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The peasants who worked on these lands invented one of the most typical dishes of the gastronomy of Málaga: porra antequerana. However, the origin of this cold dish as belonging exclusively to Antequera is disputed. It has been eaten in a large part of the north of the province from time immemorial and many villages of the region claim it for their own. Recipe Ingredients: good chunk (about half a quarter of a kilogram) of "pan cateto y...
This sublime dish requires neither a starter nor a main course to follow because it is a meal in itself.
Although the title of this stew highlights the eggs, the essence and secret of the dish is in the three important pork products: ham, chorizo and black pudding.
Ingredients: two fried eggs, a slice of ham, two pieces of black pudding, a spicy chorizo sausage and farmhouse breadcrumbs. To accompany this try a handful of house...
Meal of cooked flour with water and salt, you can garnish with milk, honey or other dressing.
Ingredients: half kilogram of brown bread, a quarter kilogram of white wheat flour, a quarter litre of oil, one hundred grams of anise, golden syrup and salt.
First cut the bread in cubes and fry in very hot oil. Remove the bread from the pan and in the same oil put in a handful of anise and remove from the heat. Boil...
This dish is rice which base is like a paella is cooked before you run out of stock .The Málaga character of this plate lies in the fact that it is of a soup-like consistency.
Ingredients: 400 grams rice, 200 grams cod, 1 onion, 1 pepper, 2 tomatoes, 1/2 litre white wine, Olive oil, saffron, clove, salt, pepper, garlic and water.
POUR QUATRE PERSONNES
Brown chopped garlic in olive oil. Next, add small cubes of onions,...
This decadent dessert is considered a native and typical of Antequera, as every dish successful, the Bienmesabe (Almond Biscuit) has its variants. Here we reproduce the recipe I picked Enrique Mapelli.
Ingredients: 1 kilo sugar, 1 kilo almonds, 1 dozen eggs, citron syrup, sponge finger biscuits, ground cinnamon.
Place a layer of citron syrup on a platter, another layer of sponge finger biscuits and a third layer of...
Characteristic dish of the Malaga coast involving a wide variety of fish in the area.
Ingredients: little fish: anchovies, victoriano if possible, small red mullet, squid, cuttlefish, etc. Extra virgin olive oil and the flour the best you can find.
Once you have cleaned the fish, add a bit of salt and coat each one in flour separately. Fry in small numbers in very hot oil and remove quickly to avoid overcooking....
Clams have not always been appreciated in Málaga. The small kind, known as "chirlas" in some places, was referred to in describing a neighbourhood whose residents were considered of scant means. It was said that they were "suck and toss" ("chupa y tira"), thus indicating the precarious state of their food supply. Now, fortunately, things have changed. Our recipe is very simple, and although it is similar to the one for "clams marinera style", it...
Berzas" are cabbages typical of Andalusia, and those from Málaga, which is famous for its cabbages and chickpeas, are among the best.
When the peasants in Estepona slaughtered livestock, they had the habit of eating the so-called "berza de matanza" (slaughter cabbage), made with chopped cabbage, white beans, parts of the pigs that they had just slaughtered (shoulder, feet, bacon, ears, tails, etc.) and various spices. At present, they...
The word "menestra" has a funny origin. It comes from Latin and then Italian "minestra", meaning "to serve at the dining table".
Although it is customary to have some sausage or meat as an ingredient, it can be made with just vegetables, especially the kind called "menestra de vigilia" (Lent stew), which is eaten particularly in times of religiously forbidden foods.
In addition to black pudding, our recipe only includes artichokes, broad...
Whether you call it just migas, or you add the adjective cortijeras, this dish, which is usually a complete meal in itself, is the most common stew of the Málaga winters. The nourishing power of migas is summarised in the proverb that goes, “Las migas, hasta la haza; las sopas, hasta la plaza” (soups will take you to the town square, but migas will take you to your plot). It is also very cheap because it uses hard bread and other ingredients...
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