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Volvemos a la carga con esta deliciosa y tradicional receta, como muchos sabréis vivo en Granada, pero soy de Elche y allí hoy es día de mona (lunes de pascua) fiesta!!
En toda la zona es muy típico salir al campo o a la playa y disfrutar de este dulce tradicional con la familia o los amigos.
La toña, panquemado o fogaseta(panou, tonya, fogassa o pa socarrat en valenciano) es un dulce típico de la provincia de Alicante que se consume prácticamente en toda la Comunidad Valenciana, donde recibe nombres muy distintos según la comarca. En Semana Santa, en todo el levante se come la mona de Pascua, que está elaborada con los mismos ingredientes, pero que lleva un huevo cocido en el centro.
Here we go again!! I am back, this time with a traditional recipe. As you know, I live in Granada (Andalusia), but I come from Elche(Alicante) and today is back holiday there, Easter Monday, it´s Mona Day!!!
This day, we usually make field trips or spend the day at the beach while we enjoy this traditional pastry with our family and friends. "Toña, Panquemado or Fogaseta" (panou, tonya, fogassa o pa socarrat, in Valencian language) is a traditional pastry really typical in the region of Alicante that is consumed in the whole region of Valencia. It´s called by different names along the whole region. Eating "Mona de Pascua" it´s an Easter tradition of the eastern part of Spain. Usually it´s elaborated with the same ingredients but sometimes it includes a hard-boiled egg in the middle.
Here we go again!! I am back, this time with a traditional recipe. As you know, I live in Granada (Andalusia), but I come from Elche(Alicante) and today is back holiday there, Easter Monday, it´s Mona Day!!!
This day, we usually make field trips or spend the day at the beach while we enjoy this traditional pastry with our family and friends. "Toña, Panquemado or Fogaseta" (panou, tonya, fogassa o pa socarrat, in Valencian language) is a traditional pastry really typical in the region of Alicante that is consumed in the whole region of Valencia. It´s called by different names along the whole region. Eating "Mona de Pascua" it´s an Easter tradition of the eastern part of Spain. Usually it´s elaborated with the same ingredients but sometimes it includes a hard-boiled egg in the middle.
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Voy a ser sincera y os voy a decir que me ha costado mucho encontrar una receta que se parezca a la de las fogasetas que me comía de pequeña y que cada vez que vuelvo a Elche tengo que comer.Porque la verdad es que como allí no las hacen en ningún sitio, son muchos años de tradición.Pero esta es la mas parecida , es una masa suave, tierna y muy delicada, espero que la disfrutéis tanto como yo, que aunque no sea en Elche por lo menos al comérmela me hace viajar por unos minutos a mi tierra.
To tell you the truth, it has been hard to find a reliable recipe, because I wanted to reproduce the ones I used to eat when I was a kid. Every time I come back to Elche I indulge myself with them, where they make the best fogasetas you could ever try, as a result of many years of tradition. I have achieved my objective, a soft and tender pastry with a really succulent crumb. I hope you will enjoy it as much as I have, because eating it has brought me to my homeland for a little while.
To tell you the truth, it has been hard to find a reliable recipe, because I wanted to reproduce the ones I used to eat when I was a kid. Every time I come back to Elche I indulge myself with them, where they make the best fogasetas you could ever try, as a result of many years of tradition. I have achieved my objective, a soft and tender pastry with a really succulent crumb. I hope you will enjoy it as much as I have, because eating it has brought me to my homeland for a little while.
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