Traditional Dishes

Comparte

Mountain Snails

Ingredients (8 people)

2 kg cooked snails
400 g onion
300 g walnuts
200 g chorizo
150 g ham
75 g marinated and cured pancetta
4 cloves of garlic
800 ml of crushed tomato
30 g choricero pepper pulp
5 g cayenne pepper
5 g cumin
3 bay leaves
5 g sweet paprika
5 g hot paprika
20 ml vinegar
40 g extra virgin olive oil


Preparation

•Finely chop the garlic and onions and sauté in olive oil with a few cayenne peppers to taste. Cook the onions well for at least 30 minutes.
•Chop the chorizo and the bacon into small cubes, insert these inside the snail and add them to the garlic and onions. Also add one or two bay leaves. Chop the ham, but reserve this, as it will be added at the end.
•When the chorizo and bacon have sautéed well and have released their fat, add a couple of tablespoons of choricero pepper pulp, a good spoonful of sweet paprika, a spoonful of hot paprika. Cook for a moment and add the crushed tomato. Reduce the heat to low so that the tomato juice evaporates and the flavours are concentrated.
•In a mortar, lightly mash the walnuts into smaller pieces. Add the snails and nuts and mix gently, so that the snails are impregnated with all the ingredients. Add a little water, cover, and cook all together for about 20 minutes, to blend all flavours.
•Before serving, add the chopped ham and a teaspoon of cumin.
•Taste for spice and salt, add more if necessary, and serve hot in a traditional earthenware casserole dish. Provide some toothpicks, a container for the empty snail shells and a good loaf of bread. The objective is to leave the dish very clean.


Nutritional Information (per serving)

Valencian Christmas Puchero

Ingredients (10 people)

800 g potatoes
600 g chicken legs and thighs
600 g carrots
500 g vegetables stalks
500 g chickpeas
400 g of tender hock
280 g rice
200 g veal ribs
200 g minced pork meat
200 g minced beef
150 g kohlrabi
150 g of chicken
120 g parsnip
120 g white turnip
60 g bread soaked in milk
10 g pine nuts
5 g parsley
1 g cinnamon
2 white veal bones (knee)
1 bone of pork backbone
Salt and pepper

Preparation

Preparing the meatballs:
•In a bowl, mix the minced beef and pork, bread, pine nuts, a handful of fresh, finely chopped parsley, and the cinnamon, salt and pepper. Shape the meatballs (approximately 4) and reserve.
Preparing the stew:
•Fill a pan with 3 and a quarter litres of water. Put it on the heat and, first add the veal, chicken, the bones and season. Cook over high heat for 20 to 25 minutes.
•Remove the foam formed on the surface and cook an hour and a half more, over a low heat.
•After that time, add the vegetables and stalks, but not the chickpeas. Simmer for 15 minutes. Then add the chicken and the meatballs. Raise the heat for a few minutes and then simmer for an hour and a half. After 45 minutes, add the peeled, whole potatoes, raising the heat to a boil again. Then continue cooking for another 45 minutes over a low heat.
•Turn off the heat and carefully pour the broth into a smaller casserole (18 diameter by 11 high) through a strainer. Put the broth back on the heat and, when it boils, add the rice and cook on a high heat for 8 to 10 minutes and then for 10 minutes on a low heat.
•Serve the soup and separate the rest of the ingredients, with the vegetables and potatoes in one dish and the meats, meatballs and bones in another.

Nutritional Information (per serving)

Cuscussó

Ingredients (10 people)

500 g ground raw almonds
300 g sugar
200 g unsalted breadcrumbs
100 g candied fruit
60 g lard
50 g raisins
25 g pine nuts
10 g ground cinnamon
10 g lemon zest
150 ml water


Preparation

•Spread the breadcrumbs and place in the preheated oven at 100ºC until they are completely dry and hard. You don't need to roast them, just remove the moisture. Shred or grate them.. Keep in mind that when it dries it will be lighter in weight. In an earthenware casserole, add the lard until it melts, add all the sugar and stir.
•Add the water, keep stirring, add the breadcrumbs, then add the ground almonds. Do this over a low heat and always stirring.
•Add the raisins, pine nuts, cinnamon and frosted fruits, leave on the heat 5 minutes more while stirring continuously.
•Once everything is well mixed, remove from the heat and put in a mould lined with vegetable paper, press the dough down and place a weight on top of it, and let it cool.
•The flavour and consistency will intensify two days after you've made this. Keep in the fridge until it is eaten.

Nutritional Information (per serving)

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