Casarabonela piping
The gastronomy of the Sierra de las Nieves is based on the richness and variety of crops and the enormous amount of fruits and wild products from its mountains. The best-known dish of Moorish gastronomy is Pipeo , a pot cooked with lettuce and bean seeds. María Cueto teaches us how to prepare it.
The lettuce leaves and peeled potatoes are chopped and stored in a container. In a frying pan with enough oil and paprika, fry the onion.
We mix breadcrumbs, egg, fresh parsley and chopped garlic. Once there is a homogeneous paste, make some kind of balls and fry them, this way we will get the breadcrumb tortillas.
We boil the peas, beans, artichokes, potatoes and lettuce with a little bay leaf and salt. In this same saucepan, we add the oil with paprika and fried onion and the tortillas. When it takes about 10/15 minutes for the tortillas to begin to soften, add crushed almonds, toasted garlic pieces and cumin.
Once all the previous steps are done, all that remains is to keep it for 15 minutes over low heat and that's it.
- Peas
- Artichokes
- 3 donkey ear lettuce
- 1 bay leaf
- 1 medium potato
- 1 onion
- 1 teaspoon ground cumin
- Paprika
- 500 g broad beans
- Breadcrumbs
- Egg
- Fresh parsley
- Garlic
- 2 kg almonds
Recipes
