1. THE FOOD AND WINE OF ANDALUCIA 1 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
THE FOOD AND WINE OF
ANDALUCÍA
FLAVORS FROM FARM TO TABLE
2. THE FOOD AND WINE OF ANDALUCIA 2 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
TABLE OF CONTENTS
Gazpacho de Garbanzos
Chicken Cooked in an Almond and Saffron Sauce (Gallina en Pepitoria)
Iberian Pork Loin in an Adobo from Extremadura (Solomillo de Cerdo Iberico en
Adobo Extremeño)
Spanish Tortilla with Potatoes and Onion
Gazpacho Sevillano
Andalusian Cold Almond-Garlic Soup (Ajo Blanco)
Andalusian Asparagus
Andalusian Braised lamb Shanks with Honey
Spanish Sweet French Toast with Citrus Syrup (Torrijas)
Andalusian Spiced Mini-Kebabs (Pinchos Morunos)
Andalusian Chicken and Chickpea Soup (Cocido Andaluz)
Halibut with Spinach Almond Sauce (Pescado en Pepitoria)
Crispy Shrimp Fritters from Cadiz (Tortillitas de Camarones)
Salt-Baked Whole Fish
3. THE FOOD AND WINE OF ANDALUCIA 3 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
GAZPACHO DE GARBANZOS
Ingredients Amounts
Chickpeas, cooked 14 oz.
Bread, stale, soaked in water to soften, 1½ oz.
then squeezed out
Garlic clove 1 ea.
Aged sherry vinegar ¾-1 oz.
Extra virgin olive oil 4½ oz.
Water 1 pt.
Sweet paprika
Cumin
Salt
Garnish
Fresh herbs (parsley, mint, or tarragon)
Cucumber or sweet red pepper, diced
Method
1. Process the chickpeas, bread, garlic, and vinegar in a blender or Thermomix until the
consistency of mayonnaise. Add the extra virgin olive oil and water to thin to the
desired consistency. Season with the sweet paprika, cumin, and salt.
2. Serve chilled with a garnish of fresh herbs and diced cucumber or sweet pepper.
4. THE FOOD AND WINE OF ANDALUCIA 4 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
CHICKEN COOKED IN AN ALMOND & SAFFRON SAUCE
GALLINA EN PEPITORIA
Yield: 4 to 6 portions
Ingredients Amounts
Extra virgin olive oil ½ cup
Chicken, large, cut into 8 pieces 1 ea.
Almonds, raw, blanched 40 ea.
Garlic cloves, thinly sliced 4 ea.
Country-style bread, slightly stale, 1-2 slices
crusts removed
Onion, large, minced 1 ea.
Leek, minced 1 ea.
Bay leaves 2 ea.
Clove 1 ea.
Cinnamon or cassia bark piece, small 1 ea.
Dry white wine 1 cup
Dry sherry (optional) ½ cup
Eggs, hard-boiled 2 ea.
Chicken stock, well-flavored, or water 3-4 cups
Saffron a pinch
Peppercorns 10 ea.
Sea salt
Italian parsley, chopped 2 Tbsp.
Method
1. Heat 2 tablespoons oil in a deep skillet and add the chicken pieces, frying them until
golden on all sides. Remove the chicken and set aside. Discard the oil in the pan and
wipe it out.
2. When the skillet is cool, add the remaining oil and the blanched almonds. Fry the
almonds until golden, stirring constantly and watching closely because they burn
easily. Remove the almonds with a slotted spoon and set aside. In the same oil, fry
the garlic slices until golden but not brown. Again, using a slotted spoon, remove the
garlic slices and set aside.
3. Remove half the oil from the skillet and set aside. In the remaining oil, fry the bread
until golden on all sides. Remove and set aside.
4. Discard the oil in which you fried the bread but retain the residue. Add back the
reserved oil and set over medium-low heat. Fry the minced onion and leek gently
until soft, then add the bay leaves, clove, and cinnamon (this is the basic sofrito). Stir
to mix well, then add the chicken pieces back to the skillet along with the white
wine, and raise the heat to medium. Let the wine bubble and reduce slightly, then
add stock or water to make about an inch or so of liquid in the bottom of the pan.
Lower the heat and let the chicken continue cooking gently for 20 to 30 minutes or
until done.
5. THE FOOD AND WINE OF ANDALUCIA 5 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
5. Meanwhile, transfer to a mortar or food processor the bread, garlic slices, between
half and two-thirds of the almonds, the saffron, and the peppercorns. Add the yolks
of the hardboiled eggs, reserving the whites. Process to make the picada, adding the
sherry (or, if you prefer, a little of the cooking liquid) to make a smooth paste. When
the chicken is done, add about half a cup of cooking liquid to the processor and
process again, then transfer to the skillet in which the chicken is cooking and stir it
in. Add salt to taste and let cook, uncovered, another 10 or more minutes to reduce
and thicken the sauce to a cream.
6. Remove the chicken pieces from the sauce and arrange on a serving platter. Strain
the pepitoria sauce over the chicken pieces.
7. Chop the reserved egg whites and remaining almonds and sprinkle over the chicken,
along with the chopped parsley. Serve.
Note: The dish is of Middle Eastern or Jewish origin, a very old dish, made by pounding
almonds, garlic, and saffron with other ingredients, then stewing the chicken—or
turkey, rabbit, or even cubes of tender young veal or lamb. The picada, or pounded
ingredients, makes a very smooth, creamy sauce—but without any cream added.
6. THE FOOD AND WINE OF ANDALUCIA 6 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
IBERIAN PORK LOIN IN AN ADOBO
(SPICE PASTE) FROM EXTREMADURA
SOLOMILLO DE CERDO IBERICO EN ADOBO EXTREMEÑO
Ingredients Amounts
Adobo
Garlic cloves, minced 2 ea.
Pimenton de la Vera (smoked Spanish 1 Tbsp.
paprika)
Dried oregano 1 Tbsp.
Extra virgin olive oil
Sea salt
Vinegar or lemon juice (optional)
Pork loin 1¼ lb.
Method
1. Mix together all the adobo ingredients, adding enough oil and vinegar or lemon
juice to make a thick paste. Smear it all over the pork and set aside to marinate for at
least 2 hours, or preferably overnight.
2. When ready to cook, grill the meat over medium-high heat.
15. THE FOOD AND WINE OF ANDALUCIA 15 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
HALIBUT WITH SPANISH ALMOND SAUCE
PESCADO EN PEPITORIA
Yield: 6 portions
Ingredients Amounts
Extra virgin olive oil ¼ cup
Garlic cloves, slivered 4 ea,
Almonds, blanched and slivered ½ cup
Rustic country bread, crusts removed, 1 cup
cubed
Saffron threads large pinch
Cinnamon bark, 1” piece, broken 1 ea.
into bits (½ tsp. ground cinnamon)
Sea salt and freshly ground black pepper to taste
Aged sherry vinegar or freshly squeezed 1 Tbsp.
lemon juice
Flat leaf parsley, chopped ½ cup
Yellow onion, finely chopped 1 cup
Leek, white and pale green parts only, 1 cup
finely chopped
Instant flour (Wondra) ½ cup
Halibut steaks, boneless, 1” thick 1½ lb.
Fish stock or dry white wine ½ cup
Dry sherry ½ cup
Method
1. Warm the olive oil over medium-low heat and add the garlic slivers. Cook until the
garlic is soft but do not let it brown. Remove with a slotted spoon and set aside in a
saucer.
2. Raise the heat slightly and add the almond slivers to the oil. Cook, stirring, until the
almonds are toasted golden brown. Be careful not to let the almonds burn. Remove
with a slotted spoon and set aside in another saucer.
3. Add the bread cubes to the same oil and sauté, stirring and turning, until each cube
is dark golden on all sides. Remove and add to the almonds.
4. Combine the saffron and broken cinnamon bark with a teaspoon of the salt in a
mortar and crush to a powder. Sift through a fine sieve to make sure there are no
large pieces of cinnamon left. Scrape into a small bowl and add the vinegar or lemon
juice and several turns of black pepper.
5. Combine the sautéed garlic slivers with the parsley in a food processor and process
in brief spurts until you have a purée. Add the almonds and bread and again, using
brief spurts, process until the sauce is a grainy texture. Be careful not to
overprocess—the texture should be crisp and crunchy, not bready. Add the saffron
mixture and process very briefly, just long enough to mix. This sauce may be made
ahead to this point and set aside.
19. THE FOOD AND WINE OF ANDALUCIA 19 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
STUFFED ARTICHOKES (ALCACHOFAS LUISA)
Method
1. Clean the artichokes and keep only the hearts.
2. Combine the breadcrumbs, eggs, garlic and parsley to make a paste.
3. Fill the artichoke hearts with paste mixture.
4. Heat olive oil over medium-high heat and fry the stuffed hearts.
5. Place the hearts in a terracotta casserole and add water, salt, olive oil, and
sprinkle with additional breadcrumbs and bake at 350°F until tender.
6. Once the artichokes are tender, serve them with their cooking liquid.
Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
Ingredients Amount
Artichokes 3.5 lbs.
Breadcrumbs ¼ loaf of bread
Eggs 8 ea.
Garlic clove, minced 1 ea.
Flat-leaf parsley, chopped To taste
Extra-virgin olive oil As needed
Salt To taste
Water As needed
20. THE FOOD AND WINE OF ANDALUCIA 20 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
LOMO DE ORZA
Ingredients Amount
Pork Loin 2 lbs.
Oregano 1 tsp.
Garlic cloves 3 ea.
Vinegar 2 tbsp.
Sweet paprika 2 tbsp.
Water 2 cups or as needed
Extra-virgin olive oil 1 cup or as needed
Salt To taste
Method
1. Cut the loin into six pieces and place in a deep orza container.
2. Cover the meat with water.
3. Using a mortar and pestle, crush the garlic and oregano, adding the vinegar,
paprika and salt until a paste forms.
4. Add the mixture to the meat and allow to marinate for 24 hours.
5. Drain off the marinade and cover the meat with the olive oil.
6. Cook over low heat for 15 minutes.
Note: Lomo de orza is a kind of pork confit made from boneless loin and preserved in
olive oil in container called an orza. This dish can be served sliced with fried, chopped
eggs or with a side of Patatas a lo Pobre (recipe follows)
Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
21. THE FOOD AND WINE OF ANDALUCIA 21 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
PATATAS A LO POBRE
Ingredients Amount
Potatoes 2 lbs.
Extra-virgin olive oil 2 cups
Eggs 4 ea.
Salt To taste
Method
6. Peel and cut the potatoes to a fine julienne.
7. Fry the potatoes on low heat for roughly 20 minutes.
8. Drain the potatoes and transfer to serving dish.
9. In a sauté pan, cook the beaten eggs for about 10 seconds until they hold their shape
but still slightly runny.
10. Pour the egg mixture over the potatoes, which will continue to the cook the eggs.
11. Serve with a side of lomo.
Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
22. THE FOOD AND WINE OF ANDALUCIA 22 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
PARTRIDGE PATE
Ingredients Amounts
Partridge, with liver 1 ea.
Onion, minced 1 ea.
Garlic cloves 5
Paprika 1 tsp.
Extra-virgin olive oil As needed
Salt To taste
Pepper To taste
Egg 4 ea.
Carrots As needed
Aromatic herbs As needed
Method
7. Sweat the onions and garlic in olive oil until translucent and add the paprika. Add
the partridge with its liver. Roast at 350ºF for 30 minutes.
8. Remove the partridge and livers and chop.
9. Add eggs to meat mixture until it is a homogenous mass.
10. Place mixture in a in a mold and cool in a water bath.
11. When the paté is chilled, it should be firm with no liquid coming out.
12. To serve, fry the paté with carrots in olive oil and aromatic herbs. Pour the
remaining oil over the pate when plating.
Recipe courtesy of Chef Juan Luis Salcedo of Juanito restaurant in Baeza, Spain
23. THE FOOD AND WINE OF ANDALUCIA 23 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
PRAWN CEVICHE
WITH CASTILLO DE CANENA ARBEQUINA OLIVE OIL
Yield: 4 servings
Ingredients Amount
Dwarf cucumbers 6 ea.
Prawns, peeled and chopped 9 oz.
Limes, juiced 2 ea.
Red onion, chopped 1 ea.
Cilantro, chopped 2 tsp.
Chives, chopped 1 tsp.
Red bell pepper, chopped 2 tbsp.
Ginger, grate 2 tbsp.
Cumin Pinch
Cayenne pepper Pinch
Method
1. Peel and cut the cucumbers into a small dice.
2. Mix the prawns, lime juice, onion, coriander, chives, pepper, ginger, cumin,
cayenne pepper, salt and pepper together. Chill for 2 to 4 hours.
3. Just before serving drain off the liquid.
4. Fill cocktail glasses with cucumber and ceviche mixture.
5. Dribble with Castillo de Canena Arbequina oil and garnish with a lime slice and
chives.
Recipe courtesy of Castillo de Canena
24. THE FOOD AND WINE OF ANDALUCIA 24 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
SALMOREJO
THICKENED GAZPACHO FROM CORDOBA
Yield:
Ingredients Amounts
Mature tomatoes 2 lbs.
Bread crumbs As needed
Egg, hardboiled, chopped coarse 1 ea.
Cured ham, slivered
preferably Iberian ham or Jamon Serrano,
Garlic clove 1 ea.
Extra-virgin olive oil
Castillo de Canena Royal
As needed
Sherry vinegar If desired
Method
1. Sauté garlic and add tomatoes. Cook until soft.
2. Blend garlic and tomatoes in thermadore, or alternatively in a blender if you do not
have a thermadore. Add breadcrumbs.
3. Slowly pour in olive oil in a steady stream, until creamy consistency is reached.
4. Season and add sherry vinegar.
5. Strain if desired.
6. Garnish with ham slivers and chopped hard-boiled egg.
Recipe from Castillo de Canena olive oil producers
25. THE FOOD AND WINE OF ANDALUCIA 25 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
CRUNCHY ICECREAM
WITH HOT CHOCOLATE AND ARBEQUINA OIL
Yield: 4 servings
Ingredients Amount
Vanilla ice cream 1 ½ tubs
Crunchy nougat
Cristal Virginias, turrone or almond brittle
1 bar
Nestlé dark confectioner’s chocolate,
cut into chunks
½ bar
Orange, zested 1 ea.
Extra-virgin olive oil
Castillo de Canena Arbequina
To taste
Milk ½ cup
Method
1. Allow the ice cream to soften.
2. Using a pestle and mortar, break the nougat into fairly chunky pieces.
3. Place a layer of ice cream in the mold, followed by a layer of nougat and another
layer of ice cream, and place in the freezer.
4. Combine chocolate, orange zest, and olive oil in a bowl.
5. Add steeped milk to bowl and stir until the chocolate melts.
6. Remove ice-cream from the mold and cut into slices.
7. Drizzle with chocolate sauce.
Recipe from Castillo de Canena olive oil producers
26. THE FOOD AND WINE OF ANDALUCIA 26 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
ROASTED TENDERLOIN
WITH ONION SOUP ADOBO AND CASTILLO DE CANENA PICUAL OIL
Yield:
Ingredients Amount
Pork Tenderloin 3-4 lbs.
Extra-virgin olive oil
Castillo de Canena Reserva Familiar Picual
½ cup, ½ cup
Worcestershire 2 tblsp.
Packaged onion soup 2 tblsp.
Butter .5 oz
Extra-virgin olive oil ½ cup
Garlic, unpeeled 2 cloves
Flour 1 tblsp.
Brandy ½ cup
Beef Broth 2 cups
Method:
1. Dissolve the onion soup mix with Worcestershire sauce with the Castillo de
Canena Reserva Familiar Picual oil.
2. Tie the tenderloin, lightly season it, and rub it with the adobo. Let it marinate
overnight.
3. Preheat oven to 425ºF. Place tenderloin on a sheet pan.
4. Top tenderloin with butter. Pour heated oil with two cloves of unpeeled garlic
over roast.
5. Roast for 10 minutes and five minutes for each additional pound.
6. Remove tenderloin and drain off fat from sheet pan leaving two tablespoons of
liquid.
7. Add flour to drippings and cook for one minute over medium-low heat.
8. Deglaze with brandy and reduce heat.
9. Add broth slowly to continue to deglaze pan.
10. Continue to reduce heat and add jam.
11. Strain sauce.
To serve: Cut the tenderloin into 1cm / 0.5in slices and accompany it with garnish.
Serve the sauce hot in a gravy boat.
Note: Both meat and sauce can be made one day in advance. Keeping them in the
refrigerator is not suitable. Serve the meat at room temperature and the sauce very hot.
Recipe from Castillo de Canena olive oil producers
27. THE FOOD AND WINE OF ANDALUCIA 27 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
CASTILLO DE CANENA RESERVA FAMILIAR PICUAL
WITH ONION MARMALADE
Yield: 8 portions
Ingredients Amount
Pork Tenderloins 3 ea.
Mustard Seeds As needed
Baguette Bread 1 loaf
Yogurt 12 oz.
Soy Sauce
Garlic, chopped 2 cloves
Black pepper To taste
Nutmeg To taste
Cumin
Extra-Virgin Olive Oil
Castillo de Canena Reserva Familiar Picual
1 tbsp.
Sherry Vinegar 2 tbsp.
Onions 2 lbs. 3 oz.
Extra-Virgin Olive Oil
Castillo de Canena Reserva Familiar Picual
2 tbsp.
Balsamic Vinegar 6 tbsp.
Sherry Vinegar 6 tbsp
Sugar 8 oz
Red Wine 2cups
Method
1. Sauté onions in oil in a heavy-bottomed casserole over very low heat until
tender. Add sugar, vinegar and wine. Cook slowly over low heat for about two
hours to consume all the liquid.
2. Combine all the marinade ingredients.
3. Season tenderloins and rub with marinade. Let sit overnight.
4. Preheat oven to 425°F. Roast meat in marinade for 15 or 20 minutes.
To serve: Cut the meat into 1 cm thick slices and serve with onion marmalade. Put ¼
teaspoon of mustard seeds over each fillet. Great accompanied with mashed potato
gratin.
Note: The meat can be marinated the day before but it is better to roast it just before
eating so that it is juicy. If it is roasted beforehand, keep it outside the refrigerator so it
does not become cold or lose flavor. Cut it just before serving.
Appetizer: Cut the meat into large fillets. Cut the baguette into slices. Rub them with the
onion, place fillets on top and have mustard available.
Recipe from Castillo de Canena olive oil producers
28. THE FOOD AND WINE OF ANDALUCIA 28 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
FOIE WITH SWEET CORN SOUP AND CORN-NUT DUST
TAPA SERVED BEFORE DINNER AT CASTILLO DE CANENA
Yield: 6 portions
Ingredients Amount
Foie mi-cuit 150 grams
Sweet corn 1 can
Cream ¼- ½ pint
Salt To taste
Pepper To taste
Cornnuts or peanuts Handful
Extra-virgin olive oil
Arbequina
Method:
1. Crush the Cornnuts or peanuts in a blender or mortar.
2. Drain the sweet corn and blend with the cream until creamy consistency is
reached.
3. Season and heat to serve.
4. Serving instructions: Place foie ontop of soup then dust with Cornnuts or
peanuts. Finish with drizzle Extra-virgin olive oil Arbequina.
Recipe from Castillo de Canena olive oil producers
29. THE FOOD AND WINE OF ANDALUCIA 29 THE CULINARY INSTITUTE OF AMERICA
FLAVORS FROM FARM TO TABLE COPYRIGHT 2012
TOMATO SOUP WITH GOAT CHEESE & CASTILLO DE
CANENA PICUAL
TAPA SERVED AT THE CASTILLO DE CANENA
Yield: 4 portions
Ingredients Amounts
Ripe tomatoes 1 lbs.
Salt To taste
Oregano As needed
Goat Cheese 1 packet
Light cream
Milk
Extra-Virgin Olive Oil
Castillo de Canena Reserva Familiar Picual
Black Salt
Method:
1. Peel and seed the tomatoes and blend.
2. Add oregano and salt to taste.
3. Blend goat cheese and cream separately and season.
To serve: Pour small portion of tomato soup into shot glass. Add cheese mixture. Drizzle
with Castillo de Canena Picual oil and sprinkle with black salt.
Recipe from Castillo de Canena olive oil producers