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Hunting plates
One of the most extended and the most
valued gastronomy varieties in our
country is the called hunting plates.
These plates are principally tasted like
sport practice during cold months,
in autumn and winter, when the top
splendour is got because the closed Somontano rice, with thrushes
season is moved away.
and truffles from Aragón
Hunt, first as an eating need of the Ingredients for 5 people
human been and later as a sport
practice, is a practice that gives us • Somontano rice • Water
during our existence on the earth the • Onion, tomato and garlic • Seasonal vegetables
possibility of enjoying of sustenance • 4 Clean thrushes (with their (artichokes, peas, beans
and with got pieces we prepared really innards we make the and cabbage)
appetizer)
succulent plates. Plates that in some • Snack of hazelnut, parsley,
cases were considered as subsistence • Melanosporum truffe from the thrushs innards and
paprika
Aragón, what can be paid
food, a cuisine attached to land, rustic,
but that little by little is discovered Production
again by the most sofistied cookers, • At frst we clean the birds and we start making the
who know extract of this simple recipes, stirfried with garlic, onion and tomato in that order and
succulent, lessons and variations, really we fry lightly them, slow cooked.
tasties. • We fry the birds and after the stirfried that we are
making is colored we add it to thrushes, leaving it one
Plates of rabbit, hare, becad, partridge, minute on fre, mixing it with care and delicacy, we cover
thrush... but also of deer, wild boar... it with water to cook all very slow during an hour at 80°.
do not cease to appear in the most • After this time, when it start being tender, arrive the
demanding tables. And even so, it still moment called T&T. Truffes and thrushes. A great
being an authentic pleasure preparing combination. And excellent when it is mixed with the
one of these refreshing plates in the Somontano rice, top quality rice.
country, sheltered from a great fire, in It is a plate worthy of the best cuisine and gastronomy
tradition in the country, a pleasure tasting this so
contact with nature. exquisite recipe, of paciently production with little
shades that every cooker can contribute.
Arroz del Somontano
Alta calidad gastronómica
Arroz del Somontano es una pequeña empresa familiar de cría,
transformación y distribución de arroces de alta calidad gastronómica.
Este proceso se realiza desde el año 2004 en la propia finca.
Arroz del Somontano trabaja con cuatro variedades.
BOMBA (paellas, caldosos) - BALILLA - SOLLANA (paellas, arroces a
banda) CARNAROLI (risottos) - LIDO (arroz a la cubana, tres delicias)
Arroceros Somontano
C/Tamarite, 62 - 22500 Binéfar (Huesca)
Tel: 666 474 934 - 647 845 521 - arrozsomontano@terra.es
124
Hunting plates
One of the most extended and the most
valued gastronomy varieties in our
country is the called hunting plates.
These plates are principally tasted like
sport practice during cold months,
in autumn and winter, when the top
splendour is got because the closed Somontano rice, with thrushes
season is moved away.
and truffles from Aragón
Hunt, first as an eating need of the Ingredients for 5 people
human been and later as a sport
practice, is a practice that gives us • Somontano rice • Water
during our existence on the earth the • Onion, tomato and garlic • Seasonal vegetables
possibility of enjoying of sustenance • 4 Clean thrushes (with their (artichokes, peas, beans
and with got pieces we prepared really innards we make the and cabbage)
appetizer)
succulent plates. Plates that in some • Snack of hazelnut, parsley,
cases were considered as subsistence • Melanosporum truffe from the thrushs innards and
paprika
Aragón, what can be paid
food, a cuisine attached to land, rustic,
but that little by little is discovered Production
again by the most sofistied cookers, • At frst we clean the birds and we start making the
who know extract of this simple recipes, stirfried with garlic, onion and tomato in that order and
succulent, lessons and variations, really we fry lightly them, slow cooked.
tasties. • We fry the birds and after the stirfried that we are
making is colored we add it to thrushes, leaving it one
Plates of rabbit, hare, becad, partridge, minute on fre, mixing it with care and delicacy, we cover
thrush... but also of deer, wild boar... it with water to cook all very slow during an hour at 80°.
do not cease to appear in the most • After this time, when it start being tender, arrive the
demanding tables. And even so, it still moment called T&T. Truffes and thrushes. A great
being an authentic pleasure preparing combination. And excellent when it is mixed with the
one of these refreshing plates in the Somontano rice, top quality rice.
country, sheltered from a great fire, in It is a plate worthy of the best cuisine and gastronomy
tradition in the country, a pleasure tasting this so
contact with nature. exquisite recipe, of paciently production with little
shades that every cooker can contribute.
Arroz del Somontano
Alta calidad gastronómica
Arroz del Somontano es una pequeña empresa familiar de cría,
transformación y distribución de arroces de alta calidad gastronómica.
Este proceso se realiza desde el año 2004 en la propia finca.
Arroz del Somontano trabaja con cuatro variedades.
BOMBA (paellas, caldosos) - BALILLA - SOLLANA (paellas, arroces a
banda) CARNAROLI (risottos) - LIDO (arroz a la cubana, tres delicias)
Arroceros Somontano
C/Tamarite, 62 - 22500 Binéfar (Huesca)
Tel: 666 474 934 - 647 845 521 - arrozsomontano@terra.es
124
