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Gastronomy - Palma del Río - Turismo

Gastronomy

Typical products

Palma del Rio, thanks for its location between Sierra, valley and campiña farmlands combines the best natural products to offer us a varied gastronomy based on cultural traditions, the range of products and the popular knowledge.

The orange is well-known for its excellence, quality and variety; the ancestral culture of the citrus, introduced by the Muslims, has existed until our days, offering us delightful and exquisite oranges such as la cadenera, la salustiana, la navelina, mandarinas… From our wonderful orange trees to our delightful dishes a lot of recipes, which include the prestigious “Naranjas del Valle Guadalquivir” (Oranges from The Guadalquivir Valley), have been used. We can emphasize the orange and cod salad, el “Picadillo” of tuna with orange, the pork knuckle with orange and honey , ribs of rabbit with orange caramel, thighs quail with chocolate and orange. These delicious dishes combine poultry and hunting meat.

The traditional palmeña farm, located next to the shores of The Genil River, offers to our gastronomy some varied fruit trees; lemon trees, pomegranates, plums, small pears of San Juan, khakis, figs, grapes and delicious vegetables such as tomatoes, lettuces, cauliflowers, peppers, beans and a lot of fresh natural food.

Gastronomía - Turismo Palma del Río - Córdoba
Gastronomía - Turismo Palma del Río - Córdoba

We also have wild asparagus from the plains and the mountains. They are one of the most important natural plants. These wild asparagus are presented in its asparagus pots full of green and tender asparagus. They can be cooked in different ways for example, scrambled eggs with wild asparagus, asparagus omelet or rice with asparagus. In these wonderful lands we can also find big and small snails which are prepared with sauce or in soup.

We also have a great variety of meats, for example farm meat and from hunting. The pork meat is part of our menu and we also take part in “Matanzas” (slaughter animals). Small game gives partridges, thrushes and rabbits and the big game offers us wild boar and deer meats.

Our wonderful dishes can be completed with our countless number of sweets and desserts based on Andalusi tradition, for example our “sopaipas, torrijas, roscos, caracolas, sultanas de coco, cortadillos de cidra, mostachones, merengues and tortas de aceite”. Therefore you can enjoy our orange juice, a great variety of jams and all their combinations.

It would be a good idea to taste our delicious Gazpacho of beans or almonds with our traditional aguaillo. Therefore you will be able to enjoy a route of Tapas or fried fish in its taverns or enjoy our pleasant Paseo Alfonso XIII.

Gastronomic suggestion

Crema de naranjas - Turismo Palma del Río - Córdoba

Cool orange cream with smoked salmon

Cool orange cream with smoked salmon

Recipe by: Delfín Cabrera
(Available in the book “De naranja de sabores del Valle del Guadalquivir”)


Ingredients: 1 litre cadenera orange juice, 75 g virgin extra olive oil, 150 g smoked salmon, 1 boiled egg, salt, ginger and garlic.

In a bowl put the oil, the orange juice, salt, garlic and ginger. You add the boiled egg and then you mix all the ingredients until getting a sauce similar to mayonnaise.

Spread the sauce in a small bowl and put the salmon forming a rose. Finally we suggest you, add a “gajo” (a segment of an orange) and some sticks of dill.

Atún de almadraba - Turismo Palma del Río - Córdoba

Almadraba red Tuna with crust of spices and orange

Almadraba red Tuna with crust of spices and orange

Recipe by: Delfín Cabrera
(Available in the book “De naranja de sabores del Valle del Guadalquivir”)


Ingredients: 400 gr fresh tuna, 30 gr mixed peppers, 1 salustiana orange (only the peel), 50 cl salustiana orange juice, 10 cl olive oil, salt, spices, gelling gum or gelatin.

You prepare a “gelee” with the orange juice and the gelatin. You add a small amount of olive oil. You close both sides of tuna with hot temperature. When it is prepared, we combine the tiny herbs, the peppers and you add this wonderful mixture to the tuna. You carve the tuna and you place it above the “gelee” you decorate the tuna with spread herbs, olive oil and Maldon salt.

* geleé. It is an elaboration which is used in the preparation of cold dishes to emplasize the main product or to decorate or cover the product.

Mojama de atún con naranja - Turismo Palma del Río - Córdoba

Tuna jerky with orange and almonds

Tuna jerky with orange and almonds

Recipe by: Delfín Cabrera
(Available in the book “De naranja de sabores del Valle del Guadalquivir”)


Ingredients: 250 gr tuna jerky, 2 navelinas oranges, 150 gr almonds, 20 cl. virgin extra olive oil and salt.

You cut the tuna jerky in slices and you put a “gajo” segment of orange. You roll the tuna jerky filling it with the segment of orange. Then you fry the almonds with olive oil and when they are prepared, you crush the mixture and you strain later.

You put the rolled tuna jerkey filled with orange and you add the oil of fried almonds.

Pica pica de codorniz - Turismo Palma del Río - Córdoba

Roasted quail with sweet and sour orange sauce

Roasted quail with sweet and sour orange sauce

Recipe by: Delfín Cabrera
(Available in the book “De naranja de sabores del Valle del Guadalquivir”)


Ingredients: 8 small breast quail, 10 cl salustiana orange juice, 10 cl olive oil, 10 gr butter, 5 gr flour, laurel, 10 gr Brown sugar and 2 cl. Jerez vinegar and cinnamon.

In a frying pan put the quails with a small amount of olive oil. In a different frying pan you cook a sauce named “fondo oscuro” (we describe how to cook it at the end of the recipe) and then you put it aside. Then you add the orange juice, the cinnamon twig and the butter with flour. Then, put the small breast quails a little at a time and you grill the brochettes. In order to prepare the sweet and sour sauce, we pour the brown sugar in a small bowl, the vinegar and the salustiana orange juice and “fondo oscuro”. To finish, you need some butter to the sauce. This delicious dish in presented with the mini-brochettes and the sauce in a small bowl.

* fondo oscuro. It is a sauce (brown stock or in French Fond brun) made of marron bone, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours, producing a dark brown liquid which is the basis for many other sauces, soups and stews.

Solomillo de cerdo ibérico - Turismo Palma del Río - Córdoba

Grilled Iberico Pork sircoin with orange and cinnamon sauce

Grilled Iberico Pork sircoin with orange and cinnamon sauce

Recipe by: Delfín Cabrera
(Available in the book “De naranja de sabores del Valle del Guadalquivir”)


Ingredients: 600 gr Pork sirloin, 4 “dientes” pieces of garlic, 100 gr seeds of sesame, 2 thyme twigs, 2 cinnamon twigs, 50 cl salustiana orange juice, salt, pepper, 20 cl sweet wine and 40 cl Brown stock which is a combination of marron bones, vegetables, laurel, parsley, thyme, aromatic herbs and ½ litre red wine.

You add salt and pepper to the park sirloin and you pass throughout the seed of sesame. You add little amount of olive oil and thyme and you put in the oven for 8 minutes at 180ºC.

You pour the red wine and the orange juice while it is being cooked. Then you add the cinnamon twig and the brown stock sauce and you cook it until you get a dense sauce.

Config de Pato - Turismo Palma del Río - Córdoba

Confit de Canard with orange sauce

Confit de Canard with orange sauce

Recipe by: Hotel Monasterio de San Francisco

Ingredients: Duck legs, fat duck, salt, pepper, orange and sugar.

You add salt and pepper to the meat and you freeze it with its own fat for 72 hours. Then you put in the oven for 15 minutes at 200 ºC

You prepare the sauce with sugar and orange juice adding liquid caramel to the juice. Then you cut the peel in fine strips (Juliana style) and the result will be caramelized orange and when it is prepared you put with the meat.

Alcachofas con langostinos a la naranja - Turismo Palma del Río - Córdoba

Artichoke and shrimps with orange sauce and toasted pipes

Artichoke and shrimps with orange sauce and toasted pipes

Recipe by: Casa Manolo Restaurant

Ingredients: 6 artichokes heart, 250 gr virgin extra olive oil, 4 “dientes” pieces of garlic, 1 navelina orange, 300 gr shrimps, 50 gr sunflower seeds, salt, a little Vermut wine.

You cook the artichokes with virgin extra olive oil for 20 minutes and put it aside. Then you use a frypan with virgin extra olive oil with the garlic and you fry them until they are golden brown then you pour the shurimps with a little amount of Vermut, then you flambeé, then you add the navelina orange juice. To finish the recipe, you can decorate them with the toasted pipes.

Ensalada a la naranja con bacalao - Turismo Palma del Río - Córdoba

Orange and cod salad

Orange and cod salad

Recipe by: El Guerra kiosc-bar

Ingredients: orange, cod, fresh, onions, black olives and virgin extra olive oil.

You cut the cod and the oranges. Then, add the sliced onions, black olives and drizzle with a bit of virgin extra olive oil. This delicious dish is prepared to serve at room temperature.

Almejas - Turismo Palma del Río - Córdoba

My great-grandmother style clams

My great-grandmother style clams

Recipe by: Mª Carmen Cabrera Fernández

Ingredients: clams as big as possible, 6 “dientes” pieces of garlic, 6 teaspoons of olive oil, 2 teaspoons of bread crumbs and 4 oranges.

Before cooking the clams you should clean them with abundant water with salt and sugar to get the sand out of the clams. Then you drain correctly. If you do not prepare the same day, you can freeze them.

Once you are going to prepare them you only need to put them directly in the frypan or casserole. You chop the garlic then you add the garlic with a big amount of olive oil until the garlic golden brown. When they are prepared you add 2 teaspoons of bread crumbs, we remove it with a wooden spoon.

Then you add the orange juice and when the ingredients boil, you add the dams covered until the open in the pan.

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