Aragonese is one of the most straightforward
cuisines in Spain. Meat is the basis of the Aragonese cuisine and
chilindrón, its most typical recipe. Chicken, lamb and pork
are all found in this sauce as easily as other meat, though it is
most commonly prepared with chicken. In the Upper Aragón
region, in the heart of the mountains, more rustic cooking is popular:
lamb and goat roasted on the spit, lamb and vegetable stew (a la
pastora) and the so-called espárragos montañeses (lit:
mountain asparagus), which are in fact calves' tails.
Las Magras
con Tomate
Las magras con tomate are overwhelmingly
tasty: slices of slightly fried serrano ham dipped in tomato sauce.
Then there is an endless variety accompanying las migas, a dish
which has become very popular everywhere in the central area of
the Iberian peninsula. But nowhere is it served in so many varieties.
Here they are served with croûtons of ham, chorizo, bacon
and morcilla , with chocolate and grapes. And they are always made
with good bread, cut in small pieces and prepared with the chosen
accompaniment. In some places they are soaked in water or milk before
being fried.
More exquisite recipes include
partridge with chocolate, fried trout from the Pyrenees which are
of the best quality in those rivers; and the serrano hams of Teruel,
which are cured in the bitter winter cold of its mountains; not
to forget the soups, like the one with liver and cheese, which was
mentioned in the 17th century as sopa aragonesa.
Aragonese Food Links:
Aragon official web site | Aragon
Net | Aragon
Tourism | Bars
for sale Costa del Sol | Removals
Spain | Bulgaria
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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