Preserve the traditional flavor and use the typical products of Castilla y Leon lands are two key ingredients that characterize the best typical dishes of Castilla y Leon, such as the delicious roast lamb prepared in different parts of the region, pickled quail of Avila, cocido maragato of Leon lands, garlic soup of Valladolid, stew crabs prepared in Palencia, or piglet of Segovia... These are just some of the most popular dishes, which are part of a large and care cookbook where the history and culture of each place are retained.

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  • battalion empanada

    Add a few tablespoons of oil to the bread dough, which we can buy already prepared, work it a little and let it rest for about 30 minutes. For the filling, in a frying pan with oil, first fry and then...

  • Big broad beans of Sanabria style

    Put the broad beans to soak for 48 hours, changing the water every 12 hours approximately.After this time, put all ingredients in a saucepan on a low heat.When it starts to boil, add a little cold water...

  • Bollo maimon

    With a rod, mix the eggs with the sugar, the brandy and the grated lemon rind, beating until the mixture is foamy and whitish. Incorporate gradually the flour until it is well mixed. Pour the mixture into...

  • Botillo of Bierzo

    The traditional preparation of this dish is easy and simple. The first thing is to boil the botillo during 2 hours approximately. Making sure that it always has enough water covering it.When there is only...

  • Cannoli of Zamora

    Prepare the dough in a bowl mixing oil, wine and water, whisking to creamy, homogeneous dough. Gradually add the flour until the dough comes off from the container in which we are mixing it. At this point,...

  • chanfaina

    Wash the tripe and put them in a pot with water up to half, add the bay leaves and a pinch of salt and let cook about 45 minutes. Then drain the tripe and chop.In a frying pan, fry the onion slowly and...

  • chestnut cake

    Peel the chestnuts and boil them with the anise and salt. Once cooked, the inner skin or integument is removed and passed through a food mill or blender. The resulting puree is mixed with the amount of...

  • Cod cooked with garlic

    Put the cod to desalt in water 48 hours before its preparation. Change the water every 24 hours and desalt it in the fridge.This recipe has many variations; in some restaurants of Valderas, they heat water...

  • Cod of Burgos style

    Cut the onion and pepper into thin slices. Heat the oil and add the garlic, previously cut into slices. Fry it. Next add the onion and pepper and poach it for about fifteen minutes and season it. Arrange...

  • Fried tench

    We recommend leaving the tench a few days in very clean water to remove the taste of mud.Wash and season them. Heat the oil and fry the tench on both sides. Leave them on a platter for the oven.In that...

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