CASTILLA LA MANCHA
Typical dishes include:
Gazapacho Manchego | A plate of game such as partridge, rabbit or hare cooked with ham, giant mushrooms, and bay leaves. |
Huevas a la porreta | Scrambled egg with onion, lightly fried, to which brain cut into small pieces is added. |
Tiznao | Minced baked cod, dry baked piementos, garlic, onions, oil and water. |
Migas | Breadcrumbs fried in oil and garlic with diced ham, bacon and sausage. |
Tortilla a la magra | Ham omelette |
Sopa castallana | Consommé with egg and bread. |
Caldereta de cordero | Lamb stew. |
Cuchifrito | Well season fricasee of kid or lamb. |
Toledanas | Shortcakes with quince jam filling, topped with almonds. |
Marquesas | Marzipan cupcakes dusted with icing. |
El Moje Manchego | A cold broth with black olives |
El Mojete | Potatoes sautčed with garlic, paprika, tomato and bay leaf, to which a poached egg is added |
El Asadillo | Red peppers cut into pieces, roasted with a dressing of garlic, tomato and oil |
El Morteruelo | A pate type dish made with pork liver, giblets, game and a variety of spices |
Tojunto | Mountain rabbit, garlic, onion, green peppers, olive oil cooked together. Its actual name is "Todo Junto", (everything together) |
Los Bizcochá Manchega | Cake soaked in milk sugar, vanilla and cinnamon |