Mussels with white beans and tomatoes —and the revenge of the land
The recipe I am sharing today, mussels with white beans and tomatoes, combine products from the primary sector, fishing and farming, many of whose purveyors are demonstrating on Europe’s streets and highways as we speak. And I have to say, with good reason.
Tractors demonstrating at Puerta de Alcalá, Madrid (photo credit Info Bierzo)
Manuel Pimentel, agricultural engineer, farmer, editor, author and former Minister of Labor of Spain, has recently published a book entitled “La venganza del campo”, the revenge of the land, where he explains some (more…)
Potaje de Cuaresma, sopa de vigilia, caldo de Cuaresma, are all names that refer to the same dish. The name would translate literally to “vigil stew” or “Lent stew” in English, but we’ll call it chickpeas and Swiss chard stew for the purposes of this blog.
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.
