Traditional dishes
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.
- Fried trout
Clean and dry the trout. Season and coat them in flour. Fry them in very hot oil for about 2 to 3 minutes on each side. Place them on the plate.
- Garlic soup
Butter a bowl and put the broth to cook.Slice the garlic, add the olive oil and fry slowly until the garlic are brown, add the paprika, thicken and save it.In a clay pot, add the bread, previously cut...
- Grilled cod
Cut the cod and desalt it 48 hours, changing the water at least four times. Peel the garlic and cut it into slices. Remove the skins and seeds from the peppers.Cut into strips and save it.Cover the cod...
- hornazo
Heat the butter. Have the flour in the shape of a volcano, with salt and add the butter, water and wine. Knead until it gets a bright texture and detaches from the hands. Let stand 20 minutes.Fry the pork...
- Kid cuchifrito
Cut the kid into small pieces and salt it, add a drop of oil, thyme, 1 teaspoon of paprika and a glass of white wine. Leave in maceration for 2 hours. In a frying pan with plenty of oil, fry the pieces...
- Lamb entreasado
Season the lamb, heat some of the oil and fry the lamb on both sides until it browns. More or less ten minutes on each side over low heat.In another pot heat the remaining oil and fry the onion and tomato...
- Laminated boletus
Clean and wash the porcini.Laminate them.Arrange a flat ceramic tray spread with a little oil.Introduce 3-4 minutes in the warmed oven to 150 ° C.Remove the tray from the oven and sprinkle it with a little...
- Maragato stew
Chickpeas should be put to soak the night before, in warm water and two tablespoons of salt.In a large pot, put all the ingredients, except the chickpeas, the potatoes, the noodles and the cabbage. Cover...
- Menestra of Palencia
Boil in abundant salted water the chosen vegetables. Make it one by one without mixing them, since each one has its cooking time. In the case of artichokes, boil them in a pot apart with a little lemon...
- Morañego stew
Put the chickpeas to soak the night before. The next day drain them, wash them and cook them with plenty of water (putting them in the water when it is hot without boiling). Add the bacon, the meat of...