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thus Ciadoncha remains able to reach the palate of anyone. In Nery’s words, about the
Little Onions of Ciadoncha:
It is a modern dish, of new cooking, but not excessively refined because
the essential root of the dish connects the town’s flavors that I keep in my
mind and in my heart. This is the idea that I try to express in my cooking,
trying to maintain the flavor in all the dishes, even in those most refined.
This dish forms part of what I call a large and long menu- a series of
dishes that initiate a food and which is what personalizes this restaurant
and me as a culinary creator. On the other hand, the role of this restaurant
tries to combine new cooking with the traditional one because I do not
want to forget my roots (In Ciadoncha, behind her footsteps. June 1990,
page 23)
Since it is only natural, we include in this work the receipt to Las Cebollitas de
Ciadoncha (The Little Onions of Ciadoncha). This is a dish that has had a lot of success
and, interestingly enough, has placed this town on the map. There are many intrigued
tourists who ask where this place is located.
Ingredients are for 6 people.
Little Onions of Ciadoncha.
Photo provided by Arcadio Varona
Recipe for the Little Onions of Ciadoncha
8 small onions 400 grams of sirloin meat
60 grams of pig meat 2 onions
2 carrots 50 grams of butter
Preparation of the stuffing:
The best beef or sirloin meat is bought. It is mixed with a bit of pig fat and then
rolled up, like meatballs. A frying pan is heated with half a cup of wine, oil and a nuez
de mantequilla (a measurement- a bit of butter taken by scraping the top of the butter
with a knife), without letting it heat too much. In this we fry a small onion chopped into
really small pieces and only until it is transparent. Then we add the meat, we let it soak
and then add salt, ground pepper, nutmeg, half of a small cup of odorous wine, and a bit
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