The Restaurant “Casa Ciriaco”, in Madrid, opened its doors, as a wine shop, in 1897. In 1923 the premises license is handed over Pablo Muñoz Sanz, who along with his brother Ciriaco Muñoz, have previously worked in the establishment (since 1917).This acquisition gives finally the present name in 1929, because Ciriaco opened the restaurant section. The house became famous for their tables sit among various cultural figures of Madrid such as the journalist and gourmet, Julio Camba; the cartoonist Antonio Mingote, who designed the house seal, or the painter Ignacio Zuloaga, who dined for the last time in this room and was honored in one of its walls; the bullfighter Juan Domingo Ortega and Belmonte (visiting the store stays in Madrid); the painter Sebastian Miranda.
Restaurant "Casa Ciriaco", Madrid, Spain.
The "Casa Ciriaco" became famous for the attempt made by Mateo Morral against Alfonso XIII and Victoria Eugenia on May 31, 1906, the day of their wedding. The bomb was dropped from one of the upper balconies of the building.
Dishes are served with great tradition within the cuisine in Madrid (although kitchen trends Guadalajara), some of the more traditional are: chicken fricassee, which it says is recipe for over a century. Tuesday is customary to prepare the full cooked (Cocido complete), served traditionally in three rollovers (these are the three steps: 1. The cooked soup. It is usually a soup made with thin noodles and usually eaten in a bowl as a starter.2. The chickpeas, potatoes and vegetables.3. The meat: chicken that often, pork and veal. Called so popular as the "dump the food"). It is common to find pickles as tapas consisting trout and Partridge (and stewed) in a mixture of oil, vinegar, salt, garlic, bay leaves and other spices. You can taste the tripe Madrid, partridge with beans from the farm (in season), squid in its ink and meat Rioja. The wine is typical of Valdepeñas.
The most traditional dish is “Chiken fricassee”.It is said that it was the favorite dish of Queen Elizabeth II.Therefore, the famous Spanish writer, Ramón Gomez de la Serna, called to the Queen “La Pepitoria”.Thus, I think that it is a very Real (Royal) dish.
I am going to show you a video with the veteran cooker, Doña Amparo (Miss Amparo), who is cooking a chiken fricassee.Please click down here, where you see a little windows, up and left side, click on the triangle:
http://www.telecinco.es/cocinerossinestrella/
Ingredients:
-A whole chiken.
-Almonds.
-Saffron.
-Onion.
-Garlic.
-Bay leaves.
-Olive oil.
-Flour.
-Salt.
-Water.
First of all, you have to cut the chiken.
After that, you have to fry the chiken –but not too much--.
Apart from this, you have to put a large saucepan with warm water.There, you have put white wine, bay leaves chopped and some bay leaves and a mix made with almonds, saffron and salt.
After that, you have to put the chiken within the broth.
Then, you cut one big onion to fry it.In a while, you put 4 tablespoons of flour.And you move everything and put it within the broth with the chiken.
You can visit “Casa Ciriaco”, that is close to the Puerta del Sol, in the street Mayor, number 84..And also it is very close to the Cathedral of “La Almudena”.
I hope that you enjoy it.
Kind regards,
Luis.
Sponsored by Costaluz Lawyers.
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