Aragonese cuisine

Borage leaves boiled and sautéed with garlic, served with potatoes in the style of Huesca Province.

The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain.

Dishes and ingredients

One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ternasco. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao.^[1]

Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon.

Sweet Aragonese specialities are the trenza de Almudevar, the tortas de alma, guirlache (a type of nougat), adoquines, frutas de Aragón (a confit of fruit covered in chocolate) and Españoletas (a kind of local cookie).^[2]

Wines

The best wines of Aragon are those from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja.

References

External links

Media related to Cuisine of Aragon at Wikimedia Commons
Take a taste of Aragon

Aragonese cuisine

Soups and stews	Crema de borrajas Sopas canas Sopas tostadas

Bean dishes	Recao de Binéfar

Egg dishes	Huevos al salmorrejo Huevos tontos Magras con tomate Tortilla de patatas

Wheat dishes	Migas de pastor Migas con jamón y uva Migas con chocolate Regañaos Culeca Goguera Bocadillo Medianoche (brioche) Empanada de atún Empanadilla de la vigilia

Vegetable dishes	Cardo con salsa de almendras y piñones Fritada aragonesa Verdura al ajorriero Escalivada Menestra Aceituna rellena Aceitunas aliñadas Banderilla

Poultry dishes	Pollo al chilindrón Pollo en pepitoria

Pork dishes	Cerdo en salmorejo Lomo a la baturra Pincho moruno Head cheese Boar head cheese

Beef dishes	Salpicón de vaca Tacos de jamón Lengua escarlata

Seafood dishes	Bacalao al ajoarriero Bacalao a la baturra Sardina rancia Judías con sardina rancia Truchas a la aragonesa Truchas a la turolense Anguilas en salsa Besugo asado con longaniza de Graus Congrio con garbanzos Congrio con huevos a la bilbilitana Merluza rellena de jamón de Teruel y pimientos Calamares fritos Gambas a la plancha Gambas en gabardina

Other protein dishes	Ternasco de Aragón Cordero al chilindrón Cordero asado Cordero a la pastora Espárragos montañeses Chiretas Cabrito asado Codornices al jamón o con verduras Conejo con caracoles Llebrada Ancas de rana Pastel de liebre Pavo trufado

Cheese dishes	Queso de cabra frito con mermelada de tomate verde

Sauces	Paté de oliva negra

Desserts and sweets	Frutas de Aragón Trenza de Almudévar Pastel ruso Castañas de Huesca Lazos de Jaca Guirlache Adoquines del Pilar Tortas de alma Cocas (recipe) Lanzón de San Jorge Melocotón con vino Almojábanas Coc en mel Crespillos de borraja Frutas de Aragón Mostillo de Cariñena Pastillos de calabaza Tarta de yogur con chordón del Moncayo Tortas de alma Trenza de Almudévar Turrón de guirlache Carquinyolis Farinoso Guirlache Mona de Pascua Coc de Fraga Empanadico Medallones de Valjunquera Pan dormido Adoquín del Pilar Fullatre Guinda al marasquino Spanish king cake

Salads	Ensalada benasquesa Ensalada ilustrada

Jamones	Jamón de Teruel Jamón ibérico Jamón serrano Jamón de Jabalí

Embutidos	Morcilla de arroz Longaniza Butifarra Arbiello Bispo (recipe) Fardel (recipe) Chistorra Longaniza de Pascua Madejas Morcilla blanca Longaniza de Graus Lomo embuchado

Cheeses	Tronchón cheese Alcañiz cheeses Samper de Calanda cheese Hecho y Ansó cheese El Burgo de Ebro cheese Gistaín cheese Benasque cheese Radiquero cheese Sahún cheese Sieso cheese Caspe cheese

Olive oils	Olive oil from Bajo Aragón Olive oil from Sierra del Moncayo

Beverages	Somontano (wine) Cariñena (wine) Campo de Borja (wine) Calatayud (wine) Bajo Aragón (wine) Ribera del Gállego-Cinco Villas (wine) Ribera del Queiles (wine) Valdejalón (wine) Valle del Cinca (wine) Sopetas de Panticosa Aloja (drink) Carajillo Leche de pantera Sangria Ratafía

Category Commons Food portal WikiProject

Cuisines

Regional	African North West list Americas North South list Asian Central South list Bengal Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Mongolian Moroccan Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu Akan American Chinese Arab Assyrian Balochi Balinese Batak Berber Betawi Buddhist Cajun Cantonese Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the Tuesday, March 08, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.