ciadoncha; ¡cuántos recuerdos - Webpages at SCU - Santa Clara ...

of thyme. It is then passed to a wide container and a whole egg and a small spurt of
cream of milk is added.
It is then passed through the miniprimer (a blender-type apparatus used to chop
and blend food, forming a puree of paste) until it creates a compact and thick paste,
which is then tasted to see if it needs more salt. Salt is added to one’s like.
Now we have the stuffing which we leave stored in the same container.
Cream salsa
In a large frying pan you put oil and a bit of butter. A medium onion and two
carrots are chopped into very small pieces and are then well fried. Apart, very quickly, a
bechamel is made (this is a kitchen sauce made from milk and flour), which should be
boiling. This salsa and the fried mixture are combined. Pepper, nutmeg and salt are
added to one’s like, and it is then passed through the oven. This salsa should not be left
too thick.
To stuff the onions
The onions are cooked in plenty of water and salt for about 30 minutes. They
then are cooled. Once cooled, you remove the layers and they are then wrapped in small
portions of meat.
They are placed on the tray, the salsa is poured over them, and they are placed in
the oven to marinate for 20 minutes, first in high heat then in moderate heat.
Nery celebrating with friends and the musicians that animated the festival of August 15 th of 1996.
It is true that the people of Ciadoncha cook very well. The rabbits, the roast lamb,
the Russian salad, the egg flan, the tortillas, and the onion soup. Everything tastes very
good. We hope that each family can pass down to their children the “ranera” (nickname
that refers to the people or things from Ciadoncha) kitchen secrets because it would be
impossible to include in here all the recipes that we could get from all the people.
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