Cooking Recipes

Cooking recipes

In this section we show the most common recipes of Toro´s cuisine. Typical dishes and forceful menus in an attractive cuisine for the diners based on natural products and great quality. In this case the suggestions are from the prestigious chef Rafael Alonso López from Toro.

Garlic soup

Ingredients for 4 people
4 litres of water

Sopas de Ajo

1 ham bone
20 cloves of garlic
50ml of olive oil
1 tablespoon of Sweet and Sour Paprika
4 eggs
Bread of the day before

Put the ham bone in a pot of water and let it boil and reduce by about a half.
Chop the garlic into slices and put it in another pot with the olive oil until it is well done and then add paprika and remove from heat to prevent burning.
Add the resulting broth of the water and ham bone and put it on the heat again.
Cut the bread into small pieces and add them to the liquid.
Put salt if it is necessary.
Break the eggs into the plate where you serve the dish and add the boiling broth, so we get the eggs poached.

"Rabo de Toro", the famous stew of bull's tail in red wine

Ingredients for 4 people
2 kg of beef´s tail
1 bottle of red wine

Rabo de Toro

2 onions
4 carrots
4 cloves of garlic
2 ripe tomatoes
3 big potatoes
Sweet and Sour Paprika

Cut the tails into pieces and season them. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking)
Lightly dust the tails with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side
Remove the bull tail and let the pieces rest.
Finally, dice the onions, carrots and garlic. Put them into oil with the bay and when they are well done we add pepper and the diced tomatoes and all the wine and we let it boil for approx 15 minutes.
Add the tails and cover with water. Cook it on a slow heat for about 3,5 hours then check to see if it is falling away from the bone.
Add the cut potatoes and let it cook for about 20 minutes.

Codfish "a la tranca"

Ingredients for 4 people
1 kg salt codfish

Bacalao a la tranca

10 cloves of garlic
4 potatoes
4 eggs
olive oil

Soak fish in cold water for 2 days and change the water 4 or 6 times depending of the size of the fish.
Put a small amount of water to boil with the bay and add the fish cut into 4 pieces and immediately remove from fire and take out the fish from the pot, in that water cook the peeled and cut potatoes.
On the other hand cook the eggs and cut then garlic into slices.
Fry the garlic in a pan and add the pepper, cut the eggs into quarters.
Serve the fish with the potatoes and the cut eggs and put the fried sauce above them.

Rice pudding with chestnuts

Ingredients for 4 people
130 g rice
500 ml whole milk
50 g peeled chestnuts
100 ml water
75g sugar
1 cinnamon stick
1 piece of lemon rind

Arroz con Leche

1 piece of orange rind
a pinch of salt
ground cinnamon (for decoration)

Put sugar and a pinch of salt in a pot of water. Cook it on slow heat when it boils add the chestnuts and cook it for about 2 minutes. Take out the chestnuts and put the pieces of the lemon and orange and the cinnamon stick in the water and when it boils add the rice. When the water reduces almost totally add the milk and let it cook for about 20 minutes. Add the chestnuts and boil it again. Decorate with ground cinnamon.