During the gastronomy year, Almería is featuring different themes and products every month. May has been “ melones, sandías y cremas frías” (melons, watermelons and cold cream soups). Next month, June, the theme is “ la cocina de vanguardia” (vanguard cuisine). (More information about events here. )
Today I’m making a specialty from the Almería town of Vera, Torticas de Avío, sometimes called Almería “pizza.” It’s a flatbread made of cornmeal, topped with those quintessential Mediterranean ingredients, anchovies, tomatoes, onions and peppers. The topping is flavored with oregano and a good bit of cumin. My only addition to the traditional recipe is capers, which I think add a nice punch. The next time I make the torticas, I might use some wheat flour with the cornmeal. If you can't find fresh anchovies, try using oil-packed ones or even canned sardines.
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