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.
- Roasted lamb
Put the quarter of lamb previously seasoned and buttered on a clay plate in such a way that the inner part of it is upwards, and the skin down. You can put something underneath so that it is not in contact...
- Roasted lamb
Place the lamb in a clay pot and add a little water, along with the butter and salt. Season it inside and out. Put the clay pot with the chops of the lamb upwards and let it for one hour and a half at...
- Roasted pork
Season it.Put in an oven dish with the skin downwards, put a few stalks of laurel under the roasted pork (so as it is not in contact with the clay pot) or failing this, something doing the same function...
- Roasted pork of Arevalo
Put the piglet in a clay pot with the skin downwards and season with salt only. Introduce it into the previously heated oven to medium heat for approximately an hour and a half in a pot whose base will...
- rotten pot
Put in cold water the beans to soak the night before. Change the water and boil them with the foot of pork, the bacon, and the chorizo. Let them simmer 2 hours (until tender). Once cooked, add the paprika....
- Smoked kid cured meat entrecallada of Vegacervera
Put the cured meat and the chorizo in water about 12 hours. Drain the water. Dispose it in a pressure cooker covered with water (just until it is covered). Cook for one hour. Once cooked, serve the meat...
- Stew of crabs
Heat the oil and add the garlic cut into slices, the onion and the red pepper diced, frying it gently on a low heat for about ten minutes and season it. Add the crabs and stir fry them for about five minutes....
- Stew of lentils of La Armuña
Cover in a pot the lentils with cold water, and put them over a high heat along with the chorizo, the tomato, the carrot, the green pepper, the leek and the bay. Add salt, and a little powdered clove.
- Stew of snails
Wash well the snails with salt and vinegar. Wash them several times until they have no slimes. Once clean put them simmering on a low heat in order to get the meat from the shell; next light the fire,...
- Stewed beans
Put the beans to soak in cold water the previous day. The next day drain and put them in a pot with water and all the meats without dice. Add the bay leaf and simmer 2 hours approximately (until they are...