3 typical recipes from Santiago de Compostela
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Three typical recipes from Santiago
Are you going to visit Santiago de Compostela? and you want to know more about its gastronomy and which are the typical dishes that you can’t miss the opportunity to taste? We bring you three typical recipes that you can enjoy in Santiago de Compostela, as well as their ingredients and preparation methods.
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1. Scallops au gratin
The first of the options are the scallops au gratin. To make them you need:
- 4 scallops.
- 1 onion.
- 2 Serrano ham slices.
- 1 tablespoon of tomato sauce.
- Half a small spoonful of sweet paprika.
- Breadcrumbs to coat the scallops.
- 100 ml of white wine
- Olive oil and salt.
With the scallops well cleaned, chop the ham and onion. After this, everything is cooked for about six minutes over a low heat with oil and then the white wine is added and stirred in, as well as the fried tomato and paprika. After this, add the scallops and place them in the oven at 180ºC.
To place in the oven, put the scallops in a shell with the sofrito underneath and sprinkle with breadcrumbs. Leave in the oven for 12 minutes and it’s ready.
2. Broth of turnip greens
Continuing with the typical dishes of Santiago de Compostela and Galicia, and their recipes, we cannot forget the “caldo de grelos” (turnip greens broth).
- 200 grams of dried white beans
- 300 grams of veal
- 4 Galician potatoes
- 300 grams of cabbage
The beans and meat should be put in a pot over medium heat for one hour. Ten minutes before the end of the final cooking time, add the diced potatoes.
If you want to add more vegetables, do so at the same time and leave everything to cook together for a few minutes. After this, taste for salt and add a dash of oil and that’s it.
Read also : 5 GALICIAN DISHES NOT TO BE MISSED IN SANTIAGO
Tarta de Santiago
After having some scallops to start with and a good broth of turnip greens to continue, the only thing left is dessert. In this sense, there is nothing like the typical tarta de Santiago. Here are the ingredients and how to make it. If you travel to Finisterre, or Playa de Catedrales, or Cies Islands, this dish will surely follow you everywhere in the Galician region .
- 250 g raw ground almonds
- 5 big eggs
- 250 g of sugar
- Zest of half a lemon
- 1/2 small spoon of ground cinnamon
- 1 a little butter to grease the baking tin
- 1/2 shot of herbal liqueur of your choice
- 50 g sugar to decorate the cake
The first step is to crush the almonds, placing them in the oven at 120º C for 10 minutes. At the same time, place the sugar and eggs in a bowl and beat well until well blended, then set aside.
Then take the grated lemon zest, half a shot of liqueur and also add a spoonful of ground cinnamon to the egg mixture.
Add the egg cream to the toasted almonds and mix. To start the baking process, preheat the oven to 180º C and grease the baking tin with the butter, placing the mixture in it.
After that, put the cake in the oven at 180º C for about 35 minutes. When you see that it is well baked, it is time to take it out and wait 10 minutes to remove it from the mould. Once it is cold, you can enjoy this excellent dessert that will please everyone.