CULTURAL ROUTES OF SPAIN: FIVE WAYS OF EXPERIENCING CHRISTMAS

OWe wish you a cosy Christmas, and to keep you from getting bored, we suggest some recipes from various points along our Cultural Routes.

These are uncomplicated recipes that nevertheless represent a way of «doing», «feeling», and understanding life, built up over centuries. These are our traditions and our way of bringing cultural routes to your home; so now you know, put on your apron, alone or with company, and get to work. Be warned! Nothing tastes the same without local produce, so if you have the chance, use it – especially if it isn't wrapped in plastic! From Rutas Culturales de España, we wish you all the best for 2021.

ALMOND ROLLS FROM THE CONVENT OF SANTA CLARA - Recipe from the Convent of Santa Clara in Zafra (Extremadura) – RUTA VÍA DE LA PLATA

Ingredients

1000 grams of lard.
750 grams of sugar.
2250 grams of flour.
375 grams of chopped almonds

All the ingredients are put into the blender and blended. Next, the dough is spread out on the worktop and, using a suitable cutter, the doughnuts are made one by one.
It is dusted with icing sugar and placed in the oven.

ROAST LAMB (Burgos) – CAMINO DEL CID

Roast suckling lamb is one of the classics of Castilian gastronomy and is a dish that is often found on the table at Christmas. Its preparation is simple, but good quality ingredients are essential. If we opt for a suckling lamb with a D.O. from Castilla y León and pair it with a good D.O. Ribera del Duero, success is guaranteed and we wish you a very happy Christmas.

Ingredients

Two legs of lamb, if possible from a Churra sheep (2.50 kg total)
40 g of lard
Sea salt
4 decilitres of water
Half a lemon

On two round earthenware dishes, place each quarter with the inside facing upwards.
We grease the meat with lard and sprinkle with salt. We add water and half a lemon. We keep the dish in the oven for 75 minutes at 190° C.
Turn the joint over and spread the other side with lard; add salt and water if necessary. Put back in the oven for 45 minutes until ready. Present and carve as usual.

PESTIÑO: The Christmas and Easter sweet – CAMINOS DE PASIÓN

The pestiño is a typical and traditional sweet from Andalusia, other areas of Spain, and is also found in all the municipalities along the Caminos de Pasión route.
It has been a tradition to gather in homes, among family or neighbours, to make pestiños on Christmas Eve or during Lent, this gathering being a ritual of meeting, sharing and celebration.
The recipe has many variations and local peculiarities, with ingredients that mark its flavour and texture; some in which the flavour of wine predominates more, others of honey, others are covered in almonds, others in sugar, some are crunchier, others juicier, and some are spongier than others.
This sweet is part of the Christmas traditions native to the Caminos de Pasión route, which we invite you to discover and experience. Sweet Christmas!

Ingredients
1 kg of flour mixed in a ratio of 10% with strong flour
200 ml extra virgin olive oil
220 ml of wine
The skin of a lemon
Salt
Extra virgin olive oil for frying

Heat the olive oil with the lemon peel and let it cool. In a large bowl, add the cold oil, wine, and a pinch of salt. Stir and incorporate the flour until you achieve a dough that can be worked with a rolling pin. Let it rest for 15 minutes. Using a rolling pin, make small squares, joining two corners and fry them. Coat them in sugar and cinnamon (while still warm) or with a mixture of honey thinned with a little water or syrup.
The flour used is obtained from a mix of bread flour and lightly refined flour, meaning coarse-ground flour. The amount of flour is approximate, as more or less will be needed depending on the hardness (gluten content).
You can add the following to the ingredients: 10 g of ground cinnamon, 10 g of aniseed (or anise), 10 g of sesame seeds, and 2 or 3 cloves. They must be fried in oil over a moderate heat, controlling the temperature at all times. Almond flour or small pieces of almond can be added to the mixture. To preserve them better, place them in a sealed container.