Gibraltarian cuisine

Gibraltarian cuisineis the result of a long relationship between the people of SpanishAndalusiaand those ofGreat Britain, as well as the many foreigners who have madeGibraltartheir home over the past three centuries. These influences include those of the culinary traditions ofMalta,Genoa, andPortugal. This marriage of tastes has produced in Gibraltar an eclectic mix ofMediterraneanandBritish cuisines.
Below are some examples of typical Gibraltarian dishes.
A popular local pasta dish ofItalianorigin consisting ofpennein atomato saucewith beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "queso bola". The origin of its name is probably from the Italian word "arrosto".
A baked pasta dish very similar to the Spanishfideos al horno,MalteseimqarrunorGreekpastitsiowhich consists of macaroni,bolognese sauce, and various other ingredients including egg and bacon that vary according to family tradition. The macaroni is usually topped with a layer of grated cheese orbéchamelthat melts during the baking process and aids in binding. Even though the dish's main ingredient is macaroni, the namefideos al hornois actually Spanish for 'baked noodles'.
This is a baked pancake-like dish, similar to the Italianfarinata, also known in Genoa asfainâand inUruguayandArgentinaasfainá, and in theNiceregion of France asSocca. It is made withchickpea flour, water,olive oil, salt and pepper.
The wordcalentitais the Spanish informal diminutive of the wordcaliente, and means "nice and warm (or hot)".
A very similar dish is widely consumed inAlgeria, where it is known as Calentica, Galentita orKarantika. The dish has the same Spanish etymology (the diminutive -ica rather than -ita being typical of eastern Spain). According to local sources, calentita was introduced into Algeria by the Spaniards garrisoned at the port of Santa Cruz during the 16th century.
Soon after 1704, well-documented connections were established between theBarbary Coastand Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. TheSephardi Jewsfrom the Barbary Coast may have reintroduced this dish into Gibraltar, where it was maintained after the recipe was lost or fell out of favor in Spain. Another widely suggested theory is that the origin of calentita is in Genoese migrations to Gibraltar and Iberia which started before theAnglo-Dutch action of 1704, although its name makes this unlikely.
TheSephardi Jewsfrom the Barbary Coast became major food providers for the British in Gibraltar, bringing their customs, languages and food culture. It is widely believed in Gibraltar that name may have come fromstreet vendorswho would shout "Calentita" to sell their freshly cooked wares, a word which was transferred from the temperature to the foodstuff.Indeed, the last calentita  street vendor, Paloma, is still remembered locally by older people.Since the name can be traced to the 16th century during the Spanish presence in Oran, this is a false etymology.
A bread-like dish similar to calentita. Sharing its Italian origins, it is a descendant of theGenoese dish with the same name. Unlike calentita, the ingredients are first simmered in a saucepan for over an hour, stirring constantly,to form a paste which is then left to set. When thepolenta-like dough is set, it is cut into small strips and fried in olive oil.
A Swiss chard pie very similar to the Greekspanakopita, which is usually made at Easter Time.
A sweet and dry bread similar to theSpanishhornazo. It is made withself-raising flour, sugar, eggs, butter ormargarineandaniseed.Bollos de hornassoare eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarianhornassoscan normally be distinguished from the original Spanishhornazoas they do not tend to be decorated with hard-boiled eggs (however, Gibraltarian families of Spanish descent may still decorate them in this manner). It usually glazed with beaten egg and sometimes decorated withhundreds and thousands.
A sweet fruit and nut bread eaten at Christmas time. The termpan dulcemeans "sweet bread" in Spanish, but its origins may lie in Italy with the GenoesepandolceorPortuguese sweet bread. Its main ingredients can includelard, margarine, sugar, self-raising flour, blanchedalmonds,raisins,sultanas,pine nuts,candied peel, eggs, aniseed andanisetteamong others. It is sometimes decorated with hundreds and thousands just like thebollo de hornasso.
A thin slice of beef surroundingbreadcrumbs, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine.Rolitosis another dish of Maltese origin, similar tobraġjoli. It is also known asbeef olivesin English, even though some families prefer making them with pork or even chicken. The wordrolitocomes from the Spanish wordrollomeaning 'roll', as the meat is rolled to hold the other ingredients inside.
Thejaponesa(English:Japanese lady) is a sweet frieddoughnutfilled with acustard-like cream. Japonesas are usually enjoyed atteatimeor as asnack. They are traditionally coated in syrup or granulated sugar.The name is a reference to Japanesedorayakicakes which are similarly shaped and also have a sweet filling.
Gibraltar Recipes -www.mamalotties.com
Calentita Recipe -www.mamalotties.com/calentita/
Pudin de Pan -http://www.mamalotties.com/pudin-de-pan/
Borrachuelos -http://www.mamalotties.com/borrachuelos-de-mama/
Minestra / Menestra -http://www.mamalotties.com/menestra/
Rosto -http://www.mamalotties.com/rosto/