It comes from the "sopa de ajo" (garlic soup) but adding to the fried garlic some peeled tomatoes and green peppers.
Then, small slices of bread are added, pouring puchero stock or hot water in.
Once almost all the liquid has reduced, eggs are poached. You can serve with asparagus and clams.

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Crush boiled and dried spinach together with raw garlic, cumin, vinegar and salt.
In another pan, fry lightly some garlic and bread cut into pieces in olive oil, this will be the garnish.
Add some sweet paprika to the oil used before and then, mix it with the spinach.
Cold-served dish.

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Videotape available

Fry lightly garlic and sweet paprika in olive oil, asparagus are incorporated then and afterwards cumin, fried bread, salt and vinegar previously crushed altogether are added.
Cover with water and poach the eggs on.

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Wash the tomatoes, cut them into pieces and put them into the mixer’s vase together with the bread (previously soaked and drained) and garlic.  
Mix and incorporate vinegar, salt and pepper.
Keep on mixing until getting a thin mix.
Put into the refrigerator and serve cold.
Garnish with chopped cured ham and boiled egg.

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Videotape available

It is a rolled pork loin fillet filled with bits of cured ham, boiled egg and sweet red pepper.

Once rolled, it is breaded and passed by egg to be fried in olive oil on a high flame. It is served with salad.

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Soak a small loaf of bread’s crumb, drain it and put it into a mixer together with 2 garlic cloves, one spoon of salt, vinegar and 1/8 litre of olive oil.
Add three peeled tomatoes, a small pepper and some cucumber slices. 
Everything is well grinded and 1 ½ litre of water is added; it is put into the refrigerator several hours before being served.

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Fry one onion and four garlic cloves in a good spurt of olive oil.
Put two or three pieces per person of bull tail previously clean and washed with in the same pan, to fry the meat.

The fried garlic and onion with some of the oil are put in a mortar and well crushed together with one horn-shaped pepper and chilli. When the bull tail is being fried, add one spoon of sweet paprika and ½ glass of white wine, then all the mortar content and leave it cooking until the meat is tender and the stock has reduced to sauce.

It is served with chips.

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Typical product of Ecijan breakfast.
It is a type of bread loaf, usually served toasted to be spread with whatever you want, generally olive oil or red lard (manteca colorá).
You can find in every restaurant, bakery’s or confectionery’s shop.

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Typical product made with offal or liver, lard, garlic, oregano, white pepper and paprika.

Melt the (white) lard and add the rest of ingredients.

This flat cake is made of lard and sesame.
It is served toasted and can be eaten alone or filled in with jam or butter.

Ingredients:
3 kg. flour
1 breakfast cup will is the measure for olive oil
3/4-litre liquor (aguardiente)
1 cup of orange juice
White wine, the amount needed for kneading.
Flavourings:
3 tablespoonful of milled cinnamon
One toasted and milled cinnamon stick
1 small spoonful of toasted and milled cloves
4 spoonful of “matalahuva” or aniseed.
7 small spoonful of sesame.
A pinch of salt.

Preparation:

Put in a bowl the flour, the hot oil and flavour it with one lemon peel.
The flour is added gradually once the oil is warm, stirring gently.
Then the flavourings are incorporated, stirring with a wooden ladle.  
The anisette is well heated in a small pan and then is added to the mix once the kneading has started.
Do the same with the orange juice and the white wine (the measure is one breakfast cup)
Knead and shape small balls squashing them until you get small long triangles.

Traditional dessert, very known to our visitors.
Made of egg yolk and wafers.

4 Cintería St
Tlf. 95 483 00 76

Selling point:

Convent of Franciscan Concepcionists “Las Marroquies”
Secretario Armesto St
Tel.: 954 831 261

Products:

Mexican Biscuits of different flavours:

• Chocolate, orange, walnut and cinnamon: 5 €

• Box of orange flavour: 5,50 €

• Box of selected flavours: 10 €

Marroquies Sponge Cakes:

Mysterious recipe preserved by these nuns since immemorial time.

Selling Hours: In the morning: 09.00-14.00
Afternoons: 17.00-19.00

Selling point:

Convent of St. Florentina
3 Zurcideras St.
Telf.: 954 831 199
Fax: 954 831 198

Products:

• Snack Sponge Cakes
Unit: 2.50 €

• San Marin’s buns

• Corazones sin Trampa (Hearts Without Trap)
1/2 kg: 5.50 €

• Extra Fairy Cakes
1 kg: 4.50 €

• Manjar del Cielo (Exquisite!) tub: 6.00 €
 (Heaven’s Food)

• Anisette Fried Roscos (Ring-shaped cakes)
One dozen: 5.50 €

• San Martin Anisette Rosquillas (Ring-shaped pastries), ½ kg: 5.50 €

• Hazelnut truffles
One dozen: 6.00 €
• St. Anthony Flat Cakes
800 gr: 6.50 €

• St. Anthony Flat Cakes
400 gr: 3.25 €

• Sesame Flat Cakes
500 gr: 4.50 €

• Small Almond Flat Cakes
Small tray: 2.75 €

• Homemade Flat Cakes
1/2 kg: 5.50 €

Selling Hours: Morning: 09.00-14.00
Afternoon: 16.00-14.00

Selling point:

Real Convento Santa Inés (Royal Convent of St. Agnes)
Mayor St.Telf.: 954 830 741

Products:

• Tocino de cielo: (Sweet made with egg yolk and sugar)
Small 8 €
Large 16 €
• Honey Flowers- One dozen: 12 €
• Fried Roscos (Ring-shaped cakes)- One dozen: 6 €
• Torrijas (fried slices of bread soaked in milk, wine, etc)- One dozen: 8 €
(Only along Holy Week)

Selling Hours: Morning: 10.00-14.00
Closed in the afternoon
The products will be made only during Christmas season or by order.

Selling point:

Las Teresas Convent
El Conde St. Tel.:954 830 295

Products:

• Pot of Honey:
Unit 2.50 €

• Sponge Cake
Unit: 6 € (by order)

Selling Hours: Morning: 09.30-13.00
Afternoon: 17.00-18.30