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The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of ...
Pages in category "Aragonese cuisine" The following 15 pages are in this category, out of 15 total. This list may not reflect recent changes. ...
Regañao (Spanish pronunciation: [reɡaˈɲao]) is a topped flatbread –similar to a pizza– typical of the Teruel area, in Spain. It has an elongated and rounded shape, and it is covered with salted sardines (sometimes herring) or slices of Teruel ham, all accompanied by strips of red bell pepper that are usually embed in the dough. [1]
In the Aragonese Pyrenees, there are two different types of chistorra: one made only of pork meat and another made of lungs, boned pig head and the pancreas, called berica. The local variety of chistorra available in the province of León is called Chistorra de León and is made with a larger percentage of beef.
Aragonese and Catalan Pyrenees: pudding a type of haggis with rice made in some Pyrenean regions. Cuchifritos or cochifritos Castilla-La Mancha, Castilla y León and Extremadura: meat dish a fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint. Escabeche: everywhere fish dish
Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine. [citation needed] They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat.
Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza , Sobrarbe and Somontano de Barbastro , high up in the Spanish Pyrenees . In the Catalan counties of Alta Ribagorça and Pallars , formerly territories united to the historic County of Ribagorza in medieval Aragon , chireta is ...
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