Ingredients (for 4 servings)
1 kg of ripe tomatoes (preferably in season).
2g of white bread (preferably from the day before).
100 ml of extra virgin olive oil from Baena.
1 garlic clove (adjust according to your preference).
Salt (adjust according to your preference).
For garnish
Serrano ham, diced or sliced thinly.
Chopped hard-boiled egg.
Preparation
- Prepare the tomatoes:
Wash the tomatoes and remove the hard stem.
Peel the tomatoes (you can blanch them in hot water for a few seconds to make peeling easier) and chop them into pieces. - Make the base:
Place the tomatoes in a blender and blend until smooth.
Pass the puree through a sieve to remove the seeds and skin. - Add the bread:
Cut the bread into pieces and add it to the tomato puree. Let it sit for a few minutes to absorb the liquid. - Add garlic and salt:
Peel the garlic clove and add it (start with half if you prefer a milder garlic flavour).
Add a pinch of salt. - Blend and emulsify:
Blend everything together while slowly adding the extra virgin olive oil from Baena. This will give the salmorejo its creamy texture and unique flavour. - Chill:
Let it rest in the fridge for at least 1 hour so it’s nice and cold. - Serve:
Serve in bowls and garnish with the diced Serrano ham and chopped hard-boiled egg.
Tips
The secret to a good salmorejo lies in the quality of the ingredients, especially the olive oil and tomatoes.
If you prefer a slightly tangy taste, you can add a few drops of wine vinegar.
Ingredients (for 4 servings)
3 dried peppers (ñoras or choricero peppers).
2 garlic cloves.
50 g of bread crumbs.
3 tablespoons of wine vinegar.
100 ml extra virgin olive oil from Baena.
Salt (adjust according to your preference).
Water for soaking.
Preparation
- Soak the dried peppers:
Wash the peppers and remove the seeds and stems.
Place them in a bowl with hot water for about 20-30 minutes until they soften. - Prepare the bread crumbs:
Soak the bread crumbs in a little water with vinegar so they get well hydrated. - Blend the ingredients:
In a mortar or blender, crush the peeled garlic cloves with a pinch of salt.
Add the drained peppers and blend until you get a smooth paste. - Add the bread:
Add the soaked bread crumbs to the pepper and garlic mixture. Blend everything together until smooth and even. - Emulsify with olive oil:
While still blending (or pounding in the mortar), slowly add the extra virgin olive oil in a thin stream to emulsify. This will give the carnerete its creamy, smooth texture. - Adjust seasoning:
Taste and adjust the salt or vinegar according to your preference. - Serve:
Serve cold or at room temperature as a side dish with roasted meats, fish, or simply with bread.
Tips
You can add a little cumin powder or pepper if you want to give it a different twist.
In Baena, carnerete is especially enjoyed with the local bread and extra virgin olive oil, which enhances its flavour.
Ingredients (for 4 servings)
300 g pork kidneys, cleaned and chopped.
300 g pork loin, cut into strips or cubes.
300 g lean pork meat, cut into small pieces.
4 garlic cloves, finely chopped.
1 medium onion, chopped.
1 green pepper, cut into strips.
2 ripe tomatoes, grated or chopped.
1 bay leaf.
1/2 teaspoon sweet paprika.
A pinch of ground cumin.
1 glass of white wine.
1 glass of water or meat stock.
Extra virgin olive oil.
Salt and pepper (according to preference).
Preparation:
- Prepare the kidneys:
Wash the kidneys several times with cold water. Then, let them rest in a bowl with water, vinegar, and salt for 30 minutes to remove the strong taste. Rinse well and drain. - Brown the meats:
In a large pot or pan, heat a generous splash of olive oil.
Add the pork loin and lean pork, season with salt and pepper, and fry over medium-high heat until browned. Remove and set aside.
In the same pan, fry the kidneys for a few minutes until they lose their raw colour. Remove and set aside with the other meats. - Make the stir-fry:
In the remaining oil, fry the onion, garlic, and green pepper with a pinch of salt until softened.
Add the grated tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomato reduces. - Add spices and meat:
Stir in the sweet paprika, cumin, and bay leaf. Mix quickly so the spices don’t burn.
Add the meats to the pan and mix well. - Final cooking:
Add the white wine and let the alcohol evaporate for 2-3 minutes.
Pour in the water or meat stock, adjust the salt and pepper, and cover the pot.
Cook on low heat for 20-30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. - Serve:
Serve the ratones hot, with bread to dip in the sauce or with a side of fried potatoes or white rice.
Ingredients (for 4 servings)
300 g cooked green beans (white beans).
100 g rice.
1 green pepper.
1 red pepper.
1 ripe tomato.
1 onion.
2 garlic cloves.
1 bay leaf.
1 teaspoon sweet paprika.
100 ml extra virgin olive oil from Baena.
Salt (according to preference).
Water or vegetable stock (about 1 litre).
Preparation
- Prepare the ingredients:
Wash and chop the green pepper, red pepper, and tomato into small pieces.
Peel and finely chop the onion and garlic. - Make the sofrito:
In a large pan, heat the extra virgin olive oil.
Add the onion and garlic and sauté over medium heat until softened and lightly browned.
Add the green pepper, red pepper, and tomato, and cook together until all the ingredients are well softened. - Add the spices:
Add the sweet paprika and stir quickly to prevent it from burning.
Add the bay leaf and mix well. - Cook the rice:
Add the rice to the pan and sauté it lightly with the sofrito for 1-2 minutes.
Pour in the hot water or vegetable stock (about 3 parts liquid to 1 part rice) and adjust the salt. Cook over medium heat for about 10 minutes - Add the green beans:
Add the cooked green beans to the pan and mix well.
Continue to cook for another 10-12 minutes, until the rice is tender and the liquid has reduced slightly, leaving the stew with a creamy texture. - Rest and serve:
Remove from the heat and let it rest for a few minutes before serving.
Serve the empedraíllo hot, with fresh bread on the side.
Tips
For a heartier dish, you can add some cured meats like chorizo or black pudding.
For a fresh touch, add a squeeze of lemon juice when serving.
Using extra virgin olive oil from Baena D.O.P. is key to giving it the authentic local flavour.
Ingredients (for 4 servings)
8 pork loin fillets (you can use pork ham or beef if you prefer).
8 slices of serrano ham.
2 eggs.
Breadcrumbs.
Wheat flour.
Salt and pepper (according to preference).
Extra virgin olive oil from Baena (for frying).
Optional: Thin slices of cheese for the filling.
Preparation
- Prepare the meat:
If the pork fillets are thick, lightly bash them with a meat mallet to flatten them out.
Season the fillets with salt and pepper on both sides. - Fill the fillets:
Place a slice of serrano ham on each fillet. If desired, add a slice of cheese for a creamier filling.
Carefully roll each fillet, pressing tightly to keep the filling compact. You can secure them with a toothpick if needed. - Coat the flamenquines:
Coat each roll first in flour, ensuring it’s fully covered.
Then dip it in beaten egg, followed by breadcrumbs, pressing lightly to ensure the coating sticks well. - Fry the flamenquines:
Heat plenty of extra virgin olive oil in a deep pan or fryer.
Fry the flamenquines over medium-high heat until they are golden and crispy on the outside. This will take around 3-4 minutes on each side.
Remove the flamenquines and place them on paper towels to drain off any excess oil. - Serve:
Serve the flamenquines hot, accompanied by fries, salad, or fried peppers, depending on your preference.
Tips
For a more traditional touch, serve the flamenquines with a squeeze of lemon or aioli sauce.
You can also make smaller versions to serve as appetizers.
The extra virgin olive oil from Baena adds a special flavour, making it a key ingredient.
Ingredients (for 4 servings)
4 large, sweet oranges (preferably in season).
1 mild onion (optional, depending on your preference).
100 ml of extra virgin olive oil from Baena.
Salt (according to your preference).
Sweet or spicy paprika (depending on your preference).
Preparation
- Prepare the oranges:
Peel the oranges, removing all the white pith to avoid bitterness.
Slice them into thin rounds or bite-sized pieces, as you prefer. - Slice the onion (optional):
Peel and cut the onion into thin slices or julienne strips.
If you prefer a milder flavour, soak it in cold water for a few minutes. - Assemble the dish:
Arrange the orange slices on a plate, layering them with the onion if using.
Drizzle generously with extra virgin olive oil, making sure all pieces are well coated. - Season:
Sprinkle with salt to taste.
Add sweet or spicy paprika for an extra touch of colour and flavour. - Rest and serve:
Let the dish sit for a few minutes to allow the flavours to blend.
Serve at room temperature as a starter, side dish, or even as part of a tapas spread.
Tips
For a fresher twist, add a few mint or spearmint leaves.
To keep it sweet, use eating oranges rather than bitter varieties.
This dish highlights the quality of extra virgin olive oil, so it’s best to use a high-quality one, like those from the D.O.P. Baena.
Ingredients (for 4 servings)
1 kg fresh spinach or Swiss chard (or a mix of both).
4 eggs.
2 garlic cloves.
100 g Serrano ham, diced.
100 ml extra virgin olive oil from Baena.
1 teaspoon sweet paprika (optional).
Salt and pepper to taste.
Preparation
- Prepare the greens:
Wash the spinach or Swiss chard and chop them if the leaves are large.
Boil them in salted water for 5–7 minutes until tender.
Drain well and set aside. - Make the stir-fry:
Slice the garlic thinly.
Heat the olive oil in a large pan and fry the garlic until golden but not burnt.
Add the diced Serrano ham and sauté briefly to release its flavour. - Add the greens:
Stir in the drained spinach or chard, mixing well with the garlic and ham.
If using paprika, sprinkle it now and stir quickly to prevent burning. - Cook the eggs:
Lightly beat the eggs in a small bowl and pour them into the pan.
Stir constantly with a wooden spoon or spatula, cooking until the eggs are set but still soft. Season with salt and pepper to taste. - Serve:
Remove from heat while the eggs are still slightly moist.
Serve hot with fresh bread or as a side for meat or fish.
Tips
For a richer flavour, add some chorizo slices or swap the ham for pancetta.
his dish is a great way to enjoy seasonal greens and brings out the best in Baena’s extra virgin olive oil.
Ingredients (serves 4)
500 g of desalted cod (you can use fillets or chunks).
2 large onions.
3 garlic cloves.
1 red pepper.
1 green pepper.
4 ripe tomatoes (or 400 g of crushed tomatoes).
100 ml of extra virgin olive oil from Baena.
1 teaspoon of sweet paprika.
1 bay leaf.
Salt and pepper to taste.
100 g of black olives (optional, for garnish).
Fried bread or potatoes to serve.
Preparation
- Prepare the cod:
If the cod is not already desalted, soak it in cold water for 24-48 hours, changing the water every 8 hours.
Once desalted, pat the cod dry with kitchen paper. - Make the stir-fry:
Peel and slice the onions. Finely chop the garlic and cut the peppers into thin strips.
Heat the extra virgin olive oil in a large pan or casserole and lightly fry the garlic until golden.
Add the onions and peppers and cook over medium heat until soft and slightly caramelised. - Add the tomato and paprika:
Peel and crush the tomatoes (if using fresh) or add the crushed tomatoes.
Stir in the sweet paprika and bay leaf. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. - Cook the cod:
Place the cod pieces on top of the sofrito, skin side down.
Cover the pan and cook over low heat for 10-12 minutes, until the cod is tender and cooked through. Gently shake the pan in circular motions to mix the flavours without breaking the fish. - Adjust and serve:
Taste the sauce and adjust the salt and pepper if needed.
Serve hot, garnished with black olives if using, and with fried bread or potatoes on the side.
Tips
For a spicier touch, add a pinch of hot paprika or a chilli pepper to the sofrito.
In Baena, extra virgin olive oil is key to enhancing the flavour of this dish.
And for dessert...
Ingredients (for about 25-30 Fabiolas)
250 g of wheat flour.
150 g of sugar.
150 ml of extra virgin olive oil from Baena.
3 eggs.
1 teaspoon of baking powder.
Zest of one lemon or orange (optional, for flavour).
Icing sugar for decoration.
Preparation
- Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.
- Prepare the mixture:
In a large bowl, beat the eggs together with the sugar until you get a frothy and pale mixture.
Add the extra virgin olive oil in a thin stream while continuing to beat to fully incorporate it.
Add the lemon or orange zest if you choose to use it. - Add the dry ingredients:
Sift the flour together with the baking powder.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until you get a smooth, slightly sticky dough. - Form the fabiolas:
Using two spoons or lightly floured hands, shape small portions of dough (about the size of a walnut) and place them on the tray, leaving space between them so they don’t stick together while baking. - Bake:
Bake the fabiolas for 12-15 minutes or until they are slightly golden at the edges. The centre should remain soft.
Remove from the oven and let them cool on a wire rack. - Decorate:
Once cooled, dust the fabiolas with icing sugar for an elegant touch.
Tips
For a lighter texture, be careful not to overmix the dough once you add the flour.
If you prefer a crunchier version, you can roll out the dough and cut it with cookie cutters before baking.
Ingredients (for 4 people)
For the gachas:
100 g of wheat flour.
750 ml of milk (you can use water or a mixture of both).
100 g of sugar.
1 cinnamon stick.
Lemon peel (only the yellow part).
100 ml of extra virgin olive oil from Baena.
For serving:
Fried bread pieces (cuscurrones).
Honey or sugar for decoration.
Ground cinnamon to taste.
Preparation
- Fry the oil:
In a frying pan, heat the extra virgin olive oil.
Lightly fry the lemon peel to flavour the oil. Remove the peel and set the oil aside. - Toast the flour:
In the same oil, add the sifted flour and stir constantly over medium heat to lightly toast it. This will give it a stronger flavour and remove the raw taste. - Prepare the liquid mixture:
In a separate saucepan, heat the milk along with the cinnamon stick and lemon peel to infuse it. Remove from heat and strain the milk to remove the solids. - Cook the gachas:
Gradually pour the hot milk into the pan with the flour, stirring constantly with a whisk to avoid lumps.
Add the sugar and continue stirring over low heat until the mixture thickens and has a creamy texture. This may take about 10-15 minutes. - Prepare the cuscurrones:
While the gachas are cooking, cut the bread into small pieces and fry it in extra virgin olive oil until golden. Drain on paper towels. - Serve:
Divide the gachas into individual bowls.
Decorate with the cuscurrones, a drizzle of honey or sprinkled sugar, and a touch of ground cinnamon to taste.
Tips
For a lighter version, you can use water instead of milk or a mixture of both.
If you like, add a splash of sweet anise to the porridge for a special touch.
Ingredients (for 20-25 doughnuts)
500 g of wheat flour.
150 ml of extra virgin olive oil from Baena.
100 ml of white wine (it can be sweet or dry, depending on your preference).
100 g of sugar.
1 teaspoon of aniseed or 2 teaspoons of liquid anise.
1 teaspoon of ground cinnamon.
1 packet of baking powder.
A pinch of salt.
Icing sugar for decoration.
Preparation
- Prepare the dough:
In a large bowl, mix the flour with the sugar, aniseed, cinnamon, baking powder, and a pinch of salt.
Make a well in the centre of the flour mixture and pour in the extra virgin olive oil and the white wine.
Mix everything well until you form a smooth and homogeneous dough. If necessary, add a little more flour or wine to achieve a dough that doesn’t stick to your hands. - Form the doughnuts:
Take small portions of dough (about the size of a walnut) and roll them into balls. Then, make a hole in the centre of each ball with your fingers to create the doughnut shape.
If you prefer, you can use a piping bag or a mould to give them a more uniform shape. - Bake:
Preheat the oven to 180°C (356°F).
Place the doughnuts on a baking tray lined with parchment paper, leaving some space between them to prevent them from sticking together.
Bake for 15-20 minutes, or until golden brown. It’s important not to over-bake them, as they should be crispy on the outside but soft on the inside. - Decorate:
Once out of the oven, allow the doughnuts to cool slightly.
While still warm, sprinkle icing sugar over them to give them a sweet and decorative touch.
Tips
If you prefer a milder aniseed flavour, use liquid anise instead of aniseed.
You can experiment by adding a touch of lemon or orange zest to give them a citrusy note.
Ingredients (for 20-25 manoletes)
250 g sugar.
250 g ground almonds.
4 egg whites.
1 teaspoon lemon zest (optional).
1 teaspoon ground cinnamon (optional).
Icing sugar for dusting.
Preparation
- Prepare the egg whites:
In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form. This will give them the airy, fluffy texture that characterises manoletes. - Mix with the almonds:
In a separate bowl, combine the ground almonds with the sugar.
Gradually add this mixture to the whipped egg whites, folding it in gently to maintain the airiness of the egg whites. If desired, add the lemon zest or cinnamon to flavour the mixture. - Form the manoletes:
Using two spoons, take small spoonfuls of the mixture and place them on a baking tray lined with baking paper. Form little mounds, leaving a bit of space between them, as they will expand slightly during baking. - Bake:
Preheat the oven to 170°C (338°F).
Preheat the oven to 170°C (338°F). - Decorate:
Once out of the oven, allow the manoletes to cool completely.
Dust with icing sugar to add a decorative and sweet touch.
Tips
You can substitute the ground almonds with ground hazelnuts if you prefer a different flavour.
For a more traditional flavour, add a splash of orange blossom water to the mixture to give it a floral taste.
Ingredients (for about 20-25 pestiños)
500 g plain wheat flour.
100 ml extra virgin olive oil from Baena (plus more for frying).
100 ml white wine (you can use sweet wine for a milder flavour).
1 teaspoon anise seeds or 1-2 teaspoons liquid anise.
1 teaspoon lemon zest.
A pinch of salt.
1 sachet of baking powder (optional, for a lighter texture).
100 g honey (for coating).
Sugar (for dusting).
Preparation
- Prepare the dough:
In a large bowl, mix the flour, baking powder (if using), and salt.
Heat the extra virgin olive oil in a pan over medium heat and, once hot, pour it into the bowl with the flour.
Add the white wine, anise, and lemon zest to the flour and oil mixture. Stir with your hands or a spoon until you get a smooth dough.
Knead the dough for about 10 minutes until it is soft and compact. If needed, add a little more flour until the dough is no longer sticky. - Rest the dough:
Cover the dough with a clean cloth and let it rest for about 30 minutes to develop its texture.. - Shape the pestiños:
After resting, take small portions of dough and shape them into balls or cylinders. Then, flatten each piece with your hands on a smooth surface to form a small rectangle.
Make a cut in the centre of each rectangle and fold the dough into an “S” shape or other decorative folds, pressing the ends slightly to prevent them from opening while frying. - Fry the pestiños:
Heat plenty of olive oil in a deep pan over medium-high heat.
Fry the pestiños in small batches, turning them over so they brown evenly. Once golden and crispy, remove them with a slotted spoon and place them on kitchen paper to absorb excess oil. - Coat with honey:
While they cool slightly, gently heat the honey in a pan over low heat until it becomes runny (you can add a splash of water if it is too thick).
Dip the pestiños into the warm honey for a few seconds, ensuring they are well coated. - Dust and serve:
Arrange the pestiños on a plate and sprinkle with sugar to taste. Serve and enjoy this delicious treat.
Tips
If you prefer a less sweet version, you can replace the honey with icing sugar.
For a more intense flavour, add a few drops of orange blossom water to the dough or the honey.
Pestiños can be stored in an airtight container for several days, but they are best eaten fresh.
Ingredients (for about 25-30 panetillos)
500 g plain wheat flour.
100 ml extra virgin olive oil from Baena.
100 g sugar.
1 egg.
50g of ground almonds (or chopped almonds if you prefer more texture).
1 teaspoon anise seeds or 1-2 teaspoons liquid anise..
1 teaspoon lemon zest.
1 teaspoon baking powder.
A pinch of salt.
1 tablespoon water (if needed, to adjust the dough).
Icing sugar for dusting.
Preparation
- Prepare the dough:
In a large bowl, mix the flour with the sugar, baking powder, salt, and lemon zest.
Add the extra virgin olive oil, aniseed, and ground almonds, and mix well until a smooth dough forms.
Add the egg and knead well to combine all the ingredients. If the dough is too dry, add a tablespoon of water to make it more manageable. - Knead and shape:
Knead the dough for about 10 minutes until it becomes smooth and compact.
Take small portions of dough and shape them into balls or small elongated shapes. You can also make bars, circles, or even braids.
If you like, you can sprinkle some chopped almonds on top before baking for an extra almond touch - Bake:
Preheat the oven to 180°C (356°F).
Place the panetillos on a baking tray lined with baking paper, leaving some space between them.
Bake for 12-15 minutes, or until golden on the outside. They should not be too dry, as they need to remain soft inside.
- Decorate:
Once out of the oven, let the panetillos cool on a wire rack.
When completely cool, dust with icing sugar to add a sweet and decorative touch.
Tips
For a more traditional flavour, add a pinch of ground cinnamon to the dough.
Panetillos de cortijo are perfect with coffee or tea, or even as a festive gift.
They can be stored in an airtight container for several days.