colegio rural agrupado “francisco ibáñez”
DESCRIPTION
Colegio Rural Agrupado “Francisco Ibáñez”. COMEN I US. Plato típico: ALAJÚ. Iriépal-Usanos-Taracena (Guadalajara, España). ALAJÚ. A bit of history about the ALAJÚ. - PowerPoint PPT PresentationTRANSCRIPT
Colegio Rural Agrupado
“Francisco Ibáñez”
Plato típico:ALAJÚ
Iriépal-Usanos-Taracena
(Guadalajara, España)
ALAJÚ
A bit of history about the ALAJÚ
Alajú is a traditional sweet made of
spanish nougat with rectangular shape. It
is popular from “la alcarria” part of our
region: Guadalajara (Castilla La Mancha,
España) due to the quality of one of its
main ingredients: “the honey”.
The “ALAJÚ” name comes from the arabic
language “al-hasú”, meaning: “stuffed.”
We are here…
Europe
Spain
Spain
Castilla La Mancha
Castilla La ManchaGuadalajara
Guadalajara
Alcarria´s Area
Ingredients
2 wafers (wheat bread)
2 kilos of cleaned nuts in small pieces.
1 Kilo of Alcarria honey
Half chopped orange peel
250 grams of sugar
Ingredients
Making of….
Step 1
We start cleanning the nuts from
the shells. We need nutcrackers or
a hammer and a board.
You can see some examples…
Until we get clean and chopped nuts.
We also chop the orange peel
Step 2
We put the honey and the sugar
in a big bowl.
We heat it and let it boil during 5
minutes approximately.
It is important to stir it frequently not to be burned.
We know the honey
and sugar are ready
when we mix a drop
of the mixture in a
dish with some
water. If the honey
spreads it is not
ready yet.
It is important the
mixture is like
caramel so it
crystallizes with
water.
Step 3
When the mixture (honey and sugar) turns
golden, we add in the bowl:
The chopped nutsThe chopped orange
peel
We boil it all
together during 5
minutes
approximately.
It is important stir
it up with a
consistent fish
slice.
When the mixture is being well mixed we turn the heat down to keep the warm…
Step 4
…we keep a wafer in a rectangular tin like this.
We spread the mixture over the wafer homogenously
As our chefs…
When the mixture in being spread, we cover it with the other wafer
PASO 5
We put the lid on
top adding some
weight to press
the Alajú.
WE LEAVE IT COOL DOWN DURING 24
HOURS
And it is
ready to
eat…ENJOY YOUR
MEAL!!