The quality of the famous Chinchón is due principally to the elaborated and careful distillation of the aniseed, Pimpinella anissum L, in copper stills. Previously it will have been macerated in alcohol and water. This distillation of the anisette, which has a clean and pleasant bouquet and taste, is the basis for the elaboration of the Chinchón anisette. It is a spirituous drink, with or without sugar added, elaborated from the distillate.
The different types of Chinchón are: sweet, dry, extra-dry and special dry.
The anisette of Chinchón is covered by a Geographical Quality Designation recognized by the European Union. Only the companies incorporated under this denomination can use the term Chinchón in their anisettes.
The raw materials - the aniseed and the alcohol - are controlled as are the elaboration processes and the elaborated products.
The first time the anisette appears in history is approximately during the third millennium before Christ. In ancient times it was very well known and Pythagoras mentioned its name describing it as a drink against pain. The Arabic medicine also used it to treat sciatica and in the Middle Ages, in Europe, it was known for its stomach treatment virtues.
Nowadays we know that the anisette has carminative and digestive qualities. Taken after meals it is a good instrument in procuring an easy digestion.
Chinchón anisette can be used as an ingredient in the preparation of both sweet and savoury dishes.
Ingredients:
150 gr. of flour, 150 gr. of sugar, 20 gr. of confectioner's sugar, 1 small glass of anisette, 4 eggs, butter, lemon..
Preparation:
Mix in a bowl the sugar, the egg yolks, and the lemon juice until you get a uniform batter.
Add little by little the anisette and the flour. Beat the egg whites until stiff and add to the batter.
Grease and flour pan, pour mix and bake in medium oven for 35 minutes. Sprinkle confectioner's sugar before serving.
