Cuisine of the province of Valladolid

The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. Of all the cuisines of the community of Castile and León, it is the most common. it is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high quality highlight the meals.

A large amount and variety of cereals: (wheat, maize, barley, rye) are grown locally and form the basis of high-quality breads. The animal husbandry of the province is also capable of producing some outstanding cheese, such as the "queso of Villalon" (cheese of Villalon) (similar to Burgos cheese).

Between the cookeds is the cooked Spanish (with "ball" to which is added for flavoring Spearmint ), the "sopa de chícharos" (or guisantes)(soup peas) which is prepared with peas (in Spanish pea means "guisante" or "chícharo"). The "coliflor al ajoarriero" (cauliflower in garlic). Between the legumes are dishes such as "alubias con patuño de cerdo" (beans with pork leg). Within the cereals are the pans and its derivatives as the " sopa de ajo" garlic soups, the "sopa de bestia cansada" (soup of beast tired) of Medina del Campo to be offered to the mules of the muleteers. It is an area of "ajoarrieros" (which means muledriversgarlic), for example "Ajo de Vallelado" (Garlic of Vallelado).

Meat and sausages are the products that have the most fame for their unique flavor. The province belongs to the area of Spanish-style barbecued roasts. Dishes include "lechazo asado" (roast veal or lamb), "cochinillo asado" (roast suckling pig), "cordero asado" roast lamb, "morcilla" (Blood sausage or Black pudding), "asados al sarmiento" (roasted meat with wine) a typical dish in Santibáñez de Valcorba and environs, "Chuletones de Buey" (a large steak of ox), with "ajillo" (garlic), typical in Peñafiel). The "embutido" (sausage) called "chitas" (cheetahs) is well known, being prepared with the meat of Suckling pig in adobo. Other pork-based sausage are the morcilla de Valladolid (black pudding from Valladolid spiced with a special kind of onion ), and the "salchichas" (sausages) from Zaratán. Chorizo is also used in dishes such as "tortilla de chorizo" (Chorizo omelette). For beef produces a "tojunto" (no translates), like the "tojunto of Castile" (influence of gastronomy of Aragon). Of the smaller game, there are preparations such as the "conejo a la cazadora" (rabbit to the hunter).

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Wikipedia