Plaza de Toros. (Online image). Available <http://worldnet.kbs.co.kr/worldphoto/data/dica2690-1view-plaza-de-toros.jpg>. 13 Feb 2007

 

 

Part II

Geography of Navarra

 

University of Navarra

http://www.partner-hotels.com/img/ferias_y_congresos/universidad_de_navarra/universidad_navarra.jpg

 

Navarra has many things to represents its history.  Besides Navarra having it's university it has also places that show Roman history.  Vineyards are common near Ebro river.  It contains many mountains such as Cantabrian Mountains and capital Pamplona with a population of a hundred thousands.  As you can see Navarra is a very a region with an interesting country side.

 

Recipe

 

 

http://www.precocinadosgorena.com/images/pimientobacalao.jpg

 

 

Stuffed Piquillo peppers

 

Ingredients

• 16 piquillo peppers
• 250g of desalted codfish
• 1 anchovy
• 1 cup of milk
• 1/2 Lemon juice
• 1 cup of tomato sauce
• 1 clove of garlic
• 1 leaf of laurel

 

Directions

Put the codfish in a pot with the laurel, bring it to a boil, turn on the heat and let it set for 15 minutes, occasionally stirring.  Put it then into a casserole dish.  Crush the anchovy and garlic in a mortar.  Then cook the smash mixture with half a cup of oil.  Then add the rest of the oil, the tomato sauce, and the rest of the ingredients in a separate pot.  Add milk and lemon to this mixture which is the sauce.  Then stuff the peppers with the mixture consisting of anchovy and garlic and stuff the codfish.  Put it in the oven and pour the sauce on top and cook for 10 minutes.

 

Some things may not be completely correct due to translation problems.

 

Resource:   

 

http://www.accua.com/cocina/busca/contenido_receta.asp?c=4330

http://www.fabulousfoods.com/recipes/main/seafood/truchanavarra.html

Baked Trout with Jamon Serrano

Ingredients

• 4 (1/2 pound) trout, cleaned with heads intact salt
• juice of 1/2 lemon
• 1/4 cup olive oil
• 5 thin slices jamon of Serrano or other dry-cured ham
• all-purpose flour for coating
• 2 cloves garlic, minced
• 2 tablespoons chopped flat-leaf (Italian) parsley

Description

Preheat the oven to 500° F. Season the trout with salt inside and out. Sprinkle the lemon juice inside the trout. In a wide skillet, heat the olive oil over high heat. Place 4 ham slices in the pan and sear, turning once, for 1 to 2 minutes total, or until lightly browned on both sides. Using tongs, remove the ham from the pan and lay 1 slice inside each trout. Reserve the oil in the skillet. Spread the flour in a shallow bowl. One at a time, roll the trout in the flour to coat on all sides, shaking off any excess. Return the skillet with the oil to high heat. When the oil is hot, add the trout and fry, turning once, for 2 to 3 minutes on each side, or until the fish are golden on the outside but undercooked on the inside. Using a wide slotted spatula, transfer the trout to a roasting pan just large enough to accommodate them. Again, reserve the oil in the skillet. Finely chop the remaining ham slice. Return the skillet with the oil to high heat and add the chopped ham. Sauté briefly, then add the garlic and saute for 1 minute, or until it begins to turn golden. Remove from the heat and spoon the contents of the skillet evenly over the trout. Bake the trout for 10 minutes, or until they are opaque when tested with a knife tip near the backbone. Remove from the oven and transfer to warmed plates, spooning any sauce from the pan over the top. Sprinkle with the parsley and serve immediately.

 

Reasource

http://www.fabulousfoods.com/recipes/main/seafood/truchanavarra.html