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Wednesday, March 2, 2016

MANILLA WITH NOLA'S RECIPE FOR SALTED TUNNY

Mortars with Pestles
Photo by: Lord-Williams



pestle, a tool with a rounded end, used for crushing and grinding substances such as spices or drugs, typically in a mortar. [Ares. “Comidas.” 1994:92]




SALTED TUNNY FROM THE FLANK WHICH IS CALLED 'SORRA' IN VALENCIA
ADAPTED FROM NOLA lxviii1 TOÑINA SALADA DE LA IJADA QUE DICEN '
SORRA' EN VALENCIA

Frying the Tuna with Raisins and Almonds
Photo by: Lord-Williams

Ingredients

1 lb tuna fish
olive oil for frying
1 c orange juice or rocket 
juice (optional)
¼ c  raisins
¼ c  almonds
¼ c  pine kernels                                                     

Sauce:
1 tbsp  raisins
1 tbsp  almonds
¼ c vinegar
½ c water
1 tsp cinnamon
¼ c honey
1 tbsp sugar

shredded herbs

Four ways to preparation:


1. Put a flank of tuna in cold water. Heat and cook. Remove from water. Cool in in cold water. 
Wash it. Eat as is or with orange juice or rocket juice. 


2. Cut tuna fish into round slices. Put oil in a casserole and fry. Add raisins, almonds and 
pine kernels. Gently fry until the fish is done.

For the sauce:

Grind raisin, and almonds in a food processor. Strain them with vinegar and water. Add
cinnamon, honey and sugar. Pour this over the tuna fish and cook a good until the tuna fish is
tender.

Tuna Prepared the Second Way
The Sauce is Delicious
Photo by: Lord-Williams

3. large platter as follows: When the tuna fish is cooked put it on a platter without carving it. 
Cook the sauce and when it begins to boil pour it on top.

4. If the tunny is carved do so after it is cooked and gently fried in oil. Pour the sauce over it. Let 
cook until the tuna is tender. Cut. garnish with herbs and  serve.

NOLA'S lxviii-1 TOÑINA SALADA DE LA IJADA QUE DICEN 'SORRA' EN VALENCIA




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