{"id":1967,"date":"2022-12-20T11:00:00","date_gmt":"2022-12-20T10:00:00","guid":{"rendered":"https:\/\/cantoniatzaro.com\/?p=1967"},"modified":"2022-12-11T11:37:45","modified_gmt":"2022-12-11T10:37:45","slug":"receta-de-ibiza-la-borrida-de-ratjada","status":"publish","type":"post","link":"https:\/\/cantoniatzaro.com\/en\/receta-de-ibiza-la-borrida-de-ratjada\/","title":{"rendered":"Ibiza recipe: Borrida de Ratjada"},"content":{"rendered":"<p>Following the success of our previous recipe and the lovely feedback by email and on social media, we are back this week with another traditional Ibizan dish: <strong>Borrida de Ratjada<\/strong>.<\/p>\n\n\n\n<p>Although the name may not immediately catch your attention, and it might not be your first choice in a restaurant or to cook at home, do not judge a recipe by its name.\u00a0<\/p>\n\n\n\n<p>Would you like to try it?&nbsp;<br><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong><a href=\"https:\/\/cookpad.com\/es\/recetas\/14950657-borrida-de-ratjada-guiso-de-raya\">Borrida de Ratjada recipe<\/a><\/strong><\/h4>\n\n\n\n<p>Once again, we bring you a wonderful, unique recipe: <strong>Borrida de Ratjada<\/strong>. It is one of the oldest dishes in Ibiza\u2019s seafood cuisine. Its main ingredient is ray, a fish found around the island and in the<strong> Mediterranean<\/strong> , served with a sauce of crushed toasted almonds. We always use local, easy-to-find ingredients that bring the homemade touch we need in our fast-paced lives.<\/p>\n\n\n\n<p><strong>Ingredients for Borrida de Ratjada<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>800 g ray<\/li><li>3 large potatoes<\/li><li>Wheat flour<\/li><li>1 small glass brandy<\/li><li>1 glass white wine<\/li><li>Olive oil<\/li><li>Salt and black pepper<\/li><\/ul>\n\n\n\n<p><strong>For the picada<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 boiled eggs<\/li><li>3 cloves of garlic<\/li><li>Toasted almonds (to taste)<\/li><li>4\u20135 Inca crackers or fried bread<\/li><li>A splash of white wine<\/li><li>A drizzle of olive oil<\/li><li>Chopped parsley, saffron and sweet paprika (1 teaspoon)<\/li><li>Salt<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Preparing Borrida de Ratjada<\/strong><\/h4>\n\n\n\n<p><strong>1.-<\/strong> Boil the eggs for 12 minutes, then put them in cold water to make them easier to peel. Cut the ray into similar-sized pieces, wash and leave to dry.<br><\/p>\n\n\n\n<p><strong>2.-<\/strong> To prepare the picada, toast the almonds in a frying pan until golden. Leave to cool. Peel the garlic cloves and place them in a blender with the crackers and toasted almonds.<br><\/p>\n\n\n\n<p><strong>3.-<\/strong> Add the ground saffron, paprika and parsley. Add the eggs, wine and oil. Season with salt and blend to a p\u00e2t\u00e9-like consistency.<br><\/p>\n\n\n\n<p><strong>4.-<\/strong> Peel the potatoes and cut into thick slices. Arrange in a deep casserole to cover the base. Season with salt and pepper.<br><\/p>\n\n\n\n<p><strong>5.-<\/strong> Coat the pieces of ray in flour and arrange over the potatoes. Spread the almond picada over them.<br><\/p>\n\n\n\n<p><strong>6.-<\/strong> Repeat with another layer of sliced potatoes, ray and picada. Pour over the wine and a little water. Bring to the boil, reduce the heat to its lowest setting and cover the casserole. Cook for 20 minutes. Shake the pan gently by its handles from time to time to stop the potatoes sticking.<br><\/p>\n\n\n\n<p><strong>7.-<\/strong> After this time, add the brandy, a little more water if it looks too dry, and the remaining picada. Cook for another 20 minutes, then remove from the heat.<\/p>\n\n\n\n<p><br><strong>8.-<\/strong> Serve and enjoy.<\/p>\n\n\n\n<p><br><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/staging-cta.cantoniatzaro.com\/wp-content\/uploads\/2022\/12\/borrida.jpg\" alt=\"Borrida de ratjada\" class=\"wp-image-1968\" width=\"508\" height=\"491\" srcset=\"https:\/\/cantoniatzaro.com\/wp-content\/uploads\/2022\/12\/borrida.jpg 599w, https:\/\/cantoniatzaro.com\/wp-content\/uploads\/2022\/12\/borrida-300x290.jpg 300w\" sizes=\"auto, (max-width: 508px) 100vw, 508px\" \/><\/figure><\/div>\n\n\n\n<p>Ladies, gentlemen, friends and guests\u2026 Enjoy, and BON PROFIT from <a href=\"https:\/\/staging-cta.cantoniatzaro.com\/\">Can Toni d\u2019Atzar\u00f3.\u00a0<\/a><br><br><\/p>","protected":false},"excerpt":{"rendered":"<p>La Borrida de Ratjada es uno de los platos m\u00e1s antiguos de la cocina marinera ibicenca. La base es la raya, un pescado propio de la isla y el Mediterr\u00e1neo<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,8],"tags":[],"class_list":["post-1967","post","type-post","status-publish","format-standard","hentry","category-food","category-travel"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"La Borrida de Ratjada es uno de los platos m\u00e1s antiguos de la cocina marinera ibicenca. 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