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Discover these amazing recipes from La Rioja

We tell you how to prepare these traditional Rioja dishes. Easy to elaborate and few ingredients, these meals will make you look like a real chef.

Gastronomy
Asado de cordero a la riojana

The province of  La Rioja  is a cultural historical fan and its food does not escape this categorization. If you enjoy gastronomic tourism, we propose you to take a trip to the  north of the country  to discover two characteristic dishes of the area that can be enjoyed especially on fresh days. Culinary proposals are ideal for lovers of lamb or kid.

Roast lamb la riojana

ingredients
  • Lamb

  • Onion

  • Peppers

  • Tomato

  • Laurel

  • Pepper

  • Lard

  • Garlic

  • Parsley

  • Vinegar

  • Wine to taste

Preparation

All La Rioja in one dish: this is how you can define this menu that is accompanied by a good torrontés , the  emblematic wine of the province . First of all, the oven should be preheated to 180 degrees and a casserole suitable for placing it at the bottom of it should be available. Cut the onion into pieces together with the bay leaf and peppercorns.

The next step is to place the lamb above which should be butted and seasoned to taste. The cooking is 1 hour and, when you start to brown our lamb, you can place a good wine to add flavor. Once removed from the oven, the meat is fried tried to remove all possible fat from the pan and add garlic, a tablespoon of chopped parsley and, before golden brown, vinegar.

A tablespoon of wheat flour is added and green peppers and tomato are incorporated. You can add a broth or water to generate a sauce and then rub the lamb. Finally it is allowed to cook about 25 minutes more and you are ready to enjoy this exquisite dish.

Chanfaina

ingredients
  • Lamb

  • Tomato

  • Onion

  • Laurel

  • Garlic

  • Parsley

  • Paprika

  • Pepper

  • Oregano

  • Black
  • Pudding

  • Flour or Breadcrumbs

  • White Wine

Preparation

A traditional dish that can not miss on your menu if you are eager to know the  typical foods of this splendid  Argentine province.  Although the origin of the dish is European, the truth is that its roots can be found in the Arab and Jewish influences of the Salamanca area.The dish was adapted almost without modification in the province of Rioja and to date it is preserved as a  regional gastronomic proposal  that can not fail to taste.

Before winter leaves, you are still in time to delight yourself with this food inherited from the Spaniards that dates back to the times of colonization. The great lords ordered to sacrifice a lamb and kept the noble parts, while the remains were used by the shepherds, who prepared this food.

Begin boiling the small pieces of lamb or chivito in a saucepan with salt. Once they are chopped, they should be cut into small portions and set aside until cool. In another source should strain the fat next to the vegetables (tomato, onion) and seasoned with garlic, parsley and paprika. Ingredients should be cooked approximately for 8 minutes, and then the lamb giblets (heart, liver and kidneys) are added to it. For those who enjoy spices. can add a bay leaf, ground pepper, oregano and a little broth.

When everything is well integrated, add the crumbled black pudding and blood until it clots, although you can opt for a little flour or breadcrumbs. Finally add a little white wine until you finish cooking everything. It is traditionally served in casseroles and is accompanied by homemade bread.

Publication Date: 17/09/2020

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