“Les Fadrines” festivity

Sep 27, 2017 | Festivities

“Les Fadrines” festivity

– In September he held here in Beniardà the “festa de les fadrines” in honor of the Immaculate Conception. This party of the organized four young people who had been graceful in a drawing to be made between all; throughout the year made a raffle to raise some money for though the parties were simpler now, it was also more difficult to put together the budget that was needed to bring a small band and other expenses.

– It was customary Sunday afternoon four foremen, the children and other young people who wanted to accompany, leaving the village with a banner of the Virgin singing the rosary and the doors of the houses that were asking sing a song, it was like a prayer to the virgin asking a favor, knew a lot, but most were asking was for the sick.

PRAYER</h$>

Oh lady health. Health my queen. Health to the sick. Health oh Mary.
Streets and squares walks the Virgin visiting sick not to forget me.

For this we paid the amount of 50 cents or a quarter, but throughout the year something was collected. At the party like all mass, dancing and procession. The band picked up the festeras that premiered suit to go to church. The four boys who carried the Virgin were elected by them and used to be boyfriend, friend or brother.

I do not know that exact date and were missionaries came a few days doing lectures, spiritual exercises and masses. They brought in procession to some saints and as seen in the photo to the Immaculate we wanted to bring the girls who had been festeras. The commission has asked me to remember this party and I do.

Someone will seem ridiculous but it was endearing and beautiful.

XI HANDICRAFTS FAIR AND TYPICAL PRODUCTS →

Corn balls

Sep 27, 2017 | Gastronomy

Corn balls

Preparation:

– Corn balls are meatballs and cornmeal that are served with a stew of beans and garlic.

– It is a very consistent meal that invites you to enjoy a walk in the surroundings after eating.

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Mintxos

Sep 27, 2017 | Gastronomy

Mintxos

Ingredients:

Water.
Salt.
Oil.
Flour.
Mullador.

Preparation:

– Water Boil salt. the flour with the water is frigid and kneaded with a little oil. Let stand half an hour. balls for mintxos are flattened and form a circle. They passed through the plate and fill with any mullador (onion and tomato, river prawn and tomato, anchovies, sausage …).

← Rabbit with garlic Corn balls →

Olleta de Trigo

Sep 27, 2017 | Gastronomy

Olleta de Trigo

Ingredients for 8 people:

Chopped 1/2 kg blat.
1.2 kg white beans / mixed paint.
250 gr pork chop.
250 gr bacon.
2 white.
2 onion sausages.
3 potatoes.
A handful of chard.
2 small turnips.
2 parsnips.
1 piece of pumpkin.
2 thistles.
1 onion.
2 tomatoes.
2 ñoras.
12 strands of saffron.
A handful of farthings.
3 fennel sticks.
Salt.
Oil.

Preparation:

– 12 hours before putting together wheat and beans soak.

– Early in the morning, simmering wheat and beans without adding anything more for 2 hours, throw water and add cold water to cover everything.

– Fry 2 ñoras tailless or we remove pips and the Boix pass the salt.

– Fry onion until transparent, add meat and fry, add tomato, and then the sausage.

– We add them into the pot, well clean incorporate vegetable ñora chopped, cumin, saffron, fennel sticks, a spray of olive oil, salt. Potatoes add them 20 minutes before the end. You can put a pinch of dye. Salt correct.

← Rabbit with garlic Mintxos →

Rabbit with garlic

Sep 27, 2017 | Gastronomy

Rabbit with garlic

Ingredients for 4 people:

Un conejo cortado en trozos (1.5 Kg).
8 garlic cloves.
1 lemon.
Pepper and parsley.
Oil and salt.

Preparation:

– In this step, we want to get the oil to taste the garlic. For this, in a frying pan we will put a cup of olive oil and 8 cloves of garlic. We’ll leave it for about 30 minutes on a low heat.

– Garlic cloves should not be burnt, if we observe that they are toasted excessively, we will lower the fire a little more.

– Finally, remove the cloves of garlic, and reserve the oil.

– We also reserved 2 cloves of garlic that we will use for the vinaigrette in the next step.
– We prepare a lemon vinaigrette, which we will use as a sauce for the rabbit and potatoes.

– We will use 8 tablespoons of olive oil, the juice of half a lemon, and the 2 cloves of garlic that we had reserved from the previous step.

– Crush the 2 cloves of garlic well with a mortar, until left as a puree. Then, add the oil slowly, while stirring, with the help of hand rods. Finally add the lemon, a teaspoon of chopped parsley and beat until well let it.

– Note: the vinaigrette oil is not the one we prepared in the previous step, we must use a good virgin olive oil.
– To fry the pieces of rabbit, we will use the oil with flavor of garlic that we have prepared at the beginning.

– Put the oil to heat over medium-high heat. As soon as it is hot, add the rabbit, previously salted, and fry until golden and crisp (about 3 minutes on each side).
– We chopped a very fine clove of garlic.

– We put 4 or 5 tablespoons of the oil with garlic flavor in a clay pot (we could also use a frying pan), we add the minced garlic and we gently bake it, we incorporate the rabbit and we leave it 3 minutes more.

– We serve it with some fries and we add the lemon vinaigrette above.

Mintxos →