{"id":2008,"date":"2019-03-28T00:24:29","date_gmt":"2019-03-27T23:24:29","guid":{"rendered":"http:\/\/burgosgastronomycity.com\/gastronomic-talent\/culinary-district\/recetas\/"},"modified":"2019-12-19T12:04:21","modified_gmt":"2019-12-19T11:04:21","slug":"recipes","status":"publish","type":"page","link":"https:\/\/burgosgastronomycity.com\/en\/gastronomic-talent\/culinary-district\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"

RECIPES<\/strong><\/p>\n

Burgos’ cuisine combines the abundant range of traditional recipes with an evolved signature cuisine, which continues to be based on the province’s exceptional pantry.<\/p>\n

Burgos’ ecological diversity is rich in food products: fruit, vegetables, legumes, fresh meat, cured meat, milk-based and milk-derived products, pastries, bread, game, fish, mushrooms and fungi. And they all form part of an extensive set of recipes that is also fragranced with some of the aromatic plants of the land such as thyme, oregano, rosemary, camomile, etc.<\/p>\n

Wild fruit and nuts, honey, the vegetable gardens and orchards of Burgos provide added freshness to dishes that are perhaps more associated with the winter temperatures this area is renowned for.<\/p>\n

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All of these products are enhanced by the wonderful wines produced in the area: wine from the north of Burgos, chacol\u00ed from Llano de Bureba and Valle de Mena, as well as those from the south Arlanza and Ribera del Duero. Each of these wines make a pleasant accompaniment to many of these recipes.<\/p>\n

A unique asset that we propose for pairing with these delights is our water. The water from Burgos, which we can even still drink from springs, is one of the best quality waters in the north of Spain, with organoleptic qualities offering a perfect balance of purity and weak mineralisation.<\/p>\n

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\r\n\t\t\t\t\t\t\tCastilian soup\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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Castilian soup\t\t\t\t\t\t\t<\/figcaption>\r\n\t\t\t\t\t\t<\/figure>\r\n\t\t\t\t\t\t
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Heat oil in a pot and add the following in the order listed: garlic, ham, pancetta, bread and then the sweet paprika. Add the water and leave to boil for 10 minutes, then season with salt, pepper and chilli.<\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t\t\t

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\r\n\t\t\t\t\t\t\tFried black sausage with peppers\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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Fried black sausage with peppers\t\t\t\t\t\t\t<\/figcaption>\r\n\t\t\t\t\t\t<\/figure>\r\n\t\t\t\t\t\t
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Morcilla de Burgos is made with intestines, blood, lard, onion, rice and salt.<\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t\t\t

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\r\n\t\t\t\t\t\t\tGrandfather's desserts\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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Preparation method<\/h3>\n

Cut the cheese into 1cm thick slices, place the walnuts on top and then (a little) honey.<\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t\t\t

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\r\n\t\t\t\t\t\t\tOlla podrida or olla del poder\u00edo\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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Olla podrida or olla del poder\u00edo\t\t\t\t\t\t\t<\/figcaption>\r\n\t\t\t\t\t\t<\/figure>\r\n\t\t\t\t\t\t
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Set the morcilla aside and put the rest of the ingredients into the pot, in the order listed, putting the lid on top when it starts to boil (if using a pressure cooker). <\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t\t\t

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\r\n\t\t\t\t\t\t\tPENITENT. 1st PRIZE BROTHERHOOD TAPA CONTEST. Easter 2019\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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PENITENT. 1st PRIZE BROTHERHOOD TAPA CONTEST. Easter 2019\t\t\t\t\t\t\t<\/figcaption>\r\n\t\t\t\t\t\t<\/figure>\r\n\t\t\t\t\t\t
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On April 2, 2019, on the occasion of the proximity of Holy Week, the FIRST TAPA COFRADE cooking contest<\/strong> was held at the School of Hospitality and Tourism La Flora, in which about twenty students participated.<\/p>\n

This skewer called “PENITENT”, prepared by Adrian \u00c1lvarez and Rodrigo Rojo was the one with the highest score. We encourage you to know its elaboration and taste this creative alternative in your homes.<\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t\t\t

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\r\n\t\t\t\t\t\t\tRoast suckling lamb\t\t\t\t\t\t<\/h1>\r\n\t\t\t\t\t<\/header>\r\n\t\t\t\t\t
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Roast suckling lamb\t\t\t\t\t\t\t<\/figcaption>\r\n\t\t\t\t\t\t<\/figure>\r\n\t\t\t\t\t\t
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Place the cuts to soak in an earthenware pot filled with slightly warm water for 30 minutes, after which time remove the liquid.<\/p>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\tView recipe<\/span>\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/article>\r\n\r\n\t\t\t\t\r\n\t\t<\/div>\r\n\r\n\t\t\r\n\t<\/section>\r\n\r\n\t

<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":1924,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2008","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nRecipes - Burgos Gastronomy City<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/burgosgastronomycity.com\/en\/gastronomic-talent\/culinary-district\/recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes - Burgos Gastronomy City\" \/>\n<meta property=\"og:url\" content=\"https:\/\/burgosgastronomycity.com\/en\/gastronomic-talent\/culinary-district\/recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"Burgos Gastronomy City\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Burgos-Gastronomy-City-461276937941623\/?modal=admin_todo_tour\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-19T11:04:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/burgosgastronomycity.com\/wp-content\/uploads\/2019\/04\/RECETAS.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@gastro_burgos\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/burgosgastronomycity.com\/en\/gastronomic-talent\/culinary-district\/recipes\/\",\"url\":\"https:\/\/burgosgastronomycity.com\/en\/gastronomic-talent\/culinary-district\/recipes\/\",\"name\":\"Recipes - 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