Gastronomy
Recipe book
Ingredients (for 4 servings)
1 kg of ripe tomatoes (preferably seasonal).
200 g of white bread (better if it’s from the previous day).
100 ml of Baena extra virgin olive oil.
1 clove of garlic (adjust according to your taste).
Salt to taste.
To garnish
Small cubes or thin slices of serrano ham.
Chopped hard-boiled egg.
Preparation
- Prepare the tomatoes: Wash the tomatoes and remove the hard stem part. Peel the tomatoes (you can blanch them in hot water for a few seconds to make peeling easier) and cut them into pieces.
- Make the base: Place the tomatoes in a blender or mixing bowl and blend until you get a smooth purée. Strain the purée through a fine sieve or chinois to remove the seeds and skin.
- Add the bread: Cut the bread into pieces and add it to the tomato purée. Let it sit for a few minutes so the bread soaks well.
- Add the garlic and salt: Peel the garlic clove and add it (you can start with half if you prefer a milder flavor). Add a pinch of salt.
- Blend and emulsify: Blend everything together while slowly pouring in the Baena extra virgin olive oil. This will give the salmorejo its creamy texture and distinctive flavor.
- Chill: Refrigerate for at least 1 hour before serving well chilled.
- Serve: Serve in bowls or deep plates and garnish with serrano ham and chopped hard-boiled egg.
Tips
The secret to a great salmorejo lies in the quality of the ingredients, especially the olive oil and tomatoes.
If you prefer a slightly tangier flavor, you can add a few drops of wine vinegar.
Ingredients (for 4 servings)
3 dried peppers (ñoras or choricero peppers).
2 cloves of garlic.
50 g of bread crumb.
3 tablespoons of wine vinegar.
100 ml of Baena extra virgin olive oil.
Salt to taste.
Water for soaking.
Preparation
- Hydrate the dried peppers: Wash the peppers and remove the seeds and stems. Place them in a bowl with hot water for about 20–30 minutes until softened.
- Prepare the bread crumb: Soak the bread crumb in a little water with the vinegar so it becomes well hydrated.
- Blend the ingredients: In a mortar or blender, crush the peeled garlic cloves with a pinch of salt. Add the drained peppers and blend until a paste is obtained.
- Add the bread: Add the drained bread crumb to the pepper and garlic mixture. Blend until smooth and uniform.
- Emulsify with the oil: While continuing to blend (or pound in the mortar), slowly drizzle in the Baena extra virgin olive oil to emulsify. This will give the *carnerete* its creamy, smooth texture.
- Adjust the seasoning: Taste and correct the salt or vinegar to your liking.
- Serve: Serve cold or at room temperature as a side dish for roasted meats, fish, or simply with bread.
Tips
You can add a pinch of ground cumin or pepper for a different touch.
In Baena, carnerete is especially enjoyed with the local bread and extra virgin olive oil, which enhance its flavor.
Ingredients (for 4 servings)
300 g of pork kidneys, cleaned and chopped.
300 g of pork loin, cut into strips or cubes.
300 g of lean pork meat, cut into small pieces.
4 garlic cloves, finely chopped.
1 medium onion, chopped.
1 green pepper, cut into strips.
2 ripe tomatoes, grated or chopped.
1 bay leaf.
1/2 teaspoon of sweet paprika.
A pinch of ground cumin.
1 glass of white wine.
1 glass of water or meat broth.
Extra virgin olive oil.
Salt and pepper to taste.
Preparation:
- Prepare the kidneys: Wash the kidneys several times with cold water. Then let them soak in a bowl with water, vinegar, and salt for 30 minutes to remove their strong flavor. Rinse thoroughly and drain.
- Brown the meats: In a large casserole or frying pan, heat a generous drizzle of olive oil. Add the loin and pork meat, season with salt and pepper, and sauté over medium-high heat until golden brown. Remove and set aside. In the same pan, sauté the kidneys for a few minutes until they lose their raw color. Remove and set aside with the other meats.
- The sauté: In the remaining oil, fry the onion, garlic, and green pepper with a pinch of salt until soft. Add the grated tomato and cook for 5–7 minutes, stirring occasionally, until the tomato reduces.
- Add spices and meat: Add the sweet paprika, cumin, and bay leaf. Stir quickly to prevent the spices from burning. Return the meats to the pan and mix well.
- Final cooking: Add the white wine and let the alcohol evaporate for 2–3 minutes. Pour in the water or meat broth, adjust salt and pepper, and cover the pan. Cook over low heat for 20–30 minutes, stirring occasionally, until the meats are tender and the sauce thickens.
- Serve: Serve the *ratones* hot, accompanied by bread to dip in the sauce or with a side of fried potatoes or white rice.
Ingredients (for 4 servings)
300 g of cooked white beans.
100 g of rice.
1 green pepper.
1 red pepper.
1 ripe tomato.
1 onion.
2 garlic cloves.
1 bay leaf.
1 teaspoon of sweet paprika.
100 ml of Baena extra virgin olive oil.
Salt to taste.
Water or vegetable broth (approximately 1 liter).
Preparation
- Prepare the ingredients: Wash and finely chop the green pepper, red pepper, and tomato. Peel and finely chop the onion and garlic.
- Make the sauté: In a large pot, heat the extra virgin olive oil. Add the onion and garlic, and sauté over medium heat until soft and lightly golden. Add the green pepper, red pepper, and tomato, and cook together until the vegetables are well softened.
- Add the spices: Add the sweet paprika and stir quickly to prevent it from burning. Add the bay leaf and mix well.
- Cook the rice: Add the rice to the pot and lightly toast it with the sauté for 1–2 minutes. Pour in the hot water or broth (about 3 parts liquid to 1 part rice) and adjust the salt. Cook over medium heat for about 10 minutes.
- Add the beans: Add the cooked beans to the pot and mix well. Cook for another 10–12 minutes, until the rice is tender and the liquid has slightly reduced, leaving a creamy texture.
- Rest and serve: Remove from heat and let rest for a few minutes before serving. Serve the *empedraillo* hot, accompanied by fresh bread.
Tips
If you want a heartier dish, you can add some cured sausage such as chorizo or morcilla.
For a fresh touch, drizzle with a bit of lemon juice before serving.
Using extra virgin olive oil from the Baena PDO is key to achieving the authentic local flavor.
Ingredients (for 4 people)
8 pork loin fillets (you can use pork ham or beef if you prefer).
8 slices of serrano ham.
2 eggs.
Breadcrumbs.
Wheat flour.
Salt and pepper to taste.
Extra virgin olive oil from Baena (for frying).
Optional: Cheese (thin slices) to add to the filling.
Preparation
- Prepare the meat:
If the pork fillets are thick, gently pound them with a meat mallet to flatten them.
Season both sides with salt and pepper to taste. - Fill the fillets:
Place a slice of serrano ham on each fillet. If you wish, you can add a slice of cheese for a creamier touch.
Roll each fillet carefully, pressing firmly so that the filling stays compact. You can secure them with a toothpick if necessary. - Bread the flamenquines:
First coat each roll in flour, making sure it’s well covered.
Then dip it in beaten egg and finally in breadcrumbs, pressing lightly so that the coating adheres well. - Fry the flamenquines:
Heat plenty of extra virgin olive oil in a deep frying pan or fryer.
Fry the flamenquines over medium-high heat until golden and crispy on the outside. This will take about 3–4 minutes per side.
Remove the flamenquines and place them on absorbent paper to remove excess oil. - Serve:
Serve the flamenquines hot, accompanied by French fries, salad, or fried peppers, as you prefer.
Tips
For a more traditional touch, serve the flamenquines with a drizzle of lemon juice or some alioli sauce.
You can also make smaller versions to serve as appetizers.
The extra virgin olive oil from Baena adds a special flavor, so it’s a key ingredient.
Ingredients (for 4 people)
4 large sweet oranges (preferably seasonal).
1 sweet onion (optional, depending on the version you prefer).
100 ml of extra virgin olive oil from Baena.
Salt to taste.
Sweet or hot paprika (according to your preference).
Preparation
- Prepare the oranges:
Peel the oranges, removing all the white pith to avoid bitterness.
Cut the oranges into thin slices or small pieces as you prefer. - Cut the onion (optional):
Peel and slice the onion into thin rings or julienne strips.
If you prefer a milder taste, you can let it sit in cold water for a few minutes. - Assemble the dish:
Arrange the orange slices on a plate or platter, alternating them with the onion if using.
Drizzle generously with the extra virgin olive oil, making sure all pieces are well coated. - Add the seasonings:
Sprinkle with salt to taste.
Add sweet or hot paprika, as you prefer, to give a touch of color and flavor. - Rest and serve:
Let the dish rest for a few minutes so the flavors can blend.
Serve at room temperature as a starter, side dish, or even as part of a tapa.
Tips
For a more refreshing version, you can add a few mint or spearmint leaves.
If you prefer a sweeter touch, use table oranges and avoid bitter varieties.
This dish highlights the quality of extra virgin olive oil, so it’s essential to use one of the best quality, such as those from the D.O.P. Baena.
Ingredients (for 4 people)
1 kg of fresh spinach or Swiss chard (you can use both if you prefer).
4 eggs.
2 garlic cloves.
100 g of diced serrano ham.
100 ml of extra virgin olive oil from Baena.
1 teaspoon of sweet paprika (optional).
Salt to taste.
Pepper to taste.
Preparation
- Prepare the vegetables:
Wash the spinach or chard and cut them into pieces if they are large.
Boil the vegetables in salted water for 5–7 minutes or until tender.
Drain well and set aside. - Make the sauté:
Peel and slice the garlic thinly.
In a large frying pan, heat the extra virgin olive oil and sauté the garlic until golden but not burnt.
Add the diced serrano ham and sauté briefly to enhance its flavor. - Add the vegetables:
Add the drained spinach or chard to the pan with the sauté. Mix well so they combine with the garlic and ham.
If desired, sprinkle the sweet paprika at this stage and stir quickly to prevent it from burning. - Add the eggs:
Lightly beat the eggs in a small bowl and pour them over the vegetable mixture.
Stir constantly with a wooden spoon or spatula so the eggs cook evenly and blend with the vegetables. Adjust salt and pepper to taste. - Serve:
Remove the scramble from the heat once the eggs are cooked but still slightly juicy.
Serve hot, accompanied by fresh bread or as a side dish for meat or fish.
Tips
For a different touch, you can add a few strips of chorizo or replace the ham with bacon.
This dish is ideal for using seasonal vegetables and always highlights the flavor of Baena’s extra virgin olive oil.
Ingredients (for about 25–30 fabiolas)
250 g of wheat flour.
150 g of sugar.
150 ml of extra virgin olive oil from Baena.
3 eggs.
1 teaspoon of baking powder.
Zest of one lemon or orange (optional, for flavor).
Icing sugar for decoration.
Preparation
- Preheat the oven:
Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper. - Prepare the mixture:
In a large bowl, beat the eggs with the sugar until the mixture is foamy and pale in color.
Slowly add the extra virgin olive oil while continuing to beat until fully incorporated.
Add the lemon or orange zest if using. - Add the dry ingredients:
Sift the flour together with the baking powder.
Gradually incorporate the dry ingredients into the liquid mixture, folding gently until a homogeneous and slightly sticky dough forms. - Shape the fabiolas:
Using two spoons or lightly floured hands, form small portions of dough (about the size of a walnut) and place them on the tray, leaving space between them to prevent sticking while baking. - Bake:
Bake the fabiolas for 12–15 minutes, or until slightly golden around the edges. The center should remain soft.
Remove from the oven and let cool on a wire rack. - Decorate:
Once cooled, dust the fabiolas with icing sugar for an elegant touch.
Tips
For a lighter texture, avoid overmixing the dough after adding the flour.
For a crunchier version, you can roll out the dough and cut it with cookie cutters before baking.
Ingredients (for 4 people)
For the gachas:
100 g of wheat flour.
750 ml of milk (you can use water or a mix of both).
100 g of sugar.
1 cinnamon stick.
Lemon peel (only the yellow part).
100 ml of extra virgin olive oil from Baena.
To serve:
Fried bread cubes.
Honey or sugar for decoration.
Ground cinnamon to taste.
Preparation
- Fry the oil:
Heat the extra virgin olive oil in a pan.
Lightly fry the lemon peel to flavor the oil. Remove the peel and set the oil aside. - Toast the flour:
In the same oil, add the sifted flour and stir constantly over medium heat to toast it lightly. This enhances the flavor and removes the raw taste. - Prepare the milk mixture:
In a separate saucepan, heat the milk with the cinnamon stick and lemon peel to infuse it. Remove from the heat and strain the milk to remove the solids. - Cook the gachas:
Gradually pour the hot milk into the pan with the flour, stirring constantly with a whisk to avoid lumps.
Add the sugar and continue stirring over low heat until the mixture thickens and becomes creamy (about 10–15 minutes). - Prepare the fried bread:
While the gachas cook, cut the bread into small cubes and fry them in extra virgin olive oil until golden. Drain on paper towels. - Serve:
Divide the gachas into individual bowls.
Decorate with fried bread cubes, a drizzle of honey or sprinkled sugar, and a touch of ground cinnamon to taste.
Tips
For a lighter version, use water instead of milk or a combination of both.
For a special touch, add a splash of sweet anise to the gachas.
Ingredients (for 20–25 roscos)
500 g of wheat flour.
150 ml of extra virgin olive oil from Baena.
100 ml of white wine (sweet or dry, as you prefer).
100 g of sugar.
1 teaspoon of anise seeds or 2 teaspoons of liquid anise.
1 teaspoon of ground cinnamon.
1 sachet of baking powder.
A pinch of salt.
Icing sugar for decoration.
Preparation
- Prepare the dough:
In a large bowl, mix the flour with sugar, anise, cinnamon, baking powder, and salt.
Make a well in the center and pour in the extra virgin olive oil and white wine.
Mix until a smooth, soft dough forms. If needed, add a bit more flour or wine until the dough no longer sticks to your hands. - Shape the roscos:
Take small portions of dough (about the size of a walnut) and form balls. Make a hole in the center with your fingers to create the ring shape.
If you prefer, you can use a piping bag or mold for more uniform shapes. - Bake:
Preheat the oven to 180°C (356°F).
Place the roscos on a baking tray lined with parchment paper, leaving space between them.
Bake for 15–20 minutes, or until golden. They should be crisp on the outside and tender inside. - Decorate:
Let the roscos cool slightly after baking.
While still warm, dust with icing sugar for a sweet, decorative touch.
Tips
For a milder anise flavor, use liquid anise instead of seeds.
You can also add a bit of lemon or orange zest for a citrusy touch.
Ingredients (for 20–25 manoletes)
250 g of sugar.
250 g of ground almonds.
4 egg whites.
1 teaspoon of lemon zest (optional).
1 teaspoon of ground cinnamon (optional).
Icing sugar for dusting.
Preparation
- Prepare the egg whites:
In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This gives the manoletes their airy, fluffy texture. - Mix with the almonds:
In another bowl, combine the ground almonds with the sugar.
Gradually fold this mixture into the whipped egg whites using gentle movements to keep the batter light. Add lemon zest or cinnamon if desired for extra flavor. - Shape the manoletes:
Using two spoons, place small portions of the mixture onto a baking tray lined with parchment paper.
Form small mounds, leaving space between them as they will expand slightly while baking. - Bake:
Preheat the oven to 170°C (338°F).
Bake the manoletes for 15–20 minutes, until golden at the base and slightly crisp on the outside but soft and fluffy inside. - Decorate:
Let the manoletes cool completely once out of the oven.
Dust with icing sugar for a sweet, decorative finish.
Tips
You can replace ground almonds with ground hazelnuts for a different flavor.
For a more traditional touch, add a bit of orange blossom water for a delicate floral aroma.
Ingredients (for about 25–30 panetillos)
500 g of wheat flour.
100 ml of extra virgin olive oil from Baena.
100 g of sugar.
1 egg.
50 g of ground almonds (or chopped almonds for extra texture).
1 teaspoon of anise seeds or 1–2 teaspoons of liquid anise.
1 teaspoon of lemon zest.
1 teaspoon of baking powder.
A pinch of salt.
1 tablespoon of water (if needed, to adjust the dough).
Icing sugar for decoration.
Preparation
- Prepare the dough:
In a large bowl, mix the flour with sugar, baking powder, salt, and lemon zest.
Add the extra virgin olive oil, anise, and ground almonds, and mix until well combined.
Add the egg and knead until a smooth dough forms. If too dry, add a tablespoon of water to make it easier to handle. - Knead and shape:
Knead for about 10 minutes until soft and compact.
Take small portions and shape them into balls or small elongated pieces (you can also make bars, circles, or braids).
If desired, sprinkle some chopped almonds on top before baking for an extra almond touch. - Bake:
Preheat the oven to 180°C (356°F).
Place the panetillos on a baking tray lined with parchment paper, leaving space between them.
Bake for 12–15 minutes, until golden on the outside but still soft inside. - Decorate:
Let the panetillos cool on a wire rack.
Once cool, dust with icing sugar for a sweet, decorative finish.
Tips
For a more traditional touch, add a pinch of cinnamon to the dough.
Panetillos de cortijo are perfect with coffee or tea, and make lovely gifts during the holidays.
Store them in an airtight container for several days.