In the region of Castilla-La Mancha we find non-pretentious specialities like: la olla, el salpicón, los duelos y quebrantos etc... They introduce us to the gastronomy and the typical products of the region: saffron, honey from La Alcarria, manchego cheese (sheep's milk cheese). TYPICAL RECIPES: AJO PESCADOR:
Ingredients:
eel, potatoes, fish stock, olive oil, onion, garlic, bay leaves, saffron, salt Preparation:
In a sauce pan, heat the oil and stir the onion, garlic and bay leaves. Cut the potatoes in medium size wedges and add to the sauce pan and stir. Add the fish stock, the eel and the saffron and salt, leaving to boil for 20 minutes. PISTO MANCHEGO:
Ingredients:
courgettes, peppers, tomatoes, oinions and sugar.
Preparation:
Place tomatoes into rapidly boiling water and let them boil for about 15 to 25 seconds. Skins should just begin to split but take care not to cook the tomatoes. Dice the peeled tomatoes and put them to fry with oil and a pinch of sugar to reduce acidness. Peel the onions and the courgettes and dice them together with the peppers, but fry them separately. When cooked, mix all the ingredientes in the same saucepan and leave them to simmer for 10-15 minutes. PERDIZ A LA TOLEDANA:
Ingredients:
partridges, white wine, olive oil, onions, potatoes, garlic, bay leaves, black pepper, thyme and salt Preparation:
Cover the bottom of a clay saucepan with finely sliced onion, and place the partridges facing down. Cover them with more onion, cloves of garlic, bay leaves, pepper and thyme. Add the white wine and the oil and let it all simmer until completely cooked. PESTIÑOS:
Ingredients:
flour, salt, white wine, baking powder, lard, olive oil, water and honey Preparation:
Mix the white wine, the flour, the baking powder and the lard to prepare the dough, adding a pinch of salt. Leave it covered with a cloth for one hour to leaven. Roll out the dough and cut into pieces that can be rolled up in a cane. Fry in a good quantity of hot oil, and once out of the frying pan, dunk into melted honey. MANCHEGO CHEESE: Manchego Cheese is the most important and well-known sheep's milk in Spain. The true Manchego cheese is made only from whole milk of the Manchega sheep raised in the La Mancha region. This region is a vast plateau, more than 600 metres above sea level, which extends along the provinces of Toledo, Cuenca, Ciudad Real and Albacete. Labelled "Denominación de Origen Protegida" (D.O.P.). Origen: Region of La Mancha (Castilla- La Mancha). Article #4 of the Denomination of Origin Ruling defines the area where Manchego cheese can be produced, within the provinces of Toledo, Ciudad Real, Cuenca y Albacete. | 
