How to Prepare a Pericana Alcoyana
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The pericana alcoyana is a typical dish from Alcoy and usually is one of the essential starters of the Christmas Eve menu.
The recipe integrates the flavour of peppers with dried cod loin, as well as garlic and olive oil. Although there are several versions of the recipe, here's how to cook pericana alcoyana.
Ingredients:
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3 dry choricero peppers
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70 grams of dried cod loin
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1 head of dried garlic
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Olive oil
Preparation:
Roast the peppers. In the traditional recipe, peppers are cooked directly on wood embers, although it is most common to pan roast them.
Peel and chop the garlic. Do the same with the peppers; do not forget to remove the small seeds. Finely chop the peppers but do not crush them, then take the dried cod loin and crumble it into small pieces.
Mix all the ingredients in a bowl and add olive oil little by little. The pericana alcoyana must have the exact amount of oil, meaning it must not remain dry, nor have excess oil.
For many, the most challenging part of this recipe is to roast or pan roast the pepper. It is crucial that you do not burn it because the result will be bitter to the taste. The rest of the recipe process is quite simple; perhaps crumbling each of the ingredients is a little laborious.
The result is a delicious and Mediterranean flavour due to the mix of pepper with olive oil. In general, pericana alcoyana is usually served with bread.
If you plan to visit Alcoy to try the authentic pericana alcoyana check out the restaurants we recommend in Alcoy or discover its famous Moors and Christians festivities.
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