Your cart
There are no more items in your cart
Coming home tired and not knowing what to make for dinner, very typical.
Coming home tired and not knowing what to make for dinner, very typical. Little time and fatigue lead us to order junk food. But there is an alternative with which we do not even need to turn on the stove: dinners based on conserves.
We propose 5 quick recipes that combine the best preserves from Teruel with bread, artisan cheeses and pairing with a good wine from the area. Get ready, let's start!
THE TRUFFLED MAESTRAZGO TREATS
A spectacular combination where game and black truffle reign supreme.
- Pickled partridge
- Truffled sheep's cheese
- Lagar d'Amprius Garnacha red wine or a Crianza red wine
- Wheat or rye loaf bread
Step by step:
- Toast a slice of bread until crispy
- Cut some pieces of truffled sheep's milk cheese and place them on the warm bread to release the truffle aroma.
- Crumble the partridge and place it on top of the cheese
- Drizzle a few drops of vinegar over the top
- And finish by serving a glass of Garnacha
ARAGONESE TRADITION
The most authentic flavor of the village, straight to your plate, recreating the classic tapas of Lower Aragon.
- Aragonese sausage in oil or cured pork loin
- Rosemary sheep's cheese or artisan cured cheese
- A good Cariñena or Somontano wine
- Traditional country bread
Step by step
- Cut the bread into strips or long slices
- Take a piece of sausage and slice it diagonally, not too thick.
- Brush the bread with the oil from the preserve
- Place the pieces of sausage alternating with thin wedges of rosemary cheese
- Enjoy this snack with a glass of mature red wine
THE MOST ELEGANT INTENTION
We'll combine the creaminess of the duck with the elegance of the cheese for a dish worthy of 5 stars.
- Foie gras or duck mousse
- Sheep's cheese aged in lard
- Lagar d'Amprius Gewürztraminer white wine or a Brut Nature cava.
- Raisin and walnut bread
Step by step:
- Cut thin slices of the raisin and walnut bread
- With a knife warmed in hot water, cut a medallion of foie gras and place it on the bread
- Crochet the foie gras with a sliver of cheese
- Serve with a fruity white wine or a very chilled Brut Nature to cleanse the palate
*Optional* Add coarse salt or a drizzle of Teruel honey
THE MUSHROOM HUNTER'S BITE
Teruel is a land of mushrooms, and with this dish we'll pay homage to our forests in a delicious and quick way.
- Saffron milk caps or wild mushrooms
- Semi-cured cheese from Teruel (sheep or goat)
- Young red wine or fruity rosé
- Traditional baguette
Step by step:
- Place a layer of semi-cured cheese on the warm bread
- Remove the mushrooms and warm them in the microwave for 15 seconds
- Place the mushrooms on top of the cheese so they soften with the heat
- Serve with a glass of young red wine to enhance the flavors
DELIGHT FROM THE GARDEN
The contrast between sweet, sour, and salty flavors you'll find in this robust, plant-based dish.
- Roasted artichokes or piquillo peppers
- Artisan blue cheese or strong goat cheese
- Dry white wine or a light red wine
- Wholemeal seeded bread
Step by step:
- Slice the wholemeal seeded bread and toast it briefly.
- Drain the artichoke hearts or piquillo peppers from the can.
- Arrange the vegetables on the bread slices as a base.
- Crumble some cheese over the vegetables (the cheese balances the mildness of the canned meat).
- Pair the dish with white wine to maintain the intensity of the cheese.
