o_19hc2l7mb1lfr48u1ie323v160ka.pdf

48-49
Es en la elaboración de dulces y pasteles
donde la influencia árabe es más
evidente. Dulces tan típicos como los
Alfajores, los Pestiños o el Pastel
Cordobés, hunden sus raíces en las
recetas de la antigua cocina andalusí.
El Pastel Cordobés es el postre más
característico de esta ciudad y consiste
en una masa de hojaldre rellena de
cidra confitada llamada "cabello de
ángel". La superficie del pastel está
cubierta con trozos de almendras tostadas
y espolvoreada con polvo de
azúcar y canela. Hay pasteleros que
además le introducen pequeños trozos
de jamón ibérico de la tierra.
El salmorejo cordobés y el rabo
de toro, platos cordobeses por
excelencia.
Salmorejo Cordobés and oxtail,
dishes by excellence that
represent Cordoba.
Cordovan cuisine is broad and full of
nuances given the great variety and
high quality of the raw materials. Due
to its geographical characteristics,
Cordovan cuisine is nourished with
products from the mountains as well as
the Campiña farmlands. The mountains
provide big and small game and
livestock. And the fundamental elements
of the local cuisine, olive oil,
vegetables and Montilla-Moriles wine,
come from the Campiña farmlands
and the Guadal-quivir Valley. Fresh
fish also reaches Cordoba from the
Mediterranean and the Atlantic,
satisfying the well-known Cordovan
predilection for fried fish.
If there’s one dish by excellence that
represents Cordoba, it would be
Salmorejo Cordobés. Made of a
tomato, bread and olive oil base,
salmorejo is a creamy cold soup
offered as a starter at all bars, taverns
and restaurants in Cordoba.
Oxtail is one of the specialties that
have brought fame to the cuisine of
this city with such a long bullfighting
tradition. It is served as a second
course and usually accompanied
with chips.
Another indispensible dish in Cordoba’s
culinary culture is the Serrano
Ham Flamenquín comprised of very
finely sliced pork loin fillets and barely
cured Serrano diced ham which are
rolled up and fried in olive oil.
The Arab influence is most obvious in
the sweets and pastries. Such typical
sweets as the Alfajores, Pestiños
and Pastel Cordobés find their roots
in the recipes of the old Andalusi
cuisine. The Pastel Cordobés is the
most characteristic dessert in this city
and consists of a puff pastry filled with
candied cider known as "angel hair".
The surface of the pastry is covered
with toasted almond bits and sprinkled
with confectioner’s sugar and cinnamon.
Some pastry makers also insert
small pieces of local Iberian ham.