Authentic Cuinat Recipe for Easter in Ibiza | IbizaFoodie
Easter starts next week and it’s time to cook the most famous dish for it: an authentic Cuinat.
If you don’t know it, Cuinat is done with campion, a local wild herb from the island. This recipe changes depending on the cooks but with our recipe you’ll enjoy it, must be served with olive oil, salt, lemon and chilli.
– 2kg of campion leaves
– 3 bunches of chard
– 1/2 kg vetch
1/2 kg peeled bean
– Olive oil
– Sweet Paprika
– 2 heads of garlic
– 2 bunch of soft garlic
– 3 “ñoras” pepper
– 1 bunch of mint
Let’s do it:
24 hours before, soak the vetches and beand and separate the leaves from the stem campion. The same day you’re cooking, let soak the peppers.
In a large pog, boil water and add campion leaves, chard and vetch. Wait 10 minutes and rinse with cold water and drain. In another pot, put the beans, salt, a spoon of paprika, another of olive oil, garlic, the meat of the peppers and mint. Cover it with water and boil it at least one hour.
You’ll know when it’s done when all the ingredients are unified. It has to be served very hot and we recommend to add lemon, salt and oil.