Alpandeire, like the rest of the Genal Valley towns, has a rich gastronomy with a long tradition that combines products of the land with the alimentary diet depending on the season. The spring is the time of stews with wild grass like 'tagarninas', fennels, 'collejas' or wheat asparagus. Throughout the year you can taste the 'serranas' pots, diverse chickpea stews, and some meats like rabbit stews and an ample variety of dishes and recipes with pig meat. The most representative dishes are:
Ingredients:
800 grames of rabbit meat
80 grames of olive oil
40 grames of garlic cloves
A trickle of white wine
Salt
Pepper
How to cook it:
- Cut the rabbit in small pieces.
- Mix it with salt and pepper.
- Fry in a pan the half part of garlic cloves with olive oil until gild.
- Then add the rabbit, the rest of garlic cloves, a trickle of white wine and cook it for 15 minutes approximately.
- Add salt until it tastes good for you and serve it.
Ingredients:
- 3 kilogrames of cake fluor.
- 1 litre of olive oil.
- ¼ litre of orange juice.
- 1 peel of lemon.
- 1 glass of white wine.
- 1 glass of sweet wine.
- 1 glass of sweet anise.
- 1 glass of sugar.
- 1 peel of lemon.
- 2 tablespoons of sesame.
- 2 tablespoons of anise seeds.
- 30 grames of baking powder.
- Mashed cinnamon.
- Olive oil (to fry).
How to cook it:
- Fry the lemon peel in a litre of olive oil. When it starts to get colour, remove the peel.
- Add the sesame and the anise seeds to the pan for 1 minute. Then remove the pan from fire and let it get cool down.
- Make a mass with the flour, 1 litre of olive oil and the rest of the ingredients and knead it until the pastry come unstuck from your hands.
- Leave the pastry rest for half an hour, then knead it with a rolling pin in a floured surface.
- Now cut it in peaces, make circles, bend them from the middle (joining the borders) and fry all in a pan with a lot of oil.
- Finally you can make different flavours: Fill some of them with sweet made of pumpkin and syrup, you can also cover some of them with sugar and others with honey syrup.
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