Menu Del Dia
More Than 100 Classic, Authentic Recipes From Across Spain
The Menú del Día
If the quality is there, there's no need to employ tricks in the kitchen.
-- SPANISH PROVERB
Monday through Friday, come twelve noon or so, a freshly chalked blackboard will appear outside most restaurants in Spain. To start, it might typically offer Espinacas a la Catalana (spinach with raisins and pine nuts, the Catalan way), Fideuà (Valencian seafood noodles), Remojón (orange, salt cod, and potato salad from Andalusia), Gazpacho (cold tomato, green pepper, and cucumber soup), or Lentejas (lentils stewed with onion, bacon, and sausages).
To follow, Marmitako (the thick red Basque tuna broth), Bacalao a la Llauna (baked salt cod with tomato, pimentón, and white wine), Fricandó (braised shank of beef with any available wild mushroom), Lomo a la Malagueña (pork loin roasted with sweet Málaga wine, almonds, and raisins), or Chilindrón (Navarran lamb with red pepper sauce).
Dessert (p ... read full excerpt from: Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain ebook
