Estopeta, also known as winter trempó, is a traditional Mallorcan recipe closely linked to the kitchen of use and pantry products. Made with branch tomato and toasted herrings, is an intensely flavoured dish that was traditionally prepared during the cold months and left to rest for several days for the ingredients to blend in. A simple, authentic recipe deeply rooted in the popular gastronomy of Mallorca.
🍅 Local variety: "Ramellet" tomato.
📅 Sowing time: spring.
⏳ Approximate harvest: summer.
🛍️ In our store you can buy ramellet tomato seeds.
Roast the cherry tomatoes and herring over a hot grill until well toasted.
When they are lukewarm:
Mix the tomatoes, herring and spring onion in a bowl.
We season the preparation with good pepper and a good drizzle of extra virgin olive oil.
Cover the container and let it rest in the refrigerator for three days so that the flavors can integrate well.
After this time, season with salt and pepper if necessary and serve.
The estopeta is ideal to accompany with toast, biscuits or a piece of Mallorcan coca. Resting is key for the dish to gain intensity and texture.
Recipe source: Marga Coll, Restaurant Miceli (Jungle).
A dish made with dried black beans and an assortment of seasonal vegetables such as pumpkin, potato, carrot and spinach.
Dry soups drunken cabbage They are one of the most representative dishes of traditional Mallorcan cuisine.
Do you want to plant this Local Variety? Visit our local seed store
