Taste a bit of the Valleys
A unique gastronomy and a first quality product.
Pas gastronomy is not only a cultural value, but also a distinguishing mark for the Region. Its table feeds from traditional of this land products that go directly farm to table, like tasteful, great quality meat, river catch or ground fruit, grown in natural and healthy environments.
Abound resounding, spoon dishes, like the “cocido pasiego”, that makes the soup from bread, cabbage and chickpeas. Legumes play an important role in Pas gastronomy, especially the kidney bean, leading character of recipies such as “olla de carros” and “caricos estofados”.
Beef, kid or “lechazo” (unweaned lamb) first quality meat that grows in the Valleys’ pastures is the basis of some of the most traditional dishes. To name a few, “sobreasada” beef rib, Saint Blas kid, Saint Martin chicken or “guisao de romería”.
Milk, too, with its intense flavour that creates tasteful ice creams and other sweets, many of them unique and native from here, like “quesadas” and “sobaos”, food today made into nationally famous bites.
From the best products, the best recipies
Mille feuilles of Pisueña River trout with potatoes
Ingredients: 9 filleted trouts, 2 onions, 1 garlic clove, 1 red pepper, 1 green pepper, 1 potato, 1 glass of white wine.
Recipe: Simmer the vegetables julienne-style with olive oil until tender. Bake the potato in salted water for 15 minutes. Peel the potato and cut into thin strips. Salt the trouts. Mount the mille-feuille with trout-vegetables-trout-potato-trout. Bake the mille-feuille with the white wine fro 10 minutes at 180º.
Ingredients: 2 eggs, 200 gr. of sugar, 150 gr. of flour, 1 natural or lemon yogurt, lemon zest or a splash of juice, half-littre of Pas milk, 100 gr. of ground cinnamon
Recipe: Prepare the mould for the quesada, by spreading butter. In a bowl, put the eggs, the suggar, the lemon zest or juice and the cinnamon. Beat everything and add the flour little by little. Beat everything again and add milk. Beat and put into the mould. Place the mould with the quesada in the preheated oven for 40-50 minutes at 150º. Test by inserting a knife until it comes clean. Allow to cool.
Do you want more recipies?
Download the full gastronomic guide of the Pas Valleys