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He comido pizza de morcilla extremeña, se llamaba así además. La imagen es para ilustrar, pero así era.
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According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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Manchego cheese is made in a part of Spain that is called La Mancha, which is just south of Madrid. Evidence of cheesemaking in this region dates to the Bronze Age. We visited Finca La Granja, a fifth-generation family farm that’s been making cheese since the 19th century. The dairy makes about 65 wheels of manchego cheese per day. For more, visit: https://fincalagranja.es/
Like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually became the chorizo that we know today. We traveled to the region of Andalusia to see how chorizo Ibérico is made, which is finest variety, made from a special breed of pigs.
Iberian ham, or Jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of the Iberian Peninsula, which comprises Spain and Portugal. For more, visit: https://www.jamoneslazo.es/ https://productosdelasierra.com/en/
Wake up and smell the coffee.
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Ha de llevar más garbanzos que lo que sale en el vídeo, pero bueno ella es muy ligth. Soy de cuchara, de legumbres.
Puchero andaluz. Es el plato totémico por antonomasia el plato de vuelve a casa por Navidad, el plato más familiar, el plato de la madre y de la abuela.En mi zona le llamamos "La olla y la pringá" imprescindible que el tocino y el tocino añejo sean de cerdo ibérico, se puede utilizar arroz o fideos, se puede hacer también con calabaza. Después de comerse el cocido se come la "pringá" o pringada que es la carne y el tocino que se han sacado previamente para comerse el cocido sin ella dentro, cuando se tercia porque se han hecho la pringá se mezcla con pimientos asados en otro plato que va con cebolla asada y aliño, algo así como una escalivada.
"Pringá" pringada que te lo comes machacando con trozos de pan la carne el tocino y el pimiento asado, toma ya.
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According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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https://www.yfull.com/tree/E-BY7449/
E-V22 - E-BY7449 - E-BY7566 - E-FT155550
According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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Versión andaluza de la sopa de ajo castellana.
Véis que "fisno" habla el cocinero, qué os habéis creído ustedes, vamos!
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E-V22 - E-BY7449 - E-BY7566 - E-FT155550
According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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Una receta de mi abuela.
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According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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A delicious porridge so appetizing in these rainy days.
https://www.yfull.com/tree/E-BY7449/
E-V22 - E-BY7449 - E-BY7566 - E-FT155550
According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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Estos dulces me los hizo en alguna ocasión mi tía abuela, en muchos bares los hacen para los desayunos, solos, azucarados o sin azúcar y echándoles miel por encima están buenísimos y mira que son fáciles de hacer.
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E-V22 - E-BY7449 - E-BY7566 - E-FT155550
According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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"La Colchona", the oldest mantecados factory in Estepa (Seville)
The mantecado is a typical Spanish pastry, characterized by being kneaded with lard and consumed at any time of year, especially at Christmas.
Its origin is Andalusian, some say from Estepa and others from Antequera. Its popularity has spread to other regions and towns in Spain, where quality mantecados are made, such as in Rute, Toledo or in the province of Valladolid, especially those in Portillo and Tordesillas.
Polvorón is a cake, usually small, made of flour, butter and sugar, baked in a strong oven and that melts into dust when eaten. Today it is a typical product of Christmas pastries in Spain and in many Spanish-speaking places. It is called polvoron because when the flour is added it looks like dust on top of the candy. It is typical of Andalusian cuisine, Navarrese cuisine and the cuisine of the province of Valladolid.
Homemade recipe of mantecados
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E-V22 - E-BY7449 - E-BY7566 - E-FT155550
According to oral family tradition E-FT155550 comes from a deserter of Napoleon's troops (1808-1813) who stayed in Spain and changed his surname.
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