Pestiños, an Andalusian Lent and Easter treat
With the end of the season of Lent and the beginning of that of Easter, I bring you a Spanish treat typical of this season, pestiños. Don’t ask me to translate it, because I would have a hard time doing it. You’ll have to call it by its original name, and I will help you pronounce it: pehs-teen-yohs.
Holy Week processions in Sevilla. Holy Wednesday, Hermandad del Baratillo – Brotherhood of Baratillo
The season calls for Lent and Easter meals, with meatless, savory ones enjoyed on Fridays and sweet ones (many of them) enjoyed on Easter, when traditionally lenten promises and (more…)
Alcachofas, artichokes, are probably my mom‘s favorite vegetable. And if you make them using this recipe, it might become your favorite vegetable too. Bye-bye chips! For that touch of crunchiness plus an overdose of flavor, try alcachofas fritas, crispy artichokes, which could easily be called artichoke chips.
I’ve been wanting to post the recipe for salsa romesco —or rather, salsa romesco con calçots, romesco sauce with calçots—, for a while. So when I spotted some very fat green onions at the market last week, I knew I had to make a calçotada at home. And what a happy coincidence that calçots are now in season in Spain! A mostly winter or very early spring dish, it was also very appropriate to make them as we were being buried in snow, as the photos can attest. School as cancelled for the whole week!
