5. COSTILLA DE CERDO AL MENCÍA

NOMBRE DE LA RECETA: COSTILLA DE CERDO AL MENCÍA

INGREDIENTES PARA 4 PERSONAS:

-1600 GR DE COSTILLA DE CERDO CARNOSA

-UNA BOTELLA DE VINO VARIEDAD MENCIA DE VALDEORRAS

-4 HOJAS DE LAUREL

-1 RAMA DE TOMILLO

-UNA CEBOLLA

-UNA RAMA DE OREGANO

-UNA CUCHARADITA DE SAL

-1/2 CUCHARADITA DE PIMIENTA NEGRA

-UNA DE AZUCAR MORENO

-1/2 DE GENGIBRE

-1/2 DE CANELA

-1/LITRO DE AGUA

-1 CUCHARADA DE MERMELADA DE ARANDANO

-SAL AL GUSTO

VARIEDAD, AÑADA Y MARCA DEL VINO:

Mencía, 2008, Hacienda Ucediños.


FORMA DE ELABORACIÓN:

Se mete todo en un caldero y se cuece durante 45 minutos.

Al pinchar las costillas y estén blandas se separan y

se tritura el resto del caldo yse pasa por el chino triturando con batidora de brazo.

Se pasa la salsa a otro caldero y se liga con una cuharita o dos de maicena.

PRESENTACIÓN:

Se emplata la costilla,se rocía con la salsa y se espolvorea con perejil fresco

Se puede acompañar con papas o verduras ,eso al gusto .A comer!


Esteban, Tenerife, España

The Gurantee of Origin Valdeorras present one more year in Xantar 2010

The Hall of Gastronomy and Tourism in Galicia opens today in Expourense. For five days the Gurantee of Origin Valdeorras participate in Xantar 2010 with its own stand where you can taste Godello and Mencía of the wineries outside to Guarantee of Origin.

Also, the celebration of Compostela Holy Year will be in the Hall of Gastronomy and Tourism in Galicia. Therefore, various restaurants of different routes of the Camino de Santiago deliver the best menus in Xantar 2010.

We recommend that you approach the proposals offered by Concello O Barco de Valdeorras and you taste the menu includes: deer jerky, pork shoulder stuffed with leeks, rice village, Mencia came partridge, deer entrecote with assortment of mushrooms and apple flan and rice pudding cakes with hot chocolate campurrianas and all this sprinkled with Pagos de Galir.

4. OSSOBUCO A MI MANERA.

NOMBRE DE LA RECETA: OSSOBUCO A MI MANERA.

INGREDIENTES:

-2 RODAJAS DE MORCILLO CON SU HUESO
-2 CEBOLLAS GRANDES
-1 VASO DE CALDO DE CARNE
-1 O 2 VASOS DE VINO TINTO AS EIRAS MENCIA VALDEORRAS
-SAL
-PIMIENTA
-UN POCO DE HARINA
-UN POCO DE ACEITE DE OLIVA.

VARIEDAD, AÑADA Y MARCA DEL VINO:
Mencia, As Eiras, 2007.

FORMA DE ELABORACIÓN:

En una cazuela ponemos el fondo de aceite de oliva y la ponemos a calentar, mientras salpimentamos los trozos de ossobuco, los enharinamos, sacudiendolos para que suelten el exceso de harina.

Cuando el aceite esté bien caliente,les damos vuelta y vuelta y reservamos.

Picamos bien la cebolla y la rehogamos en el aceite,cuando esté doradita ponemos la carne encima y echamos el vino tinto dejandolo a fuego fuerte unos segundos,añadimos el caldo y cuando comience a hervir de nuevo se bajo el calor y se deja unos 90 minutos mas o menos,la carne debe de estar muy suave al pincharla y la salsa debe de estar gordita y untuosa.

PRESENTACIÓN:

Se sirve los trozos salseados por encima y acompañados de una patatas fritas a daditos o con arroz blanco.! buen provecho !

Ana, Madrid, España

3.TOURNEDÓ AL MENCÍA

NOMBRE DE LA RECETA: Tournedó al mencia

INGREDIENTES:

-2 solomillos de cerdo
-1 sobre de puré de patatas
-½ litro de leche entera
-2 naranjas
-un vaso de mencia de la D.O. Valdeorras
-mantequilla
-pan rallado
-nueces
-sal y pimienta
-aceite

VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía, Cepado, 2008

FORMA DE ELABORACIÓN DE LA RECETA:

1. Preparar el puré con la leche y un poco de mantequilla, sal y pimenta. Apartar.
2. Exprimir las naranjas y rallar la piel.
3. Mezclar la ralladura con el puré.
4. Cortar el solomillo en medallones y marcar con una nuez de mantequilla. Reservar en un platoes solomillo y en la sartén la mantequilla que haya quedado.
5. Poner a calentar el horno a 200 º.
6. En una placa se pone un chorrito de aceite y se van colocando los medallones de solomillo. Por encima se cubren con una capa de un dedo de grosor de puré.
7. Se añade las nueces trituradas y un poco de pan rallado.
8. Se pone a dorar hasta que el pan rallado esté dorado.
9. En la mantequilla que quedó se añade el zumo de naranja y se va añadiendo poco a poco el vino de mencia, se deja reducir hasta que espese un poco y quede más densa.


PRESENTACIÓN DEL PLATO:

Se saca el solomillo, se emplata con una línea de la salsa y un medallón por plato. Se servirá acompañado de un vino de mencia de la D.O. Valdeorras.

Mª EUGENIA, OURENSE, ESPAÑA

Santuario de Santa María das Ermidas en Ourense

Today this news is published on the web page on Galicia, which is building Xacobeo year and refers to land Valdeorras wanted us to share with you.

Architecture and Landscape, Landscape and Architecture. It looks by all means, this is just two elements that have gone together as a couple in love, in the spell of Galicia.

If there is a place where romance becomes a marvel is in the Sanctuary of Santa Maria das Ermidas in the town of O Bolo, in the province of Ourense.

From our height, the river Bibei appears to us as a small glass thread running through the gorge. In the impressive rocky hillside that surrounds it stands, like a magic spell of stone, the sanctuary. According to legend, some shepherds, were found back in the seventh century, the image of the Virgin.

It was the same image, it seems, appeared to the bishop of Astorga in another of the many legends that roam the ancient past of Galicia. The appearance was closer to the bishop at the time, in 1624, while visiting the region. They say the bishop, passing the chapel to be built in the throat of the gorge, he recognized that the Virgin had appeared years ago.

So full of joy, the bishop of Astorga immediately ordered the construction of a temple better. finally becoming the Sanctuary of Santa Maria das Ermidas. Many miracles are attributed to the sanctuary. Indeed, in 1912, a small earthquake leveled villages bordering. When everyone thought that the sanctuary had suffered the same fate, not even an inch of stone temple was affected.

If we approach the shrine, discover a facade decorated with twisted columns and several saints. Two towers with balconies flank the entrance. We see that, next to the shrine, is the House Administration, which was once a pilgrims' hostel.

Inside the sanctuary we must highlight the beautiful Stations of the Cross of the court, consisting of 14 chapels and 72 stations-figures. The last of the seasons, the Resurrection is in the churchyard.

Foto Vía Amaianos

VIÑA SOMOZA BODEGAS Y VIÑEDOS S.L.

In the first third of the twentieth century, a group of winegrowers in the area between Victor Fernandez who was surrendered to the reconstruction of vineyards, although their efforts were to fail, because then premium placed on quantity over quality , and different varieties of native Godello, but of lower quality, quantitative performance had improved, especially in these lands are a medium-low fertility.

At present, factors related to quality have taken a preferential protagonimo, making possible the provision of necessary investments for the conversion of vineyards and the necessary technological improvements in winemaking. It is precisely Victor Fernandez, who founded the first winery, which after two generations, now called Viña Somoza Bodegas y viñedos, S.L.

This winery is active in A Rúa de Valdeorras, currently taking the most important technical advances of last generation, both grape sorting (sorting tables) and wine (gently pressed pneumatic presses, stainless steel tanks with decanters and destinations of French oak lands filters, micro filtration equipment, bottling, labeling, laboratory, etc).

BODEGAS VIRXEN DE GALIR

In the parish of Entoma, easternmost part of the county of Valdeorras, is the winery and its vineyards in the valley at the confluence of the Sil River Galir. It is this river, Galir, which gives its name to the patron saint of this parish, and the winery.

It's a totally family winery, where such sensitive tasks as pumping crushed or pastas are made in facilities that care for and pamper these processes.

BODEGA VALDESIL, S.L.

The winemaking tradition of the Prada family originated with the beloved person of José Ramón Gayoso, vinegrower at Portela. Contrary to the custom of the time he established the first vineyard planted entirely with Godello in 1885, being convinced of the potential of this variety, which is native to Valdeorras. Little by little he expanded these small parcels of vines, or ‘Pezas’, carefully choosing the best sites around and about Portela.

In 2001 the current generation of the family began to buy back the small vineyards which had belonged to their forebear, spurred the lasting influence of that original pioneer who went against the spirit of the age in planting Pedrouzos, the oldest Godello vineyard in Galicia.

All the Godello ‘pezas’ planted by Pradas in the past have been recovered and incorporated into the family estate. Thanks to this, we have been able to carry out our own clonal selection and adopt techniques unusual in Galician viticulture, such as managing plant cover.

2. PERAS AL VINO TINTO CON SALSA DE ARÁNDANOS

NOMBRE DE LA RECETA: PERAS AL VINO TINTO CON SALSA DE ARÁNDANOS


NÚMERO DE COMENSALES: 6

INGREDIENTES:

- 6 peras
- 500 CC de vino tinto
- 200 CC de agua
- 100 grms. de arándanos
- 200 grms. de azúcar
- 1 clavo de olor
- Cáscara de una naranja
- 1 cda. de fécula de maíz
- 200 grms. de chocolate cobertura blanco.


VARIEDAD, MARCA Y AÑADA DEL VINO:

Mencía Barrica, Lagar do Cigur, 2007


FORMA DE ELABORACIÓN DE LA RECETA:

1.Pelar las peras y quitar las semillas cuidadosamente, es decir, sin que se rompa la fruta.

2.Cocinar en una cacerola con el vino, el agua, los arándanos, el azúcar, el clavo de olor y la cáscara de naranja hasta que estén tiernas. Luego retirarlas y dejar enfriar.

3.Tamizar el jugo de la cocción y disolver en el la fécula de maíz. Llevar al fuego revolviendo hasta que espese.

4.Aparte, derretir el chocolate blanco a Baño de Maria. Colocar en el freezer una placa de silicona. Una vez fría, retirarla y secarla con papel absorbente.

5.Sobre la placa colocar una cucharada de chocolate blanco fundido, extenderlo con una espátula e inmediatamente levantarlo con la misma.

6. Apoyar el chocolate blanco sobre la pera cocida, y ya fría.


PRESENTACIÓN DEL PLATO:

Servir las peras acompañadas de los jugos de la cocción.

STELLA MARIS, CANELONES, URUGUAY

BODEGA TESTEIRO, S.A.T.

The Bodega Testeiro, SAT, located at A Rua de Valdeorras, is a long family tradition winery that distributes Mencia and Godello throughout Spain.