TYPICAL RECIPES HUESCA
for four people:
of white beans, 500g of pig’s ear, a black torteta ( savoury or sweet) 2 cloves of garlic, 1 small onion, salt, olive
oil, 1 bay leaf, a ham bone.
the beans with the cleaned pig’s ear for 12 hours.
all ingredients together in a saucepan with cold water and bring to the boil.
the torteta is soft, remove it so it does not break up. This would turn the
beans very black.
serve, cut the pig’s ear and the torteta into small squares.
could cut a few slices of torteta and fry them, for a different serving idea
pulse can be completed by adding a fried onion and tomato sauce at the last
minute. If the pulses are of poor quality and have not released starch for
thickening, add flour to the sauce, although this should be avoided whenever
for four people:
of courgettes, 500g potatoes, 250 g
tomatoes, olive oil.
ingredients into small slices. The tomato should be peeled and the seeds
ingredients separately, browning the potatoes lightly.
ingredients together, trying not to produce much liquid and let it cook for
about ten minutes. It can be served with hard-boiled eggs and tuna.
can’t use tomato, you can use green pepper.
Ingredients for four people.
rice, 500g snails, 250g rabbit, 1 green pepper, 2 cloves of garlic, 1 tomato, a
pinch of paprika, salt, beef stock, parsley.
In an earthenware casserole dish or paella
pan, fry the pieces of rabbit in oil. When browned, add the green pepper, the
grated tomato and paprika. Cook for a few minutes. Add the stock or water and cook for about an
Add the rice and salt and let it cook for
ten minutes. Add the boiled snails and let the rice cook for a further ten
Remove from the heat and pour a mixture of
finely chopped garlic, parsley and olive oil over it.
how much rice to add in proportion to the stock you have, there are two ways.
The first is to put the rice in first and then add double the amount of boiling
stock. The second is to make the stock at the same time as the fried onion and
tomato sauce and then add the rice. The rice will be added in a cross in the
middle of the pan and it should come slightly above the level of the stock.
Ingredients for six people:
1 glass of warm
milk, 1 cup of sunflower oil, plain flour, 200g potatoes, 1 torteta, garlic,
parsley, 2 dl sunflower oil, ground cinnamon.
Put the warm milk,
oil and flour into a bowl and work by hand. When it comes away from the edge of
the bowl, roll the pastry out onto some baking parchment.
On the pastry,
place very finely sliced potatoes, diced uncooked torteta, ground cinnamon,
garlic and chopped parsley and finally the sunflower oil.
Close the pies and
make a small slit in each one. Bake them at 180º on the same paper you rolled
the pastry out on.
can be prepared using apple or pumpkin and savoury ones using spinach with
raisins and pine nuts. In the sweet variety we need to add sugar inside, before
closing it, and on top of the pastry.
300g semi-dry breadcrumbs, 2 cloves
of garlic, 20g lard, 150g potatoes, paprika.
chop the potatoes, cut the bread into slices and dip into a mix of crushed
garlic and water.
the lard and add the potatoes. When tender but not browned, add the paprika and
the bread. Stir to prevent the ingredients from sticking together.
Ham, chorizo ??etc. can be added to the fried mixture. They can be served
with grapes, eggs, etc.
for about ten litres:
beef bones, 1 ham bone, 1 small lamb bone, a quarter of a chicken, 250g of
minced beef, two tortetas, 2 potatoes, 2 chard leaves, 1 carrot, 1 onion, 100g
the minced beef as for meatballs.
the ingredients to cook in cold water and simmer for four hours.
important to whiten the bones if they are very dirty. To do this, put them in
cold water and as soon as the water comes to the boil remove and drain them.
a clear stock, we should cook it on a very low heat and skim off and discard
any foam that comes to the surface. The meat and vegetables can be served as a
main course, in which case add some stewing steak to the ingredients.
2 lamb’s intestines, 150g lights, lamb fat (from under
the skin), a little suet, 100g of ham fat, 3 cloves of garlic, 300g rice, 1
tablespoon chopped parsley, 1 tablespoon cinnamon, ground white pepper and
Cut the lights into small pieces, add the ham fat and
the lamb fat, chopped garlic and parsley.
Season with salt and pepper. Stuff into pieces of the
lamb’s intestines about the length of a sheet of paper, leaving them quite
loose and sew them up with white thread. After preparing the chiretas, boil
them on medium heat until the rice is ready (40 min.).
½ kg pork loin, pork belly 200 g, 200 g pork ribs, 1 sausage,
2 torteta, 6 cloves of garlic, parsley, bay leaf, 1 dash vinegar, ½ l
background, 300 g sliced ??bread in soup, 2 eggs , flour
Season all meat, remove to a casserole, being careful not to
place the torteta in the background.
If necessary, remove some oil and saute the garlic until they
pick color, add flour, vinegar, bay leaf and a sprig of parsley.
Drench with the seabed or water, correct the seasoning.
Soak the bread cut with a little milk and mix with the mashed
garlic and parsley, add the beaten eggs and form the tortilla.
Place the tortilla over and cook salmorrejo.
for 4 people
kg.lamb, 4 cloves of garlic, 1 dl olive oil, parsley and bay leaf, pepper and
salt, vinegar, 500g potatoes, 1 onion, 1 carrot
pan fry some garlic cloves until golden. Add the previously chopped and
seasoned lamb with salt and pepper and brown.
Add a dash of wine vinegar. When the meat is golden, add the onion cut
into strips, cover with equal quantities of water and milk and let it simmer
until the meat is tender. Add diced
carrot and potato cut into large chunks. Let it simmer for a further half an
hour, or until the potatoes are cooked.
for 4 people:
cod, 500g potatoes, 4 cloves of garlic, 1 piquillo pepper (slightly hot red
pepper), 2 eggs, 1 dl olive oil
the cod to remove the salt, changing the water at least 3 times, flake with
hands trying to remove all the bones.
and cut the potatoes as if for a Spanish omelette, fry in olive oil, drain.
remaining oil, sauté chopped garlic but do not brown, add the finely chopped
pepper and cod, sauté to reduce all the liquid, add the potatoes.
beaten eggs and cook until set.
for 4 people:
chicken, 1 head of garlic, ½ kg tomatoes, 2 sweet peppers, 100g ham, 2 dl oil
the chicken and season. Flavour the oil with the whole head of garlic, brown
the chicken, reduce the heat and cook slowly.
ham cut into cubes and then the fried garlic and peeled tomatoes.
Roast the peppers until they are nearly cooked
and peel, cut into strips and add to the chicken when the tomato almost is dry.
should be a rather oily stew and the tomato should not predominate
rabbit, 200g onion, 6 cloves garlic, 1 dl white wine, 1 dl olive oil, 2 bay
leaves, 40g almonds, 60g of dark chocolate
and chop the rabbit, reserving the liver. Season with salt and pepper and fry.
Add the onion, garlic and bay leaf and sauté. Cover with the wine, reduce. Add
some stock and cook.
fry the almonds, 4 cloves of garlic and the liver. Crush in a mortar with the
the rabbit is tender add the paste. Check the seasoning.
salted (preserved) sardines, 1dl olive oil, 3 cloves garlic, 4 ripe tomatoes, 1
bay leaf, salt and sugar
the sardines overnight, then gut, head and descale them. Flour and fry.
oil add garlic, without letting it brown. Add the peeled and grated tomatoes
and the bay leaf. Simmer and add the sardines and a chopped clove of raw garlic
to correct acidity.
with chopped parsley.
2 kg of borage, 3
potatoes, salt, 2 dl virgin olive oil, water to boil.
Clean the borage,
peel the potatoes and cut into pieces. Put into salted boiling water and cook
with the pan uncovered, for about 20 minutes.
Drain and add the
virgin olive oil.
basic recipe will serve us for other variants in the kitchen. You should never
cover saucepans when cooking green vegetables. They should be boiled in plenty
of water. This way, they will not lose their colour. If not eaten as soon as
they are cooked, you should freshen them in cold water.
THE SWEET ROUTE
long proving time, slow baking, its pastry made with the best butter and the
total absence of additives and preservatives have made it worthy of the “C”
distinction label of Food Quality.
|Crunchy biscuits made of marcona almonds, a
sweet tribute to the history of our land of Huesca.
They commemorate the iconic legend of the Bell
of Huesca and the biscuit boxes include the Anonymous Song of the twelfth
They are made according to an original recipe
from 1880, using entirely traditional methods and the knowledge of five
Born from the trusted combination of
pastry, marzipan made with egg yolk, toasted candied egg yolk, cream, nuts and
chocolate, this pastry has a delicious flavour.
This is a delicate pastry, bathed in egg
yolk and sugar. Made from natural ingredients, it gives prestige to our city.
sponge cake made with selected Spanish almonds and covered with a thin layer of
Florentine, ideal with coffee or tea at breakfast and to round off lunch. It is
one of the star products of our cake-makers.
Made by hand by our master pastry chefs,
these date back to the mid-nineteenth century.
are made with ingredients of the highest quality and serve as a sweet souvenir
of our city in the most remote places.
away your marzipan chestnuts, of the highest quality, with name and surname.
They can be found in any of the bakeries on the Sweet Route.
that deserves a prominent place among the highest cuisine. Soft, fresh, it is
made from the finest varieties of almonds and hazelnuts, egg whites, sugar
and praline cream in a delicate
composition, and it keeps well.