Food and oenology | Andalusia 'Sopa de picadillo' to 3 hours. After this time, remove from the heat, take the hen out of the stock, de-bone it, de-bone ...
Food and oenology | Castilla-La Mancha 'Suspiros de Quintanar' lemon 'Suspiros de Quintanar' Low Dessert ...
Food and oenology | Region of Murcia Tocinillo de cielo of water For the caramel: 3 spoonfuls of sugar 1 spoonful of water Tocinillo de cielo Low All year round ...
Food and oenology | Castilla-La Mancha 'Gazpacho de monte' 6 garlic cloves 2 dl oil 1 l of water 2 bay leaves a few whole peppercorns salt 'Gazpacho de monte ...
Food and oenology | Madrid Region 'Huesos de santo' of water and 4 egg yolks 'Huesos de santo' Average Autumn-Winter Dessert ...
Food and oenology | Region of Valencia 'Mona de pascua' of butter for the filling 300 gm of peach jam 'Mona de pascua' Average Dessert ...
Food and oenology | Region of Murcia 'Pastel de cierva' centimetres deep. Cook the chicken and, once cooked, de-bone and chop into pieces; add a little stock ...
Food and oenology | Aragón Recao de binefar water salt Recao de binefar Low Autumn-Winter First course ...
Food and oenology | Region of Valencia 'Rossejat de fideos' of garlic 2 spoonfuls of olive oil 1 sprig of curly leaf parsley pepper salt. 'Rossejat de fideos' Average ...
Food and oenology | Aragón Boliches de Embún cloves of garlic, bayleaf, parsley, 1 tablespoon of olive oil, salt, and a hard-boiled egg. Boliches de ...
Food and oenology | Madrid Region Buñuelos de viento of grated lemon rind 1/2 cup of oil 3 spoonfuls of icing sugar salt Buñuelos de viento Low Dust with icing ...