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As it indicates
Miguel Vázquez González, in its Gaucín book Popular Gastronomy,
(to see bibliography) " Gaucín by its geographic situation, is
mountain villa with marine vocation".
"Gaucín, participates from immemorial time next to other
areas and riverside towns of the Mare Nostrum, the optimal traditional
Mediterranean diet , that is to say, a diet based on the bread
consumption and dry cereals, vegetables , fruits, vegetables and
fruits, milk or its derivatives, cheeses mainly, fish, eggs, meats
of red bird or, thin, olives and mainly olive oil... Also and
following the tradition Mediterranean, to complete the diet, wine
with moderation is consumed, mainly in the meals ".
To the being many the prescriptions of the gastronomy gaucineña,
here single we will gather some of most characteristic: |
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ACINOJOS (hinojos and acerones)
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The stems to tier
to us of the hinojos sour very finely, lies down boiling water
to him and it is covered to them very or, wrapping it, if outside
precise, with a cloth, during two or three hours; soon they slip.
The stems to tier of acerones are divided to us with the hands.
An equivalent volume or something greater is needed than the obtained
one with the hinojos in the previous operation.
Pounded: A fried lightly of garlic, red pepper becomes, bread
and oil. Once fact is crushed and a little pimienta is added to
him and one mite of comine.
Preparation: A pot with water is put to the fire, in sufficient
amount for the prepared hinojos. When it is boiling lie down little
by little acerones and next the narrow-hipped hinojos. They are
let boil until hinojo is tender. The pounded one is added to him,
it moves well and it is let boil during about fifteen minutes.
A pottage of chick-peas with beets can be added to him. They are
possible to be eaten, warm up or cold.
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FRESH GAZPACHO |
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The tomatos, the peppers the
teeth of garlic and the cucumber are they peel and divided. One
soaks the bread pieces and everything in the beater puts, adds
oil to him, fresh water and salt, until it is left all good crushed,
uses cold. |
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CANDIES |
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ROSQUILLOS OF ALMOND |
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2 kilos are needed
bare almonds, they are escaldan in boiling water and they are
they peel. Later they are let dry to the air during two hours,
soon they are ground in a picadora so that they are quite fine,
adds to kilo and means to sugar, dust cinnamon to him, clear of
egg and a ralladura of rind of lemon to the pleasure. Once made
this mixture flour in small amount is added to him until obtaining
a consistent and doughy mass. With one machine stretches this
mass in heavy vermicelli form of approximately of a centimeter
of diameter. With them rosquillos of about six centimeters of
diameter make. They put in hot furnace, to average fire, during
about ten minutes, until they are gilded. |
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WHITE TWISTED ROLLS |
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For the mass 5
dozens of eggs, a soup spoonful of bicarbonate, three quarters
of liter of olive oil with many degrees are needed and flour,
the one that it admits.
For the luster, a kilo of sugar, five clear of egg and a quarter
of liter of water.
For the preparation of the mass, to beat eggs to add bicarbonate,
the oil and the flour until it is left the mixture rather lasts.
Once prepared the mass it is put in perol of water in the fire
and when is boiling to him it is materialized the mass in twisted
roll form, next they are cuencen in the furnace to a temperature
elevated enough.
For the luster the clear ones with the sugar are fought and once
he is dangerous is put to slow fire and a quarter of liter of
water is added to him, it moves until the sugar undoes totally
and soon they become to beat. |
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SIGHS |
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Egg weight of and sugar are
mixed to clear equal parts in. They mount on the verge of snow
and ralladura of lemon is added to him. On paper antigreasy soup
spoonfuls of this mixture are deposited scattered and they put
in the furnace previously heated. To normal fire they stay in
the furnace, during about five minutes. |
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GAUCIN
- POPULAR GASTRONOMY
