Costrada

The co -one, a plate of medieval origin, is one of the culinary jewels that define the gastronomic identity of Pontedeume.

Since the twelfth century, this recipe has been carefully transmitted, being a symbol of the rich inheritance of the region. Composed of layers of meat (chicken, turkey, veal), fish and seafood (prawns, octopus, salmon), interspersed with a special mass that only a pasture family retains secretly, the scab is a unique experience for the senses.

This dish, which stands out for the diversity of local ingredients, reflects the connection of the region with the surrounding nature, combining the best of its lands and seas. The co -one is not only a feast for the palate, but also an opportunity to know and savor the history of the Andrade and the culinary tradition that lasts over the centuries. Each bite invites you to discover a legacy that is still alive in the flavors of the region.

Enjoying the co-one is to immerse yourself in the authentic culture of the Eume region, a gastronomic experience that is not only enjoyed, but also shared. It is a perfect dish to taste in any celebration or as a special way to enjoy the rich local tradition. Come to Pontedeume and let yourself be seduced by this unique delight, a flavor that always invites you to return and discover new nuances on each visit.

Mass ingredients

• 1 kg flour
• 5 eggs
• 200g water
• 10g salt
• 300 g pork lard

Filling ingredients

• ½ kg boneless chicken
• ½ kg raxo (pork loin)
• 300 g Serrano ham
• 1 cup pork fat
• 2 lemons
• 1 kg onions
• 1 teaspoon sweet paprika
• 1 batch of red bell peppers
• 1 egg
• 1 head of garlic
• 4 sprigs of parsley
• Salt to taste

1. Prepare the dough

In a bowl, add part of the flour, butter and eggs. Start kneading and incorporate salt and water little by little.

2. Mass rest

Add the rest of the flour and work the dough until it is smooth and uniform. Cover with a cloth and let stand 1 hour before stretching.

3. Prepare the filling

Make the garlic, parsley and salt in a mortar. Adobar separately the chicken and pig with this mixture. Sauté the chicken with pork fat by reserving 4 tablespoons. Then brown the garlic and add the chopped onion. Outside the fire, mix the onion with the sweet pepper.

4. Mount the costrada

Growing a round and tall mold. Extend a layer of fine dough covering the bottom and edges, letting it stand out. Brush with fat and repeat with two more layers.

Distribute a part of the onion, chicken and more onion mixed with bell pepper. Squeeze a lemon on the mixture. Cover with mass and repeat the process with the raxo. Add another layer of dough and complete with the Serrano ham, without lemon.

5. Bake

Cover with three layers of dough, greasing each other. Cuture and seal the edges. Paint with beaten egg and decorate with dough strips. Bake at medium-high temperature for 1 hour and a half.

5. Serve

It is recommended to serve hot to enjoy its crispy texture and authentic flavor.