By Chef H. Delgado
February 16, 2021
This week I bring you an old dish representative of the Spanish Lent. Perhaps because of its excellent nutritional value, its fascinating flavour, or its historical value, this dish has become Spanish cuisine classics.
But before we start cooking, here are some information to understand better this humble dish.
Lent is the time in the Christian calendar destined for the spiritual preparation before Easter. It is about 40 days of purification and internal illumination.
In the Catholic rite, Lent begins on Ash Wednesday and ends just before the Lord's Supper's Mass on Holy Thursday afternoon. The forty-day duration comes from various biblical references: The ordeal Jesus went through when he stayed for 40 days in the Judaean desert before his public mission, the 40 days of the universal flood, the 40 years of the march of the Israelite people through the desert, and the 40 years that the slavery of the Hebrews lasted in Egypt.
Throughout Lent's season, Christians are called to strengthen their faith through various acts of penance and reflection. The practice of Lent dates back to the fourth century. It was a sad and boring time, marked by fasting and abstinence under the Catholic Church's mandate.
Until 1966 the "Bula de Carne", could be issued in the parishes. Possession of this served to circumvent the prohibition of eating meat and reduce the time of fasting. Although you would own the "Bula de Carne", Fridays were compulsory abstinence, and food consumption was reduced to fruits, vegetables, fish, and legumes.
Between the XVI and XVII centuries, the first Spanish Recipe books appeared. On them you can see how a kitchen used to work, the scarcity of the time, and the church's restrictions dictated in the Lenten diet.
With that situation, chefs had to figure out how to make a rich food with the ingredients they had and were allowed to use.
For the "Majado"
For the "Sofrito"
For the Chickpeas
For the "Majado".
I hope you like this recipe so influential and warm up your soul.
Have a Tasty Day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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