Recipes
Recipes with a taste of Trasierra-Tierras de Granadilla.
With such a delicious variety of products, here in Ambroz-Cáparra we are proud to offer you these delicious dishes made from traditional recipes. Enjoy!
Kid or Lamb stew
Lamb stew is a typical regional dish made with kid or lamb meat, potatoes, onions, peppers and spices. It is a flavourful and comforting stew that reflects the local culinary tradition.
Migas Extremeñas or Migas de Pastor
Migas is another iconic dish in the gastronomic repertoire of the Ambroz-Cáparra region. They’re made with fine breadcrumbs (in Cabezabellosa they’re made with fried potatoes), garlic, paprika and olive oil, accompanied by grapes, chunks of chorizo or bacon. It’s a hearty, tasty meal that makes good use of the available ingredients. If you decide to make this recipe yourself, you can finish it off with a fried egg on top.
Patatas revolconas
This is hearty dish and typical within the transhumance community. The dish consists of mashed potatoes seasoned with garlic and paprika and accompanied by bacon or chorizo.
Hornazo (Cabezabellosa)
It is common to see the locals enjoying this filled bread roll at Easter. It starts out with bread dough, which is then filled with the leftover meat from the pig slaughter: chorizo, bacon, pork loin, etc. Don’t miss the jornada del Hornazo Belloso which takes place on Holy Saturday in Cabezabellosa.
Zorongollo
The perfect complement to meat dishes. It is easy to prepare as it consists of a salad of roasted peppers, tomato and onion. It is an important part of the gastronomy of Ambroz-Cáparra in towns such as Baños de Montemayor, Casas del Monte and Zarza de Granadilla, among others. You’ll notice how tasty it is thanks to the quality of the peppers and the exquisite dressing made with extra virgin olive oil.
Patatas escabechadas
The potatoes are boiled. Once cooled, they are cut into 1 centimetre-thick slices. If they’re small, they’re pressed between two clean cloths, dipped in flour and egg and fried in hot oil. They are then left to rest. The escabeche is made by sautéing a roughly chopped onion, peeled garlic and salt (pepper optional). Vinegar, bay leaves and water are then added to the softened onion mixture and simmered. Bring the mixture to room temperature, then add the potatoes to the escabeche and let it rest overnight. The flavours deepen, making the dish even tastier the next day. It will keep for several days in the fridge.
