Gastronomy

Ingredients Various types of meats (beef, lamb, chicken, hen, pork, pigeon if any and a good ham bone), chickpeas, potatoes, carrot, parsnip, turnip, napicol, cabbage, leek, thistles ('penques del nuguet' the best), celery, sweet potato and ... if you have winter...

Ingredients Preparation The ‘pa perdut’, as Georges says, a French translation of our ‘torrija’ is made with slices of bread from the day before soaked in milk. Drained, they are coated in beaten egg and fried in plenty of oil until golden brown. After they are...

Ingredients Preparation Paella is, without a doubt, the most universal of Spanish dishes. Made with chicken and rabbit meat, vegetables and rice, it admits many variations depending on the ingredients used that change its name: 'mixed paella' (meat and fish),...

Ingredients Preparation  The ‘confitat’ is previously prepared by boiling the sweet potatoes and passing them through the mash and adding the sugar to cook over the fire as a jam. Cinnamon sticks and lemon zest is added. Let it cool down for later use. The 'pastisset'...

Ingredients Preparation Boil the water with the sugar (the amount to taste) and the lemon peels, cinnamon sticks and the lemon juice to taste. It can be colored by adding caramelized sugar. Take to the freezer, stirring from time to time so that it is...

Ingredients (Recipe for six people): 250 gr. chopped wheat. 500 gr. chickpeas (can be substituted for beans). ½ kgr. of stalks cut into small pieces. 3 turnips, four carrots, cabbage, and a little parsnip. Pork (foot, tail, ribs ... according to preferences, without...

Ingredients Preparation Also known in other towns as ‘esgarraet’, it is one of the most popular prepared for dinners, especially in summer. It consists of the roast of aubergines, peppers, onion and tomatoes, which have a special flavor when they are roasted over the...

Ingredients eggs milk oil sugar lemon zest lemonades ‘de paperet’ flour. Preparation The point is raised to the whites and the yolks, oil, lemon zest, milk, mixed lemonades and flour are added. The quantity depends on the size of the ‘llanda’ (for half a kilo of...

Ingredients Preparation The ‘borra’ is one of the most characteristic and ancient dishes of Alicante cuisine, today practically disappeared from the daily kitchen and can only be found in the family kitchen of some towns in La Marina. The 'borra' is a form of...

Ingredients Flour. Sugar. Lemon zest Eggs. Olive oil. Lemonades ‘de paperet’. Preparació The point is given to the egg white and the sugar, the yolks, the lemon, the oil and the flour that admits are added. Then add the lemonades and make the rolls by passing them...

Ingredients 6 eggs 1/2 kg of sugar. 2 glasses of warm milk. 2 glasses of olive oil. 1 glass of warm water to dissolve the baking yeast Grated lemon. Yeast. Flour, which admits (approximately 2.5 kilos). Preparation Undo the yeast with the water, add the oil, the milk,...

Ingredients For 4 people: 1 kg. of rice. 2 pork bones. 250 gr. of lean pork. 250gr. of thistles. 250 gr. of beans. 2 turnips 2 cabbage leaves Preparació Soak the beans the night before. Bring a saucepan to boil with a liter and a half of water, add the thistles (clean...

Ingredients 1kg of flour. 2 glasses of warm water. 1 glass of oil. 1 tablespoon of salt. 50 gr. yeast. Preparació The flour is put in a bowl and the yeast is added (previously undone), the two glasses of water, the oil and the salt and it is kneaded until the dough...

Ingredients For 4 people: 200 g of white beans, soaked the day before. 400 g of pork shank. 1 hand of pork. 100 g of unsalted bacon. 4 onion sausages. 1 white. 4 small turnips. 350 g of rice. Saffron and salt. Preparation Place the beans in a pot over the fire with...

IngredientsFor 4 people: 1.5 liters of stew broth. 200 gr. chopped pork rib. 500 gr. of rice. 250 gr of cooked chickpeas. 2 ripe tomatoes, split 3 potatoes cut into slices. 4 onion sausages. 100 gr. of pork bacon. 1 head of garlic. Saffron or yellow food coloring....