Cabello de ángel (figleaf-squash freezer preserve)
Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.
Spain
Recipes by the places recorded in their sources.
Spain
Sidra natural
Dry, lightly sparkling cider from Asturias in northern Spain, pressed from cider apples, fermented without added sugar, matured through the winter and poured from a height.
Elevated risk
Spanish-style blue cheese
A moist blue cheese inspired by Cantabrian styles, made with pasteurized milk, a lactic starter and Penicillium roqueforti, then ripened in two stages.
Vinagre de Montilla-Moriles
Protected Andalusian wine vinegar made by acetifying certified Montilla-Moriles wine, dry or sweetened with Pedro Ximénez or Moscatel must, and often aged in oak by solera or añada.
High risk
Fuet, starter-cultured
A documentary account of a modern starter-cultured Fuet formula and its place in Catalan sausage culture. The cited raw-pork process lacks matched safety validation, so this page does not present it as a household recipe.
Elevated risk
Spanish-style green olives
Spanish-style green olives, or Sevillian green olives, are green fruit treated with lye, rinsed, then fermented in brine for two to six months. The household batch here is a UC ANR method.
Wine-infused salt
Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.
Salvitxada
Salvitxada is a Catalan sauce from Valls, thickened with toast rubbed with garlic, served almost only with calcots at the calcotada barbecue.
Romesco
Romesco is a Catalan sauce of roasted tomatoes and garlic, toasted nuts, dried nyora peppers, bread and oil, traditionally served with seafood, grilled meat and calcots.
Roasted-pepper romesco-style sauce
A coarse Catalan-inspired sauce of roasted tomato and red pepper, almonds, bread, garlic, olive oil and sherry vinegar. This modern pepper version is distinct from ñora-based romesco formulations and is not a preserve.
Picada
Picada is a Catalan pounded paste of toasted almonds, dry bread, garlic and saffron, stirred into a dish near the end of cooking to thicken and flavour it.
Pan de Cea (home adaptation)
This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.
Elevated risk
Mojo criollo (Cuban citrus-garlic sauce)
Mojo criollo is a Cuban sauce of garlic and sour orange juice with oil and herbs, used to marinate roast pork and as a dip.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Pimentón de la Vera
Spanish smoked paprika from Capsicum peppers dried over oak or holm-oak smoke in a dryer called a secadero, then ground. Protected by a designation of origin in La Vera.
Berenjena de Almagro
A protected aubergine preserve from Ciudad Real in Spain: tender fruit of the local Dealmagro variety, cooked briefly and then fermented in a vinegared, paprika-seasoned dressing.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
Elevated risk
Mojo rojo
A red sauce of garlic, dried or fresh red pepper, paprika and cumin in olive oil and vinegar, served with salt-cooked potatoes across the Canary Islands.
Pan de Cruz de Ciudad Real (home adaptation)
This household Pan de Cruz adaptation uses sourdough and a folded, tight-crumb wheat dough, marked with a cross and baked in a home oven.
Pa de pagès (home recipe)
A Catalan country loaf from a tested home recipe, made with a fresh-yeast dough, long rise, hand-shaped round and steamed domestic-oven bake.
Pan de cristal
A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.
Elevated risk
Mojo verde
A green sauce of garlic, cumin, green chilli and fresh coriander or parsley in olive oil and vinegar, traditionally served with fish in the Canary Islands.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
Wine Vinegar
Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.
Dulce de membrillo, pressure-cooker method
Dulce de membrillo is quince cooked with sugar into a firm paste for slicing. This family method softens the fruit in a pressure cooker, then blends it and leaves it to set.
Sherry vinegar
Vinagre de Jerez is made by acetifying eligible Jerez wines and ageing the vinegar in wood. Its protected name belongs to a defined Andalusian zone and a cellar tradition joining wine, oxygen, acetic bacteria and long ageing.