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Typical dishes

Our cuisine is marked by the different seasons. In the winter, it generally leans towards spoon dishes. Among these, Aspe’s most traditional dish is the dumpling stew, a recipe that is often linked to the most traditional celebrations held throughout the year.

On the other hand, with the summer season we would rather recommend a good rice dish with rabbit and snails cooked on a paella pan over a slow, vine wood fire, where possible.

Other dishes also linked to our special celebrations are: boiled Fava beans and fried rabbit, usually tasted during each suburb’s traditional celebrations.

However, our cuisine is a lot more varied and, in addition to these unique dishes, visitors can also taste other options that are part of our most traditional recipe books: wheat stew, soupy rice, crusty rice, chilled rabbit and tomato soup, fried flour dough or oven baked vegetable ratatouille. All these dishes are made from ingredients deeply rooted in our land, but also influenced by our proximity to the Mediterranean sea, such as the lobster rice.

In addition to our traditional cuisine, our restaurants also offer a wide menu with new flavours and suggestive presentations that are more in line with new culinary trends.

DUMPLING STEW

DUMPLING STEW

Resultado de imagen de Cocido con pelotas

  • 350g veal meat
  • 350g lean pork meat
  • 4 Blanco (white) sausages
  • 150g chicken fillet
  • 150g fresh streaky bacon
  • 120dl fresh blood
  • 4 eggs
  • 2 small pine nut bags
  • 4 chicken livers
  • Salt, pepper and parsley
  • 2 lemons
  • A half kilo round morsel of bread

HOW TO PREPARE

Place the water soaked bread in a large bowl before adding the minced meat, eggs, pine nuts, salt, pepper, parsley, lemon and blood.

Knead all the ingredients together ensuring to mix them well before preparing the dough balls. Squeeze two lemons and spread their juice around the dough balls before adding them to the stock and cooking them over a low heat for one hour.

RICE AND RABBIT

RICE AND RABBIT

 

Resultado de imagen de arroz y conejo aspe

  • 3 rabbits
  • 900cl olive oil
  • 2 large jars of chickpeas
  • 1.2kg of tomato puree
  • 1 large pepper
  • 1 head of garlic
  • 3kg rice
  • Land snails
  • Salt, pepper, thyme, rosemary and saffron

 

HOW TO PREPARE

Heat the oil in a pan and fry the garlic first. Then add the pepper and remove, before frying the diced rabbit. Once fried, place the rabbit in a pot and use the remaining oil to fry the tomato puree.

Add 3 litres of water to the pot with the rabbit inside and season with salt, pepper and any spices to taste before boiling it for half an hour.

Place the paella pan on the fire and pour the contents of the pan inside. Once the water starts boiling again, add the rice, chickpeas, snails, head of garlic and pepper strips to decorate the dish.

Cook on a low fire for 20 minutes and leave to rest.

Above ingredients are as required to prepare 30 portions.

RABBIT AND SNAIL CHILLED GAZPACHO SOUP

RABBIT AND SNAIL CHILLED GAZPACHO SOUP

 

Resultado de imagen de plato gazpacho manchego

  • 500g flour, water and salt (for the crackers)
  • 1 diced rabbit
  • 2 onions (preferably red)
  • 250g overripe tomatoes for frying
  • Olive oil
  • Land snails pre soaked in salty water in the desired amount
  • Black pepper, salt and wild or regular thyme
  • 3 litres of water

 

HOW TO PREPARE

Knead the flour with two teaspoons of salt and as much water as needed to form thin, round crackers.

Cook these on a grill pan until done, break them (into 1.5 to 2 cm chunks) and set them aside.

In a deep frying pain, fry the onion until golden, remove and fry the rabbit until transparent. At this point, add the tomatoes and, once stir fried, add the rabbit again and pour the water on top.

Season the stock with salt and pepper to taste, add the snails and herbs, and bring to the boil until the rabbit is ready.

Finally, add the cracker bits and let them cook until they are done according to your personal taste.

TORRIJAS (SWEET FRENCH TOAST)

TORRIJAS (SWEET FRENCH TOAST)

 

Resultado de imagen de torrijas png

  • 12 stale bread slices
  • Half a litre of milk or water
  • 3 heaped tablespoons of sugar
  • 1 cinnamon stick
  • 2 chunks of lemon peel
  • 2 or 3 eggs
  • Grated cinnamon and icing sugar for dusting

 

HOW TO PREPARE

Put milk or water, a cinnamon stick and the lemon peels on a milk pan over a low heat.

Blanch the bread slices in the milk or water. Remove them and leave them to rest on kitchen paper to absorb any excess liquid.

Beat the eggs on a flat plate and soak the bread slices in it.

Deep fry them in sunflower oil and remove when golden.

Drain again and cover them in a mixture of sugar and grated cinnamon.

HUEVOS MONTAOS (MERINGUE TOPPED SPONGE)

HUEVOS MONTAOS (MERINGUE TOPPED SPONGE)

  • Half a dozen eggs
  • 1 heaped tablespoon of sugar for each yolk
  • 3 tablespoons of sugar for each egg white
  • Leftover sponge cake or muffins

 

HOW TO PREPARE

Prepare a base of crumbled sponge cake or muffins.

Separate the egg whites from the yolks, and put the first in a bowl.

Put the yolks in a milk pan and add sugar before bringing to the boil on a low heat while moving the mixture continuously.

Cover the sponge/ muffin base with this preparation.

Beat the egg whites until they form soft peaks. Then add the sugar and continue beating them.

Cover the yolks with the resulting meringue into a rounded shape.

Sprinkle cinnamon on top and put it in the oven for a few minutes over a medium heat ensuring that it only turns slightly brown.