Geography of El Castilla Leon- El aqueducto de Segovia
Made of 20,400 stone blocks and only possible damage to it can only be done by man is the magnificent aqueducto of Segovia. The starting point is in Acebeda where the river called Frío river contains the pure water the is carried down in the aqueducto of Segovia. This aqueducto leads the water to a building called "The Big Rambling House" where it is temperarly stored. Near the Plaza Azoguejo or Azoguejo Square is where the magnificent monument shows it's full magnificence. During the roman era, the three tallest arches displayed a sign in bronze letters which tells us the name the architecture's builder with the date of construction. At the moment there are openings that can be seen on both sides of the aqueducto, one of the openings has an image of hercules and the other opening has images of the Virgen de la Fuencisla or the Patroness of Segovia.
Nocturnal Vista of the Roman Aqueduct of Segovia
Recipes
Cordero Asado - Roast Lamb
- 1/2 Suckling Lamb approximately 9-11 lbs.
- 6 oz. lard or vegetable shortening, melted
- Salt
PREPARATION:
In a small sauce pan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in microwave oven. Heat oven to 400F.
Rinse the lamb and pat dry. Trim off excess fat and discard.
Place lamb in roasting pan or other oven proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard. Place in oven to roast. Occasionally baste with large and turn until lamb is golden brown on the outside and meat is tender.
Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with large when you baste the lamb.
The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400F is to allow about 30 minutes roasting time per pound of lamb.
Cochinillo Asado - Roast Suckling Pig
- 6 lb Suckling Pig
- 1/2 cup Olive oil
- Salt & Pepper
- 1/2 cup Butter
- 2 Carrots
- 1 Onion
PREPARATION:
This recipe serves approximately 6 persons.
Heat the oven to 425 degrees.
Season and Roast the Piglet
Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning.
Then, place the piglet in a large, open roasting pan. Baste with olive oil and dab with butter all over.
Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours.
Chop and Cook the Vegetables
While the piglet is roasting, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet.
Keep Piglet Warm
Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps.
Make Gravy
Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth.
Serve
Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.
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