Saint's bones.

Introduction:

This sweet was prepared for the festivity of the Saints and they were selling them proclaiming them for the streets.

This recipe is in the book of the traditional kitchen of Alcalá la Real of Bernardo Jurado and Mª Aurora Liranzo Canovaca.

Ingredients:

- 4 eggs

- 4 shells of brown olive oil

- sugar

- ground cinnamon

- flour (the one that admits the mass)

How to prepare it:

María Gálvez Ramírez
Paola Gálvez Ramírez

Pepitoria.

Introduction:

This recipe is in the book of the traditional kitchen of Alcalá la Real of Bernardo Jurado and Mª Aurora Liranzo Canovaca.

 It is native to Arabic cuisine and is a stew that is made with offal of poultry as wings, feet, livers and sweetbreads.

This dish is typical of the Christmas party that is prepared with Turkey.

Ingredients:

-big chicken

- 4 or 5 cloves of garlic

-black pepper ground and in bean

-3 spoonfuls of olive oil

-a piece of Saffron in strand

-parsley

-salt

-cured ham into pieces

-half a glass of white wine or common

-colouring

How to do it

 

María Gálvez Ramírez
Paola Gálvez Ramírez

Omelette of collejas.

Introduction:

usually done in March and April and especially for Easter week

Ingredients:

A plate full of collejas.

6 Eggs.

Oil.

Salt.

How to prepare it:

You clean the collejas, taking of the hard piece ad clean the dust.

Next you boil them with water and salt and you leave them drain .

You put oil in the pan , and you fry the collejas.

You pour the egg..

you put the collejas.

You make them at low fire and you flip it for that its made in both sides.

TANIA BERMÚDEZ PÉREZ

Calf with garlic

Introduction:

It is recipe is extracted of a so called book Cocina tradicional de Alcalá la Real, whose authors are: Bernardo Jurado Gómez y Mª Aurora Liranzo Canovaca.

Ingredients:

.One kilo and a half of calf
.Two croutons
.Four or five garliess
.Saffron in fiver
.Black ground pepper
.Parsley
.White wine
.Salt
.Olive oil
.Offal of calf


José Ariza Cervera

Meat of quince.

Introduction: 

This recipe we have found in the book '' The traditional cuisine of Alcalá la Real.'' Their authors are: Bernardo Jurado Gomez and Maria Aurora Liranzo Canovaca.

Ingredients:

One kilograme of quince 
 ¾ of kilograme of sugar

How to prepare it: 

Loin with garlic.

Introduction:

This recipe we have found in the book '' The traditional cuisine of Alcalá la Real.'' Their authors are: Bernardo Jurado Gomez and Maria Aurora Liranzo Canovaca.

Ingredients:

One kilograme and half loin.

Two fried bread.

Four or five cloves of garlic.

Saffron filaments.

Saffron wallet.

Ground black pepper.

Parsley.

White wine.

Salt

Olive oil.

Offal loin

How to prepare it: 

Manti

1.- Introduction 

tell something about the origin of the dish or where it's typical....

2.- Ingredients 

 write the ingredients of the dish

3.- How to prepare it

You can watch it in this video