Spanish Peasant Foods

Calentita 
Moros y Cristianos
Piprade 
Tortilla Espanola: Spanish Omelette

Calentita: Gibraltarian Chickpea Puree 

Prep Time: 60 minutes   Cook Time: 60 minutes

• Olive oil

• 1/2 pound (220 g) chick pea flour

• Salt and pepper to taste

"The Gibraltarian National Dish is "Calentita". This is very much like Farinata only that you use half pound of chick pea flour mixed with six cups of cold water and left to stand. Add salt and pepper.

"Pour a quart of olive oil onto oven dish and heat this in hot oven. When the oil is very hot, carefully add the mix (Carefully because it tends to spit). Cook for about an hour until sides are crisp and centre is set. 

"This is taken usually as either a snack or evening meal. 

"I would dearly love to know which region this comes from. Like I said typically Gibraltarian, probably Genoese, we also have panissas. So there you are. The world is so small." 

Calentita could very well be related to Panissa. In addition to the recipe I gave, fried panissa makes an excellent snack. Simply make panissa, spread it out in a half-inch thick layer on your work surface, cut it into 3-inch squares, and fry them in abundant hot olive oil (you can use other oil if you prefer). Drain well, dust with salt, and they're done. 

This technique works equally well with polenta made from corn meal, and the resulting fritters can also work nicely as an accompaniment to a roast or stew, or as antipasti if you spread them with a topping. The Porcino Sauce on the Porcino page, for example.

Calentita

1 c chickpea flour

2 1/2 c. water

1 egg

2 tbsp oil

1 tsp salt

1/8 to 1/4 tsp ground cumin, opt.

Method:

In a large bowl, sift chickpea flour with salt & cumin, if using. do not skip the sifting step. slowly add water and mix thoroughly with a whisk. set this aside on your countertop for 4 to 6 hours.

Preheat oven to 350F. and oil a pyrex on the sides and bottom. add about a tbsp of oil to do this and don't drain it. place the pryex in the hot oven so it heats the oil well.

Add the egg and the remaining oil to the chickpea mixture and beat again.

Remove the pan from the oven and CAREFULLY add the chickpea flour preparation to the pyrex and replace it in the oven for approximately 1 hr to 1 hr 10 min. or until the sides are crispy and the top is golden brown. the calentita will look not fully cooked on top. that is how it is supposed to be. it will firm further as it cools.

Remove and let cool. cut in squares and serve with a sprinkling of fresh black pepper.

for more information about the little chickpea, read this article near the bottom of the page. you will see there are two types of chickpeas — desi & kabuli [indian names]. both the above recipe and the following ones use the "kabuli" southern european/middle eastern type of chickpea [garbanzo] flour. Here is more interesting information.

Three different european items using chickpea flour are the Provençal soccer & the ligurian cousin [and predecessor?] of calentita called panissa and the ligurian pancake called  farina.

One company which i really like is Bob's Red Mill. this company offers high quality flours [most of which are kosher, i believe] and there are recipes and further information about each product on the website.

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2 Recipes using garbanzo flour {in hebrew} are for panel and delicious looking cauliflower fritters encased in a chickpea flour batter. I may try this one translate after it is good.

Moros y Cristianos (Moors and Christians) Serves 4 150 Min   

          From the Levante Region (near Valencia)

14 oz Dried Black Beans, soaked in water overnight

9 oz White Rice

2 tbsp Olive Oil

2 Garlic Cloves, finely chopped

1-2 bay leaves

1 small Onion, finely chopped

Water

Salt

1. Drain the beans and place in a large saucepan with plenty of cold water, a tablespoon of oil and the bay leaves. Bring to the boil then continue to cook for 2 hours or until tender. Drain, reserving the liquid and remove the bay leaves. 

2. Heat 2 tablespoons of oil in a large saucepan add the onion and garlic and sauté for 2 minutes. Add the beans and enough of the bean cooking liquor to just cover, bring to the boil then reduce the heat and simmer while you cook the rice.

3. Meanwhile, place the rice in a saucepan and cover with water. Bring to the boil then reduce the heat and simmer for 20 minutes or until tender.

To serve - Once the rice is cooked, drain well then make mounds of rice, using a small cup, then turn out onto a warm serving dish. Pour the bean stew around the mounds and serve immediately.

Piprade Serves 4  60 min

4 oz Tomatoes, chopped

2 Green Capsicums,( sweet peppers)  deseeded and chopped

1 Fresh Chili, deseeded and thinly sliced

2 Onions, sliced

1 Garlic Clove, crushed

5 Tbsp Oil

Salt and Pepper

1 teasp Dried Marjoram

8 Eggs

1. Heat the oil in a frying pan, add the onions and garlic and gently fry until golden. Add the capsicums, chili and tomatoes and cook over a high heat for 5 minutes stirring. Mix in the salt, pepper and marjoram.

2. Reduce the heat and simmer for 30 minutes until reduced to a purée.

3. Lightly beat the eggs in a bowl and season with salt and pepper. Increase the heat and pour in the egg mixture. Cook, stirring, over a high heat for 3 minutes until creamy. Serve immediately.

Tortilla Espanola: Spanish Omelette

Tortilla is Spain’s most favorite snack. Seen and eaten in almost every tapas bar this, Spanish Omelette comes in many different guises, this recipe is the most traditional.

3 large eggs 

Salt, to taste 

3 to 4 tablespoons olive oil 

3 large potatoes, peeled and thinly sliced 

1 onion, peeled and finely chopped 

Green olives, for garnish

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.

Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).

Add the potato and fry for a couple of minutes. 
Add the onion and mash together.

When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. 
Make sure the potato and onions are fully submerged by the eggs.
 Poke the potato to allow some of the egg to seep into the mashed mixture.

Fry this gently on a low heat. 
While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. 
Do not over cook. 
The middle is meant to remain runny and gooey.

The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside. Or do it the Italian way and slide the omelet out onto a flat lid and then put the empty frying pan upside down over the omelet and then flip the whole thing so the top under cooked side of the omelet ends up on the bottom of the frying pan to finish cooking.

Keep shaking the pan lightly so the tortilla does not stick to the bottom.

Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. 

For the brave heart you can do the flip again if you wish.

Let the tortilla rest for about 5 to 10 minutes before serving. 
Cut into cake slices or cubes.

Garnish with green olives.