the Greek Cyclades (brantada) and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried
contain garlic, including tiznao [es] (salt cod with spring onions) and atascaburras [ast] (salt cod with mashed potatoes, also called ajoarriero [es]). Additionally
summer time, combining tomato and pepper, beans with partridge or popular atascaburras whose base is the egg, oil and cod, and which dates back to lous cold
Highlights include "fritillas", "ajo de mataero", "caracoles en su salsa", "atascaburras", "tajás de cerdo", "ajopringue" and "pisto". "La Luz del Pardal" is
caldo moreno, and beans with partridge. Other hearty dishes include atascaburras, traditionally eaten on snowy days, and migas ruleras, often accompanied