User:Mukkakukaku/sandbox5

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There are a number of articles on the Spanish wiki that fall under the heading of Castilian-Manchego cuisine. Most are too short to merit their own articles. But here they are translated.

Contents

[edit] ONE

Ajo mataero 
Ajo mataero, or ajopringue, is a typical dish from Albacete. It consists of liver which has been fried in garlic and pig fat, which is then mashed with a mortar and then added to a purée of water and breadcrumbs. This mixture is then fried. The dish has the consistency of a purée and is generally served with pine nuts.
Arroz con liebre 
Rice with hare is a typical dish from Castilla-La Mancha, though it is also commonly consumed in other regions of Spain. Its ingredients include hare, rice, onion, sweet red pepper, tomato, garlic, white wine, and olive oil.
Atascaburras
Caldereta manchega 
The caldereta is a typical stew consisting of leg and shoulder of lamb, onion, tomato, sweet red pepper, garlic, white wine, and olive oil.
Cuchifrito
Duelos y quebrantos
Gachas
Lomo a la orza
Patatas al ajo cabañil
Perdiz escabechada
Pipirrana
Pisto manchego
Sopa de ajo
Tiznao 
Tiznao is a typical dish from the province of Ciudad Real. Its primary ingredient is dried and salted cod, which is combined with a variety of vegetables: potatoes, dried red peppers, garlic, sweet paprika, and onions. The dish is served hot, and is typically prepared in the winter.
Zarajos 
Zarajos are an hors d'œuvre or tapa from the province of Cuenca. It consists of marinated intestines of suckling lamb which are wrapped in grape vines and fried in olive oil until browned. The dish is commonly found in restaurants throughout the region and Madrid.



Almendrados
Alajú 
Alajú is a typical Castillian dessert from the province of Cuenca. It is a type of pie traditionally made of almonds, toasted breadcrumbs, spices, and honey. Sometimes nuts or pine nuts are substituted in place of almonds. This dessert is also popular in some parts of Valencia, especially in Ademuz and Requena-Utiel and other areas close to the border with Castilla-La Mancha.
Amarguillos
Arrope
Arroz con leche
Bienmesabe
Buñuelos
Copa imperial
Dormido del corpus
Hojuelas
Leche frita
Mantecados
Marzipan
Miguelitos
Pestiños

[edit] Ajo Mataero

Ajo mataero, or ajopringue, is a typical dish from Albacete, Castilla-La Mancha, Spain. It consists of liver which has been fried in garlic and pig fat, which is then mashed with a mortar and then added to a purée of water and breadcrumbs. This mixture is then fried. The dish has the consistency of a purée and is generally served with pine nuts.

[edit] Alajú

  • Original article: es:Alajú
  • Translation: Alajú

Alajú is a typical Castillian dessert from the province of Cuenca in Spain. It is a type of pie traditionally made of almonds, toasted breadcrumbs, spices, and honey. Sometimes nuts or pine nuts are substituted in place of almonds.

This dessert is also popular in some parts of Valencia, especially in Ademuz and Requena-Utiel and other areas close to the border with Castilla-La Mancha.

[edit] Arroz con Liebre

Arroz con liebre, or rice with hare, is a typical dish from Castilla-La Mancha, though it is also commonly consumed in other regions of Spain. Its ingredients include hare, rice, onion, sweet red pepper, tomato, garlic, white wine, and olive oil.

[edit] Caldereta Manchega

Caldereta manchega is a typical stew consisting of leg and shoulder of lamb, onion, tomato, sweet red pepper, garlic, white wine, and olive oil.


[edit] Tiznao

  • Original article: es:Tiznao
  • Translation: Tiznao

Tiznao is a typical dish from the province of Ciudad Real. Its primary ingredient is dried and salted cod, which is combined with a variety of vegetables: potatoes, dried red peppers, garlic, sweet paprika, and onions. The dish is served hot, and is typically prepared in the winter.

[edit] Zarajos

  • Original article: es:Zarajos
  • Translation: Zarajos

Zarajos are an hors d'œuvre or tapa from the province of Cuenca. It consists of marinated intestines of suckling lamb which are wrapped in grape vines and fried in olive oil until browned. The dish is commonly found in restaurants throughout the region and Madrid.