot. This is just one way of preparing garlic soup.
Ingredients Water. Day old bread. Garlic. Sweet paprika. 1 or ½ chopped tomato. Chopped red pepper. Olive oil. 1 egg Some cured ham (optional)
First step In a mortar, crush some garlic (a clove), add paprika, some oil, and a little warm water and mix it
Second step In a casserole heat water, bring it to the boil and add chopped tomato, chopped red pepper, sliced bread and the mixture from the mortar.
Third step Stir it from time to time and let it simmer for 20 or 30 minutes. And it is ready to eat!!!!
POTATO OMELETTE It’s a typical food of Spain. Its ingredients are: -Potatoes -5 or 6 eggs -Oil -Salt -Onion (optional)
How to prepare - Peel and slice the potatoes -Gently fry then in hot oil in a frying pan until it’s almost soft (you can add some onion (optional) and shake the pan from time to time -Drain the potatoes in a colander -Beat the eggs in a bowl -Add the potatoes into the eggs, mix well and season with salt -Put some oil in the frying pan.When heated pour the potatoes and eggs and shake the frying pan from time to time -When the omelette is cooked on one side, turn it over with a flat plate -Gently slide the omelette back into the frying pan and continue frying it -Put it on a plate and IT’S READY TO EAT!!!!!
STEWED PIGEON CHICKS/YOUNG PIGEONS This dish is related to a traditional clay construction in Tierra de Campos(Land of Fields) called pigeon lofts(palomares). · They always stand outside the villages. · Their shape is usually cylindrical with holes for nesting pigeons. · In the past they provided fresh meat and droppings. In Spanish we call them ‘’ Palominos ’’ o Pichones ’’
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