Pimentón de La Vera Salsa con Bacalao

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PIMENTÓN DE LA VERA, CÁCERES, EXTREMADURA, SPAIN 

Author:  Margaux Cintrano

RECIPE:  THE LA DAHLIA FAMILY 

TRADITION AND KNOWLEDGE HAVE FORMED THE CHARACTER OF THE LANDS OF LA VERA, AND THE MONASTERY OF GUADALUPE, LA VERA, CÁCERES, EXTREMADURA, THE ROOTS AND ITS PEOPLE. SINCE 1493, LA VERA, CÁCERES IS WHERE THE AROMAS, AND FLAVOURS OF SMOKED PAPRIKA SWEET AND PIQUANT TRIUMPH DUE TO THE EXPERTISE AND EXCELLENCE OF GENUINE INGREDIENTS, ECOLOGICAL SOIL AND THE HISTORY DATING BACK TO 1493, THE CULTIVATION AND BEGINNING OF A MULTI BILLION EURO DOLLAR INDUSTRY. 

HOWEVER, THE CHILI PEPPER HAS EXISTED SINCE THE YEAR 5.000 B.C. IN PERÚ AND MEXICO, AMONGST OTHER INDIGENIOUS TRIBAL PEOPLES IN THIS MESO-PRE COLOMBIAN EPICA. 

THE PORTUGUESE NAVIGATORS WERE THE CATALYSTS FOR BRINGING THE SOUTH AMERICAN CHILI PEPPERS TO INDIA, PAKISTAN, AND OTHER REGIONS IN THE ASIA MINOR - MIDDLE EAST.  

BLACK PEPPER WAS DISCOVERED PRIOR TO THE RED CHILI PEPPER IN INDIA, AND WAS BROUGHT TO THE IBERIAN PENINSULA, ITALIA, FRANCE AND OTHER MEDITERRANEAN COUNTRIES DURING THE 700s BY THE MOORISH TRIBES. 

THE LA DALIA FAMILY 

THE LA DALIA FAMILY HAD BEGUN PRODUCTION AND FABRICATION IN THE YEAR 1913. THIS PRODUCT IS DEEPLY ROOTED IN THIS REGION OF CÁCERES, EXTREMADURA, 3 HOURS SOUTH WEST OF THE MADRID CAPITAL.  

RECIPE:  

BACALAO EN CREMA DE PIMENTÓN DULCE DE LA VERA 

COD FISH IN LA VERA SMOKED PAPRIKA CREAM 

1 kilo of fresh or salt cod ( can use thoroughly thawed )
flour
milk
salt to taste 
1 teaspoon Smoked Paprika Pimentón de La Vera Dulce
Evoo ( 1 tblsp. per person ) 
Marjoram ( fresh herb or ground dry ) - a pinch to taste

1) heat a tablesp. of Evoo in a sauce pan annd add 3 tblsps. of flour and the paprika, a quarter litre of milk or cream and stir until the sauce is velvety without lumps and smooth 

2) then sauté the cod sprinkled with salt, majoram, 
and freshly ground white pepper ... a couple of minutes per side until just opaque on interior.

3) drain the evoo and serve on plates drizzle in the cream & paprika sauce 

SERVE WITH CRUSTY RUSTIC COUNTRY 
BREAD AND A SPARKLING WHITE WINE OR
SHERRY OF CHOICE.

*** serve on a bed of thickly sliced potatoes ... 

Enjoy;
Margaux.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Pimentón de La Vera Salsa con Bacalao Posted: 12 April 2013 at 05:11
	PIMENTÓN DE LA VERA, CÁCERES, EXTREMADURA, SPAIN Author: Margaux Cintrano RECIPE: THE LA DAHLIA FAMILY TRADITION AND KNOWLEDGE HAVE FORMED THE CHARACTER OF THE LANDS OF LA VERA, AND THE MONASTERY OF GUADALUPE, LA VERA, CÁCERES, EXTREMADURA, THE ROOTS AND ITS PEOPLE. SINCE 1493, LA VERA, CÁCERES IS WHERE THE AROMAS, AND FLAVOURS OF SMOKED PAPRIKA SWEET AND PIQUANT TRIUMPH DUE TO THE EXPERTISE AND EXCELLENCE OF GENUINE INGREDIENTS, ECOLOGICAL SOIL AND THE HISTORY DATING BACK TO 1493, THE CULTIVATION AND BEGINNING OF A MULTI BILLION EURO DOLLAR INDUSTRY. HOWEVER, THE CHILI PEPPER HAS EXISTED SINCE THE YEAR 5.000 B.C. IN PERÚ AND MEXICO, AMONGST OTHER INDIGENIOUS TRIBAL PEOPLES IN THIS MESO-PRE COLOMBIAN EPICA. THE PORTUGUESE NAVIGATORS WERE THE CATALYSTS FOR BRINGING THE SOUTH AMERICAN CHILI PEPPERS TO INDIA, PAKISTAN, AND OTHER REGIONS IN THE ASIA MINOR - MIDDLE EAST. BLACK PEPPER WAS DISCOVERED PRIOR TO THE RED CHILI PEPPER IN INDIA, AND WAS BROUGHT TO THE IBERIAN PENINSULA, ITALIA, FRANCE AND OTHER MEDITERRANEAN COUNTRIES DURING THE 700s BY THE MOORISH TRIBES. THE LA DALIA FAMILY THE LA DALIA FAMILY HAD BEGUN PRODUCTION AND FABRICATION IN THE YEAR 1913. THIS PRODUCT IS DEEPLY ROOTED IN THIS REGION OF CÁCERES, EXTREMADURA, 3 HOURS SOUTH WEST OF THE MADRID CAPITAL. RECIPE: BACALAO EN CREMA DE PIMENTÓN DULCE DE LA VERA COD FISH IN LA VERA SMOKED PAPRIKA CREAM 1 kilo of fresh or salt cod ( can use thoroughly thawed ) flour milk salt to taste 1 teaspoon Smoked Paprika Pimentón de La Vera Dulce Evoo ( 1 tblsp. per person ) Marjoram ( fresh herb or ground dry ) - a pinch to taste 1) heat a tablesp. of Evoo in a sauce pan annd add 3 tblsps. of flour and the paprika, a quarter litre of milk or cream and stir until the sauce is velvety without lumps and smooth 2) then sauté the cod sprinkled with salt, majoram, and freshly ground white pepper ... a couple of minutes per side until just opaque on interior. 3) drain the evoo and serve on plates drizzle in the cream & paprika sauce SERVE WITH CRUSTY RUSTIC COUNTRY BREAD AND A SPARKLING WHITE WINE OR SHERRY OF CHOICE. *** serve on a bed of thickly sliced potatoes ... Enjoy; Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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