Gibraltarian Recipes
Calentita
Ingredients:
- 1 cup chickpea flour
- 2 ½ cups water
- 1/4 cup extra virgin olive oil
- Salt and black pepper
Instructions:
- Mix chickpea flour with water until smooth. Let it rest for 1–2 hours.
- Add olive oil, salt, and pepper. Mix again.
- Pour into a greased baking dish and bake at 400°F (200°C) for 45–60 minutes until golden and set.
- Let cool slightly before slicing. Serve warm.
Panissa
Ingredients:
- 1 cup chickpea flour
- 2 ½ cups water
- Salt, pepper, olive oil
Instructions:
- Cook chickpea flour with water, stirring constantly until thickened.
- Spread into a dish to cool completely.
- Once firm, cut into strips and fry in olive oil until golden on both sides.
- Season and serve as a snack or side dish.
Rosto
Ingredients:
- 400g penne pasta
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1/2 lb chicken or beef, diced
- 1/2 cup tomato purée
- Olive oil, salt, pepper
- Grated cheese (optional)
Instructions:
- Sauté onion and garlic in olive oil. Add meat and cook until browned.
- Add carrots and tomato purée. Simmer 20 minutes.
- Boil pasta, then toss with sauce. Top with grated cheese.
Rolitos (Beef Rolls)
Ingredients:
- Thin beef slices
- Bread crumbs
- Hard-boiled egg, chopped
- Parsley, olives, and capers (optional)
- Olive oil, salt, pepper
- Tomato sauce for simmering
Instructions:
- Combine breadcrumbs, egg, parsley, and seasonings.
- Place a spoonful on each beef slice, roll up and secure with toothpicks.
- Brown in olive oil, then simmer in tomato sauce for 30 minutes.
Torta de Acelgas (Chard Pie)
Ingredients:
- 1 bunch Swiss chard, chopped
- 1 onion, chopped
- 2 eggs
- 1/4 cup grated cheese
- 1/4 cup olive oil
- Phyllo or pastry dough
Instructions:
- Sauté onion and chard in olive oil until soft. Let cool.
- Mix with eggs and cheese.
- Layer dough in pan, add filling, cover with more dough.
- Bake at 375°F (190°C) until golden, about 35–40 minutes.