GASTRONOMY & RECIPE

ARROPE
INGREDIENTS
Grape juice
Fruit syrup like membrillo (QUINCE JELLY), melon, peach and pumpkin
PREPARATION
Boil the grape juice until it is thickened and get a syrup.
Put the fruit into lime water for 2 hours. Add the fruit to the grape juice, leave the
mixture until it begins to take on brown color.

ASADILLO
INGREDIENTS
• Red peppers.
• Tomatoes.
• Garlic.
• Olive oil.
• Vinegar.
• Some salt.
• Some cumin
PREPARATION
1. Roast the tomatoes and red peppers.
2. Peel the tomatoes and red peppers.
3. Chop the tomatoes and red pepers.
4. Crush the garlics and cumin and add
some salt.
5. Add the tomatoes and peppers.
6. Season with olive oil and vinegar.
7. Stir and serve.
DUELOS Y QUEBRANTOS
Mentioned by Cervantes in the opening lines of Don Quixote de la Mancha.
INGREDIENTS
• Onions.
• Lamb or pork brains.
• Chopped Parma ham
• Eggs.
• Olive oil and salt.
• Kidney
PREPARATION
1. Wash and boil the brains in salt water for 10 minutes
2. Fry the Parma ham.
3. Add the onions and kidney
4. Add some eggs and the brains.

COCÍO
INGREDIENTS:
-Green peppers
-Tomatoes
-Onion
-Garlic
-Olive oil and salt
-Eggs and cod

PREPARATION:
1. Wash the green peppers and tomatoes and cut into small pieces, the
onion and garlic too.
2. Fry everything in a frying pan, move it continuously .
3. Then cover it with water and let cook at a low heat. Taste it and add salt
if necessary.
4. Once everything is cooked crash some eggs and add the cod.

FLORES
INGREDIENTS: milk, flour, sugar, oil, eggs, cinnamon.
PREPARATION: beat the eggs, add two spoonfuls of oil
and eight of water, mix it and add the flour, beat it again.
When everything is beaten and without lump, leave the
mass to have a rest for a while. Heat up the oil in a frying
pan and put the cake tin in. When the cake tin is hot,
remove it from fire and put into the mass and later in the
oil again.
Repeat it several times. When the flowers are gold, take them out of oil, drain them
and put them on a dish, sprinkle them with sugar and cinnamon.
GACHAS MANCHEGAS
INGREDIENTS
- Bacon
- Sausages
- Garlic
- Paprika
- Flour of almortas
- Water
- Salt
PREPARATION:
First the bacon and the chorizo are fried and cut into pieces. When these
ingredients are ready, we will reserve them apart. Them the garlics are fried
too. Add some paprika to the garlic and toast it lightly
The flour of almortas is added, a spoonful for person. Remove the mixture
softly. When it has taken on a brown colour it is the moment to add the water
and salt slowly.
Stop removing during a while allowing to boil it during a couple of minutes and
the fat goes out to the surface. The final texture must be like béchamel sauce
and a light brown and orange colour.
Finally add the bacon and sausages before it is served.

MIGAS DE PASTOR
INGREDIENTS: (for 4 people)
• Slice of bread of the day before
• Olive oil
• Garlic, bacon, pork sausage, milk
• White wine
• Salt, oregano, páprika
• Cinnamon
• Grapes
PREPARATION: The previous day, the bread is crumbled and a cold soup
made with water, salt, paprika, oregano
and a pinch of cinnamon is added,
wrapping the mixture in a moist cloth.
The day after, pieces of bacon are fried.
In the same oil, fry sausage. Then fry
garlic and take everything out of the
frying pan. Later fry the crumbled bread
moving it constantly. When the bread is
brown add the bacon, sausage and garlic.
You can eat MIGAS DE PASTOR with
grapes.
PISTO MANCHEGO.
INGREDIENTS
4 ripe tomatoes
2 medium size onions.
2 green peppers.
1 red peppers.
2 courgettes
3 cloves of garlic.
Olive oil.
Sugar
Salt and peppers.

PREPARATION
Dip the tomatoes in boiling water to loose their skin, then peel them and chop them.
Peel and slice the onions and garlic.
Clean and slice the peppers and courgettes.
Put the olive oil into a frying pan, and heat it. Fry the onions and peppers for five minutes.
Add the courgette, and stir it for five more minutes and then add the tomatoes and cover the pan, for
about 15 minutes.
Add a teaspoon of sugar and salt and some pepper. Don’t stop stirring.