SOME OF OUR LOCAL PRODUCE - A BIT OF HISTORY Gofio
Gofio is one of the most ancient food in the Canary Islands. Its origin dates back hundreds of years ago. For many generations it was the food of the poor and served as sustenance in times of famine. Currently, it remains the staple food of the Canary islanders, but its reputation has been revalued, especially since 1994 when it was awarded the Designation of Origin. It is made of toasted grain flour and you can find it in many dishes and now you can include it in your recipe! The gofio was brought to the Canary Islands by its former inhabitants centuries ago. Since then it has been part of most basic food. Latin America was reached by the Canaries migrants. As a result, now, the gofio is part of the Venezuelan, Uruguayan and Brazilian cuisine. It began as roasted barley flour, but now we find various types, such as wheat, millet or corn, beans and rye. There is also the combination of various cereals to make gofio and some people like to include legumes, such as chickpeas. Gofio comes from a process of roasting and grinding. Formerly made by hand, with the help of some stones, the millstone, to carry out this job. Today, there are electric mills which are responsible for their production, although in some areas, there are still ancient water mills preserved. By Mapi Marrero
Potatoes
First potatoes in Europe were registered in 1567 in the Canary Islands. Today, scientists think these original potatoes are still grown in the Canary Islands. So, potatoes reached Europe through these islands. In the Canary Islands potato is an important part of our culinary culture. There are some potatoes called “black potatoes” because of the colour of their skin. This kind of potatoes hasn’t reached Europe or the USA. Their skin is black, as I mentioned before, and they are yellow inside. There is another kind of potatoes called “pretty potatoes”. These potatoes are sweeter than other potatoes and widely used in the Canary Islands. And there are other kinds of potatoes such as “lillies”, “borrallas” or “meloneras”. It is estimated that 1,100 hectares of potatoes are grown in the archipelago, mainly in Tenerife.
By Paloma Jiménez
Mojo
Mojo is a typical sauce from the Canary Islands. It is an essential accompaniment of many dishes. Normally, most varieties of mojo are spicy because it contains hot chili pepper. The most usual mojos are “Red Mojo or Spicy Mojo” and “Green Mojo”. These two sauces are differentiated not only by colour but by taste. They are prepared with basic similar ingredients but with the difference of the hot chilli pepper used and the ingredients which give them their characteristic colour, paprika or coriander (or parsley). Also, it is possible to prepare Green mojo mixing these last ingredients. Although there are many varieties of mojo, there are some common ingredients in all of them as hot chili pepper, olive oil, vinegar, garlic, cumin seeds or salt. Then, depending on the kind of mojo, some other ingredients are added, such as saffron, paprika, tomatoes, peppers, parsley, coriander… As water is rarely used (and if used, it is in very small quantity), mojo can be kept in good condition for some time out of the fridge. Mojo is something really traditional in Canary gastronomy. However, modern cookery has introduced some innovations. The most traditional mojos are Red Mojo, Green Mojo, Parsley Mojo, and Coriander Mojo. But there are other types less known as Cheese Mojo, Almond Mojo, Carrot Mojo and Pumpkin Mojo. There are many varieties and there isn’t a common recipe for each type. As mojo is so important in our gastronomy, every family has their own recipe with their ingredients and secrets. By Grimanesa Espino
Arvejas Compuestas (Pea Stew)
Ingredients 900g peas 400g potatoes 200g fried tomatoes 100g chopped bacon 50 ml white wine
4 eggs 3 cloves of garlic 1 onion salt and pepper oregano olive oil bay leaf water
Preparation method 1. You have to prepare the eggs. Boil them in a pot with water and a teaspoon of salt for 10 minutes. Drain the hot water and put some cold water. Take out the egg shells and keep the eggs aside. 2. It´s time to prepare the potatoes. Peel, dice, and fry them. Keep the potatoes aside. 3. Put the chopped bacon with the onion and the gloves of garlic in a frying pan with some olive oil and sautÊ all together. After having the mixture sautÊed, blend the fried tomatoes, a little bit of pepper, and the glass of wine in. Keep it boiling for five minutes and add the oregano and the bay leaf. 4. The final step will be to put the peas in a small saucepan, cover them with the mixture, and add the amount of water needed to cover the legumes. Simmer for about 40 minutes until the peas are completely stewed and the water evaporated. Serve with the potatoes and eggs as trimming. ENJOY YOUR MEAL! Elizabeta
Rancho Canario
The Rancho canario was born in shortage time, but this not a reason to be a delicious and well known dish in our traditional cuisine. INGREDIENTS ● 200gr salty cutlet ● 1 piece of sausage ● 200gr beans ● 2 big potatoes. ● 100 gr pasta ● 1 onion ● 1 tomato ● 4 cloves of garlic ● Salt and pepper ● 1 bunch of parsley ● Oil ● ½ teaspoon of oregano ● A little of sweet pepper PREPARATION Soak the cutlet and the beans overnight in a saucepan. 1. The next day drain the water, wash them, and soak again with double amount of water to cover them. Put on the heat with the hard pork sausage 2. Put oil into the frying pan, chop the onion and the garlic and saute, when it is poached add tomato, parsley, salt, pepper, oregano and sweet pepper. 3. Dice the potatoes. Cook the noodles 4. When done, add it to the saucepan where you have the beans and the cutlet. Add the potatoes when the beans are cooked. In about 15 minutes ( if the potatoes are soft) add the pasta and leave it for 10 minutes Remove from the heat and allow to cool. The more concentrated it is the better it is.
ENJOY THE RANCHO CANARIO From Belén Castellano Potatoes with mojo We just need to boil the potatoes with a lemon rind and salt. For the delicious Canarian sauce we only need to crush Cayenne pepper, garlic cloves, 1/4 cup olive oil,dash of vinegar, a glass
of water, tablespoon paprika, cumin and salt Bon appetit everybody!!!!!
----------------------------------------------------------------------------------------------Lentils Stew Ingredients 3 glasses of lentils 2 medium onions 2 courgettes 1/5 kg of squash 2 spoons of salt 2 spoons of oil 12 glasses of water Instructions Dice the courgettes, the onions and the squash. Mixed it in the pot with the salt, oil and water. Wait until it boiled. Then pour the lentils and remove it for a half hour and spill a glass of cold water in the pot, this is called “ scaring the lentils” . Continue removing until you like the texture. If you have a pressure cooker, you just have to mix all the ingredients in the pot, and when it boils, wait for half hour.
Best wishes, Elena ------------------------------------------------------------------------------------------Pella de gofio Ingredients • 500g gofio • Water • Honey • Almonds Steps 1. Put the gofio in a bowl. Add the chopped almonds, a little bit of honey and water. Knead it and make a thick paste.
2. Make a ball with the paste, or a roly-poly. Then, cut it in medallions.
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“Mojo Rojo or Mojo Picón” Ingredients: a bulb of garlic, 2 hot peppers, a spoon of cumin, a spoon of paprika, 4 tablespoon of vinegar, 15 tablespoon of oil and salt to taste. Steps: 1. Chop and peel the garlic. Then, crush the garlic, cumin, salt, hot peppers in the mortar, until you get a soft mixture. 2. Slowly add paprika, oil and vinegar to make a thick mixture. 3. A glass of water can be added This sauce can be kept in the fridge for months. A recipe for softer “Mojo Rojo” can be obtained by adding sweet peppers instead of hot pepper.
Ropa Vieja Recipe Ingredients: ½ Kg chick peas ½ Kg beef ½ Kg chicken 1Kg potatoes 3 cloves of garlic 1 pepper 1 onion 1 tomato 1 small glass of water 1 small glass of white wine Condiments: paprika, pepper, thyme, bayleaf, clove, salt and oil. How to make it 1. First soak the chickpeas overnight. 2. In the morning wash them and put them in a pan with the meat, the salt and the water to simmer all. 3. After simmering all, drain and cut the meat in small pieces. Fry it all until it becomes crispy. 4. In another pan, put oil, pepper, peeled tomatoes, onion and garlic, everything previously chopped in small pieces. Add pepper and clove. 5. After frying all, add paprika, wine, bayleaf, thyme and the glass of water. 6. Add the first dough into the second and mix them into the fire. 7. Last step, dice the potatoes and fry them. Now it´s time to enjoy it.
Almogrote Gomero It is a typical dish from the Canary Islands, but specially from La Gomera. It is a soft paste made with sharp goat cheese, hot peppers, garlic and olive oil. Ingredients: ● 1Kg. Goat sharp cheese ● 8 cloves of garlic ● 1 red hot chilli pepper ● 1 cup (200 cl.) first quality olive oil (mandatory) Preparation: Put and crush the garlic and chilli in a mortar (bowl) and grind it. After that , crumble the cheese until lumpy and well mixed . Then, pour the olive oil and stir until you get a uniform paste. It’s eaten spread on a piece of toast This must be accompanied by a good red wine and friends.
Bon Appetit
Carajacas Ingredients: - 1Kg liver - 1 bulb of garlic - 1 Green pepper - 2 teaspoon of paprika - Oil - 1 glass of vinegar - Oregano - Sprig of parsley - Cumin - Salt Preparation: Crush the bulb of garlic, some parsley, pepper,cumin and salt. Them, add the oil, the vinegar, the paprika and the oregano and mix all the ingredients very well. Marinade the liver with this mix for 3 or 4 hours. Fry the liver without oil, only with the marinade. Then, put it in a bowl .Cover with the rest of marinade and boil it for some minutes.
Bon Appetit
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Sancocho Canario Ingredients: 1 Kg salty fish (grouper or meagre) 1 Kg big potatoes 1 Kg sweet potatoes Olive oil Parsley Salt Mojo Gofio How to make it: 1. Desalt the fish by soaking it for 24 hours. It is convenient to change the water several times. 2. Put the sweet potatoes and the potatoes 3. When both the potatoes and sweet potatoes are almost cooked, introduce the desalted fish
cut in big pieces and cook it all for 10 minutes maximum. 4. Once the ingredients are cooked, drain it all and serve with mojo (Canarian hot sauce) and some gofio (ground and roasted corn flour).
Escaldón Ingredients: - 1litre of broth - gofio (cornmeal) - parsley - salt Preparation: Heat the broth and when it’s boiling remove from the heat. Add chopped parsley and cornmeal until it gets thick. Also we can add little pieces of meat, fish or potatoes. This is usually prepared ina clay pot. It’s ideal as garnish for fish or for a stew of meat. Bon Appetit
Gofio Escaldao" (Scalded Gofio) Maybe the most typical food in Canary Island because “el gofio”, made from cereal, is produced
in these islands. Ingredients: 1 litre of strained fish broth, 1 sprig of mint and 1/4 Kg. of gofio. Method: 1. Place the gofio in a dish with the sprig of mint and add slowly the boiling broth. Do not stop stirring it to bind it without lumps. This can also be made using vegetable broth, soup or stew. This dish is served with red onion in vinegar and water or with fried garlic. Sprig of mint: ramita de menta Strained fish broth: caldo de pescado colado Stir: revolver / agitar Lumps: grumos Stew: estofado
Tollos INGREDIENTS: 1 Kg of Tollos 1/4 Kg of tomatoes. 1/2 Kg of onions. 1 head of garlic. salt cumin pepper. white wine. breadcrumbs. a bunch of thyme. oil 3 Bay leaves. 1 Spoon of paprika. vinegar.
INSTRUCTIONS FOR PREPARATION: Soak the tollos one day before, clean them and cut into chunks. Put them at the bottom of the pot. Add Garlics, salt, cumin, pepper, 1/2 spoon of paprika, vinegar, white wine and bread crumbs. Saute them and add onions, tomatoes, 3 bay leaves and a bunch of thyme. Add a glass of water, a glass of white wine and oil. Simmer for about 30 minutes.
Mojo (Canarian sauce) Ingredients: - 5 ½ teaspoons paprika - 5 ½ teaspoons ground cumin - 1 chilli - 1 clove of garlic - ¼ of chopped red or green pepper (if you prefer a green sauce) - ½ glass olive oil - ¼ glass vinegar - bredcrumbs (to bind the sauce well) - Coarse salt - 1 bunch coriander (if you prefer a green sauce) Elaboration: Firstly, peel and chop the garlic. Chop the red (if you prefer a red sauce) or green peppers (if you prefer a green sauce) too. Crush them well in a mortar with a pinch of coarse salt, the chilli and the cumin (remember that the green sauce “Mojo verde” requires coriander too). Add the olive oil and the paprika slowly and while stirring. Add the breadcrumbs and the vinegar and continue stirring until well blended. This sauce is ideal to garnish dishes with grilled meat, fish or boiled potatoes. *You can keep it in the fridge for a month if you are not going to consume it at the moment. Garbanzada
INGREDIENTS: 400gr. chickpeas 1 sausage for cooking 1 cured ham 1 piece of bacon 300gr. diced beef 1/2 pepper 1/2 onion 2 garlic cloves 1 cup tomato sauce 1 teaspoon paprika 1 cup White wine 1 broth pill Thyme Laurel Salt METHOD: Soak the chickpeas overnight. Stir-fry pepper, onion and garlic gloves until everything is poached. Then, add tomato sauce and cook 2 minutes. Dice the bacon, ham and sausage and add to the beef and fry 10 minutes. Later, add the wine and simmer. Mix the broth pill with a cup of water, paprika, laurel, thyme. Add to the pan and cook everything for half an hour. It's recommended to let it stand for a while for a perfect taste.
Sancocho canario HOW TO MAKE SANCOCHO, A TYPICAL CANARIAN FOOD‌
The ingredients will be: - One grouper or meagre (typical Canarian fish). - 2 kg of King Edward potatoes. - 1.5 kg of sweet potatoes. To taste this food it is essential to eat it with MOJO CANARIO, which ingredients will be: - 3 garlic cloves - 1 teaspoon of sea salt - 1 spoon of paprika - 0,5 l of olive oil - 100 ml of wine vinegar - 4 spoons of ground cumin - 0,5 l of cold water - 1 spoon of hot pepper (it’s optional) How to make it: Fish has to be desalinated at least twenty four hours before, changing the water every four hours. We use the last water desalination to cook the potatoes. When the potatoes are half cooked, add the sweet potatoes. Potatoes must be peeled but not the sweet potatoes. We just cut the sweet potato in pieces or big dices. Finally, we take the fish and off the heat, adjusting for salt. Then, we have to drain and serve two or three potatoes, a piece of sweet potato and two pieces of fish. To make the Canarian mojo we have to grind the garlic into a mortar and add the paprika, the sea salt, the olive oil, the vinegar and the cumin. Then we have to grind again and add the cold water and stir up slowly. Pour the sauce on food. That’s all. I hope you enjoy it.
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CALDO DE PAPAS (POTATOE SOUP) INGREDIENTS (for six persons): Onions (a big piece) Potatoes (4/5 medium) Leeks (one piece) Garlic (six clove) Cumin grain Coriander (one bunch) Peppermint (one bunch) Salt Olive oil (medium water glass) Eggs (three) MAKING Preliminary: - Cut the onion and the leeks - Peel the potatoes and cut them in dices - Make a crush of garlic, salt and cumin grain Steps: 1ยบ) Take a big pan with hot olive oil and and add the chopped onion and leeks to stir fry. 2ยบ) Add the diced potatoes and the crush of garlic, salt and cumin grain 3ยบ) Add water until cover all 5ยบ) When potatoes are done,add one bunch of coriander and peppermint and let it simmer 5 minutes. 6ยบ) Finally add the raw eggs and stir Optional: you can add some corncobs
Watercress Cream
Ingredients.- ½ kilogram of watercress - ½ kilogram of potatoes - 1 onion - 3 garlic cloves - Half cup of olive oil - 1 teaspoon of nutmeg
- 3 glasses of water - 1 skimmed milk glass - A bit of salt How to make it: - Wash the watercress and chop them. - Peel the potatoes, clean them and chop them in medium pieces. - Peel the onion, clean it and chop it. - Peel the garlic cloves. - Boil the vegetables with water, oil and salt. - Let it stew for half an hour. - Beat or pass through the food mill. - Put it back into the fire and add the nutmeg and the skimmed milk. - Turn off when it boils and let it stand.
Arvejas (Pea stew) Ingredients: 800 gr. of frozen green peas (Arvejas), 200 gr. of onion, 30 gr. of garlic, 100 gr. of green pepper, 100gr. of red pepper, 250 gr. of pealed, seedless, chopped tomatoes 1 bay leaf, 4 springs of thyme, 2 gr. of saffron, 1 dl. of olive oil, vegetables stock, 100 ml of white vine, 4 boiled eggs, pepper, oregano, coarse salt, meat, finely minced parsley, sausages (optional) Majado: 100gr of fried almonds, bread, garlic, paprika Place a pan to heat the oil, add the finely chopped onions and 1 bay leaf,stir fry for about 10 minutes or until the onions are soft. Add finely chopped green pepper and cook for 10 more minutes. Add the cut meat and sausages save the blood sausage (sausages are optional ). Stir fry for other 10 minutes. Add the white vine, thyme and oregano stir for some minutes until the alcohol evaporates. Add the green peas and keep stirring for about 5 minutes. Add the vegetables stock (or water) and cook on a high heat. Cook for about 1 hour and a half. For the majado pestle the fried almonds, the bread with the garlic and paprika. Once the peas are soft add the cut red pepper, the finely chopped parsley and the
cut blood sausage. Add salt and pepper and put in the majado, mix. Serve hot with boiled egg in slices Ropa Vieja (Chickpeas and Meat Stew)
Ingredients: 1 kg chickpeas Âź kg chicken Âź kg meat 2 onions 2 red pepper 2 cloves of garlic 1 leek 1 carrot 2 potatoes Thyme 1 bay leaf 1 glass of white wine Olive oil Salt Saffron Method: - Soak the chickpeas the day before. - Chop the meat and the chicken. - Boil the chickpeas, the meat, the chicken, 1 onion, 1 red pepper, 1 garlic clove, the
carrot, the leek and salt for about 1 hour. - Strain the broth, and reserve the chickpeas, the meat, the chicken, the carrot and a some broth (you can use the broth for a soup). - Put a little bit of olive oil in a pan and heat it. - Chop the other onion, the red pepper, the clove of garlic and the carrot set aside and fry them. - Chop the potatoes and add them. - Add the chickpeas, the meat and the chicken. - Stir - Add the thyme and the bay leaf and stir again. - Add the glass of white wine and a little bit of the reserved broth. - Add the saffron. - Season, stir and let it simmer.. - Cook for half an hour. - Leave it to stand for some minutes. Enjoy your meal!!!
Tollos (Dried dogfish) Ingredients: Dogfish (a kilo) 600g tomatoes 300g onion A spoonful of paprika A bulb of garlic A dash of vinegar A bunch of thyme A pinch of salt Two tablespoons of saffron Water, 1 bay leaf Some oil Pepper (optional) Cooking time: 35 minutes Portions: 4 Method: -Soak the dogfish overnight. -Change the water and clean the dogfish thoroughly before cooking -Prepare the sauce: fry the garlic, add the chopped onion, thyme and bay leaf During the cooking time poach it all, then add the pepper and the poached tomatoes without the seeds. Add the sauce, then cover with water and add some vinegar, red pepper and salt.
Now it is ready to eat with the best Canary red wine.
‘PAPAS ARRUGADAS’ (BABY POTATOES BOILED IN THEIR JACKET)
HOW ABOUT TRYING SOME CANARY DESSERTS?
‘Huevos Mole’ (Yolk Mass)
Ingredients: 8 yolks, 1 glass of water, 1/4 kg sugar, stick cinnamon and grated lemon rind. Method: 1. Put a glass bowl to heat in a water bath using a tablespoonful of water. Whisk the yolks inside this glass bowl until it gets a thick consistency. 2. Once the water has boiled, take it out of the heat without stopping stirring the yolks. 3. Apart, make syrup by diluting the sugar in the rest of the water along with the lemon grind and the cinnamon on the heat, until it thickens. 4. Once the syrup has cooled from hot to warm, add slowly the yolks while you whisk it all continuously. Serve it in goblets, before it cools down completely and decorate it with ground cinnamon. Pumpkin pancake
Ingredients (for 4 people).- 500 grams of pumpkin - ¼ litre of water - 175 grams of sugar - 250 grams of flour - 2 eggs - 1 teaspoon of anise - 1 teaspoon of lemon zest - A bit of bicarbonate How to make it: Cook the pumpkin in hot water. When the pumpkin is well cooked, drain it and squash it with a fork. - Add the sugar, the anise, the lemon zest and the bicarbonate. Beat the eggs and add the rest of the ingredients gently. - Let it stand for 1 hour approximately. - Make balls with the mass and then give them a pancake form with the hands. - Fry them in hot oil one by one. - Serve with honey on the top.
‘Tortitas de Plátanos’ (Banana Pancakes)
Ingredients: 1/2 kg. bananas, 3 spoons of sugar, 3 eggs, 1 glass of milk, 1/2 glass of anisette, ground cinnamon, 1 lemon, table salt and flour. Method: 1. Peel the bananas, spread the lemon juice on top and grind it using a fork. 2. Apart, whisk the egg whites, adding sugar very slowly and then introduce the yolks, a pinch of salt, the anisette, the cinnamon, a little bit of grated lemon rind, the grinded bananas and the milk. 3. Then add the flour very slowly until it binds into a soft paste. 4. Heat the oil in a pan and fry the pancakes on both sides using a spoon to take the desired quantity of paste. You can give a special touch to this dessert if you spread the pancakes with a little bit of honey.
Postre de leche asada Ingredients for six people:
-1 litre of milk -6 big eggs -1 cup and half of sugar -cinnamon ´liquid caramel
Method: mix the milk with the eggs , the sugar and the cinnamon. When the mixture is frothy, place it into a glass pan (liquid caramel at bottom ).Pre-heat the oven at a low temperature during 45 minutes. When the mixture gets thick, put into the fridge to cool. Hummmmm! It’s delicious.
‘Tortitas de Carnaval’ (Carnival Pancakes)
Ingredients: 1/2 L milk, 6 eggs, 3/4kg flour, 1/4kg sugar, 1 lemon, one small cup of rum, aniseed, oil and water. Method:
1. Whisk the eggs and add flour and sugar. Then add the milk and complete it by adding water very slowly and mixing it all very carefully until it forms a thick paste. 2. Add rum to this paste, along with the grated lemon rind, the aniseed and the oil and stir it all. 3. Heat up a little bit of oil in a pan and use a ladle to take the desired amount of paste to make the pancakes. Fry the pancakes on both sides. 4. Once the pancakes have cooled down completely spread on them a little bit of sugar. Quesadilla Recipe
INGREDIENTS - 1 kg cheese - 3 egg yolk - 500 gr. of sugar - 250 gr. of flour - Lemon rind - A spoon of anise - A little bit of cinnamon - Water HOW TO MAKE IT Melt the cheese and add the rest of ingredients to mix them. Put all in the pan and introduce in the oven for about 15-20 minutes, at medium temperature.
Carnival Cakes (Tortas de carnaval) Ingredients • A pint of milk (half liter) • Six eggs • 750gr. of flour • 250gr. of sugar • A lemon • A little cup of rum
• Aniseed • Olive oil • Water Steps 1. Beat the eggs and add the sugar and flour. Add the milk and, carefully and slowly, the water, making a thick paste. 2. Add the rum, the lemon zest, the aniseed and the olive oil. Stir it. 3. With a spoon, make cakes from your paste. Fry them on both sides. 4. When the cakes are cold, sprinkle them with a bit of sugar
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Ingredients: amount to taste. -Milk,
-Millet flour (be careful not gofio) -Lemon -Eggs, -Sugar -Butter, -Raisins and almonds Method: Put to warm a litre and half of milk. When the milk starts to boil, low the heat to a minimum and take it out. Then add the quarter kilo of flour, and mix well until it gets tnich. Then, add three egg yolks, one hundred grams of sugar (or more if you have a sweet tooth), a pinch of butter, a few hundred grams of raisins and a few peeled and ground almonds (almonds). Mix all. Serve at room temperature, honey can be added. Of course, there are variants: in some places it is made with water instead of milk, served cold in others or add cinnamon and a tip of anise, etc., Etc.
Huevos Moles
Ingredients 8 egg yolks 1 glass of water 1/4K sugar Stick cinnamon Grated lemon rind Gofio Method Make syrup by diluting the sugar in the water (except a tb spoon) with the lemon zest and the cinnamon on the heat, until it thickens.
Put a glass bowl to cook in a bain-marie using a tablespoonful of water. Whisk the yolks inside this glass bowl until it gets a thick consistency. Once the water has boiled, take it out of the heat without stopping stirring the yolks. Once the syrup has cooled from hot to warm, add slowly the yolks while you whisk it all continuously. Serve in goblets, put in the freezer and add gofio in the moment of eating. Enjoy this dessert!!!! Yolanda MartĂn Arroz con leche Ingredients: 250 g. rice 1l of water Milk 1l. Sugar 4 tablespoons lemon 1 Unit. cinnamon 1 stick ground cinnamon 1 tablespoon Preparation: Estimated time: 20 minutes .Put the water and rice in a pot and bring to a boil. When it starts boiling take it out from the heat, and pass through cold water and strain. Then peel the lemon and place the rind in a saucepan with the rice, milk and cinnamon and cook slowly, stirring gently to prevent sticking. Halfway through cooking, add the sugar and stir well to ensure it dissolves. When the rice is cooked, remove from the heat, pour into a flat source and sprinkle with a little cinnamon. It is important that rice is not overcooked. Grains should be cooked but no hard.
“Frangollo” Ingredients: 1/8 quarts milk 1 thick corn flour (250 grams ) 1 piece lemon peel a few almonds (boiled and peeled) 1 handful raisins 2 teaspoons sugar or more if preferred 1 pinch cinnamon Preparation: 1. Heat the milk with some pieces of lemon peel, when it starts to boil, reduce the heat and remove the lemon peels. 2. Put the flour in a pot and mix it well until it will be thick 3. Now add three beaten eggs yolks and add the sugar a little bit of butter, the raisins and a few peeled and boiled almonds. 4. Don’t forget to stir up while you are doing the previous steps 5. After a while you can take it and serve it at room temperature adding some honey if you like it You can see this recipe with different ways of cooking, some people cook it with water instead of milk, in other places it is served cool, in others cinnamon is added, so this dish can be made to one’s taste.
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