Durant la vesprada-nit del dissabte 7 d’octubre, la plaça de Beniarbeig acollirà la primera edició de “La Tapa Típica”. Una jornada gastronòmica per degustar les especialitats culinàries que ofereix la tradició local. L’esdeveniment està pensat per a donar cabuda a tots els públics, en un ambient familiar on es disposarà d’inflables per als més menuts.
La vetllada estarà ambientada amb música i es podran assaborir tapes com la gamba amb bleda, coquetes de mullador, etc que oferiran els bars: Ca’l Nay, El Moss de Segària, Pastel de Moras, Baret del Bus, Bar Pensionistes i la Carnisseria Beniarbeig. A més, es comptarà també amb una oferta de vins i misteles artesanes de Bodegas Xaló.
L’acte, organitzat per la Regidoria de Cultura i subvencionat per la Diputació d’Alacant, pretén posar en valor la cuina local i alhora, que aquesta siga un atractiu per a beniarbegins i visitants.
Com tots els anys, l’última setmana d’agost arriben les Festes Patronals en Honor a Sant Roc, enguany comencen el divendres 18 d’agost i finalitzaran el diumenge 27. Deu dies d’activitats per a tots els gustos i edats que han preparat la Comissió de Festes 2017. Des d’aquest portal web i l’app per a dispositius mòbils, MunicipApp, es llançaran dia a dia avisos de l’agenda de cada jornada. A més, en el següent enllaç podreu trobar la programació completa i la resta de continguts del llibre de festes.
Baked rice is a typical dish of the Valencian Community. It is made in earthenware casserole and is cooked as its name indicates in the oven. By the container that is used in some places of the Valencian Community, as in the mountain of Alicante or Onteniente (Valencia) receives the name cassola (cazuela in Spanish).
Ingredients:
Rice (100 gr per person)
1kg pork rib
2 large potatoes
2 large tomatoes
1 head of garlic
1/2 kg of chickpeas
Sweet paprika
Saffron
Salt
Preparation:
48 hours before we start we put the chickpeas to soak and we change the water every 8 hours (if we buy them by boat we do not need).
We put the oven to heat to 200º.
Peel and cut the potatoes into thin slices.
We cut the tomatoes in half.
Sauté the rib in olive oil (5-10 min) and when almost this we add paprika and remove for 1 min. (Be careful not to burn).
Take a casserole of flat clay and we put inside the rib, the tomatoes, the rice, the potatoes, the chickpeas and the head of garlic, the latter in the center.
We put the water (usually the measure is twice as much water as rice, if we put two glasses of rice four of water). Put salt and saffron.
We put it in the oven and wait until the water has evaporated completely (usually in 15 mmin).
Uno de los platos mas típicos de la comarca, aunque por su nombre podamos pensar que está elaborado con gambas, la realidad es que se elabora con camarones, en una de sus variedades de agua dulce. En los pueblos de la comarca se recogían en las propias fuentes.
Ingredients:
100 gr of Swiss chard
1/2 clove garlic
Oil
3 gr sweet paprika
1 or 2 chillies
200 gr of gambeta
Salt
Preparation:
We put garlic in oil and we suffer
Add the Swiss chard and then the shrimp.
When they are already well-pressed, we add sweet paprika, chilli and salt.
Then a little water (as little as possible, always have to stay present the oil) and let it simmer until they finish cooking.
Este delicioso arroz es uno de los más populares y posee un fuerte arraigo tradicional. Se suele consumir preferentemente en invierno, pues se caracteriza por ser muy contundente y con el que rápidamente entraremos en calor. Es un arroz meloso, de caldo espeso, pero que siempre queda suelto y entero.
La forma tradicional de cocinarlo es en calderos altos, sobre leña y con una cocción lenta y suave para que sus carnes y verduras queden muy tiernas, pero enteras.
Ingredients for 4 people:
200 g of white beans soaked the day before
400 g of pork hock.
1 hand of pig
100 g unsalted bacon.
4 onion sausages.
1 white.
4 small turnips.
350 g of rice.
Saffron and salt.
Preparation:
Place the beans in a pot on the fire with about 3 liters of water, the pork, the hand, the bacon, the white and the turnips and let to cook to simmer adding the salt to half cooking.
If it is done in an express pot, it will take about 30 minutes, if it is in a traditional pot to calculate at least an hour and a half. Remove the meat from the broth. Let them cool a bit before cutting them into pieces so they do not fall apart.
When the beans and turnips are not left in the pot with the broth, add the saffron and the rice and cook over medium heat for about 20 minutes. In the middle of the cooking add the chopped meats and whole onion sausages to prevent them from unraveling.
It is important to remember that this is a strong dish, typical of winter and must be sober, so it is advisable to take the rice before observing how to cook the broth and if necessary add a little hot water, before incorporating it.
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