On 17 June, as is customary every third Thursday of the month, World Tapas Day is celebrated, an initiative promoted by the association Saborea España, with the aim of promoting the importance of tapas in our gastronomy and in our tourism.
Tapasare possibly, along with paella and gazpacho, our main culinary showcase around the world. For this reason, we thought it necessary to tell you about their origin, and comment on two simple and delicious tapas recipes to surprise everyone. Keep reading our post.
Originsof the lids
To learn about the history of tapas, we have to go back to the time of Alfonso X “The Wise”, who ordered Castilian inns to serve wine accompanied by some kind of food in order to prevent the wine from rising quickly.
When it was time to serve it, the food was placed in the glass of wine, covering the container (yes, this is where the name “tapas” comes from). Originally, the tapa consisted mainly of a slice of ham or slices of any other sausage.
Although there are other versions of the origin of the lid. Another legend from the reign of the Catholic Monarchs tells us that, in order to put an end to incidents at the exit of taverns among carters due to the consumption of beer, tavernkeepers were obliged to serve a tapa with the drinks.
Regardless of what the real story is, it does seem coherent in relation to these contexts, and that in turn the conception of the lid has progressively evolved to what we know today.
Depending on the country you are in, the tapa will have its own tradition and will be known by a different name. In Spain, the most common custom is to go out for tapas before the midday meal or to extendit as an alternative to dinner.
Two tapas recipes to conquer the palate
Below, we are going to detail two simple and magnificent tapas recipesto enjoy with any drink, and above all, with good company.
Melo’s Sneaker Sandwich
Ingredients: 1 unit
- 2 large sliced loaves of loaf bread
- Galician tetilla cheese
Spread one side of each slice of bread with a layer of butter and toast until golden brown. We also grill the pork shoulder.
Then spread more butter on the other side of the bread slices and turn them over. Assemble the sandwich on the griddle, carefully placing the lacón on one of the slices of bread and covering with a generous amount of cheese.
Close with the other slice so that the toasted side is facing downwards in contact with the filling.
Cook over low heat for three minutes to toast the bread and melt the cheese. Carefully turn it over and leave it for another three minutes.
Caramelised onion, pear and rosemary mini quiches
Ingredients: 15 units
- 1 chilled rectangular puff pastry
- 90 g Caramelised onion (6 tbsp)
- 80 g Brie or Camembert cheese
- 1 large conference pear or similar
- 1 egg L
- 200 ml Liquid cooking cream
- 10 ml Dijon mustard (optional)
- Fresh rosemary
- Ground black pepper
- Ground nutmeg (optional)
Preheat the oven to 190 degrees with fan. Lightly grease the baking tin with oil or butter, if it is not non-stick. Wash and dry the rosemary and pear. Chop the rosemary leaves and then cut the pear into small cubes.
Roll out the puff pastry without making it too thin and cut out circles with a glass or pastry cutter, which should be slightly larger than the cavities of the mould. Line the holes, making sure there are no air bubbles, cut off the excess and store in the fridge.
Don’t worry if it’s not perfect because you can readjust the dough by shaping it with your fingers.
Then spread the caramelised onion on the bottom of each tart and fill with pear pieces and chopped cheese, adding a small portion of rosemary. At the same time, beat the egg with the cream and mustard in a bowl, season with salt and pepper and season with nutmeg.
Cover the quiches with the mixture and bake for 12-15 minutes in the lower half of the oven.
At GrupoVifrawe want to celebrate this special day for Spanish gastronomy by offering perfect packaging for the occasion. Discover our molds for creative pastry or our take-away food packaging.