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Friday, April 20, 2018

SAN PEDRO, FIESTA DE

Photo from: pj6a
the Feast Day of St. Peter, June 29, marking the beginning of the harvest season. It continues to be a great festival. St Peter, originally a fisherman, was one of the 12 disciples of Jesus Christ, who supposedly died on that day. He is known as the founder of the Roman Catholic Church and the first Bishop or Pope of Rome. It is also the feast of St. Paul. Traditionally, fish is eaten on this feast day as both St. Peter and St. Paul were fishermen.

ANOTHER VERSION OF THE SAME (JIMLI STYLE) HUICI'S TRANSLATION OF ANÓN AL-ANADALUS 
#358 OTRA CLASE DE LO MISMO, pp 196-197

Ingredients

2 lbs sardines, red mullet or other[1]
¾ c vinegar
1 tbsp murri
½ tsp white pepper
1 tsp saffron mashed and dissolved
1 tsp cinnamon
1 tsp spikenard
1 tsp galingale
½ tsp mastic
3 citron leaves
6 prunes
½ c almonds
3 garlic cloves
sprigs of thyme
½ c oil

Preparation

Preheat oven to 350ºF/180ºC

Scale and slice the fish. Dip it in boiling water. Remove imediately. Wash in cold water.

Put it in a frying pan. Pour vinegar with dissolved saffron, cinnamon, spikenard, galingale and a little mastic, citron leaves and chopped prunes soaked in vinegar over it.

Sprinkle this with chopped almonds and garlic cloves wrapped in sprigs of thyme. Pour plenty of oil over this. 

Put in a moderate oven and leave until the sauce is dries up and the top is browned. Turn off oven and let it sit about 20 minutes before serving. 



[1]St Peter’s fish, tilapia or Amnon.

2 comments:

  1. Sounds like a great dish. I would definitely love to try it out.

    ReplyDelete
  2. If you like sardines pls do try this recipe. Its a nice variation from the hum drum standard recipes!

    ReplyDelete