Aragonese cuisine

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

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

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]

Breads
  • Pan de cinta
  • Pan de pintera, pintadera or estrella
  • Pan de cañada (bread with olive oil)
  • Pan de San Jorge (Saint George bread)
  • Regañao (pizza-like bread)
  • Trenza (braided sweetbread)
  • Culeca
  • Torta de cañamones
  • Chusco
  • Pan dormido

Wines

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

References
  1. "Recetas - Gastronomía Aragonesa". Archived from the original on 2018-03-28. Retrieved 2015-12-26.
  2. Cocina Aragonesa | El fogón ilustrado
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