Shopping center "Juan de Austria"
Grocery shops number 30 and 52
Avenue Juan de Austria, 16
Phone and : 00.34.91.888.13.44
Postcode 28804 «» Alcala de Henares «» (Madrid) «» Spain
Him first are to cook the knacks in a pan with abundant it dilutes aprox.45 minutes, the vegetables that he/she has by hand
(leeks, onions, carrots, celery...), a laurel leaf and some salt. To cut in Julian the onions
and the green peppers, to peel, to remove the seeds of the tomatoes, to cut the cloves of garlic in sheets.
We prepare the fritada gilding the garlic in the oil, adding the onion, the pepper and the tomato next,
for this order. To season, to give a touch of pepper and to allow to cook to slow fire during about 10 minutes.
To add some homemade tomato sauce to reinforce the flavor of the fritada. To maintain the boil others 3 or 4 minutes.
We introduce the knacks in the sauce maintaining them to slow fire during 15 minutes before serving.
Put abundant water to heat in the quick pot. It introduces the muzzles, an onion troceada and two carrots.
It seasons, he/she closes the pot and it allows to cook during 30-35 minutes. It retires the muzzles, allow them to temper and cut them in slices.
It whips the eggs, it sprinkles with chopped parsley. It muffles the muzzles, going them by wheat flour and egg and fry them in one
pan with oil. For the sauce, it chops the 2 onions in squares and the carrots in slices. Put to poach in a pan
with oil. When they are gilded, he/she adds the tomato (peeled and in pieces) and a spoonful of wheat flour. It braises shortly and
it pours the wine and a glass of the resulting broth of cooking the muzzles. ½ spoonful of spicy paprika adds, it mixes well and
it allows to reduce. It crushes the sauce. It introduces the muzzles muffled in the sauce and it allows to cook during 4 or 5minutos.
It serves in a source and he/she adorns with a branch of parsley.
We cook the chickpeas in a traditional way. That is to say, we put to soaking the chickpeas the previous day in temperate water
with a handful of fat salt. The following day we wash them well and we put them with hot water in a pot.
To cook the chickpeas we add them a carrot, a clove of garlic, a leek, half onion, a jet of oil,
some salt and we allow to cook the necessary time (40 minutes approximately in the pot to pressure or some
2 hours to slow fire in the pan).
Once cooked we retire all the vegetables of the cooking and we reserve those
chickpeas.The tripes leave them prepared the eve.
We wash them with lemon and wheat flour in the pile, then we clarify them
with cold water and we put them to cook in a pot.
We add some salt, a laurel leaf, a carrot, an onion,
two cloves of garlic and we allow to cook.
Among point we elaborate the sauce for the tripes: We put a big pan to the fire with oil. We add two teeth of
garlic, an onion and he/she mediates, a tomato, two peppers pork sausage and a carrot, everything it very dive. We let him to leave
making slowly in the pan. In the last moment, we toss a spoonful of wheat flour and we mix it well. We happen
for the mincer this sauce and we pour it in a pan where we will add the tripes and the chickpeas then.
When we have cooked the tripes, we retire the vegetables, we drain them and we add them to the pan with the sauce,
allowing to cook the whole group during about 15 or 20 minutes.
Later on when the tripes are already in their point we serve them accompanying of the cooked chickpeas.
We open the fine gut so that they are in 4 slices. We fry in the pan or electric iron (where better they leave
it is in the ember). While they become very fried, he/she gets ready a sauce of squeezed lemon, I age and mashed parsley
everything joins and we serve it in a bowl. When they have been fried, we take out them and those
we dew of the previously prepared sauce. It is a plate to eat them with the hands.
COOKED OFFAL OF LAMB
2 offals of sucking lamb, 1 onion, 1 bobby, 2 garlics, parsley, dilutes and paprika.
You begins leaving the offal in small pieces. In a pan, to be possible of mud, they throw like
4 spoonfuls of oil virgin, you slow they braise and a considerable time the offal,
it is added the paprika, the garlic majao
together with the parsley and it braises again. When it is already noticed that he/she goes
tossing all the juice it is added as 2 glasses of water and
it is allowed to boil about 30 minutes. Celiente is served and accompanied by some roasted peppers or of potatoes
fried small. It is delicious to prove it.
cover the base of a pan with oil and to put it to heat to half fire.
To chop the garlic and the onion and to refry some seconds.
are gilded, to incorporate the fillets
of liver and to braise. To the end of some minutes, when they are almost clever, to toss a glass of white wine
for above, to be possible sherry, and to pepper to the pleasure.
down to slow fire and to maintain it a while more, removing
from time to time, but without spending of time so that they are not hard.
Before taking out it, to sprinkle with parsley.
It prescribes donated for: Eduardo Otero
We begin putting them in
with cold water, and to change the water a couple of times until they
Once scalded and peeled, the rest is to sew and to sing.
We fry lightly half onion very itched with a laurel leaf and a spray of thyme and, before
lame color, we add the gizzards, previously last for wheat flour, they are fried a little so that he/she "catches" the wheat flour, we dew
with a glass of white wine and we dew with the one Refried.
In Astorga (Leon-Spain) and rest of León, they don't usually put he/she came, onion, neither thyme, alone the one Refried,
but it is this way a little more soft and more flavorful.
They also accompany him with potatoes when he/she eats up as plate, but the richest thing is of
it covers and to wet bread. Although it takes paprika, in this plate yes we can put a good one I tint of Rioja, Ribera del Duero or Toro,
that they are areas where he/she eats up this way a lot of east plate prepared.
To toss oil in the pan and to fry lightly the onion and the garlic cut in small pieces.
When it is poached the onion and the garlic, to toss the wheat flour, to remove a little,
then the wine, the water and the coloring.
Then we put the gizzards, the clams, the shrimps, the bobby and the salt.
They allow to cook until the sauce
thicken a little and the gizzards are tender. Then lists to serve.
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