During Holy Week, traditions aren’t just remembered… they’re brought to life in the kitchen.
They simmer slowly, surrounded by aromas, ingredients, and recipes that make us feel at home—even when we’re far away.
Because during these days, the kitchen becomes what it has always been: the heart of the home. And at Frecan, we want to be there with you, sharing two timeless classics for the season:
- Vigilia Stew to comfort
- Torrijas to sweeten the moment
One’s a spoonful of warmth, the other a sweet delight. Together, they bring tradition to the table.
🥣 Vigilia Stew
A humble, flavorful dish typically served on Fridays during Lent. No meat, but plenty of history. Featuring cod, chickpeas, and spinach.
Ingredients (for 4 people):
- 300 g cooked chickpeas
- 200 g fresh spinach
- 200 g desalted cod
- 1 onion
- 2 garlic cloves
- 1 tsp sweet paprika
- 1 bay leaf
- 1 hard-boiled egg (optional)
- Extra virgin olive oil, salt and pepper
Instructions:
- Sauté the chopped onion and garlic in olive oil until golden.
- Add paprika, stir quickly, then add the spinach.
- Incorporate the chickpeas, cod, and bay leaf.
- Cover with water or light broth and simmer for 15–20 minutes.
- Season to taste. Serve hot—topped with a boiled egg if desired.
🍞 Torrijas
The sweet queen of Holy Week. Crispy outside, soft inside, with hints of cinnamon and lemon.
Ingredients:
- 1 day-old baguette or similar bread
- 500 ml milk
- 1 cinnamon stick
- Peel of 1 lemon
- 2 eggs
- Sugar and ground cinnamon
- Mild olive oil for frying
Instructions:
- Infuse the milk with cinnamon and lemon peel. Let it cool slightly.
- Slice the bread and soak in the milk mixture.
- Dip in beaten egg and fry in hot oil until golden.
- Drain and sprinkle with sugar and cinnamon.
- Want it sweeter? Drizzle with a little honey… and enjoy.
Tradition
Holy Week is also celebrated around the stove—through aromas, shared meals, and quiet moments.
At Frecan, we believe the kitchen is more than just a place to cook—it’s where the everyday becomes meaningful.
Ready to try them?
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