Gibraltarian cuisine
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Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar their home over the past three centuries. The culinary influences include those from Malta, Genoa, Portugal, Andalusia and England. This marriage of tastes has given Gibraltar an eclectic mix of Mediterranean and British cuisine.
Below are some examples of typical Gibraltarian dishes.
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[edit] Pasta
[edit] Rosto
Popular local pasta dish of Italian origin consisting of macaroni in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "queso bola". The origins of its name is unknown.
[edit] Fideos al horno
A baked pasta dish very similar to Maltese mqarrun il-forn which consists of macaroni, bolognese sauce, and various other ingredients including egg and bacon that vary according to family tradition. The macaroni is usually topped with a layer of grated cheese or béchamel that melts during the baking process and aids in binding. Even though the dish's main ingredient is macaroni, the name fideos al horno is actually Spanish for 'baked noodles'.
[edit] Bread
[edit] Savoury
[edit] Calentita
This is a locally baked bread-like dish, similar to the Italian farinata. It is made with chickpea flour, water, olive oil, salt and pepper. The word calentita comes from the Spanish word caliente, meaning hot or warm. It was probably first given this name during the early 1900s when street vendors would shout out "Calentita!", informing people that it was fresh out of the oven. The last calentita street vendor, Paloma, is still remembered locally by the older generations.[1] Calentita is considered to be Gibraltar's national dish.[2]
[edit] Panissa
A bread-like dish similar to the calentita. Sharing its Italian origins, it is a descendant of the Genoese dish with the same name - "panissa". Unlike calentita the ingredients are first cooked in a pan to form a paste which is then left to set. When the polenta-like dough is set, it is cut into small strips and fried in olive oil.[3]
[edit] Sweet
[edit] Bollo de hornasso
A sweet and dry bread similar to the Spanish hornazo. It is made with self-raising flour, sugar, eggs, butter or margarine and aniseed. Bollos de hornasso are eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarian hornassos can normally be distinguished from the original Spanish hornazo as they do not tend to be decorated with hard-boiled eggs (however, Gibraltarian families of Spanish descent may still decorate them in this manner). It usually glazed with beaten egg and sometimes decorated with hundreds and thousands.[4]
[edit] Pan dulce
A sweet fruit and nut bread eaten at Christmas time. The term pan dulce means "sweet bread" in Spanish, but its origins lie in Italy with its ancestor being the panettone. Its main ingredients can include lard, margarine, sugar, self-raising flour, blanched almonds, raisins, sultanas, pine nuts, candied peel, eggs, aniseed and anisette among others. It is sometimes decorated with hundreds and thousands just like the bollo de hornasso.
[edit] Meat
[edit] Rolitos
A thin slice of beef surrounding breadcrumbs, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine. Rolitos is another dish of Maltese origin, similar to braġjoli. It is also known as beef olives in English, even though some families prefer making them with pork or even chicken. The word rolito comes from the Spanish word rollo meaning 'roll', as the meat is rolled to hold the other ingredients inside.
[edit] References
| British Cuisine This article is part of the series: |
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[edit] See also
- Andalusian cuisine
- English cuisine
- Italian cuisine
- Maltese cuisine
- Portuguese cuisine
- Mediterranean cuisine
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