Sitting around a marble table in an authentic, family-run 1920s delicatessen in Barcelona’s Eixample neighborhood, among hanging hams, select preserves, colorful tins of seafood, and bottles of wines, you will sample a range of delicacies from the country’s most legendary producers. Famous dry-cured jamón ibérico de bellota and other cured pork products such as chorizo, llangonisa, and Mallorcan sobrasada. Different types of cheeses—fresh and old, goat and sheep. A variety of olives, tinned seafood, even preserved white asparagus so good that King Juan Carlos famously blurted out when tasting, “Cojonudos!” That might be a slightly vulgar way of saying “great”—especially from royalty!—but an authentic sentiment for such a sublime product.
With tasting comes learning and appreciation. For instance, you will not only sample a selection of top Spanish olive oils, but find out how they were produced and what makes each type unique. As well, you will learn how to appreciate, select, and best-use olive for yourself.
You will get an expert’s take on the products as well as an insider’s view of their role in the culture. In Spain, food and culture are so closely linked that to talk about one is to talk about the other.
So taste, learn, and enjoy. For these products are the true Michelin stars of Spanish gastronomy.
Mariana, one of our better guides in Sevilla, came to the office last week with a box full of Spanish Rosquillas she had cooked for us. She was in Madrid visiting and thought we would like to try her cooking specialty. We loved them so much that asked her to send us what was her family recipe for the traditional Spanish “rosquillas” . We hope you enjoy cooking them.
3 eggs, 250 ml olive oil extra virgin, 150 ml milk, 100 ml sweet anisette, 250 gr sugar, 900 gr flour approximately, 20 gr baking powder, grated lemon zest (outer lemon skin) of 2 lemons, 1 cinnamon stick, orange peels of 2 oranges, 3 or 4 cloves and 1 liter of olive oil approximately to fry the pastry
In the olive oil fry the cloves, 1 orange peel and the cinnamon stick to flavour it. Remove and leave it to cool down. In a bowl beat the eggs, the sugar, the milk, the olive oil, the anisette and the grated lemon zest. Next, add the flour with the baking powder little by little and knead the dough very well. The dough should be sticky. To make the doughnuts, smear your hands with oil to avoid the dough sticking on them. In the olive oil where you are going to fry the doughnuts, fry 1 orange peel to flavor it. Remove the orange peel. Fry the doughnuts medium temperature. Once fried, put them on a tray with blotting paper to drip the oil. Finally, coat them in ground sugar.