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Friday, November 16, 2012

CERRÓN WITH 14TH C RECIPE FOR MORTEROL


Enzurronados
Lambs 3 hours old. The shepherd had to move on!

Photo from: Hurti
cerrona (Ast), OCast, zurrón, blaço, çorronblaço (brazo, arm), 1. sack or bag in which grain is taken to the mill to be ground. 2. lunch box, sheep or goat leather bag, not tanned with the hair on the outside used by shepherds to carry cocido, tocino or other food to eat. See cocido, ración and tocino. [Ares. “Comidas.” 1994:84:95:102; Dialecto. 1947:177; Gázquez. Cocina. 2002:260; Pacho. “Cocina.” 1994:159; and Ruíz/Brey. 1965:1031c:169]

MORTEROL [A GROUND MEAT DISH] OF MEAT WITHOUT MILK ADAPTED FROM SENTI SOVÍ CVI QUI PARLA CON SA DEU FFER MORTEROL DE CARN MENYS DE LET[1] p 135
For 6 persons

Ingredients

Mixing all the Ingredients Together
Photo by: Lord.Williams
9 oz chicken
10 ½ oz mutton trotter
7 oz bacon
4 cloves
 7 oz peeled raw and chopped almonds
1 onion finely chopped
4 garlic cloves chopped
1 c breadcrumbs
1-2 tsp saffron mashed
2 whole eggs beaten
salt to taste

Preparation           

Put the chicken, trotter, bacon and cloves in a pan, generously cover with water and bring it to a boil. After boiling gently for 10 minutes, add the almonds and gently boil 10 more minutes. When the meat is cooked remove the pan from the heat and separate the solids from the broth except the almonds. Let the almonds and the broth sit for 5 or 6 hours. Filter them through a cheesecloth.

Morterol Lovers Eat it Cold with Bread
Photo b: Lord-Williams
Heat a saucepan. Add lard and the onion. When almost translucent add the garlic cloves and fry them a little. Add the almond milk. When it begins to boil add the breadcrumbs stirring to take care that lumps do not form. Grind the meat that was boiled in a mortar and add them to the pot. Gently boil ½ hour. Add enough saffron to make the dish light yellow. Remove the pot from the heat, add the eggs, stirring well to mix them with the other ingredients. Add salt to taste. The consistency it should be a paste.



[1] This is a typical dish from the province of Cuenca. It is eaten with bread as hors d'oeuvres or with the first course of a meal. Everyone who carries a cerrón in Cuenca is some. The Spanish word morteruelo, morterol in Catalan, is derived from the word mortero, mortar meaning various meats ground and mashed after being boiled in water and with the addition of fats. The dish is completed with the addition of almond milk, thickened with egg yolks and colored with saffron to make it an eye catching dish.

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