Neither grief, nor distress, nor suffering of any kind is experienced by the palate that has the honour of tasting this simple and ancient preparation of La Mancha cuisine. Cervantes already mentions duelos y quebrantos as a fundamental part of the weekly menu of the gentleman Don Quixote.
“Somewhere in la Mancha, in a place whose name I do not care to remember, a gentleman lived not long ago, one of those who has a lance and ancient shield on a shelf and keeps a skinny nag and a greyhound for racing. A stew with more beef than mutton in it, hash most nights, duelos y quebrantos on Saturdays, lentils on Fridays, and on Sundays a young pigeon on Sundays for a special treat…”
This scramble of bacon, chorizo and eggs, with the addition of lamb brains in some cases, is a simple and quick to prepare tapa that will please any guest. Accompanied by some good bread toast, PDO Manchego cheese and a good wine, it will delight anyone.