The coronavirus has disrupted all our plans of Holy Week. There will be no processions, drums or masses, no trips to town (or to the beach).
This year the penance happens to stay at home, but since we will not live these days as usual, we can at least console ourselves by reinforcing our culinary traditions.
There are many families that this year have made more French toast than ever, but the traditional cookbook of these dates goes much further.
We have already reviewed all the typical sweets of these dates and today we focus on the salty preparations. These are divided into two large groups: those corresponding to the Easter week proper, which are characterized by the absence of meat in fulfillment of the Lenten fast (although today it is only practiced, if it is practiced, on Friday), and Easter, festive elaborations in which the meat returns to celebrate the great day of Christianity.
The vigil stew is the most typical Easter dish, and the most widespread throughout Spain. Is about a humble dish, but how well executed it can become a luxury meal. We leave you below the complete recipe (and here are some tricks to give it a little twist).
Cook the eggs in plenty of water for 10 to 12 minutes. Peel and reserve. Cut the cod slices or if you want to do it with fresh cod. For this recipe I prefer to cut long and thin strips of the cod loin to distribute them better. Cut the spinach into small pieces. Make a sauce with onion and green pepper. Add a chopped leek and fry for ten minutes. Add the tomato and the fish stock. Blend the sauce with the blender and leave it fine, returning it to the saucepan. When it boils again, add the spinach and cod, letting everything boil for about five minutes. Add the cooked chickpeas and let them cook for a minute. If you use dried chickpeas, you will have to soak them overnight and cook them for two hours over low heat or 18 minutes in a speed cooker. They are then used as we have just indicated. We turn off the heat, shake the saucepan by grasping it by the handles and reposition the contents. We place the hard-boiled eggs cut into quarters over the rest of the ingredients and we take them to the table in the same saucepan in which they were cooked, serving the diners there.
Link to the recipe | Vigil Potaje
Chickpeas with spinach
Although it is a dish at first glance similar to the waking potage, chickpeas with spinach are cooked sautéed, and are eaten with a fork not a spoon. Is a very typical tapas from Seville throughout the year, but it is traditional to make it at Easter.
Ingredients: 500 g of cooked chickpeas, 400 g of spinach, 2 cloves of garlic, 1 slice of loaf bread, 5 g of ground cumin, 5 g of ground coriander, 5 g of sweet paprika, a pinch of ground white pepper, 60 g of tomato sauce, 30 g of apple cider vinegar, 100 ml of water, 100 g of olive oil, salt.
Elaboration: In a saucepan with a couple of fingers of water, cook the frozen spinach over medium heat for about 15 minutes or the time necessary for it to thaw. We will be careful with the water so that it is not consumed, because we do not want them to catch us in the pan. Once ready, we drain them well from the water and chop them with a sharp knife. In a frying pan we heat the oil and fry the previously peeled garlic cloves. When they begin to brown, we remove them and place them in the glass of a hand mixer. In the same oil, fry the slice of bread until golden brown. We drain it and add it to the blender glass along with the cumin, coriander, paprika, white pepper, tomato sauce and a pinch of salt. We also add the vinegar, water and half of the oil to the glass. We crush well and reserve. In a large saucepan or frying pan, pour the oil that has been left over from frying the garlic and the bread, heat it, and add the chopped spinach. Sauté for a couple of minutes before adding the paste that we have reserved and cook for two more minutes, stirring to mix the flavors. Finally we add the cooked chickpeas and sauté for five minutes. We taste the salt and rectify if necessary before serving.
Link to the recipe | Chickpeas with spinach
Garlic soup, also known as Castilian soup, is a humble recipe, traditionally consumed in Castile throughout the year, but it is especially typical of Easter. Although some versions have ham, it is enough to change the chicken or meat broth for one of vegetables (or simply water, as was done in the past) to make it a suitable dish for the Lenten fast.
Ingredients: 3 cloves of garlic, 200 g of stale bread, 3 eggs, 700 ml of broth or water, 10 g of sweet paprika (1 tablespoon), extra virgin olive oil, salt.
Elaboration: We cover the base of a casserole with extra virgin olive oil, heat it and brown the garlic cloves, previously peeled, over a very low heat. I leave them whole to be able to remove them from the casserole at the time of serving and taste the Castilian soup, but if you like them you can chop and brown in this way adding more garlic flavor to the result. Once the garlic cloves are browned, we cut the bread into pieces of similar size, either dice or slices, and add it to the casserole. We stir so that it is impregnated with oil. Add the paprika, stir again, and water with the broth. We increase the power of the fire so that it starts to boil, then we lower it and let it cook over medium heat for ten minutes. After this time, we remove the casserole from the heat and season to taste. We beat the eggs in a separate container and add them to the soup, stirring with a fork so that threads form as the egg curdles. Serve immediately, if we like it very hot, or let it rest for a couple of minutes, if we prefer it warm.
Link to the recipe | Garlic soup
This dish with simple ingredients but very nutritious and energetic It is typical of La Mancha, and its areas of influence. It is said that hungry shepherds invented it on a cold day in the mountains, and when they ate it they affirmed that “even the donkeys were fed up.” Like other similar dishes such as bacalao al ajoarriero or brandade, it is very typical of Easter.
Ingredients: 350 g of desalted cod, 4 medium-sized potatoes, 1 bay leaf, 3 cloves of garlic, 3 ñoras, extra virgin olive oil, parsley, 4 eggs, walnuts, sweet paprika, salt.
Elaboration:: Wash the potatoes well. Cook them in plenty of boiling salted water, leaving them al dente, for about 30 minutes. Let cool a bit and peel them. Cover the bottom of a saucepan with water, a bay leaf and a splash of oil. Cook the cod with the ñoras and the potatoes until it is very tender, about 8-10 minutes. Remove the skin from the fish and any possible bones. Peel the garlic and crush them in a mortar with a pinch of salt. Add the potatoes and the cod in pieces, mashing everything little by little, until it forms a homogeneous mass. Cook 4 eggs while the fish cools down a bit. Place the mixture of cod, garlic and potato in a clay dish. Peel the ñoras and remove the skin, and add it to the source. Drizzle with olive oil and garnish with the quartered hard-boiled eggs, paprika and parsley.
Link to the recipe | Atascaburras
Potatoes With Cod
This humble stew is very popular in the gypsy kitchen and, in general, throughout southern Spain. Although it is prepared throughout the winter, like almost all cod stews, it is an especially typical dish at Easter.
Ingredients: 600 g of desalted cod, 4 potatoes, 1 Italian green pepper, 1 tomato, 2 chives, 1 l of fish stock or stock, 3 hard-boiled eggs, 3 cloves of garlic, 50 ml of white wine, extra virgin olive oil, salt, ground black pepper, fresh parsley, a teaspoon of sweet paprika.
Elaboration: We dry the cod fillets well. Heat a little oil in a large pan and mark the cod on both sides, round and round. We withdraw and reserve. In the same casserole, add a little more oil, sauté a clove of garlic, the chives and the pepper (all of them finely chopped) for 10 minutes. Add the grated tomato and sauté over a slightly higher heat for a couple more minutes. Next we add the white wine and let the alcohol evaporate before adding the peeled and chopped potatoes. Sauté for a couple of minutes while stirring. Add the fish stock and, if necessary, a little water. The potatoes must be covered in liquid. Heat a little oil in a small frying pan, add the paprika, stir to toast it and, immediately afterwards, add a scoop of the broth from the casserole with the potatoes. We pour the mixture into the casserole where it will add its flavor and color. Finely chop the other two cloves of garlic and a handful of fresh parsley. We add to the casserole to add more flavor. Cook over low heat for 15-20 minutes. When the potatoes are almost tender, we taste and season to taste before putting the cod in the casserole. Cook for a couple of minutes so that all the flavors are integrated. Serve immediately accompanying the stew with hard-boiled egg and sprinkling with fresh parsley.
Link to the recipe | Potatoes With Cod
According to a legend, the origin of Cod fritters date back to the 13th century, when King Fernando III besieged the city of Seville and this caused a food shortage. The besieged seized cargoes of cod and flour stored in the port. They seasoned these ingredients and fried them and the result served as food for the hungry population. Be that as it may, this Sevillian tapa is traditional for these dates. And it is to die for.
Ingredients: 400 g of desalted cod (in crumbs), a handful of fresh parsley, 2 cloves of garlic, 200 g of wheat flour, 3 large eggs, 150 g of butter, 300 ml of water, a dessert teaspoon of baking powder, extra virgin olive oil, salt.
Elaboration: We start by boiling the cod, then we strain it, it …