- and
often considered variants thereof, such as ajoblanco, salmorejo,
pipirrana,
porra antequerana (closer to a
bread soup), and cojondongo.
There are...
-
wafers are
cooked that are
broken into
pieces (hence the name of tatters).
Pipirrana, crumbs, porridge, ajoharina, gachurreno, etc. are also prepared. Some...
- as alboronía (similar to ratatouille) and the
chopped salad known as
pipirrana or piriñaca. Hot and cold
soups based in
olive oil, garlic, bread, tomato...
- (Córdoba)
Ajoblanco (Málaga-Cádiz)
Gazpacho andaluz (Andalucian gazpacho)
Pipirrana (Jaén)
Habas con
calzones Huevos a la
flamenca Alcauciles rellenos (Cádiz)...
- vegetable-based
dishes are
pisto manchego (a
local equivalent of ratatouille),
pipirrana [es] (a
salad of onion, tomato, and cu****ber),
asadillo de la Mancha [es]...
-
dishes are:
tortilla murciana, zarangollo, mojete,
aubergine a la crème,
pipirrana, etc. A
typical sauce of this area is ajo cabañil, used to
accompany meat...
-
gastronomy of Jaén is very varied,
emphasizing local dishes such as the
pipirrana (tomato,
green peppers, breadcrumbs,
garlic shoots,
olive oil, vinegar...
-
traditional cuisine. Still,
apart from gazpachos,
salads similar to
Andalusian pipirrana (with a
variety of
local names such as picadillo,
cojondongo or rinrán...
- has
become known in the area, it is
worth to mention,
quince jelly and
pipirrana,
products of home slaughter",
porridge croutons" and
maimones soup of...
-
gachas dulces. It is also
worth highlighting the
calandrajos and the
pipirrana as well as its sausages. Its
historical precedents date back to the Bronze...
