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There is an important gastronomic tradition in the 'Holy Week' in the different cities of 'La Ribera. Foods and desserts take out meat and animal food due to the 'Cuaresma Period' (40 days you cannot eat meat). Specially in Alzira, we can point out typical dishes that go on throughout generations and thanks to the collaboration of 'Tyrius Association' we can have them nowadays. Here you have some dishes and desserts that you can enjoy in whatever good restaurant in Alzira.

 

  
 

MEATBALLS OF COD

INGREDIENTS:

  • ½ kg of Cod
  • ½ kg of potatoes
    2 eggs
  • parsley

PREPARATION: Cut the cod into pieces and put it in water during a whole night. Boil the potatoes and when they are nearly boiled, add the cod, strain it and cut it into very small pieces until you get an homogenean mixture. In a saucepan, and adding a bit of olive oil, fry a small onion also cut very small and, when it becomes transparent, add a little pinch of paprika. This mixture is added to the cod and potatoes pastry, parsley and the yokes (keep the white of the egg to rub the meatballs before frying them. Make a consistent pastry to do the meatballs as you wish , rounded or in the shape you most like.


CUARESMA SOUP

INGREDIENTS:

  • Pieces of cod but previously put into water for a night
  • Artichokes
  • Beans
  • Peas
  • Onion
  • Paprika
  • Boiled eggs

PREPARATION: Wrap up the cod with the flour, fry it and put it in a mud pan. Also fry all the vegetables, add a little spoon of paprika and put all together with some water to boil on a low flame. Before serving, add some cod meatballs and boiled eggs cut into small pieces.


EGGS IN SAUCE

PREPARATION: We have to make a quite big omelette adding to the eggs some milk and flour (the amount depends if the omelette is going to be bigger or smaller). In a mud pan, we will put olive oil and fry some potatoes cut into pieces and an onion. We add a little spoon of paprika and water, leaving it boil on a low flame. When potaotes are nearly boiled, put the almond, garlic and parsley mixture and the omelette into pieces. Maintain on a low flame about 5 minutes more and it's ready to eat.


OVEN-COOKED RICE WITH RAISINS AND CHICKPEAS

INGREDIENTS:

  • 150 gr. of chickpeas put into water the previous night
  • 100 gr. of raisins also put into water.
  • 1 potatoe
  • a few garlics
  • 400 gr. of rice
  • saffron
  • paprika
  • salt
  • stock
  • olive oil

PREPARATION: In a pan, with 1 litre of water, boil the chickpeas with salt, saffron and paprika until they are boiled. In a saucepan with olive oil, fry the potatoes into slices, after the garlics with a cut in the middle. Add a little spoon of paprika, mix and add the rice. Put everything in a mud pan and immediately to the oven. In this pan, we should have put the raisins and the stock (double quantity than rice). The last step is to put the chickpeas and leave it until the rice was dry.


PAELLA WITH CAULIFLOWER, TENDER GARLICS AND COD

PREPARATION: In the pan, put oil, fry the cod, the cauliflower and the tender garlics into pieces, add a little spoon of paprika and water. When everything was well-boiled, add the rice, the saffron and the salt you need. Boil the first 10 minutes on a high flame and the 10 minutes after, on medium flame. The most important thing is that rice was well boiled and if you realise that there is too much stock, increase the flame and if on the contrary, cover the paella with a wet cloth.


ARNADI

PREPARATION: Cut into a pieces and boil a pumpkin and after, take off water at leas on a whole night. Peel it, make a pastry and add the same quantity of sugar, mix well and boil during 15 minutes without stopping to stir. In a pan, put it in a pyramidal form and adorn it with pine fruits and white almonds. Cook in the oven during 10 minutes.