Olla de San Anton is a very popular dish in Andalusian cuisine especially in Almeria. Mainly is made with wheat, chickpeas, various meats and flavored with wild fennel. It is a winter dish that is usually served hot. Olla de San Anton is usually cooked in January 17th to celebrate this important the in Spain. Candles throughout the city are held in honor of San Anton. In some places people take their pets to be blessed.
The wheat used in this dish is usually put a few hours soaking before cooking, after soaking usually put in a sack and beaten to the skin of the beans is released.
1. In what type of cuisine is typical this dish?
-Food Andaluza
-Food Onuvense
French-Food
-Food Granadin
2. How long does it usually soaking the wheat used in the stew?
-A few seconds
-A few minutes
-A few hours
-A few days
3. Does this dish is typical of?
-Granada
-Sevilla
-Huelva
-Almeria
Angel Ortiz Pelaez y Francisco Campos la Cal
The wheat used in this dish is usually put a few hours soaking before cooking, after soaking usually put in a sack and beaten to the skin of the beans is released.
ingredients
¼ kgr. From baby beans, unshelled
¼ kgr. From baby beans, unshelled
¼ kgr. dried beans
1 onion
1 ham bone
1 pork spine bone
1 pigtail
150 gr. pork jowl
150 gr. bacon
1 pig's ear
1 sausage
100 grs. Tip of cured pork ribs
1 head of garlic
1 red pepper
salt
pepper
1 cup rice
1 onion
1 ham bone
1 pork spine bone
1 pigtail
150 gr. pork jowl
150 gr. bacon
1 pig's ear
1 sausage
100 grs. Tip of cured pork ribs
1 head of garlic
1 red pepper
salt
pepper
1 cup rice
Preparation of San Antón pot recipe:
Step 1: They get dried beans soak overnight.
Step 2: When you do, you put the clean water and put on fire.
Step 3: Wash all ingredients well and put in the pot to high heat except the sausage, rice and beans.
Step 4: When frothing cooked, take it out with a slotted spoon and leave 1 hour, total time.
Step 5: When ½ hour has passed, the tender beans are added.
Step 6: Then, after 10 minutes, blood sausage and rice are added. Until everything is cooked.
Step 1: They get dried beans soak overnight.
Step 2: When you do, you put the clean water and put on fire.
Step 3: Wash all ingredients well and put in the pot to high heat except the sausage, rice and beans.
Step 4: When frothing cooked, take it out with a slotted spoon and leave 1 hour, total time.
Step 5: When ½ hour has passed, the tender beans are added.
Step 6: Then, after 10 minutes, blood sausage and rice are added. Until everything is cooked.
-Food Andaluza
-Food Onuvense
French-Food
-Food Granadin
2. How long does it usually soaking the wheat used in the stew?
-A few seconds
-A few minutes
-A few hours
-A few days
3. Does this dish is typical of?
-Granada
-Sevilla
-Huelva
-Almeria
Angel Ortiz Pelaez y Francisco Campos la Cal
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