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CAYETANA GARCÍA CELIA GARCÍA

Lean Stew

They use versatile white meat remains from the slaughters, especially pork. Meat in ancient times was preserved only by salt and vinegar, but the need arose to transport or sell it. This dish lengthens the shelf life of the product, softens the fibres of the meat, aromatizes it, gives it a characteristic reddish colour and, enhances its flavour. The technique originates from medieval Spanish cuisine, and was exported to countries that were under its influence, such as the Philippines, Mexico, Peru, Puerto Rico, etc. In Extremadura and Castile, during the 15th century, a large quantity of tomatoes was produced, which the Castilians macerated during the cold months. One of the ways to avoid throwing away the produce that is going to go bad is making fried tomato sauce or a broth. This culinary technique would be developed throughout the peninsula, especially in the south, where the heat accelerates the failure of the meat, and finally to America. It is used in stews for better preservation of the meat, to which chopped vegetables such as onions are added, which give a feeling of pisto. Depending on the region, peas, croutons or red pepper from la Vera are added. This dish can be accompanied with potatoes from the area. This dish is usually cooked by elderly persons, who have been passed the recipe by their ancestors. You can also eat it in bars, as it occupies a very privileged place as a characteristic tapa from Extremadura. INGREDIENTS:

1300 grams of lean pork salt ground pepper 4 tablespoons of olive oil 1 onion 3 cloves of garlic

3 carrots 2 leeks 1 green pepper 1 teaspoon of rosemary 1 glass of white wine 1 teaspoon of thyme COOKING INSTRUCTIONS:

1 bay leaf 2 teaspoons of concentrated tomato 1 teaspoon of La Vera sweet paprika 2 glasses of water 1 cube of meat broth 4 medium-sized potatoes

1. 2. 3. 4. 5. 6. 7. 8.

9. 10. 11.

12. Prepare the meat. In this case, I bought a whole piece of lean pork weighing 1,300 grams. Cut it into bitesize pieces and season with salt and pepper. Chop the peeled garlic cloves, the onion and the green pepper, and cut the leeks and carrots into crescents. Add the chopped and seasoned lean meat . In a pressure cooker, with a splash of olive oil, fry until they are golden. Remove from the pot both the meat and the juice that has come out, and set aside. Add a little more olive oil to the same cooker and add the minced garlic and onion. When the onion is translucent, add the chopped leeks, carrots and pepper, leaving them to fry for about 10 minutes. At that moment, return the meat and the juice to the pot. Mix well and add the glass of wine, letting the alcohol evaporate for a few minutes. Next, add the bay leaf, the cube of meat broth, the teaspoons of thyme, rosemary and sweet paprika, and the 2 tablespoons of tomato paste. Finally, add 2 glasses of water (until all the ingredients are covered).

WHO PROVIDES THE RECIPE: MY GRANDMA, BENIGNA ARCAZ

RECOMMENDATIONS:

If you go to Extremadura, and you visit a restaurant with typical dishes, you should try this lean stew, a good option to snack on with your friends. I'm sure you'll wipe the plate clean.

CAYETANA GARCÍA CELIA GARCÍA

Ears and Snouts in Marinade

ALBERTO GASPAR ÁNGEL GARCÍA

The marinade technique is used to preserve meat for longer, something that in ancient times was quite complicated. The cold facilitates the preservation of food, but sometimes climates do not provide the low temperatures ideal for conservation and it is necessary to apply such techniques. In its original version it was very simple, and in the Middle Ages it was only composed of vinegar and salt. In Castile-La Mancha the marinade arose in the fifteenth century, but it was not until the sixteenth century that paprika was added. The verb «adobo» comes from the Old French adober, which refers to the arming or granting of a knight. This, in turn, comes from the Frankfurt *dubban, which means 'push' or 'hit', by the habit of giving a back to a new knight. This culinary technique spread throughout the peninsula, especially in the south, where heat accelerated the decomposition of meat, and eventually to America. You can buy this food already marinated in any supermarket or butcher or you can also buy the ears and nose without adobar but to be marinated, you must buy the ingredients to make the marinade sauce. INGREDIENTS:

1 pig snout 4 pig ears 5-6 cloves of garlic Sweet paprika

COOKING INSTRUCTIONS:

1 bay leaf af Peppercorns orns 1 sprig of thyme thyme Salt In the pressure cooker, place the ears and snouts, the whole onion, the peeled garlic,e onion, the peeled ga l and a handful of salt. Cover with water, and when it starts to boil, put the valve on theo boil, put th pressure cooker. Let it cook for 20 minutes then allow to cool until we can open the pressure cooker. Remove the ears and snouts and let them drain in a colander. Meanwhile, prepare the marinade. In a bowl, add a splash of olive oil, paprika, pepper, salt, garlic, and chopped parsley. Mix well. Cover with a plate and let it marinate in the refrigerator for at least 24 hours.

RECOMMENDATIONS: WHO PROVIDES THE RECIPE: In my opinion, apart from tasting good, this MY GRANDMA: Mª CARMEN SÁNCHEZ dish is healthy for our body. For some people eating ears and snouts is unthinkable. In my experience with this dish, it is very good and I ALBERTO GASPAR would recommend other people to try it. ÁNGEL GARCÍA

DIEGO GUTIÉRREZ HUGO GARCÍA

Chicken Gizzards