Gastronomia de Rota
Rota bases it's gastronomy on its native produce, but it isn't for nothing that their tomatoes and pumpkins became famous.
The land and the sea generate its culinary art, signalling the Urta a la Roteña, the Berza Roteña, the Arranque Roteño, the Sopa de Urta, the Tortillitas de Camarones and the uncomparable Tintilla de Rota, as unique throughout the world.
Arranque Roteño
Ingredients
Ripe Tomato 1kg
(preferably pear tomatoes)
Green Peppers 2 or 3
1 or 2 cloves of Garlic
1 Day Old Bread (not soft)
Olive Oil (as necessary)
Salt (to taste)
White Clay or Wooden Pestle
Grind the peppers, garlic and salt in the pestle with a traditional wooden
mortar.
Next, take the tomatoes with their skins peeled and place them in the pestle
on top of the pulp and proceed to mash the tomatoes.
When the mash is ready, meaning it is evenly blended and consistent, continue to add the crumbled bread and gradually mash this into the mix, smoothing it out with drops of olive oil until getting to the perfect point.
Serve the dish accompanied by green peppers, cut down the middle and designed to serve as spoons.
Berza Roteña
Ingredients
1/4kg Broad beans
1/4kg Green beans
1/4kg White string beans
2 pigs trotters
Fresh pork 1/8kg
Morcilla 1
Chorizo 1
Fresh streaky bacon
head of garlic
Cayenne pepper 1 teaspoonful
Black pepper 5 or 6 grains
Coloured lard
mint
Normal pot: 2 hours
Pressure cooker: 30 minutes
Peel the broad beans and green beans.
Place the white sting beans into boiling water and when the beans begin to break open, place them in fresh water with the rest of the ingredients, simmering again until everything is cooked.
Season to taste. When it is ready, crushed garlic is sprinkled over the dish.
Just before serving, the mint is added. It is customary to serve the butter to one side in a glazed clay bowl.
Urta a la Roteña
Ingredients
Urta from Rota,
Garlic
Green Peppers
Onion,
Red Tomatoes
Bay Leaves,
Pepper Grains
White wine and Cognac
Olive oil,
salt
The tomato should be perfectly ripe, as well as the onion, which should be white, juicy and sweet. The peppers should also be high quality.
Cut the tomato into slices, removing the pulp if it is too juicy. Likewise, cut the onion and pepper into thin slices if possible.
It is always better to have more tomatoes than the rest. The garlic should be cut into strips In a good quality glazed bowl, place the necessary olive oil to proceed to poach (poach is to make food tender) the onions and the peppers, and when they are tender, add the tomato and garlic together with pepper to taste.
Regularly stir the dish. When the tomato is almost pulp, it is time to add the white wine. With the tomato almost ready, we add the fish and a bay leaf, simmering on a low flame until the urta is ready. Once it is, add a small glass of cognac before preparing to serve the dish.
The urta can be cut into smaller strips or fillets if it is very big
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