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The menu will be made only by reservation. The telephone number of these four facilities.

albadetormesaldia.es sponsoring four restaurants already offer the Carmelite menu was presented on October 13. In total there are ten establishments offering catering menu.

The City of Alba de Tormes has chosen to promote the recovery of the Carmelite contemporary cuisine to the time of St. Teresa of Jesus and, according to the Consistory, “wanted to have the support of the hoteliers the town that offer meals “

RESTAURANT

ALAMEDA (923,300,021)

Incoming: Tosta de la Huerta
First waking stew
Second, monastic-style cod
Dessert: Custard Gabino Brother

HOSTERÍA

Fadrique (923 37 00 76)

First Carmelite vegetarian stew of cabbage and chickpeas
Second desalao cod in green sauce
Dessert: Baked apple with custard

RESTAURANT DONA

MATEA (659,785,559)

Incoming: rice croquettes on a bed of basil sauce
First: Potage a la Dona Matea (bundle of cabbage leaf stuffed with vegetables on their broth with chickpeas)
Second, cod cream of asparagus and prawns butterflies
Dessert: Cup of custard with almonds.

(923 300061/636 38 80 28)
First Potaje
Second, cod
Dessert: Custard

the style of Santa Teresa and San Juan de la Cruz

input we can say that the kitchen has a note Carmelite peculiar defined since the Order was founded in the thirteenth century in the foothills of Mount Carmel in Palestine, and this is the lack of meat (except the case of illness or travel), this prescription of the Rule of St. Albert, so it usually is always based on these essential components: vegetables and fruit, fish (especially salt cod and other fish), milk, eggs and homemade dessert sweet. It was what was called in specific terms as “waking always eat,” ie, what the rest of Christians was pe only on Fridays and during Lent, the Carmelites to extend it throughout the year. Except for fish, the rest are raw materials that could get inside the convent, a practical way to achieve some economic autonomy. So in the cookbooks of the Teresian Carmel is missing everything on the preparation of meat. This is what distinguishes it from other cuisines, including monastic. We can consider, therefore, a vegetarian and traditional style, which makes much of its own and home preparation of all foods.

A typical menu for a holiday, such as the feast of the Virgen del Carmen and Santa Teresa, whose convent refectory occasionally opened to the presence of guests lay (authorities, benefactors, friends), which used much appreciate the uniqueness of the monkish delicacies and were honored with the rare and special opportunity to sit at the table frugal and varied the convent, might be this:

– Carmelite Stew (up to 7 different recipes)

– Cod or tortilla Carmelite (in the recipe of Br Mariano has 18 different ways of cooking cod

– Special Dessert , plus fruits, such as sweet rice prepared the Carmelites of Alba, the beads or bones of a saint of the Carmelites at Medina del Campo, Carrión de los Condes or Toro. Also pastes the Carmelites of Penaranda or Oviedo. Or the delicious preserved fruits of the Carmelites del Rosal, along with the Guard, in Pontevedra

– Accompanied dessert with a glass of liquor Carmelite (aromatic herbs) still produced today in the Desert Palms Carmelite of Benicassim (Castellón)

Let

a brief description of some of these dishes, according to the book “Cooking and recipes popular practices” of Brother Mariano de Santa Teresa (1888-1974), a native of Santa Maria del Berrocal (Avila) and died in Madrid, Plaza of Spain. We will use also from time to time to book Gabino Brother (1922).

(1) Regarding the Carmelite stew, eaten frequently during the week, with recipe for a number of 25 servings, it says:

“Way to put the chickpeas waking in the Carmelites, which by law do not eat meat: The finest of dishes is the first. The substance of chickpea is cooked through, then you throw them soak overnight, were prepared in the pressure cooker, and before closing it puts out more oil from the ordinary with enough chopped onion, a tablespoon of flour and a teaspoon of paprika, frying for three minutes and we throw everything into the pot, putting it to boil, when it is cooked uncovered and thrown four medium garlic, five slices of bread, eight egg yolks, whole fried and either crushed or passed through the blender with half a finely ground nutmeg. All this will take half an hour cooking with chickpeas, and at rest for at least another half hour to serve “(p.20).

(2) The cod dish from the menu key and allowed to eat even in locations distant from the sea, can be prepared in many ways. We offer the first of 18 having the Br Mariano, being no less rich in suggestions (12) the recipe of Brother Gabino de la Virgen del Carmen, who worked for a long time to cook Basque lands. Cod is the most austere and simple (there is no tomato):

“General warnings: 1 st Cut the bacalada in small to medium sized pieces, depending on the type of flavoring that saying go by numbers, as the name of each dish I leave class to free choice of each, as the important thing is to give the point of seasoning you need. 2 nd Once chopped pour in water for at least twenty-four hours earlier, changing it twice, and if, when cooking was not good desalting, rub with your fingers pieces fatter to leave the salt, although in some If necessary put some salt in cooking.

Plate # 1: Twenty-four hours prior to crumble with a knife, and at night the water was changed, and the next day, when you go to cook, let it drain for five minutes . Followed puts it in the pot that will cook, and he throws up the cod almost as many chips, you put a tablespoon of paprika in the skimmer, and paprika, a Fry garlic with hot fat. Then it puts the fire, where will turning until you see is cooked, it takes approximately ten to fifteen minutes, leaving it to soak for fifteen to twenty minutes to servirlo.Nota: this dish is to put more fat “(p.5-6).

(3) The Carmelite omelet, which is like the vulgar “French omelet,” is unique in the external shape (round) that is cooked and presented, thus allowing for more punch and piercing frying:

“Tortilla Carmel. It’s just like any other, no difference in the presentation round. After beaten eggs, pour the batter into the pan (it will take about 20 centimeters in diameter) and prepared with half tablespoon of hot oil, you take the handle of the pan left, pan tilted slightly toward the left, and then, with a fork to be on the right, take the egg (it contains) from left to right, tilting the pan forward and slowly along the slope from left to right, but when you tilt the pan, with the holder must be shaping it until it is round, and giving it back to be done on both sides “(p.17).

(4) To give a formula for dessert convent, choose rice pudding describes the preparation of which ancient language still Gabino Brother:

“They put 8 liters of milk to 30 and for each liter of milk is poured a cup, or 2 ounces of rice, and the same amount of sugar. Boil the milk in a pot well glazed or tinned, so that the rice does not get black. Once the milk starts boiling, add the rice to be soaked beforehand been about 10 minutes in cool water, passing it through a strainer before pouring in the milk, to remove all water. Following the rice, put a bit of cinnamon, and it is boiling all at least one hour over low heat, turning frequently, and always to the side. Five minutes before done, pour the sugar and boil 5 minutes over low heat, turning. Once done, be placed on the plates, as turning out to be better distributed rice. If you want you can take a bit of cinnamon, spreading it with a pin “(pp.78-79).

to add something about the presentation, which is that the Carmelites at Alba tend to draw (using a metal mold) with cinnamon powder the design or drawing Carmelite shield.

This may be the description of a simple and easy Carmelite menu, which brings us back to the family atmosphere that Santa Teresa wanted for their convents, and where they cared so austere Even if in-the preparation of food for the monks and nuns because, as I said it’s first biographer, Francisco de Ribera, “overnight [Santa Teresa] was thinking how guisaría eggs and fish: and how would the stock that was different from the ordinary, to give some gift to those servants of God, and that week the house was well supplied. “

Your cooking lesson should last over time.