Huesca thematic

Number 27. Juny of 2000. Spanish language  Principal menu

Upper Aragón Foods

     To our forebears could cost expensive them arrive to distinguish what is edible of what is prejudicial, and than what had beneficial properties for the health also. Many of those experiences have been inherited, especially by the shepherds.
       In the Upper Aragon, the menus are assorted . From they result deign of mentioning the salads of berros -water cress- (Turbón, Rodellar, Lierta), chicory and lion tooth; the sarrión (spinach in Hecho, Tena, Torla and Benasque); and the wheat asparagus. In the forests abound useful fruits to make jam: strawberries, raspberries, cherries, cranberries, elders and sloe plum. Also they abound the acorns, hazelnuts, nuts, truffle (Graus) and fungi  Asparagus from the mountains ( lamb tails) (níscalo or robellón-edible milk mushroom-, thistle mushrooms and morels). Very appraised are the Infusions as: rock tea (Vadiello and San Martín of the Val d'Onsera), camomile (Montmesa) and linden-blossom tea (Hecho and Ansó). The stews are heightened with: rosemary, lavender, thyme, savoury and fennel. There is wild honey in the Somontano and Benabarre. Of the fishing, the trout ("to the navarra style", fried or cooked), barbel, eel and crab. Of the hunt: dapple-gray, dove, pigeon, quail, partridge (cooked of many ways), capercailye (it is scarce), mountain rabbit, hare, boar (cecina -cornet and dried meat-, inlays) and the sarrio (wild goat). There are other `menús' less popular as the owl broth (for the post - delivery), roasted of lizard, frog haunches, raft mole, etc., but the most attractive is that of roasted snails, in piquant sauce or ajolio (garlic sauce).
       The man was made cattleman in the Eneolitic and changing his nourishment; probably some of his habits has arrived to us. The recipes to prepare the lamb result very similar.
       Elemental plate in the Upper Aragon, are the ribs to the ember or in the gridiron, together with salad. The ternasco is the mellow lamb: roasted with potatoes "a lo pobre" (to the poor style); the lamb "like the shepherdess" is elaborated cooked in chunks, slowly, with water, oil, garlic, pepper, potatoes and laurel. Other typical plates are: lamb cooked in two fires (Canfranc); lamb with kidney-beans (Hecho and Jaca); cazoleta (large casserole) of boiled head, head roasted to the oven, smoked foots (in the Somontano); larded leg of the Guarga and Angüés, lamb with rice; chops to the tile (Pomar); leg fills to the oven, lamb with partridge stew, the pepitoria (giblet or fowl fricasse with egg sauce), the mountains asparagus of Guarga, Tella and Ansó (that they are lamb tails fried and with tomato and pepper sauce). Other plates are: chiretas (lamb stomach with rice), fritada de menudillos (small pieces of meat and mesentery fried), stewed tongue, the roasted kid or to the casserole and the cecina. They are countless the derivatives from the pork (salmorrejo, knobs, ear, etc.) with its inlays and the ham (crude or in lean with tomato), pudding, torteta (blood fried), .... Of the corral emphasizes, the hen and the chicken to the "chilindrón", the milk and the eggs to the "salmorrejo" style. We do not forget the crumbs to the shepherdess and the "caldereta" or the "rancho" -mess- (potato, rice, meat, seasoning and slow fire).

* Manuel Tomé Bosqued.

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