Hello!!
Again I bring you one of my favorite foods.
This is "Iberian Table" The preparation is simple this time. You just have to go shopping. The cold cut is put on the board and cut. I'm going to start by introducing the dish, or well I better say the dishes and then we'll see some of the history of this meal. In this article the recipe is in the perfect pairing of cold cuts with wine, we say "cold cut" because the meat gets into the animal's gut. Getting to make these cold cuts is where the story is but I present you a mixture of flavors accompanied by a spectacular wine.
All these articles can be easily found online wherever you are in the world, well ... in some places unfortunately it is not possible, it is not possible.
Recipe
INFO
Difficulty: Easy
Time: 15min/45min decant wine
For 2 people
€ 75/ person
450Kcal/aprx 100g
INGREDIENTS
Lomo embuchado 50/50
Longaniza del payes
Chicharrones de Cadiz
Goat cheese "payoya"
Latxa Sheep "Idiazabal" Cheese
Lanzaga "Rioja" 2008 Wine
STEP 1: Cut the "lomo embuchao"
STEP 2: Cut de "Longaniza del Payes"
STEP 3: Cut of "Chicharron de Cádiz" add lemon and salt
STEP 4: Cut the chesses
STEP 5: open and decant the wine for 30 min
For many thousands of years, meats began to be produced, firstly they were stored in salt to preserve, but over time and over the years other more tasty and effective techniques were acquired.
The times of burying dead animals to preserve meat were left behind, in the Neolithic, when the communities stopped being nomads and settled in places that were initially clan, then tribum, then community, then village, and many villages They make a town, they began to work the animals, the production of milk and the first attempts at cheese.
These cheeses that I present to you are one of goat and another of sheep, that of sheep is from the north of Spain and is a very good cheese to make sauce for its smoky touch, and the "payoyo" is called payoyo for an endemic species of goat that we have in Cádiz, south of the Iberian peninsula, this cheese is more powerful and contains many experiences when trying it. But as you know best, it is accompanied by a Riojam Rioja wine is the D.O (designation of origin). It has 3 kinds of grapes, "Tempranillo, Graciano, and Garnacha" it is a more powerful wine on the nose than on the palate, it has mineral notes and is balsamic.
This wine ages in "foudres" of 1500L and in barrels of 225 for 18 months.
I hope you liked the pairing recipe that I show you today, that you leave a comment, finger up, and if you fancy a tip, nothing bad to feed the desire to continue sharing history, recipes and curiosities in the kitchen.
If you would like me to make an article about cooking tricks ... Or if you want me to teach you how to cook something ... You know, leave a comment in the box below and I'll answer your proposal as soon as I can!
Thanks for getting here if you have read everything and greetings !! see you in the next article of SPANISH FOOD
KLO
