Zorro I came to a part where a meal was listed. This is not the same as the meal prepared but contains dishes from the region that could be served. Many of the dishes listed had internal organs which would not be desired by many Americans.
Slice Italian or french bread thick
1 tomato, halved
1 garlic, halved
4 toasted thick slices of Italian or french bread
Rub with the garlic and then the tomato to soak the bread tops.
Drizzle with olive oil to taste, and then sprinkle with salt
This is a rustic stew. Every family makes it a little difference and it depends on what is available. This is more of an US version with what can easily be found in local stores.
1 piece of lamb (neck, chop or what is available)
1 prosciutto bone or ham bone
2 pounds beef or pork marrow (soup) bones
5 quarts water
1 slice french bread
1 large egg, beaten
1/2 pound ground pork, turkey or beef
1/2 pound Botiffara or chicken sausage, casing removed and crumbled
2 garlic cloves, chopped
1/4 cup chopped parsley leaves
slat and pepper
1/4 cups fresh bread crumbs
! potatoe pelled and cut into chunks.
1 carrot , sliced into coins
1 pound swiss chard, chopped and stems removed.
Four for dredging
Place the lamb and bones in a large pot. Cover with water and bring to a boil. Boil for two hours. Add more water, if needed.
Make the meatballs. Soak the bread in water and squeeze the water out and mixe with the egg in a bowl. Add the ground meat and sausage, garlic and parley. Season with salt and pepper.
Make into meatballs. Set aside in refrigerator.
After the bones have boiled for two hours remove the marrow and meat from any of the bones and chop up. Discard the bones. Strain and add to stew pot. Bring to boil and add carrots, potatoes and swiss chard, season to taste with salt and boil fot 10 minutes. Dredge the meatball evenly in flour add to the broth and boil until firm, about to 25 minutes. Add more water as necessary. Serve immediately.
Barcelona Style Paella
3 cups rice
1 pound frands
16 mini franks
8 oz salami, sliced thin
1/3 cup olive oil
3 garlic, sliced
1 onion, diced
1/4 teaspoon saffron, crushed
4 cups chicken broth
1 med tomato, peel, seeded and diced
1 red pepper. seeded and cut into strips
salt and pepper
Preheat oven to 350 F. Cut four the the franks into four long slices
Slice the remaining franks into pieces. Heat 2 tablespoons oil and cook the franks until lightly brown, Remove and add the remaining franks and cocktail franks until brown. Remove and set aside.
Add the remaining oil,, garlic, onion to pan and cook for 3 minutes. Add the rice and saffron and cook until rice is golden brown. Add the broth and bay leaf. B covered for 20 minutes. Salt and pepper to taste. In a 4 quart oven safe casserole dish add the rice, sausages, tomatoes and peppers arranging so some are on top.Heat for 15 to 20 minutes.