1) Before the wedding, the bride and groom and their families must make preparations:
A) To choose the restaurant for the wedding breakfast
B) To choose menu
C) To entrust the invitations
D) To buy the wedding dress: for the groom is a black or grey dinner jacket with tie; for the bride is a white or beige dress with a long train and a bunch of flowers
E) To book well in advance, day and time in the church or in the town hall where they will get married
F) The bride must entrust the presents for women, given away during the wedding breakfast (ceramic figures, basket with sweets, etc., with the names of the bride and groom)
G) The groom must buy tobacco (cigarettes and cigars) for giving away among the guests
H) Make the wedding list (the favourite presents and where they buy it)
I) To employ a photographer
K) To employ a band that entertained in the wedding breakfast
L) To organize The honeymoon trip
3) And the wedding day comes. It can be religious (in the church) or civil (in the town hall). The wedding breakfast takes place during the day or night, depending on expenses of the bride and the groom. The bride gets up very early because she goes to the hairdresser’s. While the bride and the groom are wearing, the invited guests come to their homes to have some appetizers. The groom comes to the church first and he goes in it, with the best woman, to wait for his future wife; and then the bride comes with her best man.
The priest (or the judge, in the civil wedding) begins the ceremony that it lasts, approximately, thirty minutes. When it finishes, the couple and their families stay inside to take photos. While, the guests wait for them outside.
When the photos finish in the church, all the guests go to the restaurant
where they have some appetizers while the couple take pictures in a
beautiful place. Then, the couple comes to the restaurant and all welcome
them clapping hands. The wedding breakfast begins, where eat more and
last, approximately, four hours.
When the wedding reception finishes, the couple begins to dance a waltz
and after that, the people begin to dance. Approximately at twelve o’clock,
, the couple leaves to celebrate their wedding night and the next day,
they go to “The honeymoon trip”.
The Menu
Aperitifs
Dublin Bay Prawns
Small Crabs
Grilled Shrimps
Grilled sea bass (3 sauces)
Scallops into one’s shell
Monkfish “Rivera” in casserole
Veal
(Garnish of vegetables and potatoes baked)
Desserts
Cake of millefeuille and cream
Ice cram
Cake shop varied
Wines
Albariño Abadía de San Campio
Ribeiro especial da casa
Rioxa Señorío de Huarte Cr 97
INGREDIENTS:
· 1
KG OF CLAM
· 1 ONION
· 2 HEADS OF GARLIC
· 1 RIPE TOMATO OR A BIT OF CONCENTRATED TOMATO
· FLOUR
· WHITE WINE
· OIL
· PARSLEY
· HOT PEPPER
PREPARATION:
PUT
THE CLAM IN WATER WITH SALT IN ADVANCE.
CHOP THE ONION AND THE GARLIC THINLY AND FRY.
ADD THE HOT PEPPER.
WHEN THE ONION IS GOLDEN BROWN ADD THE TOMATO AND LEAVE FOR SOME SECONDS.
ADD THE PARSLEY AND NETX THE CLAM .
SPLASH A BIT OF FLOUR.
AFTER THAT, FRY FOR SOME SECONDS AND ADD THE WHITE WINE AND A BIT OF CHICKEN
STOCK.
BOILED COD WITH POTATOES AND CAULIFLOWER
INGREDIENTS:
· 1KG
OF COD
· 1 CAULIFLOWER OF ONE KG
· 1 KG OF POTATO
· 1 BULB OF GARLIC
· 4 LEAVES OF BAY LEAF
· ¼ L. OF OIL
· 2 SPOONFUL OF SWEET PAPRIKA
· ½ SMALL GLASS OF VINEGAR
· A BIT OF PARSLEY
PREPARATION:
CLEAN
THE CAULIFLOWER AND IT CUT IN SMALL PIECES
PEEL AND CUT THE POTATOES IN PIECES.
BOIL IN A PAN WITH A LOT OF WATER THE COD WITH 2 LEAVES OF BAY LEAF, SOME
GARLIC, PARSLEY AND SOME OIL.
TO AVERAGE COOKING, SEPARATE THE WATER, POUR OVER ANOTHER PAN AND BOIL
IN IT THE CAULIFLOWER AND THE POTATOES.
CUT THE GARLIC IN SHEETS AND FRY IT IN OIL TIL GOLDEN BROWN.
ADD 2 LEAVES OF BAY LEAF, THE PAPRIKA AND THE VINEGAR AND BOIL.
WHEN THE CAULIFLOWER AND THE POTATOES ARE DONE, PUT THEM IN A STRAINER
WITH THE COD AND THEN SPRINKLE WITH THE GARLIC.
ROASTED VILLALBA “CAPON"
INGREDIENTS:
- 1 “CAPÓN”
VILLALBA
- 100 G OF SLICED PARMA HAM
- 6 SMALL ONION
- 4 BULBS OF GARLIC
- ½ L OF CHICKEN STOCK
- SALT
PREPARATION:
1.-
CLEAN THE “CAPÓN”, TAKE OUTTHE FAT AND SEASON TOTALLY.
2.- PUT IN THE SLICED ONION, THE HEAD OF GARLIC AND THE SLICED HAM. CLOSE
“CAPÓN” WITH A CORD.
3.- MELT HALF THE FAT OF “CAPÓN” AND ADD THE CHICKEN
STOCK. ADD THE FAT TO THE “CAPÓN”.
4.- CROSS THE “CAPÓN”AND BAKE IT IN THE OVEN VERY SLOWLY.
PUT THE “CAPÓN” ON A TRAY WITH THE FAT AND THE STOCK
AND SPRAY THE “CAPÓN” DURING THE COOKING.
5.- BAKE THE “CAPÓN” IN THE OVEN FOR ONE OR TWO HOURS.
6.- SERVE IT.
