Gastronomy

Tostons

Pericana

Ingredients
4 dried red peppers 100 g dried salted cod 2 cloves of garlic 1 teaspoon paprika Oil
Salt
 
Preparation Grill the peppers or fry them quickly in hot oil so that they swell up a Little but do not burn. Grill the cod on a hot plate so that it begins to sweat. Grill or fry the cloves of garlic. Chop the pepper finely. Once cool, remove all bones from the cod, and finely slice the garlic. Mix the pepper, cod and garlic with the oil and add a teaspoon of paprika. If you want to, you can also add a little boiling water to poach the mix slightly.

Pastissos de Moniato

Ingredients 1 glass of eau-de-vie (clear brandy distilled from fermented fruit juice) 1 glass of olive oil 1 glass of sugar Flour Ground cinnamon For the filling 1quilo of sweet potato (it is a paste done with sweet potato, sugar and cinnamon) Preparation Mix all the liquids and make a paste, adding flour little by little. Make a fine paste. Spread the paste out in round portions (using a glass as a mould). Fill with the sweet potato paste and close. Seal the ends by crimping with the fingers. Cover them with sugar and cinnamon and bake in the oven at 150ºC until they are ready.

Olleta

Ingredients 400 g haricot beans 3 artichoke stalks 250 g pork ribs 150 g bacon fat 150 g chitterlings 4 blood sausages 2 turnips 1 parsnip 1 large onion 2 litres water Saffron Black pepper Paprika Thyme Olive oil Salt
 
Preparation: Leave the beans to soak overnight, changing the water several times to remove any sharpness. Place the beans, the meat (chopped into pieces) and the washed stalks (with the threads removed) into a large saucepan of cold water and boil for 15 minutes. Add the parsnip and turnip (peeled and cut into chunks) to the saucepan and cover and simmer for one hour. Fry the onion and sausage together and add to the saucepan, season with salt, pepper, paprika and saffron to taste, and boil for a further half an hour.

Stuffed peppers

Ingredients 4 red peppers (200 g) 250 g rice 1 onion 500 g ripe tomatoes 400 g chopped pork 100 g mushrooms (if available) 2 cloves of garlic A pinch of oregano Saffron Oil Salt
 
Preparation Lightly fry the finely chopped onion, the meat and then the tomato with the crushed garlic. When you have a paste, add the rice, the saffron and the mushrooms (if available) and stir well. Add the oregano and leave for a few minutes for the oregano to permeate the mixture. Remove the tops of the peppers, but do not throw them away. Fill the peppers with the rice mix to about half way, so that it can expand to fill the pepper, and then replace the top of the pepper. Wrap each pepper in aluminum foil and place vertically in a deep dish (preferably ceramic). Add a little water and oil to the dish and cook for about an hour at (200º). Reduce to about 120º and cook for a further hour.

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Borreta

Ingredients 1 kg spinach 500 g potatoes 200 g dried cod 2 dried red peppers 1 garlic head 1.5  litres water 4 eggs 1 chilli Black pepper Oil Salt
 
Preparation Fill a large saucepan with cold water. Then add the potatoes, cut into small pieces, the whole garlic head (cut across the centre), the chopped peppers and washed spinach. Finally add the chilli and the dried cod (first soak the cod to eliminate the salt, and then break into flakes). Bring to the boil and add a cup of oil and leave to simmer for about forty minutes. Next, add a little salt and pepper to season and increase the heat, add the eggs and boil well for a few minutes to poach the eggs.