Pepitos Valencianos, typical dish
Today I wanted to bring you one typical Valencian recipe, which I caught from a cousin of a relative. At first I was somewhat surprised because I did not know what it was, but they explained it to me, I tried it and I loved them, so today I want to share them with you.
These Valencian pepitos They do it in a traditional way on Easter days. The traditional recipe is with ratatouille, although I have changed it for a tomato, pepper and onion sauce.
Ingredients
- Pieces of loaf of bread.
- Half an onion.
- Half a green pepper.
- Half a tomato.
- 2 eggs.
- 2 cans of tuna.
- Fried tomato.
- Beaten egg for coating.
- Olive oil.
Preparation
To make this recipe for Valencian pepitos, we will first have to make the filling. To do this, we will chop the onion, the pepper and the tomato into very small cubes. With this, we will make a sauce where everything is well poached.
At the same time, in a small saucepan we will put cook the eggs about 12 minutes. On the other hand, we will cut the loaves of bread into portions and remove the crumb from inside.
When the eggs are cooked, we will chop it too. In a bowl We will join the sauce with the chopped hard boiled eggs plus the two cans of tuna. In addition, we will add a splash of fried tomato, making a homogeneous dough.
Lastly, we will fill the bar portions of bread with the filling and, we will cover its ends with a little bread crumb that we had removed before. It is battered in beaten egg and we will fry it in a lot of hot oil.
I hope you enjoy this typical recipe from Valencian pepitosI tried to do it and they came out delicious like those of this relative's cousin.
More information - Ratatouille recipe
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 581
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Pepitos or chimos as they are djice in Valencia are made with small rolls, no psn bars, a few pieces are cut, they are emptied of crumb, they are filled with the filling, with one or two toothpicks the tip is held and they are settled. like you said, passed through milk and then egg. they are better.
pepitos or chimets are made with titaina (grated tomato, red and green pepper, salt, sugar, salted tuna, garlic pine nuts, all fried) although you can also add chopped hard-boiled egg and tuna in oil without the oil and They make with small rolls (almost always of at least 2 days) that the tip is removed, the crumb is emptied, they are filled, it is covered with the crumb and the tip, it is closed with a toothpick and it is always passed through milk, beaten egg and it is fried in oil, they are put on absorbent paper to remove the excess oil, these are the true ones although they can be done without the salted tuna.
I also like to make some for summer with roasted pepper, boiled egg, chopped olives or capers, tuna or mackerel in oil, chopped onion, olive oil and a little salt, with a 1-2 day loaf of bread to use. the stale bread like my mother used to make
It is not made with a loaf of bread, but with rolls, a point is cut and covered with that cut point sewn with a toothpick
bathes in milk before frying
pine nuts are added to the ratatouille