Page 345 - (DK Eyewitness) Travel Guide - Spain

INTRODUCING CENTR AL SP AIN  343

Extremadura
Wild, beautiful Extremadura
sees few visitors and, in many
places, life continues virtually
untouched by the 21st century.
Endless rolling fields dotted
with holm oak shelter the
acorn-fed, black-footed pigs
that make Spain’s most highly
prized hams (jamón Ibérico).
Thanks to the deeply rooted
hunting tradition, partridge,
Plucking the stamens from crocus flowers to make saffron hare and wild boar regularly
feature on local menus along
soups and stews, which are a ratatouille-like dish made with river fish such as tench
given extra flavour with local with a range of tasty, fresh local and trout. There are some
embutidos (cured meats). The vegetables. The Arabs brought delicious cheeses, as well as
region also produces de licious with them saffron, which is still perfumed local honey and
cheeses such as soft Burgos, grown around Consuegra, and wonderful fruit, particularly
often served with honey, their influence also lingers on cherries, peaches and figs.
membrillo (quince jelly) or in Toledo’s famous marzipan
nuts for dessert. Local wines sweets and the fragrant Alajú On the Menu
are robust and simple, a good almond soup from Cuenca.
accompaniment to the strong Chocolate con Churros
flavours of the regional cuisine The typical Spanish breakfast –
of Castilla y León. thick hot chocolate with sugary
strips of fried batter for dipping,
originated in Madrid.
Castilla-La Mancha Cochinillo The speciality of
This is Don Quixote country: Segovia: 21-day-old suckling
empty, flat, dusty and scattered pig, roasted until so tender it
with windmills. Local inns and can be cut with a plate.
taverns serve traditional country Gazpacho Manchego Some-
cooking, with plenty of hearty times called a galiano, this is a
soups, substantial casseroles rich stew traditionally made
and simply grilled local meat, with hare and partridge.
poultry and seasonal game. Macarraca Extremaduran salad
Manchegan gazpacho, unlike of chopped ripe tomatoes with
its cold, vegetable-soup peppers, onion and garlic.
andaluz namesake, is a hefty Tortilla de Patata A simple
stew made with whatever potato omelette, now a staple
meat is available. A common Cured hams hanging in an in restaurants all over Spain.
accompaniment to it is pisto, embutidos shop

Albóndigas Meatballs – sturdy Migas Extremeñas Crumbs of Yemas A delicious treat from
and comforting country fare country bread are fried up with Ávila, these lemony, custardy
from the high plain of Castilla peppers, pork and chorizo or cakes are made with egg yolks
y León. cured sausage. and sugar.

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