The Gastronomic Adventure of Ada Parellada
In the heart of Catalonia, renowned chef Ada Parellada embarks on an exciting journey to unearth culinary secrets. Each week, Ada delves into the daily lives of food enthusiasts, tackling questions about fresh produce and innovative techniques that transform everyday ingredients into delights. From fruits and vegetables to meats and desserts, her guide teaches us how to maximize the potential of what we have in our pantry.
Star of the Week: Homemade Horchata and Fartons
Among the delicacies shared in this episode, horchata and fartons shine brightly. These delicacies, typical of the Valencian region, are not only a pleasure for the palate, but are also surprisingly easy to prepare in the comfort of our own home.
Preparing a refreshing horchata
To start making horchata, you will need: 500g of tiger nuts, 200g of sugar and 2 litres of water. Start by soaking the tiger nuts for a couple of days, changing the water a couple of times to make sure they are well hydrated. Once the time has passed, drain the tiger nuts and process them together with the water and sugar until you obtain a homogeneous mixture. Then, strain the liquid through a fine sieve or cloth to separate the liquid from the solids. It is best to keep the horchata in the fridge before serving it very cold.
Fartons: The Perfect Accompaniment
Now, let’s move on to the fartons. These are the ingredients you will need: 150 g of flour, 20 g of fresh yeast, 30 ml of water, an egg or 30 g of yolk, 25 g of sugar, a pinch of salt and 25 ml of mild olive oil. For the glaze, prepare 50 g of icing sugar combined with 30 ml of water. Start by dissolving the yeast in the hot water and mix this with the flour, sugar and egg. Knead until the mixture is well integrated, then add the oil. Let the dough rest for half an hour before dividing it into portions and forming the fartons. Place them on a baking sheet, let them rise for a couple of hours and bake at 200 degrees for about 12 minutes. Finish the process by glazing the fartons with the sugar mixture before enjoying them with the horchata.
Conclusions and Culinary Reflections
This tour of the preparation of horchata and fartons, guided by the skill of Ada Parellada, invites us to experiment in the kitchen and rescue culinary traditions from our environment. With these simple steps, we can not only enjoy authentic taste, but also share the joy of homemade with our loved ones. It’s time to get to work and surprise everyone with your culinary skills!