Typical recipes and confections
Recipes with the flavour of Ambroz Valley
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 hearty dish is typical within the transhumance community. It consists of mashed potatoes seasoned with garlic and paprika and accompanied by bacon or chorizo. This dish is featured at a number of the gastronomic activities that take place during the Magical Autumn celebration.
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.
Bollo de San Antón (Hervás)
A traditional recipe from the town of Hervás that is eaten on St. Anthony’s Day. It’s a round loaf of bread that serves as a canvas for a painting: each person fills it with chorizo and eggs until the bread is soaked and spongy. Tradition has it that it is customary to dip it in coffee.
Nuégado (Hervás)
This is a typical Christmas confection in the town of Hervas. To make it, you’ll need wafers, honey, walnuts, sugar, orange juice and/or zest and breadcrumbs. Don’t miss the free tasting on the last day of The Converts celebration in Hervás.
