Toledo Spain

What is a good recipe fro Toledo, Spain?

It has to be really easy and not very expensive. I also need to know when the people who live there would eat it. I can’t find anything. Thanks in advance!

This is the most famous recipe from Toledo…
Mazapan de Toledo
It’s a recipe for a sweet that is mostly eaten during the christmas holiday…
Mazapan
(marzipan)
3 cups whole almonds, blanched and ground
2 cups sugar
1 cup water
2 egg whites, lightly beaten
3-4 Tbsp. powdered sugar
1 tsp. vanilla

In a saucepan, heat water and sugar until sugar dissolves and mixture begins to boil. Let it boil steadily without stirring the temperature reaches 230-234 degrees F on a candy thermometer. Remove from heat and beat until mixture turns slightly cloudy. Stir in ground almonds, egg whites, and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pulls away from sides of pan. Turn mixture onto a surface that has been sprinkled with some of the powdered sugar. Knead the mixture until smooth, working in the rest of the powdered sugar. Pull off pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in airtight container. You can aso make small figure shapes, such as doves or fish.. And if you brush with egg white you can put them in the oven under the grill for a minute or two to brown the top.
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TOLEDO-STYLE PARTRIDGE IN CHOCOLATE

Ingredients for 4:
2-4 partridges, cleaned and split in half
freshly ground black pepper
salt
3 tbsps Spanish virgin olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 tbsp plain four
1tbsp white wine vinegar
250ml (8 fl oz) chicken stock
1 wineglass dry white wine
3 bay leaves
3 whole cloves
2 tbsp bitter dark chocolate, grated

Preparation:
Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.
Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.
Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.
Remove the birds to a heated serving dish and strain the sauce over them.
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Toledo is also famous as the center of Sepharad…which is the old hebrew name for Spain, and the sephardic cuisine has many excellent recipes

Adafina

The popularity of stews in Spain has its origins in the Jewish tradition of dafina eaten on Friday evening. Many recipes call for huevos haminados, a version of hard-boiled eggs. The eggs, cooked in their shells, are dyed a deep reddish-brown color by the onion skins that are usually included in dafina.

1-1/4 cups dried chickpeas
3 tablespoons vegetable oil
2 medium yellow onions, chopped (about 1 cup)
4 whole cloves garlic
1 pound beef or veal marrow bones
3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
12 to 16 medium potatoes (4 to 5 pounds), peeled, OR 1/2 cup bulgur
5 to 6 pitted dates OR 3 tablespoons honey
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric OR 6 saffron threads, crumbled
2 teaspoons salt or to taste
Ground black pepper to taste
1 recipe kouclas (dumpling, 2 options below)
6 to 8 large eggs, in shell

METHOD
Soak the chickpeas in water overnight. Drain.
Heat oil in a 6- to 8-quart pot over medium heat. Add onions and sauté translucent, 5 to 10 minutes.
Add, without mixing, chickpeas, garlic, bones, meat, potatoes or bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron, salt, and pepper. Place kouclas (dumpling) in center of dafina and arrange eggs around it. Add enough water to cover.
Bring to a boil, cover, reduce the heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.

Tightly cover the pot, place on a blech (a thin sheet of metal placed over the stove top) over low heat or in a 225-degree oven, and cook overnight. Or transfer to a slow crock-type cooker set on low to cook overnight.

Serves: 8 – 10
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SEPHARDIC MEATBALLS AND VARIATIONS
1 1/2 pounds minced meat
2 tablespoons breadcrumbs
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch of mace
1/2 bunch parsley
1 onion, finely chopped
2 tablespoon oil
1/2 glass water
Mix the meat, crumbs, seasonings, parsley and onion. Knead in the rest. Bring 2 cups of water to a boil. Make small-medium meatballs and drop into the water. Simmer 10 minutes.

MEATBALLS WITH CELERY:
Cut about 2-3 pounds celery into 4 inch sticks. Put in a pot with some oil, 1/2 teaspoon saffron and salt to taste. Pour over some strained cooking liquid from the meatballs. Put the cooked meatballs on top of the celery, cover and cook over medium heat 45 minutes.

MEATBALLS WITH PEAS and CARROTS:
Wash and drain 2-3 pounds shelled green peas. Put them in a pot with a sliced onion and 2 diced carrots, 1/2 teaspoon salt, 1/2 tteaspoon saffron and a few sprigs of chopped coriander (kusbara). Saute a few minutes. Put meatballs on top and add the strained cooking liquid. Simmer on low 45 minutes.

MEATBALLS WITH SWISS CHARD:
Wash and cut 4 pounds swiss chard. Put in a pot with 6 cloves garlic, juice of a lemon, salt, 1/2 teaspoon saffron, 1/2 teaspoon cumin. Place the meatballs on top and add the strained cooking liquid. Cover and cook about 1 hour.

MEATBALLS WITH CAULIFLOWER:
Cut a large cauliflower into flowerets and boil 10 minutes. Drain and cool and put in a pot with a bit of oil, 1/2 teaspoon saffron, 1/2 teaspoon salt and juice of a lemon. Place the meatballs on top and add the strained cooking liquid. Simmer on low for 30-40 minutes.

MEATBALLS WITH OLIVES:
Blanche about 2 pounds pitted olives and rinse. Put in a pot with 2-3 chopped tomatoes, 6 cloves garlic, 1/2 bunch coriander, pinch of salt and 1/2 teaspoon saffron. Place the meatballs on top and add the strained cooking liquid. Cook over medium heat about 1 hour.

MEATBALLS STUFFED WITH HARD BOILED EGGS:
Use the meat mixture without cooking first. Cut 6 hard boiled eggs into quarters. Take a ball of the mixture, flatten by hand, place a quarter egg on it and roll the stuffing around it to make an oval ball. Dip the balls in a beaten egg and saute in hot oil in a frying pan until golden brown. Put in a pot with a bit of oil, 1/2 teaspoon saffron, 1/2 teaspoon salt, juice of a lemon and a glass of water. Simmer over low heat 30-40 minutes and eat immediately.
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The following is a website with a good amount of local spanish recipes from Toledo…

http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Provincial/G/TP/0/Toledo.htm?language=EN

Toledo, Spain: Highlights of Castile

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Unas Rojas $27.35 …

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