Preparation:

The peppers are fried in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
Let them brown, but look! Are very delicate and should not be burned or be somewhat raw because then they do not become crispy.
They are allowed to cool well, meanwhile the grilled cod are roasted to the flame, if there are much better embers. The best possible frying is done, then the peppers are thoroughly mashed and mixed with the cod, added with plenty of olive oil and ready to eat.

– The ilicitana variant is that instead of peppers they make it with noras.

Preparation:

Put the water to boil with salt. Scald the flour with that water and knead it with a little oil. Leave to stand for half an hour. The marbles are made for the ‘mintxos’ and are smoothed in a circle. They are passed through the griddle and filled with any curler (onion and tomato, river prawn and tomato, anchovies, sausage …).

Preparation:

Put flour in a basil with salt, water and yeast. At the same time that is kneaded it is added oil, without stopping to knead. Let it stand. Strip the tomatoes and chop the pepper into very small pieces. In a frying pan with olive oil fry the tomatoes and the peppers. Finally, the cut garlic is added to the leaves. On a can of high rim, the cakes are formed, of an inch of thickness and the frying is poured over them. They put the oven in an hour.

Before the women brought the cakes to the bread oven to cook the cokes. This action was called ‘going to spin’. The cans were deposited on top of a wooden tauló, covered with a rug. For going to the oven the women, they carried the tauló with the cakes above the head.

Preparation:

For the filling:

Boil sweet potatoes with skin. Peel, remove the pulp and work it hot with the sugar and the pinch of cinnamon to form a paste.

To make the dough:

Put the cazalla and the oil along with the sugar in a saucepan to the fire. Be careful because being the high ranking cazalla, will catch. Then cover with a lid for a few seconds. When some of the alcohol is evaporated and the sugar is dissolved, add the flour. Stir until dough forms. In total, the whole process should take about 20 minutes.

To form pastissos the mass is worked in hot. Spread in round shaped portions (a glass can make mold), on a smooth and oiled surface. Fill with the sweet potato paste and close. Seal the ends by pressing with a fork. Paint with the beaten egg so that after baking it is shiny. Put in the oven, previously heated and cook at a strong temperature 220 ° for 25 minutes.