What are some good recipies that are from Toledo Spain?

Question

It has to be easy to make but really tasty.

Answer 1

This is Toledos más famous recipe:

Mazapan de Toledo (Toledo Marzipan)

Ingredientes:

250 gramos de almendras

250 gr. de azúcar en polvo

1 yema de huevo

1 clara de huevo

2 cucharadas de agua

Opcional canela y ralladura de limón

Elaboración:

En un recipiente hondo colocamos las almendras con el azúcar y las dos cucharadas de agua.

Opcionalmente le añadimos la canela y la ralladura de limón.

Amasamos con las manos toda la mezcla durante bastante tiempo hasta conseguir una masa uniforme.

Esta masa la dejamos reposar durante un par de horas en lugar fresco.

Pasado este tiempo, hacemos figuritas y las colocamos en una placa de horno.

En un cuenco colocamos la clara de huevo y montamos la clara a punto de nieve.

Posteriormente con un pincel de pastelería o un pincel nuevo, pintamos las figuras con la clara.

Las colocamos en una bandeja de horno untada con aceite de girasol.

Introducimos la placa en el horno durante unos 2 minutos a 200 º C de temperatura, hasta que se dore la superficie.

Sacamos del horno y dejamos que se enfríen.

RECETAS TIPICAS DE LA GASTRONOMÍA DE LA REGION:

AJO PESCADOR:

Ingredientes:

anguila

patatas, caldo de pescado

aceite, cebolla, ajo

laurel, azafrán y sal

Preparación:

En una cazuela se calienta el aceite y se rehogan la cebolla, el ajo y el laurel. Se cortan las patatas en forma de dientes de ajo grandes y se añaden al rehogo. A continuación, se vierte caldo de pescado, previamente preparado, la anguila y el azafrán machacado y la sal, dejándolo hervir durante 20 minutos a fuego lento.

PISTO MANCHEGO:

Ingredientes:

calabacines, pimientos, tomates, cebollas y azúcar.

Preparación:

Se escaldan los tomates y, a continuación, se pelan y se fríen con el azúcar. Se pelan las cebollas, los pimientos y los calabacines, se cortan en forma de dados y se fríen por separado. Se mezcla todo en un recipiente con el tomate frito y se hierve a fuego lento.

PERDIZ A LA TOLEDANA:

Ingredientes:

perdices, vino blanco, aceite de oliva

cebollas, patatas, ajos, laurel

pimienta negra, tomillo y sal

Preparación:

Se despluman las perdices, se lavan en agua hasta desangrarlas totalmente, atándolas y escurriéndolas bien. En una cazuela de barro se prepara un fondo de cebolla, se colocan las perdices con la pechuga hacía abajo, y se cubren con cebolla, ajo sin picar, laurel, pimienta y tomillo. A continuación, se añade el vino blanco y el aceite y se cuecen a fuego lento, hasta que esté en su punto. Se acompañan con patatas cocidas.

PESTIÑOS:

Ingredientes:

harina, sal, vino blanco

levadura, manteca de cerdo, aceite, agua y miel

Preparación:

Hacer una masa con el vino blanco, la harina, la levadura y la manteca, poniéndola a punto de sal. Si la pasta queda muy espesa añadir un poco de agua. Se deja tapada durante una hora. A continuación se extiende la masa y se corta con molde o cuchillo enrollándola sobre una caña, se fríen con mucho aceite y se pasan por un baño de aguamiel (la miel se pone al baño María, añadiéndole agua hasta conseguir el “aguamiel”.

(If you need translation to english, let me know!)

Toledo also was one of the centers of Sepharad...

Sephardic jewish cuisine is natural to Toledo (the names are in archaic spanish)...

Here is something for you:

REYNADAS DE LEGUMBRES

Grape leaves and cabbage leaves are one form of dolma. Equally popular in the Sephardic kitchen are the rellenos or reynadas, meat-and-rice stuffed vegetables offered as a main course and sometimes served with agristada, an egg-and-lemon sauce. This amount of filling will stuff about 4 pounds of vegetables. I have included directions for tomatoes, peppers, eggplants, zucchini, and onions. If you are using a medley of vegetables, select those of a similar size for a nice visual presentation. You can also use this filling for grape leaves. It will stuff about 60 leaves.

Serves: 6 to 8

For the filling:

1/4 cup olive oil

2 onions, chopped

3 cloves garlic, minced

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon salt

1 teaspoon ground allspice

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1/2 cup pine nuts, toasted

1/2 cup dried currants, soaked in hot water until plumped and drained

1 pound ground lamb

1 cup long-grain white rice, soaked in water for 30 minutes and drained

1 cup water

about 4 pounds tomatoes, bell peppers, eggplants, zucchini, or onions, or a mixture.

1/2 cup olive oil

sugar and salt, if stuffing tomatoes

For the Egg-and-Lemon Sauce (optional):

1 cup stock, any kind

2 or 3 whole eggs, or 3 egg yolks

juice of 2 small lemons (4 to 5 tablespoons)

To make the filling, warm the olive oil in a very large saute pan over low heat. Add the onions and saute until tender and translucent, about 10 minutes. Add the garlic, parsley, salt, allspice, pepper, cinnamon, pine nuts, and currants and continue to saute for 3 minutes. Add the meat and cook, breaking up any lumps, until it is no longer pink, about 5 minutes. Add the rice and water and cook for about 5 minutes. Remove from the heat and let cool.

For reynadas de tomat (stuffed tomatoes): Cut off the tops of ripe tomatoes and scoop out the pulp. Reserve the tomato pulp and all juices, as well as the tops. Sprinkle the insides of the tomatoes with salt and a little sugar. Set aside. Put the tomato pulp in a blender or food processor and puree until smooth. Add to the rice mixture.

Preheat the oven to 350 degrees F. Stuff the meat mixture into the tomatoes. Do not fill too tightly, as the rice will continue to expand. Place in a baking dish and replace the tops. Pour about 1/3 cup hot water into the dish and spoon the 1/2 cup oil over the tomatoes. Bake uncovered, basting occasionally with the pan juices, until the filling is heated through and the tomatoes are tender, about 30 minutes. Serve warm or cold.

For reynadas de pipirushkas (stuffed peppers): Cut off the tops of the bell peppers and remove the seeds. Parboil the shells for 4 to 5 minutes and drain. Stuff and bake as directed for tomatoes. Serve warm.

For kucaras de berenjena (stuffed eggplant): Take eggplants, cut in half, scoop out some of the pulp to make a shell, and reserve and chop the pulp, discarding as many seeds as possible. Saute the chopped pulp with the onions. Saute the eggplant cases in olive oil for about 5 minutes to soften them. Stuff and bake as directed for the tomatoes. Serve warm.

For kalavasas yenas de karne (stuffed zucchini): If using large zucchini, cut in half, scoop out and discard the seeds to make a case. If the zucchini are small, enlarge the hollows by cutting out a bit of the pulp, and then chop the pulp and saute with the onions. Parboil the cases for 3 minutes and drain. Stuff and bake as directed for the tomatoes. Serve warm.

For reynadas de sevoya (stuffed onions): Boil the onions until they are tender but not soft, about 10 minutes. Drain and, when cool enough to handle, cut in half crosswise. Scoop out part of each half to make a cavity. Chop the reserved onion and add to the meat filling. Stuff and bake as directed for tomatoes, reducing the time to about 20 minutes. The onions should be golden. Serve warm.

If you are serving the stuffed vegetables warm, you may want to accompany them with an Egg and Lemon Sauce.

To make the sauce, bring the stock to a simmer in a saucepan. Meanwhile, in a bowl, beat the whole eggs or egg yolks with the lemon juice until quite frothy. Gradually whisk in a little of the hot stock to temper the eggs, then stir the eggs into the remaining stock. Stir over low heat until slightly thickened. Do not allow the mixture to boil.

Answer 2

Just type into Google "Recipes from Toledo Spain". That is the best / easiest way of finding out. I have many Spanish recipes but it would take ages just to type one out. I can go to google and get one, but you can just the same.

Answer 3

Look up recipes for Roast Quail and Roast Partridge.  Those are two specialties of the region.

Not sure where to find them without searching the web or finding a good cookbook.  Every time I go to Borders (which is weekly) they seem to have a new, beautiful, beautifully illustrated Cooking from Spain book.  Try there.  And if you don't get side-tracked by all the gorgeous cookbooks of French and Italian cooking, you should walk away with a gorgeous and tasty book.

This one looks good, though it isn't listed as Spanish, it has some distinctly Spanish ingredients.

http://www.cooks.com/rec/view/0,1827,145...

http://www.globalgourmet.com/food/cookbo...

Here is a whole list of Toledan Quail Recipes.  Partridge could be prepared the same (the trick, of course, is FINDING either of these game birds in the US.)  You may have to sign in on your own...epicurious.com, set up your own account, all the recipes you will ever need.  then search whatever...Toledan recipes, recipes from La Mancha, Quail, put in whatever pieces you want...this list was "Toledan Roast Quail Recipes."

http://www.epicurious.com/tools/searchre...

Answer 4

paella, arroz con chorizo , natilla con arroz ,