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- Popes of Maize (Papas de Milho) |
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- Caldudo |
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- Beanses in Oven the Firewood |
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- Popes of Maize (Papas de Milho)
- Caldudo
- Beanses in Oven the Firewood
Ingredients: 1/2 Kg of ground maize
250 g of Sugar
1 liter of Milk
Pinch of salt
Preparation: To cook in water the ground maize with sugar and pinch of salt, until opening ground maize..
After " boiled " the ground maize, to drain the water.
Other stage, boiled the maize with milk, but to lie down little milk of each time and to always move a wood spoon.
A time the ground maize cooked, is the maize popes, that if must lie down in crosspieces to make solid, until cooling.
After cold, to decorate with cinnamon the taste.
- HISTORICAL NOTE: In the others times, in lands around of Dominguiso, cultivated much maize from there and the name of the Viscountess "Queen of the Maize". As it was, this dessert was part of the feed the inhabitants of Dominguiso and the outskirts, dessert this that still becomes during the Parties of the Christmas and Passover.
Ingredients: Chestnut droughts
Water
Salt.
Preparation: To steep the chestnut droughts - 24 hours
To cook in water and salt.
To place a little of rice.
To eat as if eats the soup.
- HISTORICAL NOTE::
Ingredients: 1 liter of red beans
1 pig's foot of 1 kg
Oil 1 soup spoon
Salt
Preparation: Inside of one pan to place all these ingredients, washed previously well. Go to the oven of firewood during 10 hours. To remove of the oven and to serve hot.
. HISTORICAL NOTE: In the Sanday has some decades behind, had two ovens that they made the bread for this village and others. Currently, it only has an oven the firewood that still is in full activity. These same ovens transformed the cereals into bread. Also to Saturdays it was and still it is, for some people, a place to cook famous beanses in the oven the firewood. The people to lie down the pans to the firewood of the village, with one mark with later if recognizing. He is the baker, who for rollback of the half night to put all these pans in the oven the firewood, since this night did not use the oven for the production of the bread. Normally they were the women who made this job. By the morning of the following day (Sunday), these same people were dislocated from new to the oven going to search pans of beanses, cooked very slowly, being this plate with a characteristic flavor, very different, of the cooked ones in house. For this reason it was traditional to eat itself "feijoada =beans" to the Sundays, had to the previous fact.