Post on 17-Sep-2020
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Official School of Languages
Sebastian de Covarrubias
Cuenca - Spain
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Main dish
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MARINATED TROUT
INGREDIENTS:
4 sized trout
1 onion
6 cloves of garlic
2 carrots
2 bay leaves
6 black peppercorns
½ glass of vinegar
Salt, flour, olive oil and ½ litre of
water
1. Wash and dry the trouts and season them. Cut the onion into rings, the
garlic in half and slice carrots.
2. Put a half cup of oil in a frying pan. Add flour and the trout. Fry well. When
they are fried, put it in a separate pan
and reserve.
3. In the same pan we fry the vegetables lightly; add bay leaves; pepper and
vinegar and cook for about ten minutes.
4. Then add some water and the trout. Cook for about ten minutes on a low
flame.
5. Reserve 48 hours before serving.
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GARBANZADA
INGREDIENTS:
750 g. chickpeas
200 g. cod
250 g spinach
1 onion, 1 potato, 2 eggs
a pinch of paprika
3 slices of bread
3 cloves of garlic
1 bay leaf
olive oil
parsley
salt
1. Steep the chickpeas overnight in a bowl of
water.
2. Put the chickpeas, spinach, and diced potatoes adding the cod in a saucepan of
water. Add a pinch of salt and a bay leaf. Let
it simmer.
3. Put some olive oil in a frying pan. Add the chopped onions and a clove of garlic, when
they are cooked, add a teaspoonful of paprika.
Put all these ingredients into the saucepan
and let them boil for twenty minutes.
4. While, all these ingredients are boiling, fry the three slices of bread. Then mash them.
5. Boil the two eggs and dice them.
6. When the chickpeas are boiled and soft, add the mashed slices of bread and the eggs and
boil for five more minutes.
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MIGAS RULERAS
INGREDIENTS (4 people)
1/4 garlic
1 kg bread
Olive oil
Bacon
1. The day before, you have to dice the
bread and moisten it. Keep it damped
for the whole night.
2. Peel the garlic and fry it in olive oil.
3. Add the diced damped bread
4. Cut bacon and fry it in a separate frying pan.
5. Mix the fried bacon with bread and
garlic.
Suggestion: Eat it with cherries or grapes
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AJO ARRIERO
INGREDIENTS:
1/2 a fillet of cod
2 boiled eggs
1 kg potatoes
5-6 cloves of garlic
3/4 olive oil
1/2 a loaf of bread (crust removed)
1. Steep the cod overnight in a bowl of water, so as to extract the salt.
2. Boil the cod and the potatoes separately. When they are boiled, cut the cod into small
pieces and mash the potatoes.
3. Grind the cloves of garlic and put them into a separate bowl.
4. Mix the cod, mashed potatoes and ground garlic in a large bowl adding egg yolk.
Continue mixing, gradually adding olive oil
and bread.
5. When all the ingredients are well mixed, the mixture should have a paté-like texture, at
which point you can dice the boiled eggs and
spread them on top.
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PISTO MANCHEGO
FOR 4 PEOPLE:
1 kg. green peppers
1 kg. tomatoes
2 tablespoons of sugar
Olive oil
salt
1. To wash the tomatoes, peel, grate and add the salt
In a saucepan to put two tablespoons of olive
oil and heated, then added the tomatoes and
fry over low heat until the oil is above the
stew, about an hour and a half.
When tomatoes are fried to add sugar to
correct the acidity and give a few laps until
dissolved.
2. To wash peppers, to cut into pieces and add salt
In a pan put a small glass of warm olive oil
and then add the peppers and fry over low
heat, add salt at the end.
3. Once fried tomatoes and peppers are kept together and simmer 10 ' to blend the flavors
Tip: Always tastes better prepared overnight. Keep in the refrigerator and warm when
serving at the table.
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SOPA DE ALMENDRAS/ ALMOND SOUP
FOR 4 PEOPLE
200 gr. raw almonds.
250gr. of ham.
3 slices of toast.
2 liters of broth or water.
6 hard-boiled eggs.
4 cloves of garlic
2 tablespoons olive oil.
Saffron
In a pan put 2 tablespoons of olive oil and
heat.
Chop the ham and add to the pan and fry
lightly, immediately add the garlic and
crushed bread. Fry all together for 2 minutes
and add the broth or water, when boiling
add chopped eggs and cook all the ingredients
together for 30 minutes.
At the end of cooking, add 3 slices of bread
toasted and then crushed and a little saffron.
Let stand 5 minutes before serving.
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SOPA DE AJO (GARLIC SOUP)
INGREDIENTS:
6 Cloves of garlic
½ stick of stale bread
100 g. of ham
4 eggs
Olive oil, salt and
pepper(paprika)
1. Put some oil in a pan and fry the garlic and the diced ham. Then, add a
tablespoon of pepper and fry lightly all
together.
2. After that, add the thinly sliced bread, stir well and cover with water. You have
to use about a litre and a half or two
litres. Cook for about half and hour.
3. When you want to serve, you can add the eggs into the soup and cook until the
egg is done.
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Dessert
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ROSQUILLAS FRITAS/ fried donuts
FOR 4 PEOPLE
3 eggs.
9 tablespoons of sweet anise.
9 tablespoons olive oil.
2 teaspoons baking.
½ cup orange juice.
400gr. flour
Sunflower oil.
sugar
1. How is the mass of donuts: In a large bowl beat well the 3 eggs with 9
tablespoons sugar until you have a creamy
consistency and then adds: the 400g of flour,
the 9 tablespoons olive oil
9 tablespoons of sweet anise
2 teaspoons of baking
½ cup orange juice.
Mix well and knead until a consistent dough and let
dough rest 10 minutes
2. How to prepare the donuts Take pieces of dough by hand and bathe in flour to
prevent sticking to the hand and then form rolls, with
a finger make a hole in the middle to take the form of
donuts and we leave in a bowl.
3. How to fry the donuts Fry in a pan with plenty of sunflower oil. When dry
the pan and put them on a tray with a paper towel to
absorb the oil.
Finally, sprinkle with sugar.
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ALAJÚ
FOR 4 PEOPLE:
2kg. of honey.
14 wafers gingerbread.
500 gr. breadcrumbs.
900 gr. almonds and / or nuts.
Bark dried orange or lemon.
2 tablespoons toasted flour.
1 teaspoon ground cinnamon.
1 teaspoon ground anise.
1.How is the mass of Alajú:
In a large deep skillet heat the honey and just before
the honey is put "almost sweet" it is added to the pan:
The 500 gr. breadcrumbs,
dried rind of lemon or lime
2 tablespoons toasted flour.
Teaspoon of cinnamon
The teaspoon ground anise.
Stir continuously to get the mix. Then add the almonds
and remove from heat.
When cool knead well until dough
2. How to prepare the cake
Place the dough round wafer body (two wafers for
each cake) and press with your hands until pancakes
get a thick finger so
Tips:
Toasted flour: put the flour in a skillet over medium-
low heat for 1 minute while spinning.
Bark dried orange or lemon: Hang the outdoor bark
for a few days or put on a radiator 24 hours before
preparing the dish.
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TORRIJAS
INGREDIENTS:
Bread (from two or three days
before)
Milk
Eggs
Olive oil
Sugar
Cinnamon
1. Slice the bread and steep it in milk.
2. Heat some olive oil in a frying pan.
3. Beat the eggs.
4. Steep the bread into the beaten eggs and fry.
5. Mix the sugar and the cinnamon and dust it over “torrijas”.
6. Let them get cold.
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Wines
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RESOLI
INGREDIENTS:
100 g. coffee
1 piece clove and anise
1 stick cinnamon
The peel of two lemons and two oranges
2.5 Kg. sugar
3 litres water
2 Litres anisette
1. Make a liter of coffee.
2. Add cove, anise, cinnamon and toasted sugar (caramel)
3. Mix it all in a saucepan and boil for 25 minutes.
4. Let it get cold for an hour
Now it’s ready to drink!
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ZURRA
INGREDIENTS:
1 liter of wine
1/2 kilo of sugar
1/2 liter soda
2 apples
2 peaches
1. This is the kind of drink, that we have in typical local parties, it is very easy to prepare.
2. You have to mix the wine, the soda and the sugar. Then stir.
3. Peel the fruit, cut it into pieces and add to the drink.
4. Be careful, because if you drink a lot, you’ll get tipsy
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Authors
- Mª Esther Barrero Berlanga
- Claudia Escutia Montón
- Fermín Herraíz Mora
- Lorena Martínez Caballero
- Pilar Valera Sáiz
With the help of the teacher: Esther González.
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CUENCA STREET