Feast at La Oliva

The night before last Harry and I had dinner with a few people at Francisco's shop. We had:

regañas (little sesame crackers)

wafers with hemp seed (tortas de cañamones)

oil cured black olives

gazpacho with garnishes

tortilla de patatas (slightly runny on the interior)

chorizo blanca in Montilla wine

cogollas with white anchovies in vinegar

gambas al pil pil - shrimp in garlic sauce

hake roe with lemon oil

jamon serrano with baby fava beans

asparagus en ajopollo (this is in a sauce made of bread, garlic, vinegar, oil and pimenton)

chicken al ajillo

rice with artichokes, peas, peppers and pork ribs

cheese: aged sheep; blended cow n' goat; Aged goat; soft goat cheese with peppercorn (this is the best goat cheese I have ever had, literally. A lovely lady named Luz makes it nearby. Fransisco took Harry and I to visit her farm and cheesemaking facility a few weeks ago.)

torrija with rosemary honey (like delicious french toast, but eaten chilled. A typical treat served during Semana Santa.)

palitos de leche (little hard cinnamon cookies)

empanaditas de boniato (turnovers stuffed with sweetened sweet potato)

rosco de vino (A thick donut)

It was a good time.