Crafts and Gastronomy

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<ul><li> 1. CraftsExtremadura has an extensive list of artisan works.The craftwork of artisans from the different areas havein common the excellent quality of their productswhich have given them a great fame and prestige.</li></ul> <p> 2. Pottery One of the most importantcraft activities in our region. Numerous workshops. Salvatierra de los Barros is thepotter town par excellence. 3. Metal handcrafts Famous works are produced incooper and brass. The work of the forge is alsoof excellence quality. 4. Handembroidery 5. Skin and leather crafts Especially prominent in theprovince of Cceres. 6. Baskery A very old artisan activity. It has its higher representationin Baos de Montemayor. 7. Gastronomy Its simple, tasty and very Authentic, natural andvaried. uncomplicated dishes. 8. GastronomyTipical dishes Best cured hams in the world. Gazpacho, a tomato soup, is one of the most refreshing dishes. Migas, fried breadcrumbs. Fresh meat: presa(whole fresh leg), secreto(from the stomach) Oven-roasted lamb, cooked as caldereta. Games abounds: pigeon, rabbit, hare, wild boar, deer, turtledove, partridge. Theyare cooked and served with wild mushrooms, truffles, wild asparagus or theexcellent thistle. The tench ant the trout. They are excellent fish which when properly prepared aresublime. Torta del Casar and La Serena cheese. 9. Typical dishesDesserts and sweetsMostly prepared usig local wheat flour, honey, porkfat, milk, sugar and olive oil. Buuelos Magdalenas (anise-parfumed muffins) Perrunillas Rosquillas de vino Roscas fritas (fried doughnuts) 10. PreparationIn a big mortar mash theGazpacho recipe cumin, the garlic and thesoaked bread, in a plastic Ingredientsbowl mix the chopped 10 oz of bread onion, the chopped21 oz. of tomatotomato, the oil, the2 cloves of garlicvinegar, the salt and the 2 onions contents of the mortar, mash2 red and green peppers it with the mixer and add very1 cucumber (optional) cold water to mix everything.7 tablespoons of oilAdd salt and strain it. Keep it2 tablespoons of vinegarin the fridge until served.1 1/2 tablespoon of waterServe with the tomato, the Cumin (optional)cucumber, the pepper andthe toasted bread cut todices. 11. PREPARATION:Cut the bread into tiny pieces and dampenin a little water, salt and paprika. Cover thebreadcrumbs with a cloth and leave toMigas recipestand for 12 hours.Fry the crushed garlic and sliced peppers in 1 loaf of stale (one-day-old)4 tablespoonfuls of oil and then drain.bread, with a lot of substance.Fry the diced bacon in the same oil. Then100 grams of fatty baconlightly fry the chorizo or ham, and drain off100 grams of chorizo or ham the fat.2 dry red peppers Leave 1 tablespoonful of oil in the pan and Paprikafry the bread for about 2 minutes. 2 cloves of garlic Add the bacon and chorizo and fry lightly olive oiluntil the bread is golden, stirringconstantly.saltGarnish with the fried garlic and peppersand serve.Eat together with fried eggs.</p>