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.
- Octopus of Sanabria style
Boil the octopus in plenty of salt water. When the water starts boiling, plunge the octopus three times until the tips of the tentacles curl. Plunge and let simmer until it is completely tender.Cut the...
- Oxtail of Aliste
Heat the oil, add the chopped oxtail, season it and fry lightly over high heat about ten minutes stirring it. Add all the chopped vegetables and continue frying lightly for 15 minutes stirring occasionally....
- pastoral crumbs
Heat the oil and fry the garlic along with the bacon and the chorizo for about five minutes. Add the paprika and fry it gently. Then add the crumbled bread, the parsley and the water. Stir well so that...
- Ponche of Segovia
Beat the eggs and then add the sugar and the flour. Place the dough on a flat tray and put it to the oven for 10 minutes at 160 °C. The oven should have been previously heated.For the preparation of the...
- Postre del abuelo (Grandfather's Dessert)
Cut the cheese into four portions, cover with honey and have the walnuts on top of it.
- Potatoes Revolconas
Boil the potatoes and peel them. Heat the oil and fry the garlic over medium heat until browned. Add the moderately spicy paprika; quickly fry it lightly adding the white wine and a little water from boiling...
- Potatoes to importance
Peel and cut the potatoes into thick slices. Season and coat them with flour and eggs. Heat a glass and a half of oil and fry them over medium heat for about two minutes per side. Once fried, save them.
- Railway pot
Prepare the vegetables: peel the potatoes and cut them into pieces, cut the garlic into thin slices, cut the onion in half and each half sliced, cut the leek into slices and cut the pepper into thin slices.
- Rice of Zamora style
Clean the ear and the snout, and cut it into small pieces. In a pot, melt the lard; put the turnip, onion, garlic, parsley, oregano and thyme to cook. Next add the ground meat of ear and snout. Cover it...
- Roast sucking pig of Segovia
With the help of a knife (santoku or simply a large knife), mark longitudinally the column of the piglet (from the inside). Season it. Put it in a clay pot with the skin to the bottom, put a few sticks...