52 REPORTAJE
But even with the simplicity of these available ingredients, one can create a cuisine that we can take pride in. According to Pinya, “Us Mallorcans, we are ashamed to show what we have because we are too used to it”, and affirms that” you can look to make original dishes using different seasonal ingredients”. The famous chef states that legumes such as “chickpeas or lentils should have more value, we seem conceptualize them as ingredients of the poor”, but in summer they are ideal for fresh salads such as “boiled pinto beans with cubed tomato, seasoned with black pepper, salt and olive oil “. “We can also take advantage of the fish, even if it is a perishable food. In the Mediterranean, in summer, we find “serviola” (amberjack), which simply roasted offers the same organoleptic benefits as tuna and is highly appreciated in other cultures which have been known to pay fortunes for them.” The “llampuga” (dorado), the ‘pàmpols’ (pilot fish) and “gamba roja” (red shrimp), are also products that the Mediterranean sea blesses us Mallorcans with, during the hot summer months.
CVPA 2019
Pescado medierráneo cocinado a la brasa. Foto: Gaby Stein en pixabay.com.
Essential summer dishes
Tumbet 1kg of potatoes 1kg of tomatoes 2 red peppers 2 green peppers 2 aubergines 2 courgettes Garlic, bay leaves, olive oil, salt, pepper Peel the potatoes and cut them into thick slices. Cut the peppers, aubergines and courgettes, and fry them separately. Grate the tomatoes and stir fry them with the bay leaves, garlic and salt to taste. Place layer-by-layer the cut ingredients in layers into a cassole (“greixonera” in Mallorquin) and cover with the tomato sauce. Pinya: “ It´s traditional to serve it with whatever you like most: eggs, fish or meat.”
Pepper and roasted aubergine salad 3 peppers 3 aubergines Garlic Olive oil and salt Place the peppers and aubergine in the oven and bake on medium heat until well roasted. Remove them, peel them and cut them into strips. Mix it all with olive oil and salt. Add a finely cut clove of garlic. Pinya: “You can do it only with peppers, only with aubergines or combining both ingredients. You can also add roasted herring or tuna for a different touch.”
Trempó 2 green peppers 3 ripe tomatoes 1 onion Cut everything in small pieces. Add olive oil and salt to taste. Pinya: “Make it different adding pieces of apple, pear or any summer fruit like nectarines or peaches. Adding a touch of cod will give it a completely unique taste”