It is usually called the "ratatouille of Valencia", but the Valencian titaina from Cabanyal It deserves to be recognized with its own name. It also has a humble origin and is based on the products of the earth, but this traditional recipe also has a very marked marine flavor that differentiates it from the best known.
The Titaina is associated with the Maritime Villages and its origin is specifically located in the Cabanyal neighborhood. The genuine recipe is prepared with tonyina de sorra, tuna belly in salted fish It can be hard to find out of this land. But it is such a simple and delicious dish that it is also worth trying with fresh fish, also with bonito when it is in season, or even with a good canning.Live to the PaladarPisto Murcia: traditional Huertana recipe (taught by my mother)
Like so many traditional recipes of humble origin, the titaina has several versions according to the custom of who prepares it. There are variants with onion, others omit garlic and some prefer to use only red pepper, although one or two green specimens of the Italian type are also usually added.
Tomato plays a fundamental role in this dish; Ideally, use fresh seasonal produce, ripe and aromatic, letting them stew without haste to concentrate the flavors and lose water. Canned tomatoes are allowed as long as they are first quality, preferably craftsmen or homemade.
The proportion of ingredients it also varies a little; It is best to start testing and adjust the recipe on successive occasions a little to personal taste. If you are going to use the titaina to prepare montaditos or fill empanadillas, you should allow to reduce the whole without hurry, to thicken it and concentrate more the flavors.
IngredientsFor 4 people
- Tuna belly fresh or dried 300 g
- 40 g pine nuts
- Garlic clove 2
- Italian green pepper not very big 2
- Red bell pepper 1
- Tomato or about 800 g canned 1 kg
- Extra virgin olive oil
How to make Valencian titaineDifficulty: Easy
- Total time 1 h 20 m
- Elaboration 20 m
- 1 hour cooking
If we are lucky enough to be able to buy tuna belly in salted fish -tonyina de sorra-, we will have to let it soak to desalinate At least 8 hours. It can also be packaged in oil. If we use fresh fish, we will start by cleaning the piece and cutting it into small pieces.
Chop the garlic cloves. Wash and peel the peppers - optional, but recommended, using a peeler. Cut into small cubes discarding the seeds. If you want to use whole tomatoes, peel them first by slashing them with a cut in the base, and set aside.
Lightly heat a couple of tablespoons of olive oil in a casserole and add the chopped garlic with the pine nuts, stirring over low heat so that they barely take color without burning. Add the tuna and saute raising the temperature until it browns. Remove and reserve.
Add more oil to the same casserole and add the peppers with a pinch of salt - avoid it if you use ventresca in salting. Sauté them without haste until they begin to be soft. Meanwhile chop the tomatoes, or grate them if they are used whole. Add to the casserole, stir well and cook about 30 minutes over low heat, letting it lose water.
Add the reserved fish, stirring well, and let it cook for at least 10 more minutes, or up to 30 minutes slowly, so that the stew is more sweet and more flavorful. Try to correct the salt and acidity point, and adjust the texture of the liquid to taste. If you are going to fill empanadillas, for example, you should let it reduce a lot.
With what to accompany the Valencian titaina
Like the ratatouille, the Valencian titaina It is a very versatile dish that gains in flavor after a few hours, and is well preserved in an airtight container in the fridge for several days. In summer it feels wonderful served fresh but it is also a warm or warm delight, on colder days.
It can be served with a boiled egg or accompanying an omelette, although what should never be missing at the table is good bread. It is usual to prepare pepitos or mini sandwiches with titaina, also toasts or montaditos. Is perfect for filling dumplings or prepare a good coca dough.Direct to the PaladarPisto Manchego, the recipe to maximize the harvest of the garden