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.
- Stewed legs
Put oil in a pan, add finely chopped onion and poach slowly.Crush the garlic and parsley in a mortar and add to the fried onion sauce.Put the legs so as they start to cook. When have been about 10 minutes,...
- Stewed squab
Put the olive oil in a pot and brown in it the squabs once cleaned.Add the chopped onion into small cubes, garlic cloves, pepper balls, bay and thyme. Fry lightly with the squabs until the onion tenderizes...
- Tarta costrada (cake)
Cut the puff pastry into a rectangle and place it on top of a baking tray previously buttered. Put it into the previously heated oven to medium heat for about fifteen minutes approximately (the dough has...
- Tarta de San Marcos (cake)
Separate the yolks from the whites. Put these into a bowl with a pinch of salt and beat until stiff. Add, once whisked, the yolks and later the sugar. Remove constantly about 10 minutes, after which add...
- T-bone steak of Avileña-Negra Iberica
For the embers you must take into account that they must be intense but never with flames. If it is with the griddle, this must be very hot so as it marks and seals the meat, without boiling it and making...
- Torrija with Valladolid bread
Boil the milk with the sugar, the vanilla and the orange zest. Turn off the heat and let stand for thirty minutes. Once boiled, remove the vanilla and the orange zest and soak the portions of bread a few...
- Traditional Castilian soup with bread of Valladolid
In a clay pot, put the oil, garlic and ham. Once the garlic starts to brown, add the broth and sliced bread. When the bread is soaked, you can add the egg and stir, or distribute it in individual clay...
- Trout soup of the Orbigo
In a pot put to boil a liter of water, add the chopped onion and a bit of olive oil. When it begins to boil, add the trout cut into two or three slices. While trout is boiling (it takes very little) crush...
- Villoldo's tocinillo de cielo
Put the sugar with a few tablespoons of water (enough to dissolve the sugar and make the syrup) in a pot to the heat. Boil over medium heat. When it is boiling, add half a glass of water and make the syrup...
- Yemas of Santa Teresa
First is the ‘cachado’, separation of the white from the yolk.Put to cook about 10 tablespoons of water, the sugar, and the lemon zest, to make syrup, over low heat and stirring continuously. Next mix...