Where to eat in Palencia capital and province
Recommended vegetal stew and roasted lamb, as first and second dish.
Regarding desserts, the amarguillos, almendrados and tocinillo de cielo are among the numerous typical dessert which you have to taste!
The gastronomy ideally complements any of the routes of the province of Palencia. Rich and varied cuisine from Palencia, along with its festive days, give rise to an endless number of delights.
In this web section we indicate where to eat in Palencia, both in the capital and in the province. The Palencia stew, as well as the Castellana soup are some of the most famous dishes of the local gastronomy. Worth mentioning: the Lechazo Asado, roasted lamd. These lambs have rich and soft meat since they have been fed only with breast milk. You can taste this roasted lamb dish especially in the region of El Cerrato and Tierra de Campos. You can accompany it with a ratatouille and any type of scrambled eggs.
In Tierra de Campos you can taste the rich pardine lentils, the chickpeas or the Palominos, abundant in the pigeon houses. We also recommend you try the famous Saldaña beans or potatoes from La Ojeda and La Valdavia. In the Palentina Mountain, if you are looking for a place to eat, we would like to recommend the Carne de Cervera. In the southern zone, in Palenzuela, its onions of national fame stand out.
The Torquemada peppers, Cecina (dried meat) and ham of Villarramiel, the patés and the duck products of Villamartín de Campos. The conserves of birds of Dueñas, the preserves and salting of Baltanás. They are other culinary delights that we suggest you at the moment when you decide what to see, to do or to eat in Palencia.
In any place of the province you can buy good sausages, black pudding from Palencia, honey, cheeses…
These succulent delicacies offer a perfect pairing with the wines of Frómista, Dueñas, Castrillo de Don Juan, Torquemada, Palenzuela and Venta de Baños. To sweeten your stay in our province you have to try the almendrados and the amarguillos of Villoldo, Villalcazar de Sirga or Carrión de los Condes.
If you are looking for other sweets or desserts in Palencia, you can try El Brazo de San Lorenzo in Osorno, the Ciegas of Saldaña or the Socorritos de Cervera de Pisuerga. These are other of the exquisite sweets of the province of Palencia which you can bring back with you. As a conclusion to such a magnificent table, you have to taste the pomace of Lantadilla and Becerril de Campos.
Foods and recipes
ONION OF PALENZUELA
Product name: Allium cepa (onion). Local variety.
Production time: summer-autumn
Production area: Huertas de los Ríos Arlanza, Pisuerga and Carrión.
One of the most traditional garden products are summer-autumn onions. Used both for daily domestic consumption and for the preparation of onion sausages typical of Palencia. Grown from the seed of the best bulbs, they are planted in protected seedbeds at the end of winter. They are transplanted throughout the spring to have onions during the summer and autumn before the first frosts. The bulbs are very large, up to 30 cm of diameter and 600-700 g of weight. They therefore allow great performance when peeled and that’s why they became the Matanzas onion by excellence.
The progressive abandonment of home slaughtering and home-made black pudding has caused the abandonment of the crop. Its high quality, thick fleshy juicy layers, of a yellowish color, with slightly sweet flavor advocates for its recovery. Its recovery, characterization and conservation were started by the ITAGRA Technology Center, in order to promote its cultivation.
GREEN PEAS OF PALENCIA
Product name: Pisum sativun (peas) – Numerous varieties
Production time: Spring
Production area: Vegetable gardens throughout the province of Palencia.
Palencia peas are one of the generic horticultural products, without provenance or technical variety of specific crops. They are valued in Palencia gastronomy although they don’t have the technical support to justify said valuation. Its quality is only based on the difficult and extreme weather and its early collection. This is something that can be done equally in many other geographical areas of Spain. The horticulturists from Palencia were not accustomed to preserve their varieties of peas.
They therefore resorted year after year to the varieties offered in the seed shop, constantly changing. The secret of the Palencia pea is its slow growth, in the cold springs, and its daily manual harvesting. It allows the process of grain formation and accumulation of juices, before it reaches its maximum thickness and dry state. It then turns hard, with very thin skin and slightly bitter taste. Its secret is the vegetable infantilism, which gives us such good results in the animal gastronomy (suckling lamb, suckling pig, and pigeon) of our land.
Both peas and sucklings are immature, small, juicy, very sweet and with a very thin skin barely perceptible. Delicious raw and more delicious still lightly stewed with a sauce of Palenzuela onion and a poached egg on them.
POTATO DE LA OJEDA AND VALDIVIA
Product name: Solanum tuberosum (potato) – many varieties
Production time: Autumn
Production area: Comarcas de la Ojeda and Valdivia.
The secret of the quality of the potatoes de la Ojeda y la Valdavia is the production area in northern Palencia. There, we have edaphoclimatic characteristics suitable for the cultivation of the potato in dry land. This area offers slightly acid soils, spring cold and humid environment with rain in summer. In addition, these characteristics don’t favor the proliferation of pests and diseases, in particular the aphids transmitting degenerative viruses.
For this reason, it is one of the few authorized areas for the production of seed potatoes in Spain. Regardless of the variety used, we obtain consumption potatoes of excellent quality. Also, regarding the culinary treatment, one can either frie or cook them. The slow evolution of the crop in an ideal habitat causes a concentration of flavors and a textural quality. This makes them incomparable to potatoes from other origins which are dominated by irrigation, rapid growth and precocious harvesting.
Product name: Capsicum annuum (pepper). Torquemada variety
Production time: End of summer-Autumn
Production area: Gardens of the Cerrato Palentino region.
The Torquemada peppers are the most emblematic product of the Palencia garden. It is the product most clearly based on a specific autochthonous reality. It is based on a genuine Palentina variety. Without a doubt it is of exceptional quality. For its thick and consistent flesh, its smooth texture and its intense and slightly sweet flavor. Its flat shape, with four noses or segments and has a reddish orange color. These characteristics make it unmistakable in front of the Bierzo, Benavente or Fresno peppers. Torquemada peppers are more elongated and narrow and of meat less thick and consistent.
The elaboration process, added to these specific features, is another characteristic distinguishing the Torquemada peppers. They are roasted directly on embers without allowing the skin to burn and then they are deposited in closed containers to complete their cooking. Finally, once cold, they are hand peeled and made ready to consume, with a garlic and olive oil sauce or to keep them frozen or vacuum packed. They are better this way than dull and sterilized in the water bath. Because this causes overcooking, or roasted in the oven, which dehydrates them, losing consistency and juiciness. However, the lack of interest of the young people of the Cerrato for the horticultural jeopardize their future. It is indispensable to characterize and conserve the variety and to protect its cultivation by means of a Protected Geographical indication that assures its sustenance.
Product name: Phaseolus Vulgaris (bean) – New
Production time: Autumn
Production area: Vega de Saldaña
The Saldaña’s beans have known a recent recovery of the cultivation of beans in the Vega de Saldaña. It was made possible by PRODER and the LEGUMINOR Company, as well as the new selected and improved varieties. The Agricultural Research Service of the Castilla y León Regional Government carried out these actions. It is the only successful example of positive evolution of the cultivation of pulses in Palencia. The tests carried out by the PRODER show that the municipality of Vega de Saldaña is a suitable area. It is ideal for growing legumes and in particular, beans.
The exceptional quality obtained with any variety exceeds that obtained in more recognized and prestigious areas. Improved varieties helped recover this crop. The native beans disappeared but they assured nevertheless their sustainability. They are resistant to endemic diseases and adapt well to new cultivation techniques. Proper merchandising also back them up. The white bean stands out due to the delicacy of its imperceptible skin with adequate cooking. Finally, they emphasize the soft creaminess of its texture and its necessarily powerful flavor.
PARADIN LENTILS OF FIELD OF FIELDS
Product name: Lens culinaris (lentils)
Production time: Summer
Production area: Tierra de Campos.
Tierra de Campos is one of the most suitable areas for lentil cultivation. This is due to the suitable environmental conditions in which the pardina variety has developed and evolved. A variety with multiple types not yet selected, but with a common quality every day more valued. Its cultivation has suffered abandonment due to collection difficulties and its scarce commercial value. Indeed, it cannot compete with the Turkish or American lentils in terms of prices.
It could only be protected with a Protected Geographical indication which our lentils’ farmers have not been able to promote. Therefore, consumers should buy our pulses, checking the origin of the package, which will also be a guarantee of quality. The pardina of Tierra de Campos is small in size, dark brown and has good permeability. This allows a short cooking, keeping the skin thin and providing a dark and thick brown broth. It has an intense and unmistakable flavor, which is quite a luxury for the palate.
CHICKPEAS FROM TIERRA DE CAMPOS
Product name: Cicer Arietinum (chickpeas). New Winter varieties
Production time: Summer
Production area: Tierra de Campos.
Traditionally, Tierra de Campos has been a good land for the production of chickpeas. However, some areas are more strongly clayey, not very permeable and with accumulations of salts. They were always a crop practiced by all farmers to ensure their own supply. Chickpeas don’t have to be planted every year because chickpeas, unlike other legumes, improve with the conservation time. For example, the beans get worse with each passing day.
The variety from Castilla y León, of good quality but sensitive to rabies and other diseases, has now been replaced by new varieties. These new varieties are more resistant to cold and diseases, and more productive, although they maintain the quality of traditional varieties. Chickpeas from Tierra de Campos stand out for their thin skin, their soft and pasty texture and their intense flavor.
MUSHROOMS OF PALENCIA
Product name: Numerous species
Production time: Spring and Autumn
Production area: Wastelands, mountains and forests throughout the province.
Palencia is a privileged province in natural production of mushrooms because of the great diversity of its ecosystems. This diversity allows the development of a great wealth of different edible species of magnificent quality. Despite this abundant wealth, valued at more than six million euros per year, its commercial use is very limited. However, recently, the closure of certain territories has begun for commercial production of mushrooms. Undoubtedly, this is the path, together with its canning industrialization, so that mushrooms bring rural development in the production zones. A development program supporting mushrooms cultivators is needed to create a new economic activity for the people of our villages.
We can enjoy throughout the year Lactarius, Boletus, Amanitas of the Césares and Scotch bonnets. Also enjoy Yellow Knights, St. George’s mushrooms and many other excellent species too scarcely used. Except for autumn when we can consume Palencia fresh mushrooms, the restaurants of Palencia serve mainly cultivated mushrooms. The rest of the year, we can only consume the cultivated ones or, more frequently, preserves from other latitudes.
PRODUCTS OF ANIMAL ORIGIN
Name of the product: Churra breed lamb of Castilla y León.
Production time: all year round
Production area: The entire province, but primarily the regions of the Cerrato and Tierra de Campos.
The star product of the gastronomy of Palencia. For some butchers and masters grills, the Churra Cerrato Palentino sheep is the best breed in the world. However, neither tasters, chefs, nor gourmets found differences between the lambs of the churra, castellana and ojalada breeds. Therefore, when the Protected Geographical Indication “Lechazo de Castilla y León” was created, it integrated the three races.
Today, its consumption is not conceived other than roasted in a wood-fired oven with water and salt, the “Aranda style”. Even if it is our most representative product, this has not been an the only historical process in Palencia. Here it was roasted in baking ovens with lard and an abundant garnish with vinegar or white wine. At home, the lamb was prepared, and is prepared slowly roasted in porcelain casserole, our most genuine recipe.
Most of grilling restaurants in the province of Palencia are recent and have adopted the simplest roasting process. It enhances the quality of churros lambs, fed exclusively with maternal milk, although this procedure comes from our Burgos neighbors. Its presentation in quarters, in circular casserole, with its characteristic light toasting produced by the external fat mantle, with the tenderness and juiciness of its meat without odors but intense flavors typical of the old sheep, constitute a gastronomic experience that we do not value the way we should.
MEAT OF CERVERA AND THE PALENTINA MOUNTAIN
Product name: Suckling calf, traditional veal and yearling of the Alpine Brown Breed, limousine or their 1st generation crosses.
Production time: All year.
Production area: Palentina Mountain.
The quality guarantee mark “Carne de Cervera and Montaña Palentina” is managed with full technical-scientific solvency by the CAMPA Association. It enhances the prestige and intrinsic quality of the traditionally denominated “Meat of Cervera”. This in reference to a meat backed with the quality of a priority race, the brown alpine one. It has natural feeding in the Mountain meadows and a traditional handling. The animals enjoy nine months of freedom and 3 months of cold winter in shelters.
CAMPA technicians monitor each animal from birth to slaughtering to ensure the consumer a strictly authentically ecological meat. That is, perfect product traceability before the term was invented, because of the emergence of the problem of “mad cow”. (Which has not existed in the Palencia Mountain). A meat of reduced production, by thirty ranching partners ,2400 registered mother cows and about 1100 animals sacrificed annually.
Only Palentinos and Pucelanos (inhabitants of Valladolid), and those who visit us, can enjoy the privilege of consuming this exceptional meat. The quality and safety of meat of Cervera and the Montaña Palentina come from the early age of sacrifice. (7 months suckling calf, 10 months the traditional veal and 10 to 14 months for the yearling). It has an ideal fat infiltration that provides a high juiciness and tenderness with an incomparable texture and flavor.
PALOMINOS DE TIERRA DE CAMPOS
Product name: Pigeon zurita palominos
Production time: Spring-Summer
Production area: Tierra de Campos region.
The squabs of Zurita pigeon of the traditional dovecots of Tierra de Campos are probably the least valued food of our gastronomy. However it has magnificent gastronomic quality and, above all, it has an exceptional system of production. In the open plains of Tierra de Campos, they have evolved into a unique race that we missed to value. Today, the abandonment of the dovecotes and villages are a threat to the future of the Zurita pigeon. This resource could benefit from possible revaluation of the squabs and its commercialization through the slaughterhouse of Cuenca de Campos.
The small doves of zurita were traditionally counted, sold and consumed always in pairs. Which is the usual production of a nest and they are another treasure of our most authentic cuisine.
Its most simple and perfect preparation, unbeatable, is slightly roasted with garlic and virgin olive oil. To get an almost black sauce, roast it “slowly and very carefully”, as our cook grandmothers use to say.
MORCILLAS DE PALENCIA
Product name: Palencia onion black pudding
Production time: All year.
Production area: The whole province.
In the traditional palentino recipe book, the onion black pudding is one of the key products in domestic slaughtering. However, its processing is difficult and complicated. Indeed, it requires a long, slow and painful (because of the tears) process of cleaning, chopping and frying the onion. It then needs filling and tying the gut and cooking blood sausages, which caused the general abandonment of home production.
Fortunately, eleven artisanal processors have sprung up, in ten localities of the province, who keep offering delicious black pudding sausages. They respect the genuine recipes of each region, all quite similar, with the onion as a fundamental ingredient. Their association wants to create a brand of “Morcillas de Palencia”, because they all meet conditions to defend their originality. The onion black pudding from Palencia, for the softness and juiciness of the onions, is an excellent snack. It certainly has a better palatability then the Burgos black pudding with rice.
CECINA Y HAMÓN DE VILLARRAMIEL
Product name: Cecina and Equino Ham
Production time: All year
Production area: Villarramiel (Palencia).
Villarramiel Horse dried meat is one of the most specific products of our cuisine. Therefore, it needs a guarantee mark that protects this authentic and exclusive heritage. The recent incorporation of horse ham, as new product, demonstrates the creativity of the four processing companies established in Villarramiel. These innovations guarantee the future of both products, despite the small equine herd in our province.
However, there is a problem: the indeterminacy of the typology, breed, management and feeding of the slaughtered animal. This hinders and prevents the creation of a defense regulation that allows to enhance the product.
All its value is based on the process of careful preparation of the pieces of horse meat.
Finally, a well-aged Villarramiel cecina, served in thin slices, is a pleasure for the palate. It is complemented by its original aroma and its intense and exclusive sweet flavor.
PADDLES AND DUCT DERIVATES
Name of the product: Foie, pâtés, mousse of foie gras, confit, duck ham, maigret, gizzards, etc.
Production time: All year
Production area: Villamartín de Campos
The producers came from France to settle in Villamartin de Campos, in the house and land of their ancestors. This house is next to the large dried lake of La Nava, once home to thousands of anatidae. They brought knowledge and technology of the traditional French artisan elaborations of duck products.
On the hard and dry land of Tierra de Campos in Palencia, they created everything from scratch. A breeding farm and intensive baiting of ducks, industrial facilities for the production of their quality products. Here, they make foie gras, pâtés, foie gras mousse, confit, maigret, sweetbreads, duck ham, etc … They also have a visitor buildings with a store, rural house and horse riding. You will also find there a restaurant where you can taste their excellent products and delicious and creative specialties.
Among these specialties, try the comfit quail or the pate of churro lamb, a Palentian specialty already imitated. Visit them in the morning and witness the ducks livig freely in in the lagoons recovered from Fuentes de Nava or Boada de Campos. Then enjoy their delights prepared by the De Prado Giraud family at their restaurant in Villamartin at noon. This admirable family has created SELECTOS DE CASTILLA S.L., a great example to follow.
Product name: Corral rooster, capon and poultry comfits, preserves and semi-conserves of game birds: partridge, quail, hare, rabbit, deer, wild boar, pigeon, duckling, etc. / Products of Gastronomic Industries Cascajares S.L
Production time: All year
Production area: Dueñas
Alfonso Jimenéz Rodriguez-Vila decided to create a farm of roosters and farmyard capons in 1994. He made this decision after having some successful traditional experiences in that production, on his parents’ farm in Zamora . For years he sold roosters and fresh capons to numerous restaurants and promoted this production’s recovery in Castilla y León. With the help of Selectos de Castilla, he began to produce and market canned and marinated roasted and pickled capon. All this under his trademark, CASCAJARES.
In 1998, his partner Francisco Iglesias and him made a great leap to the industrial production and transformation of a great number of bird and game based products. They make preserves and semi-preserves of different elaborations and cuttings, which currently cover about 250 different product references. These products are sold to high-end catering and the Gourmet Club of El Corte Inglés. They have very surprising and exclusive products, like the comfit rooster crests or quail thighs.
Unfortunately, the activity of the ten employees and their avant-garde technology does not yet allow for a bigger production. We would also like to be able to enjoy their products in our homes. No wonder they were awarded as young entrepreneurs of Castilla y León in 2001. Another admirable example to follow.
PRESERVES AND SALAZONES
Product name: Canned tuna in oil and escabeche, Anchovy fillet in oil, salted anchovy, and anchovy in vinegar. CONSERVAS ELKANO S.A
Production time: All year
Production area: Baltanás
The Azkue Larrañaga family started producing canned fish in Orio in 1942. Miguel Puertas had to emigrate from his native Baltan to the Basque Country. So did many people from Palencia, looking for a job that Cerrato could not provide.
He had the luck of creating a family with Ana Azkue, working in the family business. He returned to Baltanás in 1990 as an entrepreneur to create Conservas Elkano (Canned Fish in Cerrato!). The 32 people who work in Baltanás, mostly women, are the ones who hold the village. They make longfin tuna, in oil and pickled in cans and in olive oil in a glass jar.
Product name: Semi-preserved anchovy fillet in vegetable oil. RAMOS PRESERVES. S.L
Production time: All year
Production area: Herrera de Pisuerga
Antonio Ramos Santamaría emigrated to Santoña, from his home town, Prádanos de Ojeda, where he worked as a bank employee for several years. There, he became hooked on the world of fish and its conservation processes. 1927, he returned to Prádanos and set up a small fish salting company, bringing it from the port of Laredo.
Imagine the difficulties of transportation, of processes, of commercialization, in 1927 in Prádanos de Ojeda! So the family went to Laredo for a few decisive years. It helped them specify the products and processes to which to devote their industrial activity and their lives.
Soon they returned to Herrera de Pisuerga, because the appeal of the land was stronger than the difficulties. They settled in, building their factory, next to the Santander highway, to elaborate Cantabrian anchovy fillet in vegetable oil. This product is already a classic of the Palentina gastronomy, we value its excellent quality and its maintenance over time. Today, fourteen people work discontinuously, because anchovies do not enter the ports of the Bay of Biscay every day. 90,000 kg. fresh products are transformed into about 25,000 kg. of canned anchovy fillets each year.
Product name: Honey, pollen and royal jelly
Production time: Spring-summer
Production area: The whole province
They are the admirable romantics of the agri-food sector. Usual itinerants, traveling with their beehives looking for the best blooms and with their products, offering them in fairs and markets.
Honey producers live in small and remote villages of the Palentina Mountain and Valdavia, clinging to their environment, living nature intensely and transforming it, through their bees, they offer us healthy and delicious products. There are only six romantics: José Diez in Vallespinoso de Cervera, the Felipe brothers and Pedro García Plaza in Abia de las Torres, Aurelio González in Valberzoso and Roberto Gutierrez in Cezura.
MILK, YOGURT AND CHEESE
Product name: Milk, yogurt and cheese
Production time: All year
Production area: The whole province
Five of the Palencia dairy industries work in the most difficult and competitive market. That is the market of milk, yoghurt and cheese, now largely dominated by large multinationals. Therefore, its only defense is to offer original products made with milk from their own farms.
These products include fresh milk produced by the Cistercian Fathers, for more than a hundred years, at Granja San Isidro, in Dueñas. Also the full-cream and pasteurized milk produced by the cattle ranchers of Cascón de la Nava. Their cooperative commercializes these products under the brand of La Nava. Finally, yoghurt and curd of churro ewes’ milk of the exploitation of Lácteos Delgado C.B. Its products are commercialized under the brand of El Majadal.
Product name: Cheese of bovine pasteurized milk, ovine milk and fresh mixture and semi-cure. Cheese made from raw ewe’s milk, half-cured and aged. Semi-cured goat milk cheese.
Production time: All year
Production area: The whole province
Undoubtedly, the most representative product of all our cheeses is made from raw churra sheep milk and natural rennet. With a medium or long maturing, this is the cheese traditionally made by the families of the breeders. They use an artisanal and daily process which includes a place and simple tools still used in the 20th century. Milk’s industrialization has been delayed due to the lack of adequate conservation methods and transportation, for it is very perishable.
Therefore, many of these families ended up specializing into cheesemakers, in authentic family sagas, mainly from Zamora. They established in the different regions of Castilla y León, The Gamazo and the Manzano families came in our province. This characteristic cheese in its maturing process, necessary for sanitary reasons, enhances its aromas and flavors. It becomes a powerful, intense cheese, perfect to make any wine a wonder.
NEW TECHNOLOGIES BROUGHT NEW CHEESES
These cheeses remain the most representative of Palencia although pasteurization and new manufacturing technologies have helped other cheeses appear. This, and multiple variables in the elaboration processes, contributed to a great diversity of cheeses produced in recent years. It depends on the different manufacturers’ characteristics, the type of milk, area of production, feeding of the cattle, etc.
The characteristics of the three types of cheeses frequently elaborated by practically all twenty-one manufacturers are the following:
– Cheese mix of pasteurized sheep and semi-hard bovine milk: yellowish-white crust, semi-hard pasta, dairy aromas and creamy textures.
– Pasteurized semi-hard ewe cheese: straw yellow crust, semi-hard and consistent pressed paste, soft milk aromas, firm and compact buttery texture.
– Aged or long-maturing raw sheep milk cheese: Reddish-yellow rind, hard and very firm pressed paste. Dry cut, intense aromas, firm and unctuous texture, strong and intense flavor.
WINES AND SPIRITS
Name of the product: Young fine red wine and matured. BODEGA SALAS S.A
Production time: October-June-December
Production area: Owners D.O Cigales
Bodega Salas is a historical winery created and maintained since the nineteenth century by the Salas Jalón family. They possess 90 hectares of their own vineyard in the municipality of Dueñas, within the D.O Cigales. It is a real living museum, worthy of admiration and visit. Visit it for the maintenance of its traditional processes of elaboration as for its direct commercialization in the cellar. Its wines are singular, fine, low-colored red wines, easy to drink and regardless of the currently prevailing canons. It uses the PS brand for its young wines in “bag in box” and MEDINAROSALES for its matured bottle.
Name of the product: Rosé and red wines semi-matured and matured. VITIVINICOLA LADRERO S.L
Production time: October-June-December
Production area: Torquemada (Palencia) D.O ARLANZA
It was born during the 2001 campaign with the purpose of recovering the traditional winemaking activity of Cerrato Palentino. It was then the first Palencia winery to offer bottled quality wine. They commercialize fresh and aromatic rosé wines under the brand EL ERUELO. Semi-matured and matured red wines with strong and balanced tannic are sold under the brand LADRERO. They belong to the wines with the designation of origin ARLANZA.
Name of the product: Rosé and red wines semi-matured and matured. BODEGA ARAGÓN BENITO C.B
Production time: October-June-December
Production area: Castrillo de Don Juan
Venancio Aragón is a veteran farmer, soul of a small family winery transforming grapse from their seven hectares of vineyard into rosé and red wines with short aging, correct and pleasant. They have table wines branded as VIÑA VERÓNICA and wines from Tierra de Campos branded as DO ARLANZA.
Name of the product: Rosé wines and young red wines VITIVINÍCOLA TORQUEMADA S.L
Production time: October – June
Production area: Torquemada
Created by a group of young farmers in 2002 with the purpose of transforming their grapes and recovering the winemaking tradition of Torquemada. They elaborate the traditional claret form Cerrato and traditional young reds very easy to drink. They commercializes them as table wines under the brand VALDESALCE.
Name of the product: Red wine with short aging. HOTELES SUCO S.A.
Production time: October-June
Production area: Palenzuela D.O ARLANZA
Fernando Primo, with great enthusiasm, planted fifteen hectares of fine red vineyard six years ago. He did so on suitable gravel soils of the Negredo Mountain, which have already payed off in the form of an excellent semi-matured red wine, which they elaborate and bottled in the Arlanza Cooperative. Sold under the brand of PAGOS DE NEGREDO, the bottles of wine rest in an air-conditioned warehouse in the Suco Area of Quintana del Puente. It belongs to the D.O ARLANZA wines.
Name of the product: Red wine with short aging. RURAL SPACES S.L
Production time: October-June
Production area: Frómista
Carmelo Serrano showed enthusiasm in recovering his ancestors’ winemaking activities in the underground cellar of the XVI century. He elaborates a red wine from selected grape of the Ribera del Duero, since there is no vineyard in Frómista. It is an excellent wine with aromas and typical flavors of Tempranillo. It is aged in barrels in underground cellar and bottled under the ZARZAVILLA brand.
Name of the product: Red wine with aging. BARRIALBA S.L
Production time: October-June
Production area: Sale of Bathrooms
The last winery that joins the enthusiasm of producing wine is the most unique, as it is linked to a residence for the elderly in an occupational therapy project. The first wines are made in Ladrero and Venancio Aragón and matured in the modern winery of Venta de Baños. In 2005, they have made their first harvest and their first matured wine is sold under the brand SEÑORIO DE CÁMARA.
Name of the product: Young red wine. BODEGA ESTEBAN ARAUJO
Production time: October- June
Production area: Torquemada D.O ARLANZA
It started operating in 2007 in a semi-industrial way in Torquemada and within the Designation of Origin of Arlanza. They produce a young red wine under the brand EL MONJIO and, in the future, they will elaborate matured wines.
Name of the product: Grape marc spirit. AGUARDIENTE DONCEL
Production time: October-December
Production area: Becerril de Campos
Claudio Doncel Olivares makes grape marc brandy at his artisan distillery in Becerril de Campos. He uses traditional methods and sells under the brand of DONCEL.
Name of the product: Grape marc spirits and liquors. AGUARDIENTES GONQUI.
Production time: All year
Production area: Lantadilla
Since 1934, the González Quijada elaborate in Lantadilla a wide range of handmade products from distilled brandy in their facilities. Currently, they make spirits and liquors with various herbs and ingredients. They therefore offer numerous specialties in very diverse presentations that are marketed under the GONQUI brand.
Name of the product: Villoldo Amarguillos
Production time: All year
Production area: Villoldo.
At the beginning of the 20th century, Heriberto Pedrosa began producing amarguillos, so-called because of their bitter almond paste. They have a granular consistency, rounded shape and almond flavor, presented on a wafer.
Nowadays, the Pedrosa family continues to elaborate them with such success that they have become a traditional specialty in Palencia. They are now also elaborated by numerous pastry chefs.
ALMENDRADOS DE VILLASIRGA
Name of the product: Almonds from Villasirga
Production time: All year
Production area: Villasirga
The magnificent pastry chef Heriberto Pedrosa began to make them in Villoldo, until turning them into a Palencia specialty. The Fernández family has achieved a perfect recipe in their patisserie in Perla Alcazereña, Villalcázar de Sirga. A puff pastry, rectangular, bulging and hollow, covered with thin slices of toasted almond, crunchy, etc. exceptional.
BRAZO DE SAN LORENZO
Name of the product: Brazo de San Lorenzo
Production time: All year
Production area: Osorno
Created by Chef Mariano Rodriguez in 1991, in honor of San Lorenzo, it has become a popular traditional Osorno sweet. It is a swiss roll covered with toasted yolk with grill surface marks and very attractive appearance. Soft texture, soft consistency and very nice.
THE DESSERT OF THE CANDELAS
Name of the product: Dessert of Candelas
Production time: February 2
Production area: Palencia capital.
The Association of Confectioners undertook in 1995 the creation of a special dessert to celebrate the local festival of Candelas, a festival in honor of the Virgen de la Calle. Today, the dessert has become a typical popular product.It is a delicious dessert based on sponge cake and cream, covered with toasted yolk and garnished with cream.
Name of the product: Socorritos de Cervera
Production time: All year
Production area: Cervera de Pisuerga.
Raquel Cabeza created in the 70′ this puff pastry ties coated with icing sugar. Today they are also produced in oval shape and coated with chocolte in her UKO factory in Cervera. Their popularization is due to their excellent quality and their elaboration by the nuns of San Andrés del Arroyo. They are the ones who taught Raquel during the years she stayed in the convent.
SCRAMBLED EGGS WITH BLACK PUDDING AND PINE NUTS WITH CHEESE OF CERRATO
INGREDIENTS (2 people): 3 eggs, black pudding, 15 gr. pine nuts, 4 slices of cheese from Cerrato, ½ dl. oil, salt, parsley.
In a pan, heat the oil and add the chopped blood sausage. Add the pine nuts, salt and the eggs while stirring with a wooden spoon until you get the scrambled eggs. Then put the slices of black pudding on top of this, decorate with parsley. You can accompany it with a piquillo pepper sauce and place the scrambled eggs on a corn toast.
CHURRO LAMB PATE
INGREDIENTS: 1 medallion of churro lamb paté, ½ leek, 1 dl. Balsamic vinegar.
Cut the leek in thin julienne and fry it in oil until it is golden and crispy. In a small saucepan reduce the vinegar on fire until it acquires consistency to cover. On a hot griddle or pan, give a strong heat stroke on both sides of the medallion paté for a short time. Place on a plate with the fried leek and paint with the balsamic reduction.
PEPPERS FILLED WITH MONKFISH AND SHRIMP
INGREDIENTS (6 people) 24 roasted and intact piquillo peppers, 200 gr. of monkfish, 10 cooked, peeled and minced shrimps, 170 gr. of flour, 1 liter of milk, 50 gr. of butter, a pinch of nutmeg, salt and oil.
Sauté the monkfish with a bit of onion. When it is done start to drain it, then combine it with the peeled and chopped shrimps. A béchamel sauce is made by sautéing the butter with the flour and adding the milk little by little. Without stopping to turn, throw a pinch of nutmeg and add salt to taste. When it is thick and without lumps, mix it with shrimps and monkfish, letting it cool and filling the peppers. The peppers are coated and served alone or accompanied by a sauce.
SCARLET SHRIMP AND ICE PLANT CARAPACCIO AND SAUCE
FOR THE CARPACIO: Peel the scarlet shrimps, keeping their heads. Make a roll with the tails and wrap in film and freeze. Remove the film and cut the roller with the cutter. Place it on the extended plate. FOR THE DECORATION: Preserve the heads of the scarlet shrimps with oil, crush, strain and put in a bottle. PRESENTATION: On the carpacio plate, dress with lines of the sauce previously made and a little salt. In the middle, place some ice plant leaves and dress it with olive oil and sweet and sour vinegar.
OCTOPUS SALAD WITH WHITE BEANS HUMUS AND ARTICHOKE OIL.
INGREDIENTS: 600 gr, octopus, 200 gr. of white beans, 4 artichokes, romaine lettuce, oak leaf, endive and arugula salad, oil, sweet paprika, sesame, cumin, garlic, chili pepper and salt.
PREPARATION: First of all, cook the octopus in plenty of water for at least one hour. An octopus of 5 kg is equivalent to one hour of cooking. Once cooked, let it rest.
FOR THE BEANS HUMUS: First put the beans to cook. Then, once cooked, we pass them through the mixer with garlic, sesame, chilli pepper, salt and black pepper. Finally we emulsify it with the oil. We strain through a fine sieve and put it aside.
FOR THE ARTICHOKE OIL: We first confit the artichokes with the oil. Once done, we crush them in the mixer until everything is well ground. Strain.
FINAL AND PRESENTATION: On a plate we put a little tempered humus. On top of it we put the octopus sprinkled with paprika, salt and a stream of oil. Then, put on top all kinds of leaves that we find in the market and finally add some artichoke oil.
FRESH LIVER OF VILLAMARTÍN DUCK WITH APPLE SAUCE.
INGREDIENTS: (4 people).
600 gr. Of fresh duck liver, 1 medium onion, 1 golden apple. 1 glass of Port wine, ½ liter of beef broth, olive oil and salt.
Chop the onion in julienne and put it to fry with a little oil. Add the chopped apple and leave it to be done very slowly. Then add the Port wine and let it reduce a little. Add the meat broth and cook for a few minutes. Grind and pass through a very fine sieve.
Chop the liver into slices of 1 cm of thickness approximately and cook on both sides in the sauce. Set in plate and cover with the hot sauce.
ARTICHOKES FILLED WITH QUAIL EGGS AND BEEF JERKY OF VILLARRAMIEL.
INGREDIENTS (4 people).
4 artichokes, 2 thin slices of Villarramiel jerky, 4 quail eggs. Pea puree, piquillo pepper sauce, ½ lemon, salt, chopped parsley.
Remove the hearts from the artichoke and rub them with lemon so that they do not rust. Boil them in water with salt and half a lemon until they are al dente. Drain the artichokes and cut the base so that they rest on a plate.
Crack inside each artichoke a quail egg, add a pinch of salt and place on top of each half slice of jerky. On a lightly greased baking dish, place the artichokes. Then place the plate in the oven at high temperature (200 degrees) until the egg white sets.
Present on a plate with piquillo pepper sauce and pea puree.
TOATS OF BLACK PUDDING WITH TORQUEMADA ROASTED PEPPER.
INGREDIENTS (4 people): 1 sausage, 8 strips of roasted red pepper from Torquemada. 4 slices of loaf bread, chopped parsley, flour to fry, oil.
Cut the blood sausage into twelve slices, flour them and fry them in oil until they are golden brown. Place them in greaseproof paper to drain. Toast the bread in the oven or in a toaster. Place the fried black pudding and the strips of roasted peppers on top of each bread toast. Sprinkle with parsley.
GRILLED MUSHROOMS WITH VILLARRAMIEL JERKY
INGREDIENTS (4 people). 12 large mushrooms, 20 gr. of Villarramiel jerky, ½ dl. olive oil. Parsley, 2 cloves of garlic, 1 pinch of chili pepper, salt.
Wash the mushrooms well without the stem and drain them. In a pestle, mash the garlic with a little parsley, a pinch of chilli pepper and salt. Add the oil to this sauce and mix. Finely chop the jerky and stuff the inside of the mushrooms with it. In a hot griddle or pan, cook the mushrooms adding the mash during cooking. Serve in a plate.
Ingredients (4 people): 800 gr. Iberian ham, 1 onion, 1 carrot, 1 clove of garlic, 2 cooked eggs. 8 wild asparagus, 100 gr. of Brussels sprouts, 80 gr. of Swiss chard, 100 gr. of peas, 6 artichokes.100 gr. of cauliflower, 100 gr. of broccoli, 100 gr. green beans, 1 zucchini, beef broth, 1 shot of brandy.
Cook the vegetables separately. In a saucepan, sauté the onion, garlic and carrots, all chopped into small cubes. Then add the ham, brandy and meat broth.
Overcook the already cooked and chopped vegetables and add to the previous broth, let boil for 5 minutes gently. Place in a dish garnishing with sliced eggs.
SALAD OF PIKLED QUAILS
Ingredients (4 people): 2 quails, Bouquet of lettuce, tomatoes, 1 small leek, chicory, ½ onion, 1 bay leaf. 4 gr. of pepper in ball, 1 branch of thyme, 10 cl. virgin olive oil, 10cl. water, 10 vinegar, salt.
Pluck the quails.
In a deciliter of oil lightly poach the vegetables cut into 1 cm cubes thick and the garlic crushed. Once the vegetables are poached, add the remaining oil, water, vinegar and spices. When the marinade begins to boil, add the quail and let them cook until they are tender. Add a pinch of salt.
Once the quails are pickled, remove them from the broth, pass through a mill and reserve. Place lettuce, tomatoes and endives (previously washed) in a dish. Place the quail and season with the reserved marinade. This salad can be served warm, previously heating the quail in your marinade to the water-both.
Accompany it with steamed vegetables from Palencia’s lands.
CHICKPEAS CREAM WITH COD BRANDADE AND BLACK PUDDING
Ingredients (4 people):
Cream: 100 gr. of chickpeas, 10 gr. of shallot, 10 gr. of leeks. 1’5 l. of chicken stock (very soft), 100 gr. of white wine, salt, pepper.
Brandade: 40 gr. of cod, 30 gr. of black pudding, 30 gr. of olive oil.
Sauté the shallot and leek and add the wine. Put the chickpeas and the broth to cook until the chickpeas are done, always at low heat. Crush and rectify the seasoning.
For the Brandade: finely chop the cod, mix with blood sausage from Villacidaler. Add olive oil with an approximate temperature of 50º. Prepare the dish by placing the brandade on the chickpea cream.
RATATOUILLE WITH POACHED EGG
Ingredients (4 people): 4 eggs, 1 small onion, ½ green pepper, ½ red pepper, 1 large tomato. ½ small zucchini, ½ dl. of oil, 2 slices of jerky, 1 clove of garlic. 4 slices of oven baked bread, salt, vinegar / water (three parts of vinegar for 7 of water).
Poach the eggs for three minutes in a casserole filled with the mixture of water and vinegar, covering the eggs. Once poached, pass them through a bowl with cold water to cool them and remove the aftertaste with vinegar. Reserve in the fridge. Cut the vegetables into cubes of 1 cm of thickness and poach them in a frying pan with oil.
Add the onion with the peppers, then the zucchini and finally the garlic crushed in a mortar. Stir with a wooden spoon and add the tomato. Put a pinch of salt and sugar if necessary to remove the acidity of the tomato. Keep it on low heat until the vegetables are cooked but al dente. Toast the slices of bread, place on top the poached eggs with a half slice of jerky on each one. Put this toast on a plate with the ratatouille on the side. Heat in the oven and serve.
PALENZUELA ONION SOUP
Ingredients (4 people): 2 large onions from Palenzuela, 1 ¼ l. of beef broth or water. 4 thin slices of oven baked bread, 4 slices of cheese from the Cerrato, 1 dl. of oil, salt, chopped parsley.
Cut the onion into thin slices and sauté with the oil in a covered casserole over low heat. Once the onion softens, before they color, we add the broth and give a boil and season. Toast a loaf of bread in the oven with a slice of cheese on top until it melts. Serve the soup in individual plates with the toast of bread and cheese. Sprinkle with chopped parsley.
Ingredients (4 people): 4 cloves of garlic, 1 l. water, 1 dl. oil, 200 gr. oven baked bread from two days before. 1 tablespoon sweet or hot paprika, salt.
In a clay pot over heat, brown the peeled and entire cloves of garlic in the oil. Once golden, remove and mash them in the pestle with the paprika. Then add a little oil to bind the meal. In another clay pot, place the sliced bread and cover with hot water. Add the mashed seasoning and add salt. Let simmer for about fifteen minutes.
PEAS SEASONED WITH JERKY
Ingredients (4 people): 1 ½ kg. of peas, 70 gr. of jerky, ½ dl. Oil. 2 cloves of garlic, 2 fresh small scallions, 1 large tomato, salt sugar, chopped parsley.
Once the peas are defrosted, cook them in plenty of salt water until they are almost tender. Refresh them in cold water, keeping a little cooking broth. In a casserole with oil, add the chopped onion and garlic and fry them at low heat. Cut the jerky in small tacos and toss in the stew. Then add the chopped tomato without skin or pips and let it sauté a few minutes. To finish the dish, add the peas and a little broth to give a last boil and keep the tenderness. Rectifying salt and sugar if necessary, due to the acidity of the tomato. Present in a plate with sprinkled parsley.
PARDINAS LENTILS WITH CHORIZO
Ingredients (4 persons): ½kg of pardine lentils, 1 small sausage, 100gr. of bacon, 1 small onion. One small carrot, 1 small leek, 2 cloves of garlic, ½ green pepper. 1 small tomato, 1 bay leaf, 4 cloves. 1 teaspoon of paprika, ½ dl. oil, water, salt.
Put the lentils to soak the day before you cook them. In a saucepan, place the lentils, cover them with water and put them on a low heat. Add the chorizo, the bacon, the tomato, the carrot, the green pepper, the leek, the laurel. Insert the four cloves in half an onion and add it to the saucepan. Add salt. Cook the lentils at low heat and add cold water when the liquid evaporates. When they are almost tender, in a separate pan, fry the onion finely chopped together with the chopped garlic.
Once this is done, add the paprika and without letting it cool, add the sauce to the lentils. When the stew is almost finished, add the mash of a few lentils along with the tomato. Also add the leek, to make the broth a bit thicker.
When serving, remove the laurel and onion with cloves, cut into slices the chorizo and carrot and chop the bacon. Serve in tureen.
THICK CHICKPEAS SOUP
Ingredients (4 persons): 600 gr. of chickpeas, 400 gr. of veal knuckle, 1 small chorizo, 1 small blood sausage. 1 bone of ham, 100 gr. of bacon, water, 600 gr. of cabbage of Saldaña, 2 large potatoes. 1 medium carrot, stuffing of bread and egg, 1 small handful per person of noodles, salt.
Put the chickpeas to soak the day before. In a pot, introduce all the ingredients, except for chickpeas, noodles and fillings. Cover with plenty of water and salt.
When the broth boils, add the chickpeas and then stop the boiling with cold water so they do not get enchained. As the vegetables are cooked, remove them and wait for the chickpeas and meat to finish cooking. In a separate saucepan, cook the cabbage and reserve.
Place in a separate casserole the broth to boil with the pasta until it is tender. Serve first the soup with the noodles, then the chickpeas with the carrot, the potato and the cabbage and, finally, the sausage meat with the chorizo, the black pudding and the bacon.
PATATAS A LA IMPORTANCIA
Ingredients (4 persons) 1 ¼ potatoes, 3 eggs, flour to batter, 1 tablespoon flour, 1 small onion. 100 gr. of shelled peas, 2 cloves of garlic, 1 small sausage. 1 teaspoon of paprika, chopped parsley, water, oil to fry the potatoes, ½ dl. Olive oil, salt.
Peel the potatoes and cut them into 0.5 cm thick slices. Salt them, pass them through the flour and the beaten eggs. Fry in plenty of oil, at medium-high heat, until they are golden brown on both sides. Once fried, place them in a roaster to drain them of the excess of oil. In a casserole, poach the onion and the chopped garlic in the oil. Add the chopped chorizo and stir then add the flour and paprika. Lightly sauté and dip with a little water to bind the sauce. Introduce the potatoes already battered in the casserole and add water until the potatoes are covered. Pour the peas and let them cook until they and the potatoes are tender. Rectify salt. Serve in individual soup dishes and sprinkle with chopped parsley.
Ingredients (4 persons) ½ dl. of oil, 200 gr, of loaf of bread of two days, cloves of garlic. 4 eggs, 50 gr. of shelled peas, 4 slices of veined ham. 1 teaspoon of sweet or spicy paprika, 4 asparagus buds, ¼ l. water, salt.
Prepare as the “garlic soup” previously exposed. Add the peas when we heat up the broth so they get cooked in it. When the peas are tender, separate the soup in 4 individual casseroles. Poach one egg in each of them and place on top the slice of ham and an asparagus tip. Finish this dish on the fire or in the oven, until the egg settles.
BEANS WITH HARE
Ingredients (4 persons) 600 gr. of Saldaña beans, ½ hare macerated in wine, hare’s liver, salt, pepper. 1 small onion, 1 small carrot, 1 small leek, 2 cloves of garlic, water, ½ dl. Oil. 1 bay leaf, 1 sprig of thyme, 2 tablespoons of tomato sauce.
Put the beans to soak the day before. Chop the onion, carrot and leeks in small dice, then fry them in a pot with the oil. Add the liver of the hare until it is cooked. In a pestle, mash the garlic and the liver. Chop the hare, season it, flour it and fry it in the pot with the vegetables. Add the liver and garlic mash and tomato sauce. Add enough water to cover the beans you have just added. Put thyme, bay leaf and salt. Add cold water to the beans during cooking when you notice that they are lacking liquid. Once the beans are tender, let to rest for later to serve in tureen.
RICE WITH LOBSTER
Ingredients (4 persons) ½ kg. of rice, 1 lobster of 600gr. 1 small onion. 1 clove of garlic, 1 green pepper, 6 tablespoons of olive oil, 1 l. of fish broth.
Fry the onion, garlic and green pepper with olive oil in a paella pan. When poached, add the rice and the fish broth, always twice as much broth as rice. Cook for 20 minutes adding the lobster five minutes before finishing the cooking.
SUCKLING LAMB DRUMSTICKS WITH MUSHROOM SAUCE:
Ingredients (4 persons): A boneless leg of lamb, 700 gr. of natural mushrooms, 2 onions, 1 zucchini, a spoonful of flour, olive oil, black pepper, salt.
Tie the ham of suckling lamb so that it is round and season it. In a pan with hot oil, brown the meat and then put it in the oven until it is cooked.
SAUCE: In a pan put the onion cut in julienne, add the chopped mushrooms and zucchini. Salt. When it is done, add a little flour and broth. Stir until well diluted. Pass the sauce through the mill. Unroll the hams, cut them into slices and place on the plate adding the sauce on top.
SMOKED TROUT WITH CONFITED POTATO, POULTRY GRAVY AND BASIL JELLY.
Ingredients (4 persons)
TO SMOKE THE TROUT: With smoking salt, cover it for 10 minutes, wash it and brown it on the skin site. Place it in the oven for five minutes at 200º. FOR THE POULTRY GRAVY: Two thinly chopped chicken carcasses, brown them in a casserole and add a little broth. Have it cooking for an hour, strain it, degrease it and thicken it. CONFITTED POTATO: Cut in julienne and put them with olive oil, garlic, bay leaf and thyme on low heat for three minutes. THE PICKLED: Reduce sherry vinegar in half and add to the poultry gravy. THE BASIL GELATIN: 200 gr of fresh basil. Poach it, cool with ice water, drain, crush with a little broth and add 2 gr. of agar. Put on fire to cook, then cool it and cut into cubes.
PRESENTATION: Put the potato with the pickled gravy in the center of a dish, making a line. The fish on top of the potato and, on the sides, the poultry gravy with the basil gelatine cubes.
PALENTINA MOUNTAIN BEEF AND ARTICHOKES STEW
Ingredients (4 persons): 1 kg. of beef, 1 onion, ½ green pepper, 4 tablespoons of olive oil. 1 clove of garlic, 1 teaspoon of flour, 4 artichokes. 1 glass of white wine, ¾ l. of neutral broth or water, salt and pepper.
Fry the beef pieces and set aside. In the same pan, add the onion, garlic, bay leaf and fry it all. Once poached, add the green pepper and let it fry. Then add a spoonful of flour and stir a few seconds. Add the white wine and let it cook a little to lose the alcohol. Add the pieces of beef with the juice they have released. Cover with water and cook at medium heat until the meat is tender. At the last moment add some cooked artichokes and let the sauce thicken.
GRILLED SNAPPER WITH RISOTTO OF IDIAZABAL CHEESE
Ingredients (6 persons): Risotto: 160 gr. of cannelloni rice, 400 ml. of fish stock, 30 gr. of very fine grated cheese, 10 gr. of mascarpone, 900 gr. of boned snapper (each part 150 gr.)
Balsamic reduction: 50 gr. of balsamic, 10 gr. of sugar, boil everything together until you get the desired texture.
Paprika oil: 30 gr. of virgin olive oil, 10 gr. of paprika.
Fry the pepper in a little oil, add the rest of oil and place in water bath, for an hour. Cook the Cannelloni rice with the fish stock. Add salt and pepper and a little of mascarpone and the grated Idiazabal cheese, before serving. Cut the snapper in three and pass it through the grill. Put the reduction of Balsamic and paprika oil around.
HAKE WITH LEEK
Ingredients (4 persons): 800 gr. of clean and boned hake, 1 medium leek. 2 medium potatoes, ½ onion, 3 tablespoons of duck fat, olive oil and salt, aluminum foil.
Cut the potatoes into slices and the onion in julienne. Put to fry with oil at a very slow heat so that they are done without browning. Repeat the same operation with the leeks, and then set everything aside. Cut a strip of aluminum foil, enough so that we can make a bag in which all the products fit. Set, on the aluminum paper, a base of potatoes and onion and on top the hake. Above it set the leek and finally the duck fat. We form the “papillote”, that is, the aluminum foil bag joining its edges to achieve a hermetic seal. Place it in the oven at 220ºC for 12 minutes. Present it in the “papillote”, opening and serving on the plate.
SNAILS WITH TOMATO AND CHORIZO
Ingredients (4 persons): 80 snails, 1 small onion, 2 cloves of garlic, 1 pinch of chili pepper. 1 teaspoon of sweet paprika, 20 gr. of cut ham, ½ small chorizo, 1 egg, water, ½ dl. oil, salt.
Let the snails rest for 3 days in breadcrumb or flour to purge them. Wash them repeatedly. Then cook them in plenty of salt water, without boiling, with the final sauce.
Reserve some of the snail cooking broth. In a saucepan, fry the onion and garlic, chopped in oil, and then add the ham and chorizo slices.
Peel the tomatoes, remove its seeds and finely chop the pulp. Stir it together. Add the chili and paprika.
Finally, wet this poach with a little broth, throw in the snails and give them the last boil. Rectify salt. Always try to rectify with sugar the possible acidity of the tomato.
STEW OF TIERRA DE CAMPOS SQUADS
Ingredients (4 persons): 2 squads, 1 large onion, 2 small tomatoes, 2 cloves of whole garlic. ½ dl. of pork fat, 1 bay leaf, 5 black pepper beads, 1 thyme branch, ½ cup of Oloroso wine. 1 l. of water or meat broth, salt. Garnish: 4 green asparagus, 1 small carrot, 1 small potato, ½ zucchini.
Melt the pork fat in a pan and brown the pigeons once plucked. Add the thinly chopped onion, the garlic cloves, pepper beads, the bay leaf and thyme. Fry the pigeons with the onion until it softens without changing color. Cut the tomatoes in four and add them, fry and dip with the Oloroso wine. Once the wine loses its alcoholic strength, add the water or broth until the squads are covered.
Put salt, cover the casserole and let cook until the squads get tender. Pass the sauce through a mill and boil it again with the birds. Defoam if necessary, and rectify salt. In the meanwhile, we will have cooked the sliced potato, carrot and wild asparagus in boiling salted water. Leave these quite entire to finish their cooking in a frying pan on high heat. This with a little oil and along the finely cut zucchini.
Present the dish with the squads covered with its sauce and the aforementioned garnish.
UNWEANED CHURRO LAMB CHOPS WITH GARLIC CONFITED IN OIL
Ingredients (4 persons): 20 churro lamb chops, 4 cloves of garlic, 1 dl. oil, mashed potatoes, pepper salt, chopped parsley.
Cut the garlic into thin, regular, slices. In a saucepan, add the oil and put it on low heat with the garlic.
With a wooden fork, stir the garlic continuously to get it to brown without burning. Once golden and crispy, remove it from the oil and place it in a roaster to drain the oil.
Season the chops and fry them over high heat in the garlic oil. Once fried, drain them on a greaseproof paper and present them in a dish with the hot mashed potatos, the garlic confit and chopped parsley.
UNWEANED CHURRO LAMB SWEETBREAD IN ITS JUICE
Ingredients (4 persons): 350 gr. of sweetbread of churro lamb, 2 cloves of garlic, 2 dl. of meat juice. ½ of white wine, olive oil, salt, chopped parsley, 2 medium size laminated fried potato.
Place a casserole with the oil at high heat. As the temperature of the oil increases, add the sweetbread previously cleaned, add salt and brown in the oil. When it is practically cooked, add the chopped garlic. When browning it, add the parsley, eliminating the possible excess of fat with the help of a skimmer. Place it back on the heat, add the white wine and let it reduce, giving it a last boil with the meat juice. Present on a tray accompanied by some laminated chips.
CERVERA DE PISUERGA STEAK
Ingredients (4 persons): 4 chops of veal from Cervera, 350 gr. coarse salt, fine salt, olive oil.
In a griddle or pan previously heated to the fire, cook the chop greased in oil on both sides. This will leave a crust on both sides, with the inside still raw. Put salt on the face that has been marked first. Serve in a dish or clay dish heated in the oven. It can be accompanied with fried potatoes or grilled vegetables.
So that we can find the steak hot in the undercooked part, we should leave it at room temperature a few hours before and not pass it directly from the cold to the heat of the iron.
ROASTED UNWEANED CHURRO LAMB
Ingredients (4 persons): ½ unweaned churro lamb, 50 gr. of lard, ⅓ l. water, salt, lemon juice. 1 clove of garlic, chopped parsley, 4 small roasted potatoes.
Make a mash with the garlic and butter. Add the water and the lemon juice. Season the lamb with salt, anoint it with the mashed and roast it in a strong oven. Occasionally water it with the sauce until it is golden and crispy on the outside and tender on the inside. Make sure there is always water in the bottom of the pan so that it does not remain dry. Serve very hot.
IBERIAN CHICKEN GRILLED SERVED CRUNCHY WITH CHUTNEY OF SEASON FRUITS
Ingredients (6 persons): A pig of about 5 kg., 500 g. seasonal fruit, half onion, garlic. White pepper, curry, sugar, rice vinegar and salt.
Preparation: Put six parts of suckling pig in vacuum oven bags. Place in the oven and once done, cool it quickly in water and ice. Reserve.
For the Chutney: We put in a casserole the seasonal fruits with garlic, onion, pepper, curry and sugar. Once it looks like a compote, add rice vinegar.
Final and Presentation: Give a heat stroke to the suckling pig. On a plate, put the suckling pig with its skin on top. Next we’ll put a string of chutney. Finally, decorate with a bit of chopped chives.
TORQUEMADA PEPPER FILLED WITH MEAT
(Ingredients: 4 persons): 4 Torquemada peppers, 250 gr. of minced pork and veal meat, 8 mushrooms, ½ onion. 1 clove of garlic, 2 tablespoons of flour, ½ dl. milk, salt, pepper, nutmeg, pepper sauce, ½ dl oil.
Place the peppers in a greased baking tray and let them half roast. In a casserole, fry the finely chopped onion and garlic in oil. Add the rolled mushrooms, and once they change color, add the minced meat and stir to cook it. Then add the flour, stir and pour the boiling milk previously seasoned with salt, pepper and nutmeg. Mix with a stick until you get a bechamel sauce. Let it boil a couple of minutes. Rectify salt.
Open the peppers by the stem side and fill them with the béchamel sauce. Close and finish roasting all together in the oven. Having peeled the pepper, serve on a plate and accompany it with a pepper sauce.
Ingredients 4 persons: 8 white cheeses, 400 gr. of cream cheese, 2 l. of milk. 4 sobaos, 8 eggs, 1 l. of cream, 50 gr. of butter, 300 gr. of sugar.
Put the milk to boil with the cream and butter. In a bowl, put the cheeses, the cream cheese, the sobaos, the eggs and the sugar. Then pour the milk and pass it through the blender until it is undone. Place it in a mold with caramel and put in the oven in bain-marie.
BANANA ICE CREAM WITH DULCE DE LECHE AND COFFEE JELLY ON A HOME MADE COOKIE.
Ingredients for banana ice cream and preparation: milk, cream, yolks, bananas, sugar and stabilizer. First of all, heat the milk and the cream. Meanwhile, beat the yolks with sugar and stabilizer. Put it together with the cream and milk. Finally, add the bananas and beat them in the blender. Strain and freeze.
Ingredients for the dulce de leche: milk, sugar, vanilla and bicarbonate. Put the milk to boil. Once it starts boiling, add the sugar, baking soda and vanilla. Let it simmer until it reduces to less than half. Strain. For coffee gelatin: In a liter of coffee, add sugar and gelatin. Strain it and let it cool. End and presentation: In a deep dish, pour some dulce de leche on top of the cookie and, around it, put the coffee jelly. Finally add the banana ice cream.
MILK FOAM AND CHOCOLATE TRUFFLE.
Ingredients: 1 l. of milk, 125 gr. of sugar, 8 egg yolks, 100 gr. of melting chocolate. 25 gr. of butter, 100 gr. of cream, 1 tablespoon of condensed milk.
For the milk foam: Boil a liter of milk with 125 grams of sugar, add 8 egg yolks and strain. Insert it in a siphon and pour two loads. For the truffle: Melt 100 gr. of chocolate with 25 gr. of butter. Assemble 100 gr. of cream and sweeten it with a spoonful of condensed milk. Mix with the chocolate and place it in a pastry bag. Make small truffles giving conical shape. Presentation: In a Martini glass, place the milk foam on the base and the truffle on top.
MASCARPONE MOUSSE AND SPINACH WITH CARROTS AND ORANGES SORBET
Ingredients for 6 persons: 40 gr. of spinach, 50 + 40 gr. of sugar, 125 gr. of mascarpone. 125 gr, egg whites, 1 sheet of gelatin, sponge cake (griddle), 2 eggs. 1 grated carrot, 20 gr. of oil, 50 gr. of sugar and 40 gr. of flour.
Mousse: Chop the spinach in julienne and blanch it. Mix the mascarpone with the sugar and add the gelatin. Make an Italian meringue with the eggs whites and the rest of the sugar. Mix everything and place in molds.
Sponge cake: Assemble the eggs with the sugar, add the grated carrot, the oil, the flour and finally mix. Cook and cut the size of the mold.
Sorbet: Cook the carrots in the orange juice with the glucose, sugar and stabilizer. Crush and strain. Let cool and go through the sorbet.
TORRIJAS WITH HONEY
Ingredients 4 persons: 8 slices of special bread for torrijas, ½ dl. Milk, 70 gr. of sugar. Half a cinnamon stick, oil, 2 beaten eggs, 10 gr. of cinnamon powder, 2 tablespoons of honey.
Heat the milk and add the sugar and cinnamon stick. Soak the slices with this preparation, pass them through beaten egg and fry in hot oil. Drain well, and coat with cinnamon powder and the remaining sugar. Finish the plate by decorating it with honey. You can soak the bread with low acidity red wine or sweet wine instead of the milk with sugar.
HOJUELAS OR OREJUELAS
Ingredients 4-6 persons: 1 egg, ½ cup of white wine, ½ cup of oil, ½ cup of anise. 60 gr. of sugar, ½ orange, flour, frying oil, 35 gr. of coating sugar.
In a pan, heat until the oil is warm, and let it cool again. In a bowl, mix the egg, the white wine, the anise, the sugar and the juice of half orange. Also add the already tempered oil and knead with flour until you obtain a homogeneous and fluffy mass. Let the dough rest for 2 hours. With a rolling pin and sprinkling flour on the table, stretch small pieces of dough, the finer the better. Fry them in hot oil on both sides, taking care that they do not burn. Once fried, drain off the excess oil. Finally, place on a plate and sprinkle with sugar.
CREAM FLAN WITH CHEESE
Ingredients: 1 l of cream, 400 gr. of spreading cheese, 3 sachets of curd, 1 glass of milk, 3 sugar cubes.
Boil the cream with the cheese and sugar. In a separate cup, pour the milk and dissolve the curd. When the cream boils, put the curd and let it boil until it thickens. Put it in a caramelized dish, let it cool and place it in the refrigerator for 5 hours.