Receta de Carcamusas toledanas
Spanish-style chili recipe
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Pimientos del piquillo
Aprende a cocinar algunas de nuestras especialidades gastronómicas más tradicionales. En grupo, en el marco de una cocina profesional y con expertos cocineros. Recibirás instrucciones paso a paso de cada receta. Platos como perdiz a la toledana, estofado de venado, carcamusas… O, si lo prefieres, puedes aprender platos más internacionales que abarcan el norte de África, Japón y Perú. La cocina tiene capacidad para grupos de hasta 20 personas. El ambiente es informal y divertido: mientras se cocina, se pueden picar tapas y beber vino. Esta es nuestra experiencia más apetitosa.
Carcamusa receta calle de la leche
La carcamusa es un plato tradicional de la cocina española y una especialidad de Toledo, que suele servirse como aperitivo[cita requerida]. Se elabora con carne de cerdo y verduras de temporada guisadas con tomate y laurel[1]. Es un plato que se sirve caliente, tradicionalmente en una cazuelita de barro acompañada de unas rebanadas de pan[cita requerida]. También puede servirse con tomate, guisantes o judías condimentados con salsa picante de guindillas[cita requerida].
La cultura popular sugiere que su nombre se debe a un juego de palabras. Camush suele ser carne de caza (a menudo venado), pero también puede significar arrugado, ya que el bar donde se inventó era frecuentado por clientes varones de cierta edad[2] (los arrugados o carcasas) que entretenían a algunas chicas más jóvenes para divertirse (sus musas)[cita requerida].
Garlic soup
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