Fresh pasta: 500 gr (17,63 oz.) flour, 4 spoons of oil, 5 gr. (o,17 oz.) salt.

Make a “volcano” and knead all the ingredients, let it stand for 2 hours.
Stretch the dough on a rolling mill and cut into thin slices
Boil water adding some salt and oil. Add the pasta and boil for 5 minutes. Wring out the pasta and pour out the Bierzo Pepper béchamel.

To present this dish , serve the boiled pasta with the sauce adding thin slices of the duck topped off with cheese.


(“18 Bierzo Roasted Pepper recipes “. Bierzo Roasted Pepper promoter IGP")

Introduce Bierzo peppers in slices with the help of a “mechador” (special tool used to make holes in the middle of the meat ).
Wrap the sirloin in the fresh bacon slices and roast in the oven for 40 minutes.
To present the dish, carve into steaks and add a Port sauce on top.

Port sauce: reduce Port wine and brandy over a strong heat. Once reduced, add sliced marrow and finish off with a light spanish sauce.



(“18 Bierzo Roasted Pepper recipes “. Bierzo Roasted Pepper promoter IGP")

16 hake pieces (skinned and boned)
400 gr. (14,10 oz.) wild mushrooms
100 gr. (3,52 oz.) thick béchamel
1 jar of Bierzo Roasted Pepper
oil and garlic

Make the stuffing with the bechamel and the lightly fried mushrooms (cut into pieces).
Fill both hake pieces then roll in flour and whisked egg.
To prepare the sauce, fry thinly sliced onion in butter. Add the peppers and some fish stock. Boil and grind it.

(“18 Bierzo Roasted Pepper recipes “. Bierzo Roasted Pepper promoter IGP")

6 chicken breasts
60 gr. (2,11 oz.) toasted almonds
50 gr. (1,76 oz.) Corinto raisins
100 gr. (3,5 oz.) Bierzo Cherries in Brandy
1 egg
Salt, grated bread and black pepper

For the sauce:
Sugar
1 tablespoon Modena Vinegar
1 teaspoon Brandy

Open the chicken breast in the form of a book. Grind the almonds, raisins and cherries in a mortar.
Stir in the egg in order to make a dough; if it becomes too soft, add grated bread.
Place the chicken breast on a plate, stuff and then wrap them, hold together using a toothpick.
Fry the chicken in oil (not too hot), reserve to one side and keep warm.
To make the sauce, put a small amount of sugar with a few drop of water in a frying pan; when the syrup is made add the Modena vinegar and brandy, reducing a little.
Present the chicken breast topped with sauce.
 

1 small Lamb 3,5 kg(7,71 lb.)
1 head of garlic
6 gr. (0,2 oz.) paprika
Thyme, oregano and bay leaves.
1l. white wine
20 gr. (0.70 oz.) sweet pepper
Salt and pepper
oil
250 gr. (8,81 oz.) Bierzo fried tomato sauce

Crush the garlic and pepper in a mortar. Add the thyme, oregano and bay leaves and the paprika, a little amount of oil and white wine. Stir well to avoid any lumps and reserve to one side to use later.
Cut the lamb into regular sized pieces adding salt and pepper and also the mixture prepared earlier. Leave overnight in the fridge.
Drain the meat and fry. Place inside a pot, add the mixture and cook.
Once it has boiled, add the tomato and leave on the heat until cooking has completed. Make sure that enough salt is added then remove from the heat.

2 1,2 kg (2,6 lb.) chicken
1 medium onion
1 carrot
3 garlic cloves
Thyme, oregano and bay leaves.
¼ l. white wine or beer
200 gr. (7,05 oz.) Bierzo Fried tomato sauce.
Flour, oil, salt and pepper

We cut the chicken in regular pieces, cover with salt and pepper, dust the pieces with flour in order to fry them. Once fried reserve to one side and maintain warm. Add the onion, carrot and garlic (cut into small pieces) to the pot for a few minutes.
Add the chicken, wine and stir from time to time. When the liquid has been reduced by half, add the stock or beer, boil on a light heat and when it is nearly boiled add the tomato IBSA and finish.
 

IBSA Fried onion
2 garlic pieces
Thyme and oregano
salt and pepper
Olive oil
Fish stock
200 g (7,05 oz.) IBSA tomato

Cut the garlic in very thin slices and put in a frying pan on a low heat. Separately, fry the tuna and when its ready add the IBSA fried onion and the thyme and oregano. Then, add the IBSA tomato sauce and some fish stock, depending how thick you want the sauce.
 

1 kg ( 2,2 oz.) pumpkin
50 gr. (1,76 oz.) coconut
100 gr. (3,52 oz.) IBSA cherries
4 eggs
25 gr. (0,88 oz.) flour
sugar and 1 small glass of aniseed

Boil the pumpkin with the aniseed, once boiled, squeeze out the liquid with a cloth and pass it through a strainer pressing it with your hand.
Add some coconut, which has previously been soaked in milk and add the cherries, the sugar, eggs then mix all the ingredients together. Add the flour very slowly without stopping until it becomes thick.
Pour some oil in a frying pan on a medium heat, smear your hands with oil, form the fritters and fry them. Present the fritters cold with a chocolate sauce with added cherry liquor.