Farinetes with ratafía liqueur and honey

Buckwheat used to be one of the most characteristic crops of La Garrotxa. It is a rather fibrous wheat usually associated with other parts of the world (buckwheat flour is typical for making blinis) and, although it likes the conditions in county, it is rarely grown now. Here buckwheat flour is used to make farinetes, a polenta-like paste that is fried in portions and served as a dessert. Margarita, from the Cal Sastre restaurant, orders the paste from a local masía then she fries it and adds the finishing touch.

Servings: 4

Ingredients:

9 oz buckwheat

4 1/4 cups water

Salt and sugar

Olive oil for frying

Preparation:

Stir the flour into the water with a little salt over a low heat for about 40 minutes, stirring all the time in the same direction so that the mixture neither sticks nor separates. Pour into a mold and leave to cool.

Cut into 1/2" slices. Heat plenty of oil in a frying-pan. The secret lies in correct frying--the oil must not boil but needs to be very hot. Place the fritters one by one in the hot oil and, when the edges are golden, turn over. The mixture is very delicate so care must be taken to prevent the fritters from breaking. When fried on both sides, remove and drain on kitchen paper. Sprinkle with sugar and a few drops of the local ratafía herb liqueur (optional). Serve with honey to taste.

Selected by Sonia Ortega
Recipe courtesy of Spain GourmeTour magazine.

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