Gibraltar is a tiny country, nevertheless it has its own cuisine that is influenced by nearby countries and the multicultural community that lives on the peninsula.
| Calentita |
Another interesting recipe involving chickpeas. It is sort of a snack food or appetizer made of just chickpea flour, water, salt and black pepper. Extremely easy to make; however, it is tastier if eaten immediately, while still hot. When it cools it loses its soft texture and becomes a little too bland. |
| Rosto |
Rosto is basically a pasta with meat sauce dish. It is quite tasty and satisfying. Alex and Matthew were very pleased with the taste and each took seconds. There were no unfamiliar ingredients in this dish at all. I’m not sure that I’ll make exactly the same recipe again but it could be a good base recipe for this type of dish. |
| Sweet Bread Pudding |
And for the pièce de résistance, I had a sweet bread pudding. Yummy! Everybody’s absolute favorite (except Eugene, who didn’t taste anything from Gibraltar cuisine but was eating his buckwheat cereal). Alex didn’t even wait for me to go to bed to have the leftovers, he ate all he could and when he couldn’t eat anymore he fished out all raisins from the pudding. I love my husband for his creative eating!
|
As a Gibraltarian foodie I’m impressed you heard about our tiny country (city/town call it what you will) let alone researched the dishes of Gibraltar!
Rosto is one of my favourite dishes. Just made some for dinner tonight. Mine looked somewhat different to yours, but I dare say it still tasted great!!
Best of luck with your globe trotting menu.
Thanks, I really appreciate your comment. Sometimes it is really hard to tell what a dish that I’ve never tried or seen before should look or taste like.
BTW, I visited your site and liked it.