Aragonese cuisine

Borage leaves boiled and sautéed with garlic, served with potatoes in the style of Huesca Province.

The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain.

Dishes and ingredients

One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ternasco. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao.^[1]

Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon.

Sweet Aragonese specialities are the trenza de Almudevar, the tortas de alma, guirlache (a type of nougat), adoquines, frutas de Aragón (a confit of fruit covered in chocolate) and Españoletas (a kind of local cookie).^[2]

Wines

The best wines of Aragon are those from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja.

References

External links

Media related to Cuisine of Aragon at Wikimedia Commons
Take a taste of Aragon

Aragonese cuisine

Soups and stews	Crema de borrajas Sopas canas Sopas tostadas

Bean dishes	Recao de Binéfar

Egg dishes	Huevos al salmorrejo Huevos tontos Magras con tomate Tortilla de patatas

Wheat dishes	Migas de pastor Migas con jamón y uva Migas con chocolate Regañaos Culeca Goguera Bocadillo Medianoche (brioche) Empanada de atún Empanadilla de la vigilia

Vegetable dishes	Cardo con salsa de almendras y piñones Fritada aragonesa Verdura al ajorriero Escalivada Menestra Aceituna rellena Aceitunas aliñadas Banderilla

Poultry dishes	Pollo al chilindrón Pollo en pepitoria

Pork dishes	Cerdo en salmorejo Lomo a la baturra Pincho moruno Head cheese Boar head cheese

Beef dishes	Salpicón de vaca Tacos de jamón Lengua escarlata

Seafood dishes	Bacalao al ajoarriero Bacalao a la baturra Sardina rancia Judías con sardina rancia Truchas a la aragonesa Truchas a la turolense Anguilas en salsa Besugo asado con longaniza de Graus Congrio con garbanzos Congrio con huevos a la bilbilitana Merluza rellena de jamón de Teruel y pimientos Calamares fritos Gambas a la plancha Gambas en gabardina

Other protein dishes	Ternasco de Aragón Cordero al chilindrón Cordero asado Cordero a la pastora Espárragos montañeses Chiretas Cabrito asado Codornices al jamón o con verduras Conejo con caracoles Llebrada Ancas de rana Pastel de liebre Pavo trufado

Cheese dishes	Queso de cabra frito con mermelada de tomate verde

Sauces	Paté de oliva negra

Desserts and sweets	Frutas de Aragón Trenza de Almudévar Pastel ruso Castañas de Huesca Lazos de Jaca Guirlache Adoquines del Pilar Tortas de alma Cocas (recipe) Lanzón de San Jorge Melocotón con vino Almojábanas Coc en mel Crespillos de borraja Frutas de Aragón Mostillo de Cariñena Pastillos de calabaza Tarta de yogur con chordón del Moncayo Tortas de alma Trenza de Almudévar Turrón de guirlache Carquinyolis Farinoso Guirlache Mona de Pascua Coc de Fraga Empanadico Medallones de Valjunquera Pan dormido Adoquín del Pilar Fullatre Guinda al marasquino Spanish king cake

Salads	Ensalada benasquesa Ensalada ilustrada

Jamones	Jamón de Teruel Jamón ibérico Jamón serrano Jamón de Jabalí

Embutidos	Morcilla de arroz Longaniza Butifarra Arbiello Bispo (recipe) Fardel (recipe) Chistorra Longaniza de Pascua Madejas Morcilla blanca Longaniza de Graus Lomo embuchado

Cheeses	Tronchón cheese Alcañiz cheeses Samper de Calanda cheese Hecho y Ansó cheese El Burgo de Ebro cheese Gistaín cheese Benasque cheese Radiquero cheese Sahún cheese Sieso cheese Caspe cheese

Olive oils	Olive oil from Bajo Aragón Olive oil from Sierra del Moncayo

Beverages	Somontano (wine) Cariñena (wine) Campo de Borja (wine) Calatayud (wine) Bajo Aragón (wine) Ribera del Gállego-Cinco Villas (wine) Ribera del Queiles (wine) Valdejalón (wine) Valle del Cinca (wine) Sopetas de Panticosa Aloja (drink) Carajillo Leche de pantera Sangria Ratafía

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