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Folleto gastronomico
This document provides information about traditional foods and dishes from the Montilla region in three seasons: Winter - Features dishes like kidneys fried with garlic and onions flavored with Montilla wine, as well as migas, a breadcrumb dish cooked with garlic, bacon, and wine. Spring - Includes pestiños, a sweet fried dough flavored with sesame and cinnamon, and sopaipas, a puffy fried dough often eaten with hot chocolate. Summer - Highlights gazpacho, a cold tomato soup, and picadillo de naranja, an orange and cod dish served with eggs and onions. Autumn foods mentioned are artichokes cooked with Montilla wine and
Folleto gastronomico
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- 2. winter Riñones al Montilla Exquisite typical dish of Montilla. Kid- neys fried with garlic and onions, fla- vored with the wine of our land. Migas Ingredients: 4 Kg of bread, 4 heads of garlic, 2 kg of fresh bacon, oil and salt. Preparation: Sopaipas First chop the bread and place in a bowl, then add 1 liter of water with salt. The delicious “sopaipas” are a kind Meanwhile fry the garlic whole with skin on a pot with oil. Once the oil had of fried, puffy and crisp dough. It is been permeated by the essence of garlic take them out. Then put the chopped usually eaten accompanied by a cup bacon and fry. After you remove the bacon from the pan and add the bread of hot chocolate and also with a litt- crumbs well drained. Stir constantly for half an hour more or less. Finally when le sugar and cinnamon on top. It is a the crumbs are golden brown add the garlic and bacon. great food for breakfast or snack.
- 3. spring Solomillo al P.X. Ingredients: -2 PorkTenderloins. -100 Grams of dried cranberries. -1 Onion. -1/2 beef bouillon cube. Pestiños Crispin de merluza -1 Glass of Pedro Ximenez. The “Pestiños” is a sweet of fried The “Crispin” is a roll of hake and -1 Teaspoon of cornstarch. dough that is flavored with sesame bechamel, which is breaded and fried. -Extra virgin olive oil. and cinnamon. Serve sprinkled with Served with kepchup and mayonnaise -Pepper and salt. lots of sugar. The tradition is to eat on top. this sweet during Holy Week. Preparation: Season the tenderloin and brown in a large pan with oil. Cover and cook over a low heat about 10 minutes. Re- move, cover with foil and set aside. Add wine Pedro Ximenez, the crum- bled bouillon cube, chopped onion and 150 ml. of water to the same pot. Cook for 15-20 minutes. Then add the cranberries and, finally the cornstarch diluted in two spoons of cold water. Stir to prevent lumps. Replace the tenderloin into the sauce and cook over a low heat about 5 minutes. Cut the meat into slices of 1.5 cm. and put in a dish. Cover with the sau- ce and garnish with some parsley.
- 4. summer Gazpacho Hojaldres Spanish cold tomato soup is The puff pastry dough is used in the perfect starter to a Sum- the cuisine of many countries, but mer meal. The “Gazpacho” is in Montilla bakers have a traditional easy to make, the secret is recipe and the “Hojaldres” are pro- to use quality products: to- duced in completely handmade. As a matoes, cucumbers, peppers, result we have a delicious breakfast olive oil... or snack you can not miss if you Take advantage of your vi- visit Montilla. sit to Montilla to enjoy this delicious dish internationally recognized. Picadillo de Naranja Ingredients (for two): -3 oranges -Crumbs of salt cod -1 spring onion -2 eggs -oil -salt Preparation: Peel and chop the orange. Put crumbs on top of cod. In a skillet, add enough oil and fry the chopped onion. At the same time, frying eggs. Finally, arrange the eggs and onions over the orange and cod. Add a little oil from the skillet and a pinch of salt. Mix well and serve.
- 5. autumn as Gach Alcachofas a la Montillana These delicious artichokes are prepa- red with wine from Montilla and other products as ham, garlic or onion. You will have to repeat! Ingredients: -1 Cup of flour -3 Cups of water and 2 of milk -1 Cup of sugar -Anise -Ground cinnamon (1 teaspoon) -Zest of 1 lemon -Olive oil for frying the Anise Preparation: Put the liquid in a pan with flour and mix well. Add the sugar, cinnamon and Aceitunas Aliñadas lemon peel. Then fry anise with olive oil in a saucepan. Added all (anise and Another product that you must try oil) to the pot where we have everything else and subsequently begin to stir are the olives. Autochthonous pro- until it boils a little (about 7 or 8 minutes). We must remove all the time for duct that is flavored in a traditional prevent sticking. When you are ready spread on plates and sprinkle with sugar way. They are delicious! and cinnamon. It is also typical fry some dices of bread and place on top.
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