Traditional cuisine of Tavernes de la Valldigna

Method

Put the oil and salt in the pan and fry the chicken and rabbit. Add the green beans, white beans and garrofó beans and cook everything gently over a low heat. Add the garlic and tomato.

Add the water and wait for it to come to the boil. Add the meatballs and the already cooked snails. Then add the rice and the colouring.

Let it cook over a lively heat until the rice is done.

Method

In an iron pan, fry the chicken and ribs with 8 tablespoons of oil. When the meat is browned, add the artichokes and broad beans and cook everything over a low heat.

Next, gently brown the chopped garlic and paprika, being careful not to burn it; quickly add the tomato and stop frying.

Add 2 litres of water and let it boil for about 20 minutes until it reduces by one third.

Add the rice and saffron, taste for salt when it stops boiling and adjust if needed.

Keep an eye on the rice so that it cooks in around 20 minutes and forms a nice socarrat on the bottom.

Method

Preheat the oven to 200°.

Heat the vegetable stock.

Fry the potato in a clay dish. When it is softened, add 3 cloves of garlic and fry them. Add the rice and fry it with the garlic for about 30 seconds.

Add the raisins and chickpeas and stir everything together. Pour in the hot vegetable stock and place the dish in the oven for about 45 minutes.

Halfway through cooking, add the croquettes and let it finish cooking.

Method

Fry the crushed garlic and, when it starts to brown, add the chillies, a tablespoon of paprika and a little water so it does not burn.

Without delay, add the potatoes cut into cubes and the eels. Add water without fully covering the eels.

Cover the pot and cook over a high heat until the eels are ready (about 25 minutes from when the broth starts boiling).

During cooking, remove the chillies and check the salt and spiciness.

Method

Grate the tomato, if fresh, and fry it with the garlic. When it is cooked, add the minced meat, season with salt and leave it until browned.

Add the rice, stir it together with the meat and set it aside.

Clean the peppers by removing the stem part and the seeds, rub them with oil and fill them with the meat and rice; cover them again with the stem top.

Next, place them on a tray and put them in the oven at 180° for 40 minutes.

Method

Wash the chard and cut the turnip. The beans should be soaked from the night before. Cook them separately in a saucepan.

Put a pot with oil on the heat; before it gets very hot, add the meat, stir it and then add the chard and turnip. Season with salt.

Then add the beans and the water needed until everything is well cooked. If necessary, more lukewarm water can be added. When everything is cooked, taste for salt and add the rice and saffron. It is recommended to eat it very hot.

Method

Heat the oven to maximum power.

Meanwhile, mix the two types of flour in a bowl. Dissolve the yeast well in warm water and add it to the flour with a little salt. Knead the mixture with warm water so that the dough is softer than firm.

Put baking paper on a tray, grease it with oil and spread the dough on top using hands greased with oil so it does not stick.

Place the sausage, bacon or sardine on top and bake it for about 20 minutes.

Description

Almuerzo in Tavernes is enjoyed with all the traditional elements and with all five senses. We begin with collaret peanuts, continue with a fresh salad made with tomato, onion, olives and lettuce. Then the palate is ready for the main attraction: a generous and very tasty sandwich.

We complete the gastronomic experience with a drink of your choice and finish with a coffee or a cremaet to make sure it is a full and satisfying meal.

Method

Put a pot on the heat with 3 tablespoons of oil, pour in the crushed tomato, add salt, sugar and paprika to taste, then add the peppers. Mix well and cook for 45 minutes over medium-low heat, stirring often until fully cooked. Add the pine nuts and the boiled eggs cut into small pieces.

Cut off one end of each bread roll and remove the crumb without breaking the crust. Keep the roll and the cut-off end that will act as a lid. Fill them with the stuffing, close them, dip them in milk and beaten egg, and fry them on both sides in plenty of hot oil.

Method

Put the egg whites in a bowl and whisk them until stiff. Then add 200 g of sugar, the yolks, the grated lemon peel and the cinnamon, mixing without letting the egg whites collapse. Finally, add the ground almond very slowly.

Place the wafer on a tray and pour the mixture on top. Put it in the oven at 180° for 20 to 30 minutes. When cooked, grind the rest of the sugar and sprinkle it over the coca once it has cooled.

Method

Boil the sweet potato in water and, when it is cooked, remove it, drain it and weigh it. Cook it with the sugar, stirring constantly until a smooth jam forms, and set it aside.

Put the ingredients for the dough in a bowl, except for one egg, and knead until a smooth dough forms. Then make small balls of dough, place them between two sheets of baking paper, flatten them, put a spoonful of sweet potato on top and close them to form pastries.

Brush them with beaten egg, sprinkle sugar and cinnamon on top and bake them at 180°.

Method

Roast the sweet potato in the oven. Put the roasted sweet potato in a saucepan and mash it with a fork.

Add the sugar and keep stirring until a homogeneous mixture is obtained.

Leave it over a low heat for about 30 minutes, stirring constantly. Add the grated lemon zest and the cinnamon and mix well.

When it is done, let it cool a little and add the ground peanuts; mix well.

Take one wafer, place some of the mixture on top, place another wafer over it and, using a flat board, press it down until it is about 1 cm thick.

Leave to rest for at least two days.

Method

Toast the almonds in the oven and set them aside. Put two tablespoons of oil in a saucepan and warm it over a low heat. Add the sugar and stir with a wooden spoon. When the sugar turns golden, add the almonds and mix. Then add the cinnamon and lemon zest and stir well.

Spread the mixture over a wafer and flatten it so the almonds stay together but not piled up. Let it cool a little and cut it into portions with an oil-greased knife.

Method

Dissolve the yeast with a little flour. Add the pumpkin, cinnamon, lemon zest, a little sugar and as much flour as needed to make a thick but not hard dough.

Heat plenty of oil.

Wet your hand with water so the dough does not stick and shape the fritters, dropping them into the oil to fry. When they are done on one side, turn them over.

There should always be one fritter in the oil before adding another.

Serve dusted with sugar.

Method

Remove the flesh from the pumpkin and drain it in a cloth. Melt the sugar with water. The proportion is one part sugar to two parts pumpkin. When the sugar reaches the right point, add the pumpkin. Cook over a low heat for about 20 minutes, stirring constantly. Then add the zest of 4 lemons and two tablespoons of cinnamon.

If you want a smoother finish, blend it. Let it cool and then make small mounds on an earthenware dish and decorate with walnuts, almonds and pine nuts. Put it in the oven for a few minutes to toast the nuts.

Method

Dissolve the yeast in a bowl with warm water and 1/2 kg of flour until a ball forms. In another bowl beat 4 eggs and 2 yolks, the oil, the sugar and 1/2 kg of flour to form another ball. Mix the two balls to make one well-worked dough and leave it covered until it triples in volume.

Then shape the sarvatxos and place a boiled egg in the mouth.

Leave them to rest again so that they rise once more. Brush them with egg white, make scale marks with scissors and bake them at 180°.

Decorate with sugar and aniseed sprinkles.

Method

Put all the ingredients in a bowl and knead until a homogeneous dough forms.

Then shape small rolls of dough, sprinkle sugar and cinnamon on top and bake at 180°.