Entradas populares

Thursday, June 28, 2012

CALDERETA WITH RECIPE FOR A LEONESE LAMB "CALDERETA"

goat CALDERETA
Photo from:
 caprafoods
from the calderón, lamb, veal or goat boiled over a wood fire in a caldron, a typical dish of nomadic shepherds. When an animal hurt a foot or leg and could not keep up with a nomatic herd, it was sacrificed and while the herd was drinking water and/or grazing, shepherds prepared this. All families in León and the Mancha have a recipe for this passed down from generation to generation. In the home, carrots and mushrooms can be added. Today paprika, pimiento and potatoes may be included. See Mesta. [Ares. 1994:130; Conversations with MR Guitián 2002; Trapiello. 1994:136-137]

LEONESE LAMB CALDERETA FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
For 4 persons

Ingredients

Leonese Lamb Caldereta
Photo by: Lord-Williams
3 lbs lamb (ribs, neck, foreleg or back leg)
salt to taste
¼ c virgin olive oil
1 onion
1 garlic head
1 tbsp parsley leaves coarsely chopped
2 bay leaves
1 c white wine
freshly ground black pepper
1 tbsp thyme
1 slice of toasted bread
¼ vinegar

Preparation

Cut meat into pieces and salt them. Heat a cauldron and add olive oil. When the oil is hot add the meat and seal all sides.

Peel the onion and 2/3 of one garlic head. Chop the onion and slice the cloves. Add these with parsley and thyme coarsely chopped.

Leonese Lamb Caldereta with Sparkling Wine
Photo by: Lord-Williams
 
Cover with water and cook over low heat for 2 hrs. Do not cover with a lid.

Mash the remaining 1/3 garlic head, the laurel and the toast soaked in vinegar in a mortar. Add pepper and wine. After the lamb has cooked for one hour, pour this mixture over it. Move the cauldron back and other and sideways to mix this in with the water. Cook 1 hr more or until tender.

Serve in soup bowls with red wine.




No comments:

Post a Comment