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Monday, February 13, 2012


Switch to Meat on Coloured Rivers - Four
Photo by: Bait-Tech
OCast barvo, L. Barbus vulgaris, Eng. barbel. This is a large European fresh-water fish of the Carp family with barbells or fleshy filaments hanging from the mouth region. It lives at the bottom of swift-flowing rivers feeding on fish found there. The average weight is 4-5 lbs but it can weigh as much as 26 lbs. It is thought that pilgrims on the Way of St. James caught them in the Cea River in Leon as long ago as the 12th C. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:134; Nola. 1989:lviii-1; Pacho. “Cocina.” 1994:155; and Villena/Calero. 2002:23a]

Four 4 persons


Empanada Gallega @ Los Cachitos

Photo by: anapeps
Leaf Fat Pastry Adapted from Fadalat #60
*2/3 c leaf lard
2 c semolina or fine flour
¾ tsp baking powder
½ tsp salt
1/3 c ice water


½ tsp freshly ground pepper
½ tsp grated ginger
Salt to taste
1-2 barbells depending on size
¼ c orange juice or rosewater
1 tbsp virgin olive oil


Soak barbell in salted water 2-3 hours.

Dip hands in lard and knead the flour with water, salt and baking powder.

Melt lard, extend a piece of dough as thin as possible kneading board. Pour lard over it, fold it over, extend it again, hit it with the palm of the hand. Squeeze a piece of dough between two fingers. If it holds together, transfer the dough to a lightly floured surface, if not add 1 or 2 tsp cold water, knead and test again.

Knead the flour into a ball. Wrap in plastic and refrigerate for ½ hr.

Gently pouch the fish in water for 5 min. or until done. Do not let it boil or fish will be broken. When done remove the skin and the bones.

Divide the pastry in half. Roll out one half to fit the greased or oiled baking sheet.

Mix the species with barbell flesh and put on the pastry. Sprinkle orange juice or rosewater over it.

Preheat oven to 350º F / 175º C

Roll out the other half of the pastry and place that on top of the filling.

Bake 30 minutes or until done.

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