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Olleta

Olleta

Ingredients
  • Rice,
  • bean,
  • pencas,
  • spinach,
  • turnip,
  • veal bone,
  • Salt,
  • olive oil.
Preparation
The broth must be made by boiling the vegetable with the veal bone. Then you have to cook the beans on low heat for about 3 hours. Finally, add olive oil and rice about 20 minutes before boiling.

Salsimojo

Salsimojo

Ingredients
  • Potatoes
  • onion
  • tender pumpkin
  • garlic
  • Salt
Preparation
The potato in tiny pieces, almost crumbled, is fried with pumpkin and onion. Apart, two cloves of garlic are fried and added, cooking everything in a clay pot.

Gachamiga

Gachamiga

Ingredients
  • A quarter of a kilo of flour
  • Olive oil,
  • A head of garlic,
  • water and salt.
Preparation
In a frying pan add abundant oil in which the head of garlic is fried and removed. In this oil add the flour to give it a turn in the pan until it takes color, being careful not to burn. Then add water until the flour is completely dissolved and remains with a medium consistency.

It must be taken into account that the dough that is obtained has to be cooked and it must be stirring continuously with the palette so that it does not stick and
have a homogeneous cooking. To this dough we will add the head of garlic so that it leaves the
taste and rectify salt. When it is getting a sufficient consistency, it is given several turns as if it were a Spanish omelette.

Les orelletes de Canyeta

Les orelletes de Canyeta

Ingredients
  • 12 eggs,
  • 1 kicara (half shell of egg) of fine sugar and another of schnapps
  • half a pound of olive oil
  • flour.
Preparation
Mix all the ingredients and knead, letting rest about two hours. Then take portions of the dough and spread as thin as possible. They are placed in a pan with hot olive oil, with the help of a cane that is constantly turning and giving the shape of an ear. To serve, sprinkle with fine sugar.

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