Balearic cuisine
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Balearic Islands cuisine refers to the typical dishes and ingredients in the cuisine of the Balearic Islands, in Spain. Balearic traditional cuisine is deeply related to the concept of Mediterranean diet, this is, rich in vegetables, cereal and pulses, and poor in fats.
A succinct selection of the main recipes would be
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[edit] Bakery and confectionery
Unsalted bread
Ensaimada (lard cake)
Flaó (cottage cheese tart)
Coca (similar to Italian pizza but without cheese). Typically Majorcan varieties include Parsley (juliverd), roasted peppers (prebes torrats), trampó (tomato, green pepper and onion salad)
Easter cakes like panades (meat cakes) or robiols (cottage cheese cakes)
[edit] Vegetables
Tumbet (fried courgette, potato, aubergine and bell pepper baked in tomato sauce). Tumbet is related to similar Mediterranean gastronomical concepts like samfaina or ratatouille.
Fava parada, fava bean and vegetable pure
[edit] Meat
Traditional sausages like sobrassada Lamb and piglet roasts (mè rostit, porcella rostida)
Aubergines or courgettes stuffed with minced meat
Arròs brut (dirty rice): meat, game and vegetable spicy rice in a meat broth
[edit] Fish
Lobster casserole (caldereta)
Different baked fishes, like grouper (anfós)
Arròs de peix, rice cooked in a fish broth with fish bites
[edit] Other
Maó cheese (cow cheese vaguely resembling Grana Padano or Parmesan Red wines from the Binissalem and Pla i Llevant areas This delicious cuisine is more and more enthwined in mainstream gastronomy and is currently being mixed into more moderns recipes in fusion cuisine.
