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GASTRONOMY IN LA RIOJA.

GASTRONOMY IN LA RIOJA. Potatoes Rioja style. Ingredients for 4 people: 1 kg of potatoes 8 lamb chops (optional) 250gr of spicy saussage 1 onion 2 green peppers (for frying) 2 dried peppers 2 cloves of garlic olive oil 1 bay leaf 1 chilli pepper

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GASTRONOMY IN LA RIOJA.

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  1. GASTRONOMY IN LA RIOJA.

  2. Potatoes Rioja style • Ingredients for 4 people: • 1 kg of potatoes • 8 lamb chops (optional) • 250gr of spicy saussage • 1 onion • 2 green peppers (for frying) • 2 dried peppers • 2 cloves of garlic • olive oil • 1 bay leaf • 1 chilli pepper • 1 tea spoon of sweet or spicy paprika, parsley and salt.

  3. Veal-stuffed piquillo pepper • Ingredients: 4 tablespoons of light olive oil, plus more for frying the peppers • 1 medium-size onion, finely chopped • 2 medium-size garlic cloves, minced • 12 ounces ground veal • 1 medium-size tomato, cut in half and grated on a box grater, skin discarded • Salt and freshly ground black pepper • 2 tablespoons all-purpose flour, plus more for flouring the peppers • 2/3 cups whole milk • 16 to 18 whole piquillo peppers (from a can or jar), drained • 2 large eggs , beaten

  4. Cod Rioja style • Ingredientes for 4 people: • 8 slices of cod • Olive oil. • 3 tablespoons of tomato sauce • 1 head of garlic • 1 kg of onions • 1 chilli pepper • 1 jar of “choricero” pepper flesh.

  5. Roast lamb cutlets with vine shoots • Ingredients: • 1 ½ kg of lamb cutlets • 1 sheaf of vine shoots, oil and salt.

  6. Desserts

  7. Fardelejos • Fardelejo is a traditional Arabic sweet that was first produced in the town of Arnedo (La rioja) in the 9th and 10th centuries

  8. Peaches in wine • Ingredients for 4people: 2lemons, 4 peaches, 125 gr of sugar, 1cinnamon stick, water and some mint leaves.

  9. By Mar Ortega. A student of “Marques de la Ensenada” Secondary School. For the European Multilateral project “We guide our partners” Perpignan March 2009

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