Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 9

Easter sausage is a very typical Valencian snack. It was typically consumed
after Lent when Christian people could eat meat again.
This dried sausage is made with the pork intestines stuffed with lean pork. This
was usually eaten as a snack at Easter before flying the kite, which is also a very
typical activity in Easter.
Although people are no longer following this tradition as much as before, some
people still follow it even and also the popular habit of breaking a boiled egg on
someone's forehead.
ARNADI (Holy Pumpkin)
Ingredients:
Ingredients for 10 people: 1kg of pumpkin pulp or 1kg of sweet potato pulp or half
of each, 1kg of sugar, 4 egg yolks, 200g of ground almond, whole toasted pine
nuts, and almonds, grated lemon rind, 5 or 6g of cinnamon.
Preparation:
Put the pumpkin into the oven at a temperature of 200ºC for 1 hour. If you are
using sweet potato you can boil it in water and peel it afterwards. Purée the
pumpkin or sweet potato pulp and put it into a small canvas bag or net. Hang it up
all night to dry naturally. The following morning, mix the pulp with the sugar in
equal proportions and the beaten egg yolks. Cook the mixture for 15 or 20
minutes, stirring it continuously. Add the ground almond, the grated lemon rind and
the cinnamon to the mixture. Form cones or pyramids with the mixture obtained
and put them into earthenware dishes. Then sprinkle on the toasted almonds and
pine nuts. Set the oven to 150ºC and put the earthenware dishes in until the
mixture is lightly browned.
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