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Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbors. The resulting dishes are eaten with local bread. The preferred spices in Extremaduran cuisine are pennyroyal, garlic, bay leaves and anise. Olive oil is used for frying and as an ingredient in many dishes. ==Representative dishes== Among the pork or mutton-based dishes, some of the most well-known are the ''callos con manos de cerdo'' (tripe with pig's feet), ''caldereta de cordero'' (mutton stew), ''cabrito en cuchifrito'', ''frite de cordero'' (mutton fry) and the ''cabrito a la hortelana'' (lamb stew with vegetables).〔(Gastronomia de las Hurdes )〕 The ''chanfaina'' in Extremadura has nothing to do with similarly named dishes in the Iberian Peninsula, like the Catalan ''Xanfaina'', which is a Spanish version of the Occitan Ratatouille. The Extremaduran chanfaina is a rich stew of mutton liver, brain, heart and kidneys cooked with a mixture of bay leaves, garlic, bread crumbs and boiled eggs. Traditional Extremaduran gastronomy includes other meats, like hen ''(gallina)'', which is one of the main ingredients of the emblematic ''cocido extremeño'' stew, hare ''arroz con liebre'' (rice with hare) and frogs ''ancas de ranas fritas '' (fried frog legs). It also includes local fishes like the tench ''tencas fritas '' (fried tenches) and trout ''truchas con jamón'' (trout with ham), and even a certain large lizard usually prepared in ''guisado'', made by frying slices of lizard in olive oil, after which they were stewed over a slow fire.〔Lorenzo Díaz, (2001), Los sabores perdidos, Ed. Edaf. pag. 178 Gastronomia extremeña〕〔(Gastronomía tradicional extremeña )〕〔(Los hábitos culinarios en el pasado extremeño )〕 Currently lizards are a protected species and trapping them is prohibited.〔(Gastronomía extremeña )〕 Among the basic popular dishes the ones based on chick peas are dominant. Other main ingredients are, ''habichuelas'' (beans), potatoes, pumpkin, chestnuts, onions and bell peppers. The most famous dishes of Extremadura are the ''cocido extremeño'', the ''potaje de garbanzos y judías blancas'' (chick pea and bean soup), the ''sopa blanca de ajos'' (white garlic soup), the ''potaje de castañas secas'' (chestnut soup), the ''olla con "asaura"'' (a stew with offal and blood), the ''Ajoblanco extremeño'' and the ''gazpacho extremeño'' (a variant of gazpacho with ham).〔(Ajo Blanco Extremeño )〕 There is very little in the way of vegetarian dishes in the traditional cuisine. Some of the ancestral dishes of Extremadura are fast disappearing, like the migas and the gachas. These are very ancient dishes, one of the most prominent being the ''migas con torreznos''.〔(Saber Popular - Revista extremeña de folklore )〕 Vegetables like cardoon and borage were formerly widely used in soups. Certain dishes of the Extremaduran cuisine show the influence of neighboring Portugal, like the ''lentejas estofadas'' (stewed lentils) and the ''sopa de perdices'' (partridge soup). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Extremaduran cuisine」の詳細全文を読む スポンサード リンク
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