great tourist area, Jerte Valley offers to its visitors a varied cuisine prepared with local products but simple. The benign climate that counts, its farming tradition and wealth of its rivers are an undeniable attraction for those wishing to visit this place.
The spectacle of the cherry blossoms at this time helps to increase the beauty of this land. Hidden behind the Sierra de Gredos and a moderate microclimate temperatures, Jerte Valley was established as a privileged place.
Its cuisine, stark and uncomplicated, retains remnants of the old recipes made with seasonal produce, both agricultural and livestock, and is famous for pork, goat meat, cochifrito, the sausage pumpkin and patatera, pitarra wines, chestnuts, honey and especially cherries.
Its cuisine is prepared with simple products. The Jerte has a long tradition of livestock. can find recipes that have varied in their ingredients over time, due inter alia to the transhumance of livestock from Extremadura to the Castilian plateau, which has served to exchange goods and convey the nuances of other gastronomic regions. An example are the dishes of sheep and goats.
find a wide variety of recipes using potatoes as a main ingredient. This is because it used to be grown in the area and were a cheap dish in the daily diet.
in salads and soups, from potatoes "rolled" , paprika, garlic and oil, typical of the days of slaughter, until potatoes pickled, through the "rebozao" , typical of Easter, in which the brine is changed before a hot sauce served with egg batter and cod desalted, not to mention potatoes cooked like "rublacones" or "wooly potatoes."
consistent Recipes
In spring, a season where they can still appear cold days, can appreciate the dishes of rice and chickpeas with cod and stuffed sausages hornazos dish tasted usually Easter Sunday. Are typical of the killing cachuela soup made with bread and pig's blood sausage and potato plants that emerged following the appearance of the tuber American in Spain.
not forget Jerte crumbs, different from those in other areas as well as white bread with paprika, pepper and chorizo, fried potatoes are added to give more consistency.
is also famous winter salad with oranges, black olives and olive oil, or orange salad with garlic, paprika, oil and vinegar and broth, also called cano " Soup of the pastor " - made with bread, milk and fried with garlic. During the time of harvest, it is customary to prepare tomato soup accompanied by grapes.
Both meat and fish are stocked in the kitchen representation Valley Jerte. Is prepare typical "sterile goat" a giblet chanfaina seasoned with onions and peppers, poached, "jerky" or dried goat meat, lamb stew, roast lamb, suckling pig cuchifritos or rabbit stew. Meats are often accompanied by mushrooms, a typical product of the area.
Rivers and dams provide excellent trout , one of the basic ingredients of its cuisine, which can be eaten as pickled as fried, roasted, thyme or wet.
Sweets & Spirits Jerte
The microclimate allows the development of numerous fruit, including cherries highlights, followed by pears, plums, figs, raspberries, blackberries and currants . Many of their desserts are linked to religious celebrations like Turrillo groups, the "toad of milk" , donuts with milk and sugar or "buns crackling" , a sweet bun with anise.
For All the Saints out to the countryside for grilling "calvotes" , chestnuts roasted over open fires made for this purpose, at Christmas taste the "sweet soup" , made with fried bread, almonds, apples, mead, all Roast it in a clay pot, and February are typical "Ossicles" , fried egg and flour, or "reeds" , a corkscrew type sweet fry pan using a wooden cane.
spirits and liqueurs The Valley is one of the most prestigious products Extremadura cuisine, made with a process of distillation of fruit that is exemplary and unique in Spain. This process involves the fermentation of organic fruit, artisanal distillation still and the total absence of color and flavor.
Tradition says that it is customary not miss the pork in brandy and "liquor glory , an old preparation obtained after mixing the flower of the wine, grape brandy, coffee beans, apple and fresh herbs. Anyone approaching the area can also enjoy the "pitarra wine" or the typical "arropao wine."
0 comments:
Post a Comment