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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