There are four typical Aonierense dishes​. The Lamb on a Stick, Stuffed leg of lamb, Salmon Tie and Pork Pozole.

 

 

The Lamb on the stick:

 

Ingredients:

• 1 suckling lamb (between 12 to 15 kilos).

• 1/2 liter of vinegar.

• 1/2 cup of coarse salt.

• 1/8 of oil.

• 3 garlic cloves.

• Cumin, oregano, salt and pepper to taste.

• Hard wood or charcoal.

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Preparation

1. Wash the lamb with plenty of water, hydrating it and then let it dry and string it on the irons to be cooked (first the vertical one and then the two horizontal ones). If necessary, tie it at the ends with wires.

2. Once it is in position and firm, wet the lamb slightly and cover it with coarse salt. This will stick and form a crust that won't fall off.

3. The fire - which must be abundant and located in a safe place free from the wind - must be lit half an hour before. Make sure there are no heat leaks to get a perfectly cooked lamb on a stick.

4. Place the lamb standing by the legs, turning it every 15 minutes. Repeat the process until all four points are past, then flip it over. This will last about three or four hours, during which time the fire must be kept away, but making sure that the heat arrives evenly and that you can feel it when you place your hand on the height of the lamb.

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Stuffed lamb leg:

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Ingredients

• Olive oil

• 1 package of mushrooms

• 1 package of culinary herbs for the filling

• 1 cup mozzarella cheese

• 1 leg of lamb cut into a butterfly shape

• ½ cup vinegar

• 2 tbsp chopped fresh rosemary

Preparation

1. First of all, heat the oven to 425°, then heat the oil in a pan over medium-high heat, add the mushrooms and cook them, stirring for 5 minutes, until they are tender and dry, once this is done, let them cool.

2. Then for the filling we must reduce the water to a cup and add 2 tablespoons of butter, then add the cheese and stir them, consequently we must place the leg of lamb with the cut facing up and then press until it is flattened.

3. Then you should spread the stuffing mixture and then roll up the longest part and then tie the meat at several points with kitchen string, then place it on a tray to pour the dressing over the leg and sprinkle with rosemary.

4. Finally, the lamb should be baked for at least 1 hour and a half until it is medium to slightly cooked, then cover it, wrap it in aluminum foil and let it rest for at least 10 to 20 minutes, this dish is eaten half cooked and enjoy.

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Aonierense Pork Pozole:

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• 600g of pork

• 1 onion (cut into squares)

• 1 carrot (cut into pieces)

• 1 large celery stalk (cut into chunks)

• 2 cloves of garlic

• 2 bay leaves

• Water

• Bacon

• 3 cups of cooked and shredded pork

• 2 cans of sweet corn

• Ketchup

• crushed oregano

• Thinly sliced radishes

Preparation

1. First of all we must let the first 7 ingredients boil in a pot for broth or soup, then keep it boiling for 2 hours if it creates foam on the surface remove it.

2. Fry the bacon in a pan until crispy, then place them on kitchen paper to drain, but reserving the fat that the bacon releases in the pan, then cook for 5 minutes until crisp-tender.

3. Finally, strain the meat broth and discard the bones, vegetables and seasonings, return the broth to the pot and add the bacon, onion and all the remaining ingredients except the radish, boil it for 15 minutes and when serving, add the radishes.

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Salmon Ties:

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Ingredients

• Farfalle pasta (uncooked)

• Italian dressing

• skinless salmon fillet

• ½ cup chicken broth

• 2 chilies trimmed, seeded, and sliced

• philadelphia cream cheese

 

Preparation 

1. Place the farfalle pasta, as indicated on its package without salt and after cooking, drain it and place it in the pot, then heat the dressing in a pot over medium-high heat, then add the salmon and stir it from time to time.

2. Cook for 6 minutes or until salmon flakes with a fork.

3. Finally, blend the broth, chiles, and cream cheese in a blender until it has a homogeneous consistency, add it to the pasta and cook it for 3 to 5 minutes, then serve the salmon on top of the pasta and enjoy.

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