almedinilla carcabuey fuente tÓjar priego de...

ALMEDINILLA CARCABUEY FUENTE TÓJAR PRIEGO DE CÓRDOBACONSEJO REGULADOR DE LA DENOMINACIÓN DE ORIGEN PROTEGIDA "PRIEGO DE CÓRDOBA"

Publisher: ASOCIACIÓN PARA EL DESARROLLO DE LA COMARCA DE LA D.O.P. PRIEGO DE CÓRDOBA.

Recipes prepared by: Eduardo Rivera Muñoz and Mercedes Ortiz Ortiz.

Dishes specially prepared for photography by: Mercedes Ortiz Ortiz.

Graphic design & Photography: Ciento Volando.

Legal Deposit: CO-198-2012

Introduction 7

Extra Virgin Olive Oil & Denomination of Origin 8

Villages of the Region 11

Recipes:

Breakfast & Afternoon Snacks 17

Breakfast in an Olive Oil Mill 18Spanish fritters “Churros” 20Madeleine Cake 22Olive Oil Sponge Cake 24Fried doughnuts 26Coated Fritters “Pestiños” 28Sweet Fritters “Papuecas” 30Rolled Pancakes 32Almond cookies “Polvorones” 34Sweet bread sticks with milk 36Fried Milk 38Anise Mush 40

Starters and Salads 43

Salt Cured Olives 44Cured Olives with lye 46Crushed Olives 48Chilled Tomato Soup “Gazpacho” 50Creamy & cold Vegetable soup “Salmorejo” 52Roast pepper Salad 54Chopped Vegetable Salad 56Orange & Salt Cod Salad 58Fried Aubergine 60

Tourist Information of the Itinerary 90

“Collejas” greens omelet 62Asparagus Stew 64Sautéed Potatoes with Onion 66

Meat 69

Bull´s tail 70Pork Cheeks in Sauce 72Fried Kid with Garlic 74Flamenquín 76Pork Loin preserve 78

Fish 81

Confit of Cod 82Fried Cod with tomato 84Fried fish 86Anchovies marinated in vinegar 88

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The main aim of this Recipe Book is not to make a gastronomical research of the area but to undertake a brief Tour through our Region.

A selection of recipes has been prepared for the following purpose: to promote traditional cooking elaborated with Extra Virgin Olive Oil with Denomination of Origin – Priego de Cordoba, which our visitors can still enjoy in many of our Restaurants, Tapas Bars. This denomination includes the following villages: Almedinilla, Carcabuey, Fuente Tójar and Priego de Córdoba.

Extra Virgin Olive oil is an indispensable ingredient for the preparation of most dishes: a clear example of the Mediterranean Diet, declared a World Cultural Heritage by UNESCO.

A very healthy product not only for its nutritional benefits,but also for its extraordinary healing properties, known and used by man since ancient times.

We hope that this gastronomic guide of our Region will help you to enjoy our delicious dishes, in a special environment where Olive Trees, culture, and tradition are definitely linked.

INTRODUCTION

In the middle of nature, within “Subbetica Mountains” Natural Park, between water, light, color , aroma and sea of Olives, after walking and working in this land and discovering its mysteries & secrets, where flavors and aromas are singular: this refers to the Extra Virgin Olive Oil with Denomination of Origin Label – Priego de Cordoba.

To protect, control and divulge this wisdom, in 1995 the DENOMINATION OF ORIGIN – PRIEGO DE CORDODA has been created. Since then, olive Mills with this quality label, produce highest quality & Premium Extra Virgin Olive Oil.

The Denomination of Origin covers an area of 29 628 hectares of olives trees, situated in the south east of Cordoba Province, in the heart of NATURAL PARK “SUBBETICA MOUNTAINS”.

This delicious and appreciated fruit comes from HOJIBLANCA variety (20%), PICUAL (20%) and specially PICUDA (60%), which provides our olive oil a very special flavor.

EXTRA VIRGIN OLIVE OIL IN OUR REGION

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Those varieties contribute to the fertility of the land, with special characteristics of being mountain Olives that enjoy suitable climate and abundant rivers & streams.

The olive oil quality in our area is obtained thanks to human factors which contribute to its development. The quality of our olive oil is a result of the real passion towards olive trees and the attention provided to olive fruits during the selection and elaboration process.

The quality guarantee we offer to our consumers is proved by the national and international prizes obtained over the years, which indicates that the Denomination of Origin – Priego de Cordoba is one of the highly prized organizations.

Our extra virgin Olive Oil which is protected & certified by the Denomination of Origin is distinguished by a perfect balance and harmony which makes it an exceptional olive oil.

Quality in each drop of Olive Oil


Our Olive composition as well as the mechanical method in which it is extracted is important for oil to conserve its organoleptic characteristic. The result is flavorsome Olive Oil with an intense fruity aroma and a hint of apple and almond. Mildly like vegetables with an after taste of tomato.

Our intensely fruity extra virgin olive oil, its wide range of aroma and its singular personality provides many benefits and good sensations to our health and gastronomy. It is a perfect ingredient for all dishes pleasing our palate and to improve the quality, flavors and to enhance any dishes to which it is added.

Olive Trees & Oil Culture: work, care, knowledge, result: Olive juice.

Discover and enjoy Extra Virgin Olive Oil in Almedinilla, Carcabuey, Fuente Tójar and Priego de Córdoba with the premium quality and control guaranteed by the Denomination of Origin “Priego de Córdoba”.


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Land of Culture.Beauty and history step by stepLand of Art and Tradition Land of Olives and Olive juice. Discover the beauty of this land: its amazing heritage, history, natural surroundings, and the charm of rural environment. Feel those emotions!

Let´s discover a new world of sensations: welcome to the Denomination of Origin of Priego de Córdoba area which covers: Almedinilla, Carcabuey, Castil de Campos, Fuente Tójar y Priego de Córdoba.

Charming villages, full of surprises and ancient civilizations, which are still keeping the traces of the past.

Maximum Splendour of Andalusia

VILLAGES OF THE PROVINCE

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ALMEDINILLA

Spend a journey through time; enjoy its culture, tradition, myths, legends, Gods and Goddesses, tastes & smells, thoughts & feelings.

Take a walk in the peaceful narrow streets of Almedinilla, where the white colour of houses meets its rocky mountains.

Get surprised with its great archaeological wealth such as: Roman Villa “The Wheel”, Hill of the Cross Iberian Settlement (declared Cultural interest Site)

Do not miss the extraordinary pieces found because of the archeological excavations carried out in the town, and exhibited in the Historical and Archeological Museum, within the Project “Eco Museum”. It is very important to see the exceptional Sculptures Collection of the Greco-Roman god Hypnos or Somno. Also a bust of Aphrodite and a collection of Iberian ceramics.

Furthermore, you can spend an unforgettable day at the “Roman Villa”, where very special lunches or dinners take place, recreating the atmosphere, ritual and tradition of the Roman Banquet. That includes a theatrical presentation performed by a theatre group.


Almedilla Corner

Archaeological Roman Villa “El Ruedo”

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CARCABUEY

A hospitable and welcoming village, its views drive you to a deep sensation of peace and calmness. Enjoy the hospitality of its inhabitants, the white narrow streets and its land & mountains…

The first thing travellers will see is the Medieval Carcabuey Castle, on a hill dominating the entire town defying time and history and several cultures. A rich heritage which is still alive in its streets and squares. Within the boundaries of Carcabuey Castle, we find the Castle Hermitage, set apart by its Al-Andaluz whiteness from its medieval surroundings.

Through the layout of its streets, we find Church of the Assumption, situated in an exceptional position and is visible from anywhere in the town. Inside the Church, we find imaginary art inspired by artists from Granada, as the “Animas Cristhi” made by Alonso de Mena.We also find there a small and charming Church of San Marcos, or Santa Ana Hermitage.

Without a doubt, the most beautiful place is the stunning view of the Natural Park of la Subbetica, which makes you feel you are in the middle of nature.


The castle

A typical street of Carcabuey

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FUENTE TÓJAR

A land of Ancestral tradition, where several cultures left their trace, which is still alive in its streets, white washed houses and squares.

First, the Iberians, then the Romans. Fuente Tojar was the political and social economical center of Priego-Alcaudete area, as per the archeological remains found especially in “Cerro de las Cabezas”, which can be appreciated at the historical Municipal Museum where exceptional pieces of several cultures are displayed.

The popular architecture is present in all its streets and squares. Particularly: the Church “Our Lady Rosario”, “Calavario” Hermitage situated in the highest part of the village. Also the singular Municipal Market built in 1929.

From the viewpoint “La Canteruela” an amazing view of the village and the landscape can be appreciated.

Fuente Tojar is a village that really conserved its deep traditions, like the famous traditional dancers “Danzantes” which are still performed in the present days.

A typical Street of Fuente Tojar

Traditional Dancers

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PRIEGO DE CÓRDOBA

Exploring its streets and corners is like taking a journey through history full of beauty, and discovering its landscape which is still keeping the flavour of its popular wisdom, and feeling a deep emotion that you will remember forever.

Talking about Priego de Cordoba is inviting you to discover one of the most beautiful villages of Andalusia with its impressive monuments; each corner is welcoming visitors to this town.

The splendid Muslim Quarter “Barrio de la Villa” the original urban nucleus, its narrow streets with torturous layout offer at time a labyrinthine walk: Full of flowers where aroma and sound of the traces of the past makes the visitors walk through history itself. This quarter is bordered by the serenity of Adarve balcony, on top of its Cliff.

Among most important civil Constructions: The medieval Castle, Royal Market, the majestic King´s Fountain, Fountain of Health, as well as the four museums located in the typical Andalusian aristocratic town houses.

The Andalusian Baroque art invaded and transformed definitely the city from the 18th century, which made Priego as Cradle of Baroque art. Among the best examples, Church of Our Lady of the Assumption whose tabernacle is one of the master works of Spanish Baroque and overwhelms the visitors. As well as the Church of Aurora, St. Francisco, Church of Mercy, St John of God, our lady of Sorrows or St Peter.

“Barrio de la Villa” Muslim Quarter

Church of “La Aurora”

BREAKFAST AND SNACK

RECIPE BOOK

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Serving: People

Preparation time

Price

Difficulty

TYPICAL MILLER BREAKFAST

INGREDIENTS:

Andalusian Bread “Mollete”

Extra Virgin Olive Oil

This big breakfast can be considered as Midday Food, or afternoon snacks.

The form of cutting the “Mollete” bread is important, it is divided into two portions making a small “hole” inside the bread and filling it with Extra virgin Olive Oil. Mainly eaten as afternoon snacks accompanied with chocolate.

It is also very good to put extra virgin olive on a plate with pieces of bread, accompanied with olives, harm, cheese, fruits, and so on, As beverage : Coffee, milk, juice, and why not a glass of wine.

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RECIPE BOOKbreakfast and snack

PREPARATION:

The base of typical Miller Breakfast is the Andalusian bread “Mollete” a kind of bread roll, it is soft and white bread, with a crispy crust, and compact crumb, oval with a medium size. This bread is used for breakfasts and also for snacks (Sandwich). Can be toasted the following day.

This kind of Breakfast is served with sliced “Mollete” Bread into 2 portions with abundant quantity of Extra Virgin Olive Oil. It can be accompanied by salt cod, anchovies, pickles such as olives, sweets such as chocolate or Andalusian Sweet “Turrolate”, vegetables such as Tomato, or fruits.

€4 10' Low Low


SPANISH FRITTERS “CHURROS”

INGREDIENTS:

300 ml. warm water

250 g. white flour

5 g. salt

2.5 ml. vinegar

5 g. baking powder

Extra Virgin Olive Oil for frying

PREPARATION:

1.- Put all ingredients in a medium bowl, mix all ingredients and leave to rest for a few minutes.

2.- Put the dough in cookie press or a pastry bag (use a star shaped attachment). Carefully squeeze dough into hot oil (350-375 degrees) and fry until golden brown.

3.- Serve it hot with chocolate, milk or coffee.

€4 30' Low Medium

RECOMMENDATIONS: Dough should be sticky and smooth, cookie press or pastry bag could be used.

Extra virgin olive oil for frying, should not be very hot, otherwise fritters will not be fully cooked.

Baking powder “Royal” could be used.

Normally to take away “Churros” Fritters, it is recommended not to put them in plastic bag, better “reed plant” (traditional way).

Recommended specially for breakfast.

21


MADELEINES CAKE

INGREDIENTS:

1 kg. white flour

1 kg. white sugar

950 ml. Extra Virgin Olive Oil

20 eggs

3 packets of baking powder

Zest of 2 lemons

Zest of orange

Granulated sugar for decoration

PREPARATION:

1.- Heat the olive oil and add orange zest, once fried, strain it and allow to cool.

2.- Beat the eggs and then add olive oil, sugar and lemons zest. Mix thoroughly and add flour and finally baking powder. Mix well until you have thick batter.

3.- Place paper cake cases into cupcake oven tray. Use a large spoon to spoon mixture into the cases, filing each case to about half way. Sprinkle each cake with a bit of granulated sugar (for decoration).

4.- Place the tray in a preheated oven at 190ºC, for around 10/15 minutes, until Madeleines are cooked and have a golden hue.

€10 60' Low Medium

RECOMMENDATIONS: Use fresh country eggs, they are tastier and have a nice yellow color.

When you mix olive oil with eggs, make sure to allow it to cool, so as to avoid eggs coagulation.

Do not mix the batter too much, just mix all ingredients thoroughly but gently.

Allow more time in oven, if a cupcake paper is a big size.

Madeleine cakes can be conserved in an airtight container and also can be freezed in covered containers or sealed plastic bags.

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OLIVE OIL SPONGE CAKE

INGREDIENTS:

4 eggs


200 ml. of milk

200 g. sugar

300 g. flour

1 packet of baking powder

Zest of 1 lemon

1 sinnamon stick

PREPARATION:

1.- Heat the milk with Cinnamon stick, then allow to cool.

2.- Heat the olive oil and add lemon zest, once fried, strain it and allow to cool.

3.- Beat the eggs, and then add sugar, olive oil and milk (both strained).

4.- Mix the baking powder with sifted flour and add it to the previous mixture.

5.- Tip all mixture into spring-form cake tin, or rectangular one, and bake for 20 mins in a preheated oven /190ºC .Make sure the cake is cooked then allow to cool.

€6 20' Low Low

RECOMMENDATIONS: This kind of cake can be elaborated with special Cakes tin such as doughnut shaped cake tin, typically cooked on low heat.

You can personalize this cake and add more flavors such as vanilla, orange, any liquor and so on...

You can substitute fried olive oil by raw extra virgin olive oil, to add fresh olive oil flavor to the cake.

Baking powder can be substituted by Baking soda.

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FRIED DOUGHNUTS

INGREDIENTS:

2 eggs

6 tablespoon Extra Virgin Olive Oil

6 tablespoon milk

6 tablespoon sugar

½ tablespoon powdered cinnamon

1 packet baking soda

Zest of 1 lemon

Flour (400 a 450 gr.)

Syrup (to coat the fried doughnut)

Sugar and cinnamon

PREPARATION:

1.- Heat oil and add zest of 1 lemon, set aside and drain, then allow to cool.

2.- Whisk eggs until creamy, slowly add olive oil, milk, cinnamon and sugar, then add flour and baking soda bit by bit mixing well. Let the dough rest.

3- Make doughnut shapes by taking a large spoonful of dough and rolling between hands and joining well to make doughnut shapes. Heat the oil and fry doughnuts until brown.

4.- Dip one side of each doughnut in the syrup (60% water, 40% sugar) and sprinkle with sugar and cinnamon.

€4 1 h. 30' Low High

RECOMMENDATIONS:

The dough should be soft, if it is not, you can add some olive oil. And while you are making doughnut shapes, you can sprinkle some flour. Better not to reduce quantity of flour, to get a soft dough.

It is better to use pastry flour.

Dip the doughnut quickly in the syrup, so as not to break them.

Doughnut can be conserved in airtight containers, and if they get hard, you can dip them again in the syrup.

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COATED FRITTERS “PESTIÑOS”

INGREDIENTS:

1 kg. plain flour mixed with all-purpose

flour (10%)


220 ml. white wine

Zest of 1 lemon

Salt


PREPARATION:


2.- In a big bowl combine the wine, olive oil and a pinch of salt. Mix all ingredients and add flour then let dough rest approximately 15 mins.

3.- Roll the dough, cut into 2x2 inch squares. Take two opposite corners from each square and press these together in the center. Then deep fry them.

4.- Place on paper towel, and toss into cinnamon & sugar. You can also serve them with honey of Syrup.

€4 1 h. 30' Low High

RECOMMENDATIONS:

You can get all- purpose flour, by mixing bread flour with pastry flour. The mentioned quantity is enough but you can add more. It depends on its contents of gluten.

You can add the following spices: 10 gr of cinnamon, 10 gr. of aniseed, 10 gr. of sesame and 2 or 3 cloves.

You can also add almond flour or ground almonds.

The olive oil for frying should not be very hot, temperature should be under control.

Fritters can be conserved in airtight containers.

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SWEET FRITTERS “PAPUECAS”

INGREDIENTS:

300 g. flour

350/400 ml. of water

15 g. salt

10 g. bicarbonate of Soda

2.5 ml. vinegar

1 egg (optional)


PREPARATION:

1.- In a bowl mix water with salt and Bicarbonate of Soda, add vinegar then a beaten egg (optional). Finally add flour, dough should be very soft.

2.-Drop batter using a spoon into hot olive oil, and fry them quickly on both sides. Make sure you keep olive oil temperature under control.

€4 20' Low Low

RECOMMENDATIONS:

Dough should be very soft, to make it easy dropping batters by using a spoon into oil.

If you add beaten eggs, dough will be more firm, it is recommended to reduce the quantity of water.

You can dust sweet fritters with granulated sugar and cinnamon (recommended for dough if beaten egg is added).

Olive oil temperature for frying should be hot at the beginning and then its temperature should be reduced.

Water can be substituted by milk; the dough will be spongier. You can also add some sugar.

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ROLLED PANCAKES

INGREDIENTS:

300 g. flour

250 ml. water

½ packet of baking powder

5g. salt


PREPARATION:

1.- Bring water to boil, meanwhile we mix flour with baking powder.

2.- In a big bowl, combine water, flour, and all ingredients, mix thoroughly to make a very thick, sticky batter, but firm and homogenous.

3- Let dough rest for approximately 1 hour.

4.- Generously flour the chopping board. Place dough on board and roll out, cut into small portion (walnut size), stretch them with a rolling pin, then fry them in a hot olive oil until golden and drain on a paper towel.

5.- Serve them hot accompanied with sugar cane molasses.

€4 30' Low Low

RECOMENDATIONS:

When you are stretching the small portions, you can use olive oil instead of flour, to get softer dough.

Important for all fritters: Olive oil temperature for frying should be hot at the beginning and then its temperature should be reduced.

Dough can be cut into strips, and then rolled up in small cane, before frying them. Thus possibly the name of this sweet originates from.

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SPANISH ALMONDS COOKIES “POLVORONES”

INGREDIENTS:

1 kg. raw almonds

1 kg. granulated sugar

2 kg. & 250 g white flour

1 l. Extra Virgin Olive Oil

PREPARATION:

1.- Fry almonds in olive oil, then process almonds until they are finely ground. Keep the olive oil.

2.- Preheat the oven. Spread flour out onto a baking sheet and toast it in oven. Remove then sift it and set aside.

3.- In a Bowl, mix sugar, ground almonds, olive oil and finally incorporate the flour and continue mixing. The dough will be very crumbly. Flour the chopping board. Place dough on board and roll out (about 3 cm). Use oval cookie cutter to cut cookies.

4.- Bake cookies for 10 mins at 200ºC until the cookies start to take on a golden hue, then allow them to cool before serving

€10 1 h. 30' Medium Medium

RECOMMENDATIONS:

Use pastry flour and good quality almonds.

You can prepare this recipe without toasted flour, but cookie in this case will not be soft.

You can add some cinnamon or any other flavors such as, orange zest or lemon zest.

Cookies can be conserved in airtight containers.

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SWEET BREAD STICKS WITH MILK

INGREDIENTS:

1 kg. flour mixed with all-purpose flour

(10%)

200 ml. milk.

220 ml. Extra Virgin Olive Oil.

300g. sugar

4 cinnamons sticks

25 g. sesame


PREPARATION:


2.- In a Bowl, mix olive oil and milk, then add cinnamon, sugar and sesame.

3.- Add flour and continue mixing. You need to work the dough and soften it for about 10 mins.

4.-Roll the mixture into long sausage shapes about 4-5cm X 1cm.

5.- Heat extra virgin Olive oil over a medium heat, and fry the sweet bread sticks and keep them in airtight containers.

€4 1 h. Low Medium

RECOMMENDATIONS:

The dough should not be too soft when shaping.

You can add 1 egg to the mixture or more, and then sticks will taste sweeter.

Olive oil for frying should be on low to medium heat.

Roll the mixture into sausage shapes, little by little otherwise they get hard and may break while frying them.

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FRIED MILK

INGREDIENTS:

800 ml. milk

50 ml. anise liqueur


80 gr. sugar

65 gr. pastry flour

35 gr. corn-starch

1 cinnamon stick

Zest of 1 lemon

2 egg yolks

PREPARATION:

1.- Heat the milk with the cinnamon stick and lemon zest then anise liqueur and sugar, 10 mins after, set aside and drain it, then allow to cool.

2.- In another pan, heat olive oil, add flour and corn-starch, vanilla, stir well and then add milk mixture little by little over low heat, again stirring well for 10 mins.

3.- Remove from heat, and add egg yolks then whisk the mixture well.

4.- Grease an ovenproof shallow dish with some olive oil, pour in the mixture to a depth of 3cm. then leave to cool in fridge.

5.- Cut into squares. Coat each of the squares in the flour, dip in the beaten egg, and fry them over medium heat.

6.- Sieve over powdered cinnamon and sugar then serve.

€4 30'+ stand Low Medium

RECOMMENDATIONS:

Egg yolks are optional, but if you add them to mixture, fried milk will be tastier.

You can coat fried milk squares in breadcrumb, eggs, and flour.

To manipulate the mixture, you can leave to cool in fridge at least 6 hours.

More flour you add, easier the mixture to manipulate, but harder and more rubbery so it is better to follow ingredients of the current recipe.

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ANISE MUSH

INGREDIENTS:

100 g. flour

250 g. sugar

2 tablespoon aniseed

Zest of 1 lemon

1 cinnamon stick

3 fried sliced bread

1 l. water

1/2 cup anise liqueur


PREPARATION:

1.- Pour extra virgin olive into a frying pan and heat, add lemon zest, then set aside and add aniseed.

2.- In another pan, bring water to boil, and then add oil, cinnamon stick, aniseed liqueur and half quantity of sugar.

The rest of sugar will be mixed with flour and water.

3.- When water is boiled, we mix all ingredients, stirring constantly, and return to low heat, the mixture should be creamy and smooth. Remove from heat, sprinkle with sugar and cinnamon (optional). Top with sliced fried bread.

€4 30' Low Low

RECOMMENDATIONS:

Olive oil can be flavored by adding orange or lemon zest.

Water can be substituted by milk.

Anise mush can be accompanied with hot milk.

It can be stored in the refrigerator for many days.

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STARTERS & SALADS

RECIPE BOOK

€

Serving: People

Preparation time

Price

Difficulty

RECIPE BOOKstarters & sladas

SALT CURED OLIVES

INGREDIENTS:

Green olives

Salt

Water

Spices

PREPARATION:

1.- Place olives in glass jar, and cover with water, keep the olives submerged.

2.- Keep them in a dark cool place for some months. Normally the First Friday of Lent Period (Holy week), then remove olives from the jar, rinse them, it is ready to season them. Again put cured olive in glass jar, and add lemon and orange peel, thyme, laurel, fennel and so on, then stir the mixture and cover the glass jar.

3.- If you add any brine, use minimum 10%, and you can keep olives for at least one month. Then it will be ready for Holy week. Anyway, these olives can be preserved for a long time thanks to added salt.

€- - Low Low

RECOMMENDATIONS:

If olives are very salty, you can add some water so as to equilibrate the flavor and taste.

These olives can be preserved for one year, but make sure to cover them always and add enough water. Cured olives can be consumed till summer time, thanks to its long conservation.

Olives can be crashed before preserving them, but will be more salty.

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CURED OLIVES WITH LYE

INGREDIENTS:

10/11 kg. raw olives

250 g. lye

Salt

Water

Seasoning

Lemon

Red peppers

Orange

Garlic

PREPARATION:

1.- Dissolve lye in 10 liters of water. Place olives in a large glass jar, and add solution that has been mixed, stir and cover all olive then soak for 24 hours.

2.- Drain olives each day, change the added solution and soak in cold water. Check that olives are not bitter and soft.

3.- In a glass jar, put rinsed olives, and add orange and lemon peel, whole garlic cloves, fennel, red pepper, oregano and so on.. Stir all mixture. Olives need to be covered, so add chlorine-free water (or mineral water), salt and vinegar.

4.- Keep olives marinated for some days.

€- - Low Low

RECOMMENDATIONS:

It is better not to rinse olives before adding lye solution.

You can marinate olives as you like by adding more spices you can find in the local market such as thyme, fennel, bay leaf, and so on.

The quantity of the salt to be used is a personal choice, putting more salt does not mean that olives will be better cured, the brine proportion is from 2.5% up to 10%.

It is recommended to consume these kinds of olives as soon as possible, because of the fermentation, also they become soft quickly.

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CRASHED CURED OLIVES

INGREDIENTS:

Slightly ripe olives

Salt

Spices & seasoning

Water

PREPARATION:

1- Rinse olives and crash them with rolling pin, or by hitting each one individually with a hammer.

2.- Place them in a glass jar and cover with cold water and keep them in a dark cool place for 10 to 30 days approximately, changing water every day, to eliminate their bitterness. 3.-Empty the liquid from the jar which olives have been cured, and add lemon peel, orange, fennel, garlic, pepper, oregano, thyme, add chlorine-free water (or mineral water), salt and vinegar.

4.- Soak olives for at least for some days in that brine. Then it is ready to consume.

€- - Low Low

RECOMMENDATIONS:

The preservation time of this kind of olive is limited, so it is preferable to consume them as soon as possible, so cure them in small quantities.

Before curing olives, you can just cut a little bit of the skins of olives, instead of crashing them.

You can marinate olives as you like by adding different combinations of spices.

After crashing olives, you can remove the pits. In this case they will be cured quickly, but olives will get soft.

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CHILLED TOMATO SOUP “GAZPACHO”

INGREDIENTS:

1 kg. ripe tomatoes

50 g. bell peppers

200 g. stale white bread


2 Garlic gloves

Water

Vinegar

Cucumber

Apple

PREPARATION:

1.- Rinse well the tomatoes, cut them into small pieces ( you can take off the stems).

2.- Peel the garlic cloves and pepper, cucumber chopped coarsely. Place the pieces of bread in a bowl and add previous ingredients. Let stand for 10 mins.

3.- In a good food processor, put all the ingredients, and add the rest : water, olive oil, salt, vinegar, and blend well. It must be creamy with some consistency (if necessary, you can strain it). Put it in jar and rest to refrigerate for at least 8 hours.

4.- Before serving, you can garnish with finely diced cucumber and apple.

€4 20' Low Low

RECOMMENDATIONS:Use ripe tomatoes, they´re tastier.

To get a creamy gazpacho, you can add a raw egg.

A green apple will give a fresh flavor better than red or ripe one.

Density and consistency of Gazpacho depends on the quantity of the water used. If density is watery, gazpacho will be considered as a refreshing drink.

You can add more finely diced vegetables, such as tomato, onion, bread or boiled eggs.

51


CREAMY & COLD VEGETABLE SOUP “SALMOREJO”

INGREDIENTS:

1 kg. ripe tomatoes

50 g. bell peppers

400 g. stale white bread

2 garlic gloves

Salt


Hardboiled egg

Serrano ham

PREPARATION:

1.- Cut stale bread into slices and put it in a bowl, add peeled tomatoes, peeled and minced garlic and peppers. Allow to rest for 2 hours.

2.-Place all ingredients in food processor, add salt and olive oil, and blend well. Mixture should not be too thick, add more salt if necessary. Refrigerate until ready to serve.

3.-When ready to serve, peel and quarter hard boiled eggs. Pour mixture into bowl. Garnish with some thinly sliced or cubed Serrano ham and egg quarters.

€4 20' Low Low

RECOMMENDATIONS:

Use ripe tomatoes, they are tastier, preferably the plum tomato variety is perfect for “Salmorejo”, it is very fruity with a meaty taste.

If you discard any excess water from the tomatoes when mashed, you will get thick density.

As garnish, you can put fried potatoes or pan fried aubergine.

Ham can be substituted by tuna.

53


ROAST PEPPER SALAD

INGREDIENTS:

1 kg. sweet red peppers


150 g. spring onion

100 g. tuna preserved in oil

2 hardboiled eggs

PREPARATION:

1.- Preheat the oven to 180ºC.

2.- Rinse the red peepers, add some olive oil and place them in a roasting tray and put in the oven for 25 mins.

3.- Place roasted red peppers in a bowl, keep the cooking broth. Cover and then set aside to cool.

4.- Peel the roasted peppers them de-seed and cut into strips.

5.- Place the peppers in a serving bowl add spring onion cut into strips, add tuna, hard boiled eggs. Stir olive oil and cooking broth. Then, season with salt.

€4 1h. 30' Low Low

RECOMMENDATIONS:

Use natural & fresh sweet red peppers, all in the same size.

You can roast some tomatoes and add it to the salad.

Cover peppers some minutes before peeling them.

You can add some roast green peppers.

Tuna can be substituted by cooked shrimps or octopus and so on.

55


CHOPPED VEGETABLE SALAD

PREPARATION:

1.- Peel garlic and crush it in a mortar, add some salt and chopped green pepper.

2.- Rinse tomatoes and cut into medium slices. Finely chop onions.

3.- Peel cucumbers and finely chop them. Add previous ingredients. Drizzle extra virgin olive oil, then season with salt.

INGREDIENTS:

1k. red tomatoes

150 g. onions

100 g. bell peppers

150 g. cucumber

1 garlic glove

Sea salt

Vinegar


€4 20' Low Low

RECOMMENDATIONS:

Use ripe tomatoes, and if possible fresh one they are tastier.

Tomato skin should be very thin and juicy. In summer time you can find many varieties of tomatoes, available in the local market. Better to use large sized tomatoes.

You can season this salad without adding vinegar.

This dish is considered as a summer dish, as starter or garnish, accompanying a main dish.

57


ORANGE & SALT COD SALAD

INGREDIENTS:

1 kg. oranges (navel variety)

100 g. onion

3 garlic gloves

2 hardboiled eggs

150 g. salt cod

50 g. crashed olives


PREPARATION:

1.- Peel the oranges, then slice or separate into segments, add chopped onion, or cut into rings, then chopped hardboiled egg, and fried garlic.

2.- Add crashed olives and cod cut into strips.

3.- Drizzle extra virgin olive oil and serve.

€4 30' Low Low

RECOMMENDATIONS:

It is recommended to use juicy oranges, such as Navel variety.

You can substitute salt cod by tuna preserved in oil.

You can add chopped boiled potatoes.

59


FRIED AUBERGINE

INGREDIENTS:

1 kg. aubergines


Sugar cane molasses

Flour

Salt

PREPARATION:

1.- Rinse the aubergines. Slice them into rounds approximately 2 or 3 mm, using a sharp knife.

2.- Place the slices on platter with water and lightly salt them. Allow to sit for 15 mins.Rinse sliced aubergine with abundant water, drain and pat dry with paper towels.

3.- Pour abundant olive oil into a frying pan, on medium heat. Pour flour onto plate, dredge slices of aubergine in the flour on both sides, then fry in olive oil. Remove aubergine slices from oil and place on paper towels, to absorb excess oil. Arrange them in plate and drizzle sugar cane molasses.

€4 30' Low Low

RECOMENDATIONS:

Use freshly picked aubergines, they are less bitter.

Instead of water, you can put aubergine slices in milk and salt, or mix water with milk. Before frying, if you use beaten egg, fried sliced aubergines will be crispier.

Instead of flour, you can use any other kind of flour such as rice flour or flour and eggs, beer batter (beer, olive oil and flour), or fritter batter and so on.

Fry in small batches, on medium heat.

Fried olive oil can be recycled and reused several times, making sure its organoleptic qualities are maintained.

Use good quality frying pan, which distributes heat well.

61


“COLLEJAS” GREENS OMELET

INGREDIENTS:

3 eggs

1 kg. “Collejas” greens (edible plant)

4 garlic gloves


Salt

PREPARATION:

1.- Rinse “Collejas” greens. Bring the water to the boil, then add “Collejas” greens for 3 mins. Squeeze all the water out and drain.

2.- Peel and mince the garlic and fry until brown in olive oil for 2 mins, then add “collejas” greens. Fry gently during 1 min. Taste and add salt as necessary.

3.- Pour beaten eggs and cook, stirring occasionally until just set. And serve immediately.

€2 20' Medium Low

RECOMMENDATIONS:

Choose freshly picked “Collejas” greens, rinse them thoroughly, especially the wild ones.Cooking time of “collejas” greens should not exceed 3 mins.

“Collejas” greens can be frozen, after boiling and draining them, and put them in freezer plastic bags.

According to hygiene and health standards, it is important to cook eggs thoroughly. If you want to avoid its coagulation add a little quantity of cream and use fresh eggs.

63


TRADITIONAL SPANISH ASPARAGUS STEW

INGREDIENTS:

2 bunches of wild asparagus or green

ones

2 slices of bread

5 garlic gloves

4 eggs

Chorizo (optional)


2 bay leaves

Vinegar

Salt

Water

PREPARATION:

1.- Rinse asparagus, break off any tough stems. Cut into 2-3 cm portions, slicing them at a slight angle. Bring a large pot of water to a boil for 5 mins, then add salt and vinegar. Drop asparagus into boiling water. Drain, then allow to cool. Keep the cooking liquid.

2.- Heat extra virgin olive oil in a frying pan add chopped garlic and whole garlic glove, stir until golden brown. Add bread slices and then set aside. In a food processor, put fried garlic, some cooking liquid, and crash all up. Set aside this mixture.

3.-In the same frying pan, heat some olive oil, add blanched asparagus, and bay leaves. Stir after 5 mins, and add some water when asparagus is cooked, then add the previous mixture. If mixture is thick add some water.

4.-Finally, add beaten eggs, stir, same as cooking a scrambled egg. Serve hot.

€4 20' Medium Low

RECOMMENDATIONS:

If you use wild asparagus, it is better to blanch them at least for 15 mins.

Use fresh eggs; they are healthier (to avoid any contamination risk).

You can substitute beaten eggs by poached.

You can add some spices like saffron, black pepper, cumin.

65


SAUTÉED POTATOES WITH ONIONS

INGREDIENTS:

1 kg. potatoes

200 g. onions

100 g. sweet red peppers

75 g. bell peppers


4 eggs

PREPARATION:

1.- Rinse and peel the potatoes. Cut them into slices of 1 cm. In a large frying pan, heat the olive oil over medium heat. Add sliced potatoes. Cook for some minutes until the potatoes are tender. Once cooked, strain them and set aside.

2.- Pour in a little oil from the potatoes into the frying pan. Add julienne sliced peppers (you can add some water to ensure it will not burn). Return the cooked potatoes to the frying pan. Toss the pan or shake it to mix everything together (mixture can be heated in the oven).

3.- Serve in a tray or individual plates, accompanied with fried eggs.

4.- Fried eggs: In a large frying pan, put abundant olive oil, over medium heat, allow the pan to heat, but not so much. Break eggs into a small bowl, and gently pour into pan. Run one or two tablespoons of olive oil over egg.

€4 45' Low Low

RECOMMENDATIONS:

Use fresh potatoes and a type of potatoes recommended for frying.

Instead of blanching vegetable, you can use oven, by using baking tray, add some water and olive oil, then drop peeled raw potatoes and cover. Cook them for about 40 mins in a preheated oven at 180ºC.

Frying pan can be substituted by sauce pan, after blanching vegetables, add potatoes and then some water, and cook them over low heat.

67

MEAT

RECIPE BOOK

€

Serving: People

Preparation time

Price

Difficulty

RECIPE BOOKmeat

BULL´S TAIL

INGREDIENTS:

1 bull´s tail (1 kg. to 1,5 kg.) 400 g. tomatoes 200 g. onions 50 g. carrots 50 g. sweet red pepper 50 g. bell pepper 50 g. celery ½ garlic gloves 250 ml. amontillado wine / fino wine 75 ml. brandy 150 ml. Extra Virgin Olive Oil Salt 2 bay leaves 3 or 4 cloves Black pepper Sweet Paprika Sugar

€4 1 h. 30' Medium Medium

RECOMMENDATIONSTo get a tasty flavour, you can add beef stock, or soya sauce, after adding wine. The sauce will have a rich dark colour.

You can add aromatic herbs such as thyme, rosemary, parsley, or other spices, or spices aniseed, cardamom, saffron, cumin and so on.

Bull´s tail needs much time to cook. It is important to check if meat is tender enough, otherwise, let it cook on a medium heat for 5 or 10 minutes.

71

PREPARATION:

1.- Trim fat from bull´s tails, and cut into pieces, then set aside.

2.- Rinse vegetables. Peel and chop onions, slice garlic gloves and carrots into rounds. Chop celery in small pieces. Finally, peel tomatoes and cut them into slices. Keep all vegetables together, except tomatoes.

3.- In a pressure cooker, heat a splash of olive oil, on a medium heat, gently place bull´s tails, until nicely browned. Add some brandy (be careful to avoid risk of fire), let it evaporate, then add all vegetable, except tomatoes, and fry lightly for a few minutes. When vegetables are cooked, add wine and let it evaporate, then add all spices and finally sliced tomatoes and some sugar. Add some water or beef stock, cover and allow to simmer.

4.- Let it cook for about 25 a 40 minutes, it depends on the type of pressure cooker you are using. Once the bull´s tail is tender enough, remove the meat. Then purée all cooked vegetable in a food processor or blender until smooth. If sauce is very watery let it evaporates. If it is so thick, add some beef stock. Serve bull´s tail hot, with this sauce.

PORK CHEEKS IN SAUCE

INGREDIENTS:

1 kg. pork cheeks 200 g. onions 300 g. tomatoes 50 g. sweet green peppers 50 g. bell peppers 75 g. carrots 6 garlic cloves 3 bay leaves Salt 3 or 4 cloves Black pepper Saffron Sweet paprika 250 ml. white wine 75 ml. brandy 150 ml. Extra Virgin Olive Oil

€4 1 h. Medium Medium

RECOMMENDATIONS:

Besides mentioned condiments, you can add: thyme, oregano, rosemary, aniseed, oranges, ginger, cumin, chilli, and so on. Be careful when using spices, as some strong spices may overpower other spices used.

If sauce is very runny let it evaporates. If it is so thick, add some beef stock.

Sauce should be quiet thick, if it is not the case, let it evaporates, or add some starch if necessary.

To enhance the flavor, you can add some soya sauce or glutamate.

73

RECIPE BOOKmeat

PREPARATION:

1..- Trim fat from the pork cheeks, cut into pieces, then set aside.

2.- Rinse and peel vegetables, cut them into medium sized pieces and set aside. Peel tomatoes and cut them into slices. Keep all vegetables together, except tomatoes.

3.- In a pressure cooker, heat olive oil on a medium high heat. Gently add pork cheeks, brown them on both sides. Add some brandy, let it evaporate, add all vegetables (except tomatoes), then all spices. Allow to cool some minutes then add wine. Allow to simmer, and add tomatoes, sugar and some beef stock if necessary.

4.- Cover and let it cook for about 20 to 30 minutes. Once pork cheeks are cooked, remove them, then purée all cooked vegetables until smooth. Finally add pork cheeks to the sauce, heat and serve.

FRIED KID WITH GARLIC

INGREDIENTS:

1,5 kg. kid (young goat)

2 heads of garlic, peeled


3 bay leaves

Black pepper

Saffron

PREPARATION:

1.- Cut kid into medium sized pieces, season with salt, pepper and bay leaves.

2.- In a large frying pan, heat olive oil on medium heat, add all garlic, bay leaves, and pieces of kid. Brown it in the oil on both sides. Add wine, saffron, till the liquid evaporates. Reduce heat, cover until tender. If meat is not tender, add some water cover and let it simmer.

3.- Before removing from heat, add two beaten eggs to the sauce, stir, adjust salt and serve.

You can serve with fried potatoes.

€4 45' High Medium

RECOMMENDATIONS:

Use Young goat meat, which is tenderer.

Cook over low heat, and taste the meat to see if it is tender. To check that meat is ready, let the liquid evaporates, and also the whole peeled gloves garlic are tender.

Besides mentioned condiments, you can add: thyme, oregano, sweet paprika, thyme, onions, sweet red & green peppers and so on.

75

RECIPE BOOKmeat

FLAMENQUÍN

INGREDIENTS:

4 pork escallops

100 g. serrano ham

1 garlic glove

Parsley

Breadcrumbs

Beaten eggs (to bread escallops)

Flour


PREPARATION:

1.- Clean carefully escallops, and cut into fine slices, and gently flatten with a rolling pin until uniformly thin. Set aside.

2.- Chop Serrano ham in advance, the garlic, parsley, add beaten eggs, and mix all ingredients in a bowl. Place mixture on the tenderized escallops. Roll the steak up so that the fillings are in the center of the roll.

3.- Dip the rolls first into the flour, then the beaten eggs and finally the breadcrumbs. Ensure they are well coated. Fry them on medium heat, until golden brown and cooked through.

4.- Serve warm or cold as aperitif.

€4 45' Medium Medium

RECOMMENDATIONS:

Escallops should be cut very thin, so that rolls cook completely when fried.

For the filling you can use only sliced Serrano ham, or add more ingredients such as roasted sweet peppers, asparagus, cheese and so on.

It is possible to coat the rolls simply in a batter of flour, water and lemon (several times) then fry them.

77

RECIPE BOOKmeat

PORK LOIN PRESERVE

INGREDIENTS:

1 kg. pork loin

½ l. Extra Virgin Olive Oil

Black pepper

3 or 4 bay leaves

Salt

PREPARATION:

1.- Trim fat and sinew from pork loin, cut into thick filet steak approximately 3 to 4 cm. Add black pepper, salt, and bay leaves. Let the mixture marinate for 12 hours.

2.- Heat abundant olive oil in a large frying pan at low – medium heat. Dip and fry pork loin until lightly golden-brown on all sides. Remove gently from heat, drain and keep it in an airtight container. Top up the container with drained olive oil, seal immediately and store in a cool place.Heat before serving.

€4 30' Medium Low

RECOMMENDATIONS:

Use a suitable airtight container to preserve pork loins. Store in a cool place or refrigerator, even olive oil will solidify at cold temperature.

Make sure to remove small meat pieces, to avoid the meat becoming rancid, which is unfit for consumption.

The pork loin may be marinated with more condiments such as garlic, parsley, oregano, wine or water. You can marinate and directly cook.

Vacuum preservation system is the best way to store pork loin, add enough oil (used to fry loin) before closing each plastic bag, it will provide more taste to the pork loin.

Before serving preserved loin, you can warm it in a frying pan, oven or microwaves.

79

RECIPE BOOKmeat

FISH

RECIPE BOOK

€

Serving: People

Preparation time

Price

Difficulty

CONFIT OF COD

INGREDIENTS:

1 kg. salt cod

3 garlic gloves

Piquillo peppers


PREPARATION:

1.- The salt cod must be soaked in water for at least 48 hours in advance, change water 2 or 3 times in a 24 hour period.

2.- Heat olive oil in a large pan over low-medium heat. Place cod cut into squares. Cook the fish until brown on both sides.

3.- Gently, fry sliced garlic in olive oil until lightly brown.

4.- In a frying pan, add one or two drops of oil, cook the peppers. Serve cod with brown golden garlic and peppers. You can serve alone in a plate, cold, or accompanied with salad.

€4 45' Medium/High Low

RECOMMENDATIONS:

Use cod loin, it is better, especially medium to large cod fish.

Control confit process temperature, which should never exceed 80ºC. Remove from heat when cod starts to boil.

With the remaining gelatin, you can keep it and prepare any other “pil pil” recipe, by adding water and olive oil.

Remove gently from heat, drain and keep it in an airtight container. Top up the container with drained olive oil, seal immediately and store in a cool place.

To preserve cod, keep it in a covered container, top up with olive oil, and cover it with plastic wrap.

Before serving preserved cod, you can warm it in a frying pain, oven or microwaves.

83

RECIPE BOOKfish

FRIED COD WITH TOMATOES SAUCE

INGREDIENTS:

1 kg. salt cod

1 kg. tomatoes

4 garlic gloves

50 g. bell peppers

100 g. red peppers

Salt

Sugar

Flour


PREPARATION:

1.- Rinse salt cod, soak it in water at least for 48 hours in advance. Change water 4 or 5 times each day. Remove the fish from the water, cut it into squares of 50 to 100 g and set aside.

2.- To prepare tomato sauce: rinse tomatoes peel them and cut into small pieces. And set aside.Rinse peppers and cut them into julienne strips (1cm x 3cm). Set aside.In a frying pan, heat olive oil, and place peppers, sauté over medium heat for 2 mins the add tomatoes. Season with salt and sugar. Simmer for about 25 minutes over medium heat. Set aside to cool to refrigerate.

3.- Rinse, pat dry the fish, Flour and fry pieces of Cod, in a hot olive oil. Heat up tomato sauce, then add fried cod and serve hot.

€4 1 h. Medium Low

RECOMMENDATIONS:

Use thick cut cod loin. The salted cod fish should be soaked at least for 48 hours. Change the water 9 to 10 times. If cod loin is very thick, the cod desalting process will need more time.

The cutting style of vegetables should be the same ( julienne, brunoised, mirepoix, and so on). Not too small, not too big. You can add more condiment such as bay leaves, thyme, rosemary, parsley, coriander, spring onion, onions, garlic, leeks and so on.

This dish can be served cold or warmed in a microwave or oven.

85

RECIPE BOOKfish

FRIED FISH

INGREDIENTS:

Anchovies

Squid

Peeled shrimps

Sole

Dogfish


Flour for frying

Salt

PREPARATION:

1.- Lightly rinse the fish and pat dry (you can cut if necessary).

2.- Put a skillet with olive oil on to heat enough to be able to submerge fish there. Meanwhile sprinkle the fish with salt. Pour some flour onto a plate. Just before frying cover the fish with the flour and shake off any excess. Fry each type of fish separately. And serve.

€4 30' Medium/High Medium

RECOMMENDATIONS:

The fish to be used has to be fresh and small in size.

Use special flour recommended for frying.

Fry the fish in a plenty of olive oil, to keep the same oil temperature while frying fish.

To keep its delicious taste, fish should be fried lightly golden.

It is recommended to fry on gas stove, as we can control heat temperature. Not recommended to use vitro ceramic.

Frying pan or skillet, should be wide. Wok is suitable for this recipe and also ceramic frying pan.

You can use electric fryer, but you have to clean the oil (drain it).

Olive oil can be recycled; making sure it is still keeping its organoleptic qualities. When used several times, olive oil colour gets darker, it is better to substitute it by the new one.

87

RECIPE BOOKfish

ANCHOVIES IN VINEGAR

INGREDIENTES:

1 kg. fresh anchovies (large sized)

White wine vinegar

Sea salt


4 garlic gloves

A bunch of parsley

PREPARATION:

1.- Clean the fish well, remove the head and the spine as well as the tails and the inside. Soak fish in water.

2.- Once cleaned (the anchovy skin becomes white) place the fish in a dish and cover with vinegar and water (80% vinegar, 20% water).

3.- Add sea salt and place in freezer for 8 hours (it is enough).

4.- Rinse anchovies and check salt taste. If anchovies are still so salty, rinse them again.

5.- Drain off anchovies, then dress them with olive oil, chopped garlic, chopped parsley. Chill in refrigerator then serve.

€6 24 h. Low Low

RECOMMENDATIONS:

Use fresh and large anchovies: If not, they look darker in colour.

Use White wine vinegar, if it has a strong taste; mix it with water (60% vinegar, 40% water).

While marinating anchovies, check that they are firm, if it not the case, add more salt.

When you store marinated anchovies in the refrigerator, make sure to cover them properly, because this recipe gives off a strong odor.

89

RECIPE BOOKfish

TOURIST INFORMATION OF THE ITINERARY

ALMEDINILLA

Carretera A-339 Km. 37 - 14812 Almedinilla (Córdoba) Tlf. 957 703 317/606 972 070 [email protected]

CARCABUEY

C/Majadilla nº 1 - 14810 Carcabuey (Córdoba) Tlf. 957 704 140/Fax: 957 55 30 18 [email protected]

FUENTE TÓJAR

C/ Castil de Campos, nº 414.815 Fuente Tójar (Córdoba) Tlf. 957 556 028/Fax. 957 705 060 [email protected]

PRIEGO DE CÓRDOBA

Plaza de la Constitución, 314800 Priego de Córdoba (Córdoba) Tlf. 957 700 625- Fax. 957 708 420 www.turismodepriego.cominformació[email protected]

CONSEJO REGULADOR DE LA DENOMINACIÓN DE ORIGEN “PRIEGO DE CÓRDOBA”

Avda. Niceto Alcalá Zamora s/nParque Urbano Multiusos Pabellón de las Artes Apartado de Correos 11814800 Priego de Córdoba (Córdoba) Tlf.: 957 547 034 /Fax: 957 547 189 [email protected]

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