TRIPES

Ingredients:

1 kg of chickpeas
4 kg. of veal´s tripes
1 prime
1 pig´s trotter
2 hard pork sausage
200 grs of salt pork
A clove of garlic
3 onions
a red chill
a hot paprika
paprika
saffron
cumin seed.

The receipe making- proccess

Use a knife to clean and cut up the tripes and the prime into pieces. Then wash these with water.

Put the tripes and the prime into a pot to be cooked with cold water. When boiling , drip this water and put these ingredients into a different seasoned clean water. Then add the onions, the red chill and the salt pork to be cook over a low heat.

When the meat is tender ( after two hour approximately ) add the chickpeas which had been left to soak the previous day. Make sure, they are cooked and when they´re ready, take out the garlics. Crush the onions which had been cooked previously and also the salt pork. Add the hot paprika , the paprika, the faffrom and the cumin seed. Finally , add salt to taste.

Plate given by Casa Vidal ( Souto )

SWISS ROLL

Ingredients for the sponge cake.

6 eggs.
6 teaspoonful of sugar
6 teaspoonful of flour

The sponge cake making-process.

Beat the eggs white stiff until being creamy. Then add the jolks and the sugar. Make sure it is well beated and then add the flour very slowly and almost without removing the mixture.

Put into the tin which has to be previously smeared with butter and then pour the batter. Put into the oven with a slight temperature around fifteen minutes.

When taking it from the oven , place it over a cloth with sugar and butter , then roll it.

Ingredients for the pastry:

One litre of milk
Six egg yolks
Six spoonful of sugar
Three spoonful of cornflour
The peel of a lemon
Stick cinnamon.

The pastry making-process:

Beat the egg yolks with sugar and the cornflour and add the milk little by little. Put it into a stew over a low heat. Then add the stick cinnamon and the peel of a lemon. Remove the mixture with a spoon and without stopping in the same direction until it boils. It is then when it will make denser.

Once the sponge cake and the pastry is cold, soak the sponge cale with syrup or sherry. Finally ,empty our the cream.

Roll it and decore it according to one´s fancy liking.

Plate given by Casa Vidal.( Souto )