Dish

Morteruelo

Morteruelo is a hearty and flavorful stew that is perfect for cold winter nights. The dish is made by cooking game meat, such as rabbit or partridge, with bread, garlic, onion, and a variety of spices. The mixture is then pureed until it is smooth and creamy. Morteruelo is typically served with crusty bread and a glass of red wine. The dish is a popular winter comfort food in Spain.

European cuisine› Mediterranean cuisine› Spanish cuisine

Appetizer› Pâté

Origins and history

Morteruelo is a traditional dish from the region of Cuenca in Spain. It is believed to have originated in the 16th century and was originally made by hunters who used game meat to make a hearty stew. The dish has since become a popular winter comfort food in Spain.

Dietary considerations

Morteruelo is not suitable for vegetarians or vegans due to the use of game meat. It may also contain gluten if wheat bread is used in the recipe.

Variations

There are many variations of Morteruelo, with different regions and families having their own unique recipes. Some variations may include additional ingredients such as liver, pork, or chocolate.

Presentation and garnishing

Morteruelo is traditionally served in a clay pot, with a sprig of rosemary or thyme as a garnish. To achieve a smooth and creamy texture, it is important to soak the bread in water or broth before adding it to the stew.

Tips & Tricks

To make Morteruelo even more flavorful, some recipes call for adding a small amount of dark chocolate to the stew. This adds a subtle sweetness and depth of flavor to the dish.

Side-dishes

Morteruelo is typically served with crusty bread and a glass of red wine.

Drink pairings

Red wine is the traditional drink pairing for Morteruelo. A full-bodied red wine such as Tempranillo or Garnacha complements the rich flavors of the stew.