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Trujillo

Page history last edited by PBworks 17 years, 8 months ago

Extremadura:  Trujillo

by Rahul Iyengar and Divyesh Nemakayala

 

Time Period-  When was Trujillo built, and what are the important dates?

 
 

    Trujillo was bulit in 206 B.C. It was held by the Romans until 414 A.D, when it passed to the Visigoths, and control of the city passed between the Arabs and Visigoths.

 
 People- Who built Trujillo, and who lived there?
 
 

    Trujillo was established in 206 B.C. by the Romans. Until the Reconquest, it was mostly populated by the Visigoths and Arabs from 414-the Reconquest. After the Reconquest, the city has become mostly Christian again.

 
 Name- What is the origin of the name Trujillo?
 
 

    The name Trujillo comes from one of the first familes to enter the city. The long line of this family continues today.

 
 History Present/Past- What is Trujillo now?
 
 

    Trujillo is one of the oldest and marvelous cities still left in Spain today. Trujillo was built all the way back in 206 B.C., and is now full of many excellent architectural structures. It continues to be one of the most beautiful cities today.

 
 Regional Importance- How does this landmark reflect or help define the culture of this region and/or SPain as a whole?
 

 This city was one of the first cities built in Spain. It changed hands many times, but finally came back under Christian control. This represents the struggle put up by all the Christians to get their city, and all the wonderful monuments inside it, back.

 

 

 

Trajillo Palace. (On-line image). Available <http://www.trujilloespana.com/about.asp> February 13, 2007

 

 

 

 

Francisco Pizarro. (On-line image). Available <http://www.trujilloespana.com/about.asp> February 13, 2007

 

 

 

 

 Geography of Extremadura

 

      Extramadura is one of the most beautiful parts of Spain there is. It has many famous and beautiful towns, such as Trujillo, as well as the home of many of the old conquistadors from long ago. It also contains two very big and beautiful rivers: The Tagus and the Guadiana. With the exceptions of these regions, Extremadura is a dry region, perfect for certain types of farming, such as growing tobacco.
 

Rivers of Trujillo. (On-line Image). Available <http://www.fotosearch.com/photos-images/extremadura.html>.
Works Cited

"A Brief History of Trujillo." University of New Mexico. University of New Mexico. 13 Feb 2007 <http://www.unm.edu/~conspain/trujillo/Trujillo.html>.

Ross, John Gordon. "Geography of Extremadura." Spain and Portugal for Visitors. 26 Feb 2007 <http://spainforvisitors.com/sections/estremadura.htm>.

 

 

Iberian Pluma with Creamy Almond and Cauliflower Purée

 

 

Ingredients

 

  • Iberian pork pluma for 4 servings
  • 1 small cauliflower (200 g / 7 oz.)
  • 30 g (1 oz.) slivered almonds
  • 30 g (2 tbsp.) butter
  • 1 bunch of fresh basil
  • For the salad

  • Arugula, tiny red chard shoots
  • Tarragon, chervil, fennel
  • Broccoli and green onion sprouts
  • Extra virgin olive oil
  • Balsamic oil
  • Salt

 

  Method

Almond and Cauliflower Purée

  1. In a saucepan, cover the cauliflower and almonds with water and cook until tender. 
  2. Once cooked, place the ingredients in a food processor, add the butter and purée until very smooth. Season. 

Making the salad 

  1. In plenty of cold water, wash the arugula, chard, tarragon leaves, chervil, fennel and sprouts thoroughly. 
  2. Drain well and set aside. 

For the basil oil and balsamic oil 

  1. In a blender, process the basil with the extra virgin olive oil to form a very smooth emulsion. 
  2. Let rest for 10 minutes and add the balsamic oil. 

Cooking the pluma

  1. Sear the lightly oiled meat on a grill until well marked and browned on the outside but still pink in the center. Set aside.
  2. Continue cooking in the oven. Roast at a moderate temperature (160° C / 325° F) for 4 minutes. 

Finishing and presentation 

  1. Reheat the pluma at 180° C (350° F) for about 2 minutes, depending on its size. 
  2. Cut the meat into 4 pieces, place each on a plate with some salad and cauliflower and almond purée. 
  3. Finish by spooning on the basil and balsamic oil emulsion.

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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