SavorMontillainwinterspringsummerautumn

winter

Riñones al MontillaExquisite typical dish of Montilla. Kid-neys fried with garlic and onions, fla-vored with the wine of our land.

SopaipasThe delicious “sopaipas” are a kind of fried, puffy and crisp dough. It is usually eaten accompanied by a cup of hot chocolate and also with a litt-le sugar and cinnamon on top. It is a great food for breakfast or snack.

Ingredients:4 Kg of bread, 4 heads of garlic, 2 kg of fresh bacon, oil and salt.

Preparation:First chop the bread and place in a bowl, then add 1 liter of water with salt. Meanwhile fry the garlic whole with skin on a pot with oil. Once the oil had been permeated by the essence of garlic take them out. Then put the chopped bacon and fry. After you remove the bacon from the pan and add the bread crumbs well drained. Stir constantly for half an hour more or less. Finally when the crumbs are golden brown add the garlic and bacon.

Migas

PestiñosThe “Pestiños” is a sweet of fried dough that is flavored with sesame and cinnamon. Serve sprinkled with lots of sugar. The tradition is to eat this sweet during Holy Week.

spring

Crispin de merluzaThe “Crispin” is a roll of hake and bechamel, which is breaded and fried. Served with kepchup and mayonnaise on top.

Ingredients:-2 Pork Tenderloins.-100 Grams of dried cranberries.-1 Onion.-1/2 beef bouillon cube.-1 Glass of Pedro Ximenez.-1 Teaspoon of cornstarch.-Extra virgin olive oil.-Pepper and salt.

Preparation:Season the tenderloin and brown in a large pan with oil. Cover and cook over a low heat about 10 minutes. Re-move, cover with foil and set aside.Add wine Pedro Ximenez, the crum-bled bouillon cube, chopped onion and 150 ml. of water to the same pot. Cook for 15-20 minutes. Then add the cranberries and, finally the cornstarch diluted in two spoons of cold water. Stir to prevent lumps.Replace the tenderloin into the sauce and cook over a low heat about 5 minutes.Cut the meat into slices of 1.5 cm. and put in a dish. Cover with the sau-ce and garnish with some parsley.

Solomillo al P.X.

summerHojaldresThe puff pastry dough is used in the cuisine of many countries, but in Montilla bakers have a traditional recipe and the “Hojaldres” are pro-duced in completely handmade. As a result we have a delicious breakfast or snack you can not miss if you visit Montilla.

GazpachoSpanish cold tomato soup is the perfect starter to a Sum-mer meal. The “Gazpacho” is easy to make, the secret is to use quality products: to-matoes, cucumbers, peppers, olive oil... Take advantage of your vi-sit to Montilla to enjoy this delicious dish internationally recognized.

Ingredients (for two):-3 oranges-Crumbs of salt cod-1 spring onion-2 eggs-oil-salt

Preparation:Peel and chop the orange. Put crumbs on top of cod.In a skillet, add enough oil and fry the chopped onion. At the same time, frying eggs.Finally, arrange the eggs and onions over the orange and cod. Add a little oil from the skillet and a pinch of salt. Mix well and serve.

Picadillo de Naranja

Alcachofas a la MontillanaThese delicious artichokes are prepa-red with wine from Montilla and other products as ham, garlic or onion. You will have to repeat!

Aceitunas AliñadasAnother product that you must try are the olives. Autochthonous pro-duct that is flavored in a traditional way. They are delicious!

autumnGachas

Ingredients:-1 Cup of flour-3 Cups of water and 2 of milk-1 Cup of sugar-Anise-Ground cinnamon (1 teaspoon)-Zest of 1 lemon-Olive oil for frying the Anise

Preparation:Put the liquid in a pan with flour and mix well. Add the sugar, cinnamon and lemon peel. Then fry anise with olive oil in a saucepan. Added all (anise and oil) to the pot where we have everything else and subsequently begin to stir until it boils a little (about 7 or 8 minutes). We must remove all the time for prevent sticking. When you are ready spread on plates and sprinkle with sugar and cinnamon. It is also typical fry some dices of bread and place on top.

MontillaSomos Ciudad de Vino