The ingredients have to be of quality and fresh. Do not use anything from containers and, whenever it is possible take them with you. Purchase the products from our vegetable garden and the ‘tonyina de sorra’ (salted tuna belly) before returning home. You will notice the difference!
1 kg of ripe tomatoes
1 red pepper
1 green pepper
3 cloves of garlic
75 gr of pine nuts
400 gr of “tonyina de sorra”
Salt and sugar
Desalt the “tonyina de sorra” the night before, leaving it in water. Then shred it and leave for a while before cooking it in oil. Peel and mash the tomatoes and set aside. Chop the garlic and put them in the pan, in oil with the pine nuts. Add the “tonyina” and let it get slightly brown over a medium heat. Remove it. Put the chopped peppers in the same oil and brown them, but without getting soft. Remove, and finally, cook the tomato in the same oil to take the flavour. When it is cooked, add all the ingredients and cook for five more minutes. Remove from the heat and set aside. The “titaina” can be used as a garnish or on a typical Valencian “coca”.
Text by: Carol Vegas @carolinavegaslife
Photograph of “Titaina” elaborated in the Restaurant L’Establiment