Untitled Document

Pinto beans with garlic sausage

Put to boil the beans in cold water with the elbow and the bacon the garlic sausage to slow fire. Fry the clean and cut onion in a frying pan with a little bit of oil. Add paprika and the fried tomato. Reserve it. Clean the potatoes, cut them and reserve them. During the baking of the beans add cold water in twenty minutes periods of time so that this one is more uniform. Clean the beets and cook them separately.

When the beans begin to open, add the potatoes and the slightly fried. Wait till the baking is finished to add the beets. Before serving, remove the sausage, the bacon and the elbow that we will cut before adding them again to the beans.

Veratenses rags with rabbit and snails

If possible use hunting rabbit, that will improve the plate remarkably. Cut the animal in small pieces. In a casserole put oil, fry the dry peppers and the almonds, that we will put into the mortar to crush besides the garlic and saffron. Cook in oil over a slow fire the cut rabbit and gild it slightly. Add the divided onion finely, the green pepper, and a little while later, the grated tomato. Add to the casserole the previous crushed to the snails affluent bled, the laurel and the wine. Cook a pair of minutes and cover the stew with water. Boil until the meat is tender. Add divided potatoes in small pieces. Fifteen minutes later the rags we let boil only five minutes. Retire of the fire and serve.

Note: The rags, old veratense tradition, are elaborated from a simple recipe: put 100 gr.. of flour on the work table, to which we will add a picks of saffron, some drops of oil and the water necessary to knead it. It must be left a mass consistent that we will stretch with the roller until it is well fine. Cut the mass in strips of about two or three centimeters wide by about five or six of length. We can dry it for its conservation in a table cloth slightly floured to the sun or in a dry place.

Migas of flour of wheat with “tropezones”

Put the frying pan to the fire with the water. When it begins to boil, add the salt and the flour. Move without stopping with a spatula or wooden spoon. When the mass is compacted properly, add the oil, while we go on moving without stopping until the migas are totally loose and cooked.

Prepare the “tropezones” that accompanies the plate: the bacon, sausage and other products of the pig, cut and fried; the floured and fried “boquerones”; the roasted and bare peppers.

Ingredients:

6 Kg. red onion if it´s possible
1 Kg. Pig butter
¼ House made Bread
¼ Kg. Cooked rice
1 l. blood
30 gr. sharp pepper
50 gr. Worn out pepper
10 gr. clavillo
5 dry red peppers
65 gr. mataluva
1 oregano spoonfull
250 gr. roasted almonds
salt

Blood sauge of the low almanzora

Peel the onion in small pieces and cook it until it gets tender, then dry it during three or four hours. Cook the rice, dry it and mix with the butter previously softened. In a great vessel, mix all the ingrredients meticulously.

Fry a small amount to vrify the seasoning. Rectify if necessary. Fry it and serve.

Pot of wheat

Buy wheat already minced to ease the work. Clean the wheat of its rind well and air it. Put to soaking for six hours. Cook it in a pot besides the ham bone, the bacon and the garlic sausage. When the wheat is almost tender, add the blood sausage and, ten minutes later, the vegetables and the thistle that we will have dew it with lemon. Fifteen minutes later add the potatoes and rectify it of salt.

Stuffed boquerones

Clean the boquerones and open them by half clearing the thorn. Season it. Cut the ham and the pepper in strips, that we will place in the center of the filling. Close the boqueron, put it into flour and beated egg and fry it in very hot oil. Serve it immediately.

Squid in olive oil to my own style
de oliva a mi estilo

In a frying pan put the oil to warm up. Add the well fine cut onion, the garlic, the bird pepper and the laurel. Cook it in oil ovir a slow fire. Cut the squid into slides and add them to the frying pan. Cook it briefly, ripen and serve them.

Junket of fish

Clean and prepare the fish. In a furnace plate place the whole cuttlefish. Place some potatoes divided into a garlic tooth form and in other vessel the tomato, the pepper and the onion already divided and the oil. In the mortar crush some garlic and some saffron. Dissolve it with white wine.

Mix them with the vegetables, that we will have perfumed with tarragon. Add water and spill the mixture over the fish. Put it into the oven. When the potatoes are well tender, retire them and put the rest of the junket in a plate.

Wild boar to the sevillana style

Cut the meat in bites and put it in a traditional pickling sauce. Maceration time finished, dry the pickling sauce and gild the meat, slightly floured, in a frying pan with a bit of oil. Place it in a casserole, ripen it and cover it with the broth or, if not, water. Crush the toasted almonds in the mortar and add them. Cook slowly. When the baking time is almost finished, add the olives.

Fried milk

In a dippr, put milk to warm up with a crust of lemon and the cinnamon, keeping a cup of th litre. Dissolve in cold milk the flour and the yolks of egg. Remove them well. When the milk begins to boil, add the previous mixture, while it moves to avoid it sticks. Add the sugar and cook about four minutes to slow fire. In order to cool, prepare a tray slightly lubricated where we will overturn the mixture, that must have a thickness of about five centimetres. Once fry, cut the portions in rhombuses, bread it and fry it. It is advisable to dry the oil well. Pas through a mixture of sugar and worn out the cinnamon and serve it.