Mallorcan recipes

Mallorcan cuisine has been strongly influenced by Catalan, Arabic and Roman food preparations with strong emphasis on fresh ingredients. Below are a few samples of mouth-watering Mallorcan recipes.

Sopa mallorquina - Mallorcan soup

Ingredients:

• 2 tbsp olive oil
• 1 onion
• 2 cloves of garlic
• 2 small tomatoes
• 1 red pepper
• ½ cabbage
• Cauliflower
• salt and pepper
• 3 artichoke bottoms
• vegetable stock

Fry the finely chopped onion in the heated olive oil. Then add chopped peppers, garlic and artichoke bottoms and add chopped cabbage and tomatoes. Add approximately 1 litre of water and cook the broth over a medium heat for 20 minutes. Cut the bread into thin slices and dry it out in the oven at 150 degrees. Put 3 slices of bread in the soup bowl, drizzle with olive oil and pour over the soup.

Porcella - suckling pig

Ingredients:

• half a suckling pig
• 1 tbsp lard
• 1 tbsp brandy
• garlic
• lemon juice
• salt and pepper

Twenty-four hours before starting the preparation, rub lemon juice into the suckling pig and, season with salt and pepper and garnish with garlic. Smear in lard before roasting. Preheat the oven to 200 degrees and place the suckling pig in the oven with the rind on top. From time to add broth to the roast. Drizzle with lemon juice and brandy before eating.

Mallorcan fish stew

Ingredients:

• 300 g of monkfish
• 8 king prawns
• 2 cleaned squid
• 2 sticks of celery
• 2 carrots
• 4 cloves of garlic
• 500 g of tomato passata (puree)
• 125 ml white wine
• 2 tbsp olive oil
• Salt, pepper, cloves, parsley finely chopped

Chop celery, carrots and garlic and sauté in heated olive oil. Then add the cloves and the tomato passata. Glaze with white wine and bring the mixture to a boil while slowly stirring. Then season with salt and pepper. Cut the monkfish into pieces and cut the squid into rings and peel the king prawns. Then add the seafood and the fish and boil for about five minutes.

Tumbet - Mallorcan vegetable casserole

Ingredients:

• 4 big potatoes
• 4 aubergines
• 2 peppers
• 1 big courgette
• 3 cloves of garlic
• 4 salad tomatoes
• olive oil
• 1 pinch of oregano
• tomato sauce
• salt and pepper

Cut the potatoes, aubergines, peppers, courgette and salad tomatoes into finger-thick slices and season with salt and pepper before frying in olive oil. Then, layer the sliced vegetable in a refractory baking dish, making sure to place the potatoes on the bottom. Finally, spread the tomato sauce over the casserole and bake the casserole for about 30 minutes in a preheated oven (180 ° C with top and bottom heat).

Gató d'ametles - Mallorcan almond cake

Ingredients:

• 200 g of ground sweet almonds
• 6 eggs
• 150 g of sugar
• 25 g of powdered sugar
• 1 pinch of cinnamon
• shortening
• grated lemon peel

Separate the eggs. Stir the sugar and egg yolk until the mixture takes on a creamy consistency. Then add cinnamon, almonds and the grated lemon peel. Beat the egg whites and when it starts to firm up, put the mixture under the cake mixture. Rub a fireproof baking tin with shortening and lay out with baking paper. Preheat the oven to 160 ° C. Place the mixture into the baking pan and bake in the oven for one hour. Allow to cool slowly with the oven door open.