La Plaza de Toros
Pamplona
Created by: Ranya Al-Hadidi, Maya Groscurth, Gurbaksh Shergill
1.Name -What is the origin of the name?
La Plaza de Toros literally means a bullring, which it is. Found in Pamplona, which is the capital of Navarra, it is the a great tourist attraction and the location of bullfights during San Fermin.
3.Time Period -When was this landmark built?
La Plaza de Toros was built in 1922 with the obvious purpose of being a bullring, however the builders are unknown.
4.History -Has history changed this landmarks use?
This landmark has been used as a bullring for its 'life', mostly during the Runnings of the Bulls that is part of the festival of San Fermin.
5.Contents- The bull ring is remarkibly huge and can hold up to 12,529 people. It holds most of the Bull fights in Spain.
6. Influence- La plaza de toros is the end of the running of the bulls which takes place during the san fermin festival.
7. Architecture- By looking at the design of the bullring you can see many european influences. It represents the Cathedral in Rome.
8. Regional Importance- La plaza de toros defines Spanish culture because it is a tradition to bull fight and it's a great part of Spanish history. American's view bullfighing as one of the greatest symbols of Spain.

La Plaza de Toros (online image) Map of Pamplona (online image) <http://z.about.com/d/goeurope>
<http://www.antonioburgos.com>
Pamplona, Navarra
In Nevarra there is many beautiful historical monuments. Pamplonas gothic cathedral was built between 1397 and 1530 it is considered one of spains most religouse buildings. Taconera park holds several monuments one which is the nonclassical fountain of neptune. Pamplona originally consisted of three towns "bergos" which were in war with each other. In 1423 the king of Navarra, Charles III united them. The churches of those original towns are still conserved, San Cénin, San Nicolas, and Santo Domingo. The Citadel is a historical building which is now used for concerts. The museum that holds many historical figures is the museum of navarra. The Baztan valley is a beautiful valley in Pamplona. Estella is a 900 years old town of great historical importance. The camino de Santiago has some of the most legendary monuments such as the Chapel of the Holy Ghost.
Recipes:
Pine Nut and Almond Cookies
Nut Filling: |
1 |
c |
almonds, blanched and lightly toasted or 1 cup pine nuts, lightly toasted |
1—2 |
tsp |
flour |
1/2 |
c |
sugar |
1 |
tsp |
grated lemon zest |
|
|
1 egg, beaten |
Outer Cookie Dough: |
2 |
c |
flour |
1/2 |
tsp |
salt |
1/2 |
c |
butter, softened |
1 |
c |
sugar |
1 |
|
egg |
1/2 |
tsp |
almond extract |
1/2 |
tsp |
vanilla extract |
1—2 |
c |
raw pine nuts |
For Nut Paste Filling:
Place nuts in a food processor with 1 teaspoon flour (2 teaspoons if using pine nuts) and mix until the consistency of sand. Pine nuts may become the consistency of coarse peanut butter due to high oil content. Place ground nuts in a bowl and mix in sugar and lemon zest. Add egg, a little at a time, blending and kneading it into the paste. If using pine nuts, you may only need to add 1/2 the egg to moisten to a pliable, slightly viscous paste. If the paste is too wet, knead in a little more sugar. Knead paste to an even consistency.
For Dough:
Combine flour and salt. In a large bowl, cream butter and sugar. When well mixed, add egg, almond and vanilla extracts, beating until well combined. Gradually mix flour into buttery mixture. When dough is formed, wrap it in plastic and refrigerate for 1/2 to 1 hour.
For Assembly:
Preheat oven to 350º F.
Using a teaspoon, spoon out a chunk of dough and quickly roll it into a ball and press to slightly flatten. Spoon a small amount of nut paste into the center of the dough and wrap the sides of the dough around the nut filling to completely envelope it. To reshape any imperfections, quickly roll it into a ball between your palms. Roll top half of cookie in pine nuts, and press them into the dough before placing on cookie sheet.
If dough becomes too soft to work with, place in refrigerator for 10 minutes or until it stiffens up again.
Bake cookies for 15 minutes. Pine nuts and bottom edges of cookie may turn slightly golden, but cookies should not brown. Remove and let cool.
Blanche the almonds by placing them in boiling water for 30 seconds. Their skins will bubble and loosen. Rinse them in cold water and drain. Squirt each almond out of its skin.
To toast almonds or pine nuts, place them in a dry pan over medium heat, tossing and stirring the nuts until lightly tanned.
Vegetable Truffle Purée
Puré de verduras con trufa
Servings: 4
Ingredients:
1 leek
1/2 medium onion
7 oz green beans
2 medium carrots
4 large potatoes
1 - 1/2 oz thinly sliced truffles (Tuber melanosporum)
Salt and pepper to taste
Preparation:
Chop vegetables and boil in about 2 quarts of water with salt and pepper for about 30 minutes. Purée to fine consistency.
Meanwhile, keep the sliced truffles in their juice from the can, and add a jigger of Madeira or Oporto wine (optional).
Serve very hot, adding the truffle slices decoratively. Sprinkle some of the truffle juice over the purée.
Dice size cubes of fried bread can also be added for decoration.
Courtesy of Restaurante Europa -- Pamplona
Recipe courtesy of Spain GourmeTour magazine.
|
|
Navarra Style Trout
Ingredients
Ingredients for 4 people: 4 medium-sized trout 8 slices of cured ham 2 finely sliced potatoes olive oil flour salt Preparation
Open the trout at the belly and clean them thoroughly . Dry with a clean kitchen cloth and add salt. Then stuff each trout with a slice of ham and close. To prevent the ham from falling out or the trout from breaking, you can sew the trout with a darning needle using large stitches. Then coat the trout in flour and add to a pan with very hot oil. Place over a low flame and leave to cook inside. Place the remaining 4 slices of ham in the pan, cook quickly on both sides and then remove. Place a trout on each slice of ham. Presentation
Serve with the finely sliced potatoes.
|
|
|
Comments (0)
You don't have permission to comment on this page.