The food of the f\u200blamencos\u200b is recognized by the smell and taste…<\/h2>\nBut above all because of how much it feeds!<\/h2>\n\n\n\n\nThe Spanish proverb already warns us…<\/strong><\/p>\n“What you eat is what you raise” <\/em><\/p>\n“Eat and drink that life is short.” <\/em><\/p>\n“With an empty belly no one shows joy.\u201d<\/em><\/p>\n\n\n\n\nGastronomy and flamenco are linked. They are two types of art whose good combination results in an explosion of taste and pleasure for the senses.<\/p>\n
Flamencos and flamencas have defined and enviable customs when sitting at the table.<\/p>\n
Here are a few flamenco r\u200becipes that will fill you with it spirit and energy:<\/p>\n
\n\n\n\n\n\n\n\n1. HUEVOS A LA FLAMENCA.<\/strong><\/h2>\nThis dish is flamenco<\/strong> and has Andalusian<\/strong> roots.<\/p>\nYou can find them in all the provinces of Andalusia, also in other corners of Spain, but there is no tavern in Seville without the delicious \u201cHuevos a la flamenco\u201d.<\/p>\n
“Cuando seas padre comer\u00e1s huevos”<\/em><\/strong> (Spanish expression “When you are a father you will eat eggs<\/em>“)\u00a0 that goes back to ancient times, when some families had hardly any food to put in their mouths. It is born with country people, who used to have one or two chickens at home for their own consumption. The eggs that these hens gave were reserved for the father, as a contribution of proteins so that he could carry out the day with as much energy as possible. The children of the house used to have a more impoverished diet, and obviously demanded to eat eggs, hence the expression “When you are a father you will eat eggs” as a response from the mother to the children.<\/p>\nWe cannot make a list of ingredients for this recipe, because the \u201cHuevos a la flamenca\u201d are versatile<\/strong> and admit many varieties in its preparation.<\/p>\nWhat we can\u2019t miss to prepare them are eggs, vegetables, salt and olive oil.<\/p><\/blockquote>\n
They accept all types of vegetables: green beans, onions, asparagus, peas, beans, peppers, zucchini, aubergines, broccoli… Put together the vegetables you have at home, chop them in small pieces and make a sofrito.<\/p>\n
To this you can add potato and meat that always gives it a tasty touch. They are usually made with chorizo or loin.<\/p>\n
How are they prepared?<\/p>\n
\u25cf \u00a0Cook the vegetables with boiling water or steamed, leaving them al dente.<\/p>\n
\u25cf \u00a0With these vegetables we make a sofrito in the frying pan, once the vegetables are crunchy (12-15 minutes) we add the meat or the sausage to the taste letting. It saute\u0301 with the vegetables so that the flavours are mixed.<\/p>\n
\u25cf \u00a0Then add crushed tomato, if it is homemade better. But we can also use bottled<\/p>\n
fried tomato (nowadays there are exquisite ones).<\/p>\n
\u25cf \u00a0Something very characteristic and for which we all recognize this recipe is by<\/p>\n
the way of plating: The huevos a la flamenca are always served in crockpot.<\/p>\n
\u25cf \u00a0Once we have the sauce, we spread it on the crockpot, we make a hole with the spoon and we crack the egg or the eggs inside the hole.<\/p>\n
\u25cf \u00a0It is necessary to curdle the eggs in the oven at 180 oC with patience and affection. It is important to be careful to remove them when the yolk is still soft and the white totally white.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n\n\n\nFlamenco eggs are one of those recipes that leave any person, whatever their origin, wanting to repeat. You can have it for lunch, dinner and even a great breakfast.<\/p>\n<\/blockquote>\n
\n\n\n\n![\"\"](\"https:\/\/pro.cardamomo.com\/wp-content\/uploads\/2019\/04\/huevos-300x291.jpg\")
<\/h2>\n2. LA OLLA GITANA<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nIn the origins of Flamenco something very characteristic among the neighbours who formed brotherhood and developed this art spontaneously was: \u200bTo share the pot.<\/strong><\/p>\nIf you cooked in a house (\u200baviar)<\/em>\u200b you didn’t count just the people who lived there, because the family expanded to the whole neighbourhood.<\/p>\nThe contents of these pots, cooked most of the time by women, varied according to what was in the pantry each day. However, the pot was always hot and with substance to wet the bread.<\/strong><\/p>\nLittle by little, some foods were defined inside this dish that today we know with the name of Olla gitana.<\/p>\n
Perfect to spend an unlimited time with the family around the table, and warm up. A food that curiously gives rise to be started by \u200bcante jondo\u200b in the after-dinner.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n
\n\n\n\nWhat do you need to prepare a gypsy pot?<\/strong><\/p>\nExtra virgin olive oil, salt and peppermint<\/em><\/p>\n300 gr. of chickpeas.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n300 gr. of white beans.<\/em>
\n600 gr. of green flat beans. One pear.<\/em>
\n1 parsnip or 3 carrots.<\/em>
\n1 large tomato.<\/em>
\nHalf a pumpkin.<\/em>
\nHam (If it is Iberian better). <\/em><\/p>\nAn onion or two onions, to taste. 3 cloves of garlic.<\/em>
\nSweet paprika from La Vera. Almonds (100 g). <\/em><\/p>\nCumin.<\/em>
\nPine nuts. <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nElaboration:<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\u25cf \u00a0We put the chickpeas in a pot covering them completely with water<\/strong>. Cover the pot and let it boil for 10 minutes<\/strong> over medium heat.<\/p>\n\u25cf \u00a0Once the 10 minutes pass, add more hot water<\/strong>, and let it boil for another 10 minutes.<\/p>\n\u25cf \u00a0Then add the white beans and stir with a wooden spoon.<\/strong><\/p>\n\u25cf \u00a0Pour cold water into the pot,<\/strong> cover it and let it boil for 15 minutes also over<\/p>\nmedium heat.<\/p>\n
\u25cf \u00a0Cut the pear<\/strong> and the half pumpkin<\/strong> into small pieces and add them to the pot<\/p>\nwith the green beans.<\/strong><\/p>\n\u25cf \u00a0Mix everything<\/strong>, adding the dye and salt to taste.<\/p>\n\u25cf \u00a0Add cold water until all foods are covered. Boil for 30 minutes<\/strong> over medium<\/p>\nheat.<\/p>\n
\u25cf \u00a0In a frying pan plenty of olive oil<\/strong>, add the chopped bread and wait for it to brown<\/p>\nto add the almonds and garlic.<\/p>\n
\u25cf \u00a0Saute\u0301 for a few more minutes and place the ingredients in a mortar. Crush until<\/strong><\/p>\nwell chopped and reserve.<\/strong><\/p>\n\u25cf \u00a0In the same frying pan<\/strong>, saute\u0301 the onion until it is browned<\/strong> with the chopped<\/p>\ntomato, on a low heat.<\/p>\n
\u25cf \u00a0Also, to low heat<\/strong>, we will let boil all the\u00a0foods together.<\/p>\n\u25cf \u00a0Pour what you stung into the mortar along with the paprika.<\/strong><\/p>\n\u25cf \u00a0Cook for a few minutes and after 30 minutes of cooking the pot with the<\/strong><\/p>\nchickpeas<\/strong>, add this sofrito.<\/p>\n\u25cf \u00a0Cover the pot and let it boil for five more minutes and serve the gypsy pot.<\/p><\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\nAnd all that’s left is to be hungry and want to enjoy a good gypsy pot!<\/p>\n
![\"\"](\"https:\/\/pro.cardamomo.com\/wp-content\/uploads\/2019\/04\/olla-300x225.jpg\")
<\/p><\/blockquote>\n
\n\n\n\n3. TORTILLA DEL SACROMONTE<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nThis is another of the main flamenco recipe. Typical cuisine in Granada<\/strong> and specifically of the district that bears its name, El Sacromonte.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nAlthough it is very popular in Granada and it can be found in many bars as a tapa or servings, the Sacromonte tortilla is not a dish for all audiences.\u200b<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nIt is elaborated mainly with brains of ram or calf and criadillas, in addition to another type of casqueri\u0301a<\/em>. Not all palates tolerate<\/strong> such strong flavours.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nWhat do we need?<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n150 grams of brains (ram, veal or lamb).<\/em>
\n150 grams of criadillas (ram, veal or lamb).<\/em>
\n6 eggs.<\/em>
\nHalf a cup of peas.<\/em>
\n150 grams of cured ham (From Trevelez if possible). 1 red pepper.<\/em>
\n5 slices of chorizo.<\/em>
\nBreadcrumbs.<\/em>
\n3 or 4 potatoes.<\/em>
\nOlive oil<\/em>
\nSalt<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nThe origin<\/strong> of this dish can be found in the families of Sacromonte, mostly gipsy. This tortilla is linked to the gastronomic of the Catacombs of Sacromonte and to the patron saint San Cecilio, whose feast, in which this tortilla is never missing, is celebrated every year on February 1ST.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n\n\n\n\nHow is it prepared?<\/strong><\/p>\n\nThe first thing we must do is to clean and blanch<\/strong> all the remains that we are going to put to the tortilla in a saucepan of boiling water.<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nOnce we have the food well cleaned, we cut it in squares<\/strong> and we saute\u0301 them in a frying pan<\/strong> (We must not lack brains and criadillas to make an authentic tortilla from Sacromonte<\/em>).<\/p>\nAt the same time, cook the peas in a saucepan<\/strong>. Cut the potatoes into thin pieces and fry them in a frying pan plenty of olive oil.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nThe next step is to saute\u0301 the peas we have previously cooked together with the chorizo, the ham, the brains, the criadillas<\/strong> and the rest of the casqueri\u0301a or sausages we have wanted to add. We saute\u0301 everything and after 6-7 minutes we add the potatoes to the sofrito<\/strong> so that they are impregnated with the flavour of the mixture, although they are already fried.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nThen, beat the eggs and mix them with marrow<\/strong>, moron pepper and all the food we have saute\u0301ed previously.<\/p>\nFinally, set the tortilla in the frying pan at low heat.<\/strong> Carefully and with love turn it over.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n\n\n\n\n\nLet it rest for a few minutes…<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nAnd now we can enjoy an authentic flamenco meal made in Granada!<\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n\n\nWe must not forget that there are many versions of the Sacromonte Tortilla,<\/em><\/strong> as in most traditional recipes, the dish adapts to the traditions and customs: There is breadcrumbs, walnuts and even almonds.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nDo you dare with this flamenco food not suitable for the weak?<\/p>\n
The Spanish proverb already warns us…<\/strong><\/p>\n “What you eat is what you raise” <\/em><\/p>\n “Eat and drink that life is short.” <\/em><\/p>\n “With an empty belly no one shows joy.\u201d<\/em><\/p>\n Gastronomy and flamenco are linked. They are two types of art whose good combination results in an explosion of taste and pleasure for the senses.<\/p>\n Flamencos and flamencas have defined and enviable customs when sitting at the table.<\/p>\n Here are a few flamenco r\u200becipes that will fill you with it spirit and energy:<\/p>\n This dish is flamenco<\/strong> and has Andalusian<\/strong> roots.<\/p>\n You can find them in all the provinces of Andalusia, also in other corners of Spain, but there is no tavern in Seville without the delicious \u201cHuevos a la flamenco\u201d.<\/p>\n “Cuando seas padre comer\u00e1s huevos”<\/em><\/strong> (Spanish expression “When you are a father you will eat eggs<\/em>“)\u00a0 that goes back to ancient times, when some families had hardly any food to put in their mouths. It is born with country people, who used to have one or two chickens at home for their own consumption. The eggs that these hens gave were reserved for the father, as a contribution of proteins so that he could carry out the day with as much energy as possible. The children of the house used to have a more impoverished diet, and obviously demanded to eat eggs, hence the expression “When you are a father you will eat eggs” as a response from the mother to the children.<\/p>\n We cannot make a list of ingredients for this recipe, because the \u201cHuevos a la flamenca\u201d are versatile<\/strong> and admit many varieties in its preparation.<\/p>\n What we can\u2019t miss to prepare them are eggs, vegetables, salt and olive oil.<\/p><\/blockquote>\n They accept all types of vegetables: green beans, onions, asparagus, peas, beans, peppers, zucchini, aubergines, broccoli… Put together the vegetables you have at home, chop them in small pieces and make a sofrito.<\/p>\n To this you can add potato and meat that always gives it a tasty touch. They are usually made with chorizo or loin.<\/p>\n How are they prepared?<\/p>\n \u25cf \u00a0Cook the vegetables with boiling water or steamed, leaving them al dente.<\/p>\n \u25cf \u00a0With these vegetables we make a sofrito in the frying pan, once the vegetables are crunchy (12-15 minutes) we add the meat or the sausage to the taste letting. It saute\u0301 with the vegetables so that the flavours are mixed.<\/p>\n \u25cf \u00a0Then add crushed tomato, if it is homemade better. But we can also use bottled<\/p>\n fried tomato (nowadays there are exquisite ones).<\/p>\n \u25cf \u00a0Something very characteristic and for which we all recognize this recipe is by<\/p>\n the way of plating: The huevos a la flamenca are always served in crockpot.<\/p>\n \u25cf \u00a0Once we have the sauce, we spread it on the crockpot, we make a hole with the spoon and we crack the egg or the eggs inside the hole.<\/p>\n \u25cf \u00a0It is necessary to curdle the eggs in the oven at 180 oC with patience and affection. It is important to be careful to remove them when the yolk is still soft and the white totally white.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Flamenco eggs are one of those recipes that leave any person, whatever their origin, wanting to repeat. You can have it for lunch, dinner and even a great breakfast.<\/p>\n<\/blockquote>\n In the origins of Flamenco something very characteristic among the neighbours who formed brotherhood and developed this art spontaneously was: \u200bTo share the pot.<\/strong><\/p>\n If you cooked in a house (\u200baviar)<\/em>\u200b you didn’t count just the people who lived there, because the family expanded to the whole neighbourhood.<\/p>\n The contents of these pots, cooked most of the time by women, varied according to what was in the pantry each day. However, the pot was always hot and with substance to wet the bread.<\/strong><\/p>\n Little by little, some foods were defined inside this dish that today we know with the name of Olla gitana.<\/p>\n Perfect to spend an unlimited time with the family around the table, and warm up. A food that curiously gives rise to be started by \u200bcante jondo\u200b in the after-dinner.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n What do you need to prepare a gypsy pot?<\/strong><\/p>\n Extra virgin olive oil, salt and peppermint<\/em><\/p>\n 300 gr. of chickpeas.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n 300 gr. of white beans.<\/em> An onion or two onions, to taste. 3 cloves of garlic.<\/em> Cumin.<\/em> Elaboration:<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n \u25cf \u00a0We put the chickpeas in a pot covering them completely with water<\/strong>. Cover the pot and let it boil for 10 minutes<\/strong> over medium heat.<\/p>\n \u25cf \u00a0Once the 10 minutes pass, add more hot water<\/strong>, and let it boil for another 10 minutes.<\/p>\n \u25cf \u00a0Then add the white beans and stir with a wooden spoon.<\/strong><\/p>\n \u25cf \u00a0Pour cold water into the pot,<\/strong> cover it and let it boil for 15 minutes also over<\/p>\n medium heat.<\/p>\n \u25cf \u00a0Cut the pear<\/strong> and the half pumpkin<\/strong> into small pieces and add them to the pot<\/p>\n with the green beans.<\/strong><\/p>\n \u25cf \u00a0Mix everything<\/strong>, adding the dye and salt to taste.<\/p>\n \u25cf \u00a0Add cold water until all foods are covered. Boil for 30 minutes<\/strong> over medium<\/p>\n heat.<\/p>\n \u25cf \u00a0In a frying pan plenty of olive oil<\/strong>, add the chopped bread and wait for it to brown<\/p>\n to add the almonds and garlic.<\/p>\n \u25cf \u00a0Saute\u0301 for a few more minutes and place the ingredients in a mortar. Crush until<\/strong><\/p>\n well chopped and reserve.<\/strong><\/p>\n \u25cf \u00a0In the same frying pan<\/strong>, saute\u0301 the onion until it is browned<\/strong> with the chopped<\/p>\n tomato, on a low heat.<\/p>\n \u25cf \u00a0Also, to low heat<\/strong>, we will let boil all the\u00a0foods together.<\/p>\n \u25cf \u00a0Pour what you stung into the mortar along with the paprika.<\/strong><\/p>\n \u25cf \u00a0Cook for a few minutes and after 30 minutes of cooking the pot with the<\/strong><\/p>\n chickpeas<\/strong>, add this sofrito.<\/p>\n \u25cf \u00a0Cover the pot and let it boil for five more minutes and serve the gypsy pot.<\/p><\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n And all that’s left is to be hungry and want to enjoy a good gypsy pot!<\/p>\n This is another of the main flamenco recipe. Typical cuisine in Granada<\/strong> and specifically of the district that bears its name, El Sacromonte.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Although it is very popular in Granada and it can be found in many bars as a tapa or servings, the Sacromonte tortilla is not a dish for all audiences.\u200b<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n It is elaborated mainly with brains of ram or calf and criadillas, in addition to another type of casqueri\u0301a<\/em>. Not all palates tolerate<\/strong> such strong flavours.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n What do we need?<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n 150 grams of brains (ram, veal or lamb).<\/em> The origin<\/strong> of this dish can be found in the families of Sacromonte, mostly gipsy. This tortilla is linked to the gastronomic of the Catacombs of Sacromonte and to the patron saint San Cecilio, whose feast, in which this tortilla is never missing, is celebrated every year on February 1ST.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n How is it prepared?<\/strong><\/p>\n The first thing we must do is to clean and blanch<\/strong> all the remains that we are going to put to the tortilla in a saucepan of boiling water.<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Once we have the food well cleaned, we cut it in squares<\/strong> and we saute\u0301 them in a frying pan<\/strong> (We must not lack brains and criadillas to make an authentic tortilla from Sacromonte<\/em>).<\/p>\n At the same time, cook the peas in a saucepan<\/strong>. Cut the potatoes into thin pieces and fry them in a frying pan plenty of olive oil.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n The next step is to saute\u0301 the peas we have previously cooked together with the chorizo, the ham, the brains, the criadillas<\/strong> and the rest of the casqueri\u0301a or sausages we have wanted to add. We saute\u0301 everything and after 6-7 minutes we add the potatoes to the sofrito<\/strong> so that they are impregnated with the flavour of the mixture, although they are already fried.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Then, beat the eggs and mix them with marrow<\/strong>, moron pepper and all the food we have saute\u0301ed previously.<\/p>\n Finally, set the tortilla in the frying pan at low heat.<\/strong> Carefully and with love turn it over.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n Let it rest for a few minutes…<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n And now we can enjoy an authentic flamenco meal made in Granada!<\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n We must not forget that there are many versions of the Sacromonte Tortilla,<\/em><\/strong> as in most traditional recipes, the dish adapts to the traditions and customs: There is breadcrumbs, walnuts and even almonds.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Do you dare with this flamenco food not suitable for the weak?<\/p>\n1. HUEVOS A LA FLAMENCA.<\/strong><\/h2>\n
\n
<\/h2>\n2. LA OLLA GITANA<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n600 gr. of green flat beans. One pear.<\/em>
\n1 parsnip or 3 carrots.<\/em>
\n1 large tomato.<\/em>
\nHalf a pumpkin.<\/em>
\nHam (If it is Iberian better). <\/em><\/p>\n
\nSweet paprika from La Vera. Almonds (100 g). <\/em><\/p>\n
\nPine nuts. <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
<\/p><\/blockquote>\n3. TORTILLA DEL SACROMONTE<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n150 grams of criadillas (ram, veal or lamb).<\/em>
\n6 eggs.<\/em>
\nHalf a cup of peas.<\/em>
\n150 grams of cured ham (From Trevelez if possible). 1 red pepper.<\/em>
\n5 slices of chorizo.<\/em>
\nBreadcrumbs.<\/em>
\n3 or 4 potatoes.<\/em>
\nOlive oil<\/em>
\nSalt<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\n
\n