GGN 4050373564858
RECIPE
01
Panades
For Easter, as is the tradition in Mallorca, it is time to make breads and rubies so as not to lose the customs of our land.
Here we present our Mallorcan recipe for baking buns with local produce, from our home, from the land. A good idea is to do it with family and friends for a pleasant day.
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Ingredients
2 cups of water
1 cup Saim
1 cup
of oil
Xeixa flour
Yeast
Sobrassada
Peas
MEAT
(chicken, pork and goat)
RECIPE
02
Sant Marc Snails
April is the month of rain and all the rain wakes up the life of the snails. That is why, as the saying goes: whoever eats snails for Saint Mark, enjoys good health for free
SNAILS
MEAT
(chicken, pork and goat)
Ingredients
MIX
(tomato, onion and garlic)
Step by Step
1. During the first step you need to clean carefully the snails.
2. We will try to “trick” the snails. First with a slow fire until the horns show and once they do, we will increase the fire.
3. Afterwards, we would strain the snails and place them in a pot with clean water and simmer.
OLIVE OIL
WATER
POTATO
SAUSAGE PORK
4. We will start the stir-fry with bunch tomatoes, onion and garlic. Once golden, we will introduce the leftover meat (to taste) potons of pork, goat, pigeon, and so on. (approx. 10 minutes)
5. Once the stir-fry is over, we will introduce it to the pot of snails and we will add the aromatic herbs of Agroilla (to taste) Orange, fennel, healthy herb, laurel, and so on.
6. Let them cook for one hour.
7. When the time is up, you can add the Majorcan black pork sausage, diced potatoes, chilly pepper and cook for another ten minutes.
8. We recommend you to accompany the snails with an allioli to taste.
AROMATIC
SALT
PEPPER
CHILLY PEPPER
