The most traditional and also the most modern recipes from Camariñas and the French municipality of La Turballe arrived today on the catwalk of the XXXI Camariñas Lace Exhibition of the Provincial Council of A Coruña, where the recipe book 'La Turballe and Camariñas share a table' was presented.
This publication is the result of a joint work of several people from both locations, supported by the La Turballe – Cap Camariñas Association, who have many things in common, such as a passion for cooking, a consequence of the high quality of the products from their seas and their land.
The event was attended by the councilor of Encaixe, Encarna Liñeiro; the president of the association, Dominique Floc'h and the councilor of Social Services, Begoña Tajes.
Encarna Liñeiro said that "the first email I received as a councilor was from Dominique, telling me about this project, which I found precious because it unites two twinned cultures through their cuisines. Many other emails, a pandemic in the meantime and almost three years later here we are, proud of the result."
For his part, Dominique Floc'h explained that "the book is an invitation to travel through both regions". "This recipe book is not only 40 recipes around fish and seafood, it is also the opportunity to celebrate the fifth anniversary of the twinning".
At the end of the event, each of the people who made this publication possible, both from Camargue and France, was given a copy. In addition, they all signed two books that will be kept in each municipality to highlight this work.
The tradition and history of the municipalities through the recipes
Throughout the recipe book, the reader will be able to learn about the tradition and history of Camariñas and La Turballe through recipes, explained by residents, which have been passed down from generation to generation with flavor suggestions that "will evoke places, people and even moments."
Some of the recipes that can be found in the book are:
- 'Pâté de sardines', by Jacky Trimaud, retired fisherman from La Turballe.
- 'Strips of squid and tentacles with tomato butter', by Xavier Chevallier, Chef of the restaurant Le Terminus in La Turballe.
- 'Breaded horse mackerel with peanuts and tomato tartare, cucumber, basil and mint', by Thomas Barreau, specialist in sustainable cuisine at La Turballe.
- 'Fried noodles with vegetables, seafood and seaweed', by Maika Campos, cook and manager of Bar Curbeiro.
- 'Stuffed squid', by Dorita García Carril, lacemaker and president of Rendas, from Camariñas.
- 'Sea urchin caviar stir-fry', by Gemma Pedreira Allo, production manager at Conservas Leticia.
In addition to the recipes from each territory, this book will include stories from people from both municipalities, who speak of the fishing tradition of Camariñas and La Turballe, in a direct and emotional way, with the desire to share with readers the strong bond between the two towns.
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