The 11 best recipes of Aragonese cuisine
Aragonese cuisine is indoor, continental cuisine. Like Aragon itself, it is at the crossroads between Catalan Mediterranean cuisine, the Basque Atlantic and the Castilian highlands. That is why we can find dishes such as Andalusian salmorejo, Navarrese chilindrón and Catalan coca. If you want to discover this exciting gastronomy, do not miss the 11 best recipes of Aragonese cuisine.
Aragon comprises a variety of landscapes, from the cold and rainy Pyrenees to the orchards on the banks of the Ebro, from the dry land of the central lands to the mountains of the Mediterranean forest of Teruel. Each region stands out for a diet rooted in the type of terrain on which it sits. Do you want to discover it with us?
Ingredients: 1 loaf or loaf and a half of stale bread (you can buy bread already chopped for crumbs), 1 tablespoon of mild olive oil, 50 g of lamb tallow, 150 g of pork bacon, 6 tablespoons of tomato sauce ( homemade if possible), 1 glass of water, 10-12 cloves of garlic, 1 tablespoon of lard and ½ chopped onion.
Preparation: The first thing is to prepare the bread. If you have not bought one of these bags already prepared to make crumbs that they sell in bakeries, you will have to do it by hand. Ideally, the bread is stale, about 3-4 days. With a very sharp knife, you take out thin slices of bread until all the bread is used up. Reserve wrapped in a large cloth. Chop the onion very very finely and peel all the garlic. Cut the bacon into cubes of approximately one cm. In a cauldron we put the oil to heat together with the butter and the tallow. When the butter has melted add the bacon and onion about 10 garlic halves. We will cook very slowly, almost caramelizing. When we have this ready, we will add the tomato sauce and the water and let it simmer for about five minutes or until the garlic is almost soft. We salt a little although perhaps it does not need much salt since it will depend on the salt that the bacon contains and what the butter can provide. We add the bread little by little, stirring without stopping so that all the crumb takes on flavor. In this way we continue until all the bread is in the cauldron. We chop the two garlic cloves that were very thin and add them. We will cook everything for about five minutes so that it takes a good temperature without stopping stirring. We serve the cauldron directly with something that keeps the heat on the table or we take it with a spoon if you are "from home" and we "attack" the cauldron.
Recipe | Shepherd crumbs
Thistle in almond sauce
Ingredients: 1 large pot of canned thistle, a handful of raw almonds, a handful of pine nuts, flour, fresh milk, 2 sliced garlic, virgin olive oil and salt.
Preparation: We start by putting the thistles with the liquid they carry in a saucepan and heat it. We crush the almonds and pine nuts with a food processor, if you want a thicker texture you can do it in a mortar. Laminate the garlic, heat a little oil in a saucepan and brown them. Add 2 tablespoons of flour and sauté for a minute. Add the almonds and pine nuts, stir and let it do a little more. Add a jet of milk and also a little of the liquid from the thistles, in sufficient quantity to be able to stir the sauté well and let it thicken a little. We put the drained thistles in another casserole and top with the almond sauce. With great care, so that the thistles do not break or fall apart, we stir so that they are well impregnated with the sauce. The best thing is to shake the casserole so that everything comes together
Recipe | Thistle in almond sauce
Chicken in pepitoria
Ingredients: A 2 kg chicken cut into pieces, 2 tablespoons of flour, saffron, 2 onions, 1 clove of garlic, 1 glass of Jerez wine, 1/2 liter of chicken broth, 50 gr of powdered almonds, 50 gr of sliced almonds, 1 hard-boiled egg, 1 bay leaf, extra virgin olive oil, salt and pepper.
Preparation: To make the sauce, we start by chopping the onion into julienne strips and poaching it in extra virgin olive oil. The goal is a white sauce so we will be careful not to toast the onion, which would change the flavor and color of our traditional stew. For this reason, we do it over low heat and watching until the onion is transparent. Meanwhile, we season the chicken slices, pass them through flour and fry them lightly without browning the skin, simply to try to make a crust that will make our chicken juicier. In the onion casserole, add the sliced garlic and the ground almond, and stir quickly. Then we add the sherry wine and let it reduce. Put the reserved chicken slices in the saucepan and add the broth, which should practically cover the chicken. Add the previously roasted saffron threads and the bay leaf, leaving it to cook for about 35 minutes, over medium heat. When we see that the chicken is almost ready, we add the yolk of the cooked egg to thicken the sauce even more and chop the white to garnish the dish at the end. The decoration will be completed by toasted almond slices that we will sprinkle on the slices already on the plate.
Recipe | Chicken in pepitoria
Ingredients: Two lamb shanks, 2 potatoes, lard, meat broth, extra virgin olive oil and salt.
Preparation: In a suitable source for the oven, we add a good jet of extra virgin olive oil. Peel and cut the potatoes into medium-sized slices and place them over the oil. We preheat the oven to 200ºC. On the oven rack, place the two hocks of lamb from Aragon, lightly smeared with lard, butter, or olive oil and lightly seasoned. We put the baking tray with the potatoes lower so that it collects the juices that the lamb drops when roasting. While the lamb shank is cooking, we put the meat broth to reduce over high heat until we obtain a thick and almost creamy sauce, a demi-glace with which we varnish the lamb every fifteen minutes, turning it half-way each time. Optionally, we can also varnish it with a mash made with garlic, parsley, extra virgin olive oil and a little water. We serve the hocks intertwining one on top of the other and placed on the potatoes, adding more demi-glace sauce over the whole.
Recipe | Roast lamb shanks from Aragon
Rice with borage and clams
Ingredients: 800gr of fresh borage, 500gr of clams, 1/2 glass of Bomba rice, 1,250ml of fish broth (we use water, and it is more bland), 1 onion (better beautiful), 4 cloves of garlic, 4 sprigs fresh parsley, 1 small glass of white wine, 1 heaping tablespoon of all-purpose flour, extra virgin olive oil and salt. Optional a cayenne gundilla.
Preparation: We are cleaning stem by stem, the very stiff you throw away, the ones that disintegrate when you defibrate them too, the very fine you leave them as they are, and remove only the hardest strands, do not remove all of them because you are left with nothing. In the two trays we spend a total of 20 minutes, you will see if it is a long time. As you clean the stems, you deposit them in water. Once clean, we put it in boiling salted water to cook for 8 minutes with the pan covered, not one more. It is not advisable to overcook because, although they have always been done this way at my parents' house, they are dark and very soft. There are cooks who spend only 5 minutes, it seems to us that they are al dentes, and it is that in this vegetable you do not want to lose all its color. After that time, we will quickly submerge them in very cold water with some ice to cut the cooking. We fry the finely chopped onion in the same pan with 2 tablespoons of oil and a pinch of salt. Do not add more oil even if you think it asks for it. You can now add the chilli. The clams, which we will have had for an hour dipped in water with plenty of salt so that they pour the earth, we will drain and wash. When the onion is sautéed, without doing too much, we will add the garlic slices, and when they take color we will add the clams and a bit of wine. We close. Count about 3-4 minutes shaking the casserole always covered. We will take everything out and reserve it. We will now add a new tablespoon of oil and sauté the flour. Then, to smother, the rest of the wine. We let reduce. Add the rice, which we will sauté for half a minute. Add the clam broth and fill with borage cooking water or fish broth, more or less a liter and a quarter of liquid. We believe that in both cases it is good but perhaps a good white fish stock that we have stored or frozen (two ideas, monkfish stock, turbot stock) would be better. We will also add chopped parsley and salt. We will wait for the rice to start to be tender, be careful with this. Cook uncovered. We will add the borage very well drained. Heat 2-3 minutes. Then the clams and 2-3 more minutes. To serve.
Recipe | Borage with rice and clams
Cañada bread or flat bread with oil
Ingredients: 220 g of water, 25 g of fresh pressed yeast, 400 g of strength flour, 80 g of extra virgin olive oil, 1 teaspoon of salt, 2-3 tablespoons of sugar (optional, I did not add them) .
Preparation: We start by putting the water and yeast in the glass and mix 1 min / 37º / speed 2. Add the flour, 30 g of oil and salt and knead 1 min / speed spike. Remove the dough from the glass, form a ball and let it rest covered with a cloth until it doubles its volume (approximately 1 hour). Preheat the oven to 220ºC. We grease a baking tray with oil. We spread the dough giving it an oval shape (about 40 cm long) and place it on the prepared tray. We water it with the rest of the oil and press the surface with our fingers so that the dough is impregnated with the sugar. Sprinkle with sugar (if we are going to use it, if we don't skip this step). We bake the dough for 20 minutes at 220ºC. Remove from the oven, let it cool slightly and cut the bread into portions before serving.
Recipe | Cañada bread or flat bread with oil
Ingredients: 3 L eggs, 150 g of sugar, 1/2 lemon, 375 g of flour, 100 g of extra virgin olive oil, 1 and 1/2 teaspoons of baking powder, 1/4 teaspoon of salt.
Preparation: Begin by preheating the oven to 180º and preparing two trays with greaseproof paper or a suitable silicone sheet. Arrange the eggs in a large bowl with the sugar and the zest of half a lemon (optional). Beat with a wire mixer until you get a very fluffy mixture, a couple of minutes. Add the oil and beat a little more. Add the rest of the ingredients and beat at low speed until incorporated. Finish mixing with a large spoon or spatula. It should be a thick and soft dough. Distribute on the trays in small portions, a little larger than a walnut. They expand when baked, so better to leave a separation of 2-3 cm. We can flatten them a little so that they are less chubby, to taste. We can also form the cookies with a pastry bag. Bake for about 20 minutes or until golden brown to taste. Wait a little out of the oven and let it cool completely on a rack. Store in airtight container.
Recipe | Spanish
Ingredients for the almond paste: 150 g of ground almonds, 150 g of ground sugar, 4 egg whites, 1 teaspoon of white wine vinegar, toasted sliced almonds and ground sugar for dusting.
Ingredients for the praline cream: 150 g of sugar. 125 g of butter at room temperature, 20 g of peeled raw almonds, 4 egg yolks, 150 ml of milk and 1 teaspoon of cornmeal.
Preparation: We start by preparing the almond paste, for this we mix the ground almonds with the icing sugar and the teaspoon of vinegar. Besides, we mount the clearings almost to the point of snow. We mix the whites with the almonds and sugar. We spread the mixture on a mold lined with greaseproof paper and smooth. We bake in a preheated oven at 160ºC for about 20 or 25 minutes. Let it cold down.Meanwhile, we prepare the praline, for this in a saucepan we put half the sugar with a tablespoon of water and bring it to a boil until it reaches a point of caramel, add the 20 g of almonds and pour the mixture on a sheet of aluminum foil greased or a silpat, let it cool and blend until obtaining a floury texture. We booked. In a bowl, beat the yolks with the rest of the sugar. We dissolve the cornmeal in 50 ml of milk and add to the yolk shake. We heat the rest of the milk and add to the previous preparation. Cook in a bain-marie without stopping stirring until the cream thickens. Let it cold down. We beat the butter in a bowl with some manual rods. Add the praline and cream to the butter and mix until all the ingredients are well incorporated. We mount the cake on the tray where we are going to present it. We cut the meringue dough in two, place a rectangle on the tray, distribute the cream on top, place the other rectangle on top and sprinkle the surface with the sliced almonds and icing sugar. Place in the refrigerator until serving time.
Recipe | Russian cake
Ingredients for the pumpkin sweet: 1 kg of pumpkin, 400 g of honey, 300 g of white sugar, zest of an orange.
Ingredients for the pasta for the cakes: 400 g of normal flour, 200 ml of extra virgin olive oil, 100 ml of anise and 50 g of sugar.
Preparation: In a container we will place the anise, the oil and the sugar, we will mix them well until an emulsion is formed. We will add the flour little by little and we will integrate it well. When the preparation is detached from the walls of the container, we will place it on the table and knead it for 5 to 10 minutes so that it takes shape. We will form some balls of about 40 g (I weigh them when I make them). Let them rest for about 10 minutes while we heat the oven to 190º. Assembly: We will need two pieces of baking paper to crush the balls between them and a utensil with which to crush them and give them a round shape. Traditionally, to flatten them, the lid of a jar is used, so it remains the same thickness throughout the dough. We will leave it about 10 cm in diameter. We will place a teaspoon of pumpkin candy in the center of the dough and close it in the form of a dumpling, helping us with the paper below. We will close them simply by pressing on the edge gently with our fingers. We will place the cakes on an aluminum tray to which we will have put baking paper. We will put the tray in the oven at medium height with heat up and down, at 190º for 25 minutes. When we take them out of the oven, and while they are hot, we will pass the two sides for sugar. To do this we will use a scraper because they are very delicate and can break. We will let them cool completely on a rack before storing them in a metal box.
Recipe | Alma cakes
Ingredients for the previous dough: 150 strength flour, 100 ml warm milk, 1 teaspoon of dry baker's yeast (2 g)
Ingredients for the dough: 400 g strength flour, 100 ml warm milk, 50 g butter at room temperature, 2 eggs at room temperature, 80 g sugar, 1 teaspoon of salt, 1 teaspoon of dry baker's yeast (2 g).
Ingredients for the puff pastry: 200 g butter.
Ingredients for the pastry cream: 200 ml. milk, 2 tablespoons of refined corn flour (Maizena), 2 egg yolks, 125 g of sugar, 70 g of butter.
Ingredients for the filling: walnuts, sultanas soaked in brandy, rolled almonds.
Ingredients for the syrup: 100 g icing sugar and 50 g water.
Preparation: First, we prepare the pre-ferment or previous dough, mix the ingredients well and let it rest for 2 hours. Then we continue with the final dough, we put all the ingredients in the bowl of the mixer, when everything is integrated, add the previous dough and continue kneading for 10 minutes or until we have a thin and elastic dough. At this point I made a ball, greased it well with oil and kept it tightly covered in the fridge until the next day. The next day we are going to make the puff pastry, it is about putting butter inside the dough and through some folds to make our dough delicious: With the cold butter just taken out of the fridge we make a thin rectangle but using two pieces of plastic wrap, one down, one up, if not, we will roll it brown on the counter. We take out the dough and lightly flour the countertop and the dough, form another rectangle and put the stretched butter in the middle, close the dough and fold in three. Stretch with the roller to form another rectangle and fold, wrap in plastic wrap and let it rest in the fridge for 30 minutes, stretch the dough again to form a rectangle, fold again and put it in the fridge wrapped in plastic wrap for another half hour, repeat this step 2 more times. Now we go with the pastry cream, dissolve the cornstarch in the cold milk, add the two yolks and the sugar and bring to the fire, stir without stopping until it thickens, it does not need to boil, finally remove from the heat and add the butter, mix until obtaining a fine cream. Formed from the Almudévar Braid, we cut the dough in two (it gives for two braids) and we stretch it to form a rectangle, we put the cream and the nuts and we roll (do not forget to put the sultanas raisins to soak in brandy), we make a cut in the center of the roll without reaching the end and then we form the braid by interlacing the strips, then we finish cutting the roll of dough and braiding the final piece; see step by step photo. Cover with a cloth and leave to rise for 1 hour in a warm place. Preheat oven to 180 degrees. Brush with beaten egg and bake at 170 degrees for about 45 minutes, if it starts to brown too much, cover with aluminum foil. We make the typical icing that covers these braids, we simply put the water with the icing sugar on the fire, boil 5 minutes and brush the braid fresh from the oven.
Recipe | Almudévar braid
Peach with wine
Ingredients: 4 peaches, ½ liter of red wine, 150 grams of sugar, 2 sticks of cinnamon, rind of a lemon.
Preparation: Peel the peaches and chop them. In a deep bowl, preferably made of clay, add the wine together with the sugar, cinnamon and the rind of a lemon. We beat with a spoon to mix the ingredients well. Add the chopped peaches, cover it with plastic wrap and let it marinate for at least 8 hours or the night before. We will serve in individual bowls
Recipe | Peach with wine
Photographs | Glace mocha, Spoon, knife and fork, Home cooking, My recipe book, It's a piece of cake and Zucchini Market
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