Tatters. Typical dish of the mountain cuisine of Segura that is characterized by the modesty of its ingredients and the exquisiteness of its flavor. It is a dish of the rural people and is consumed in winter.
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- 1 Origin of the name
- 2 Origin of the dish
- 3 Ingredients for 6 people
- 4 Preparation
- 5 Source
It owes its name to the particular way of breaking flour cakes into shreds. In some places they are called rags or rags.
Origin of the dish
You have to look for its roots in Sephardic cuisine, very given to using small game meat accompanied by fine cakes of flour , hence its name of rags, since the cake is made into pieces or shreds. In the province of Jaén is where more variants of the dish are found. This dish receives as many names as there are variants of it. In recent years it is common to find it on the menus of many Andalusian restaurants, especially those that specialize in traditional cuisine.
Ingredients for 6 people
- 400 gr of potatoes
- 200 gr of flour
- 200 gr of dried cod
- 100 gr of prawns
- 2 cloves of garlic
- 1 green bell pepper
- 1 onion
- 2 tomatoes
- 1 tablespoon of paprika
- good grass
- The onion and garlic are peeled and minced .
- The unsalted cod is roasted in a frying pan and crumbled by removing the bones.
- Peel the potatoes, cut them into thin slices and put them into the pot over the sofrito , adding more oil .
- Stir everything and fry for about 25 minutes over low heat.
- With the flour , water and a little salt , prepare a dough, let it rest a little, roll it out with a rolling pin so that it is fine and cut it with a glass, forming small cakes.
- Add the prawns , the remaining paprika , the previously shredded cod , the dough pancakes, the saffron and the good herb to the casserole .
- Let cook slowly over low heat for half an hour. Test the point of salt . Separate from the fire, and serve.