Boqueixón (A Coruña), Feb 26 (EFE) of 3,500 chronicles in the EFE Agency, and has dedicated songs to Gerad Piqué and Shakira.
The members of the extinct famous couple have been taken care of by the Xenerais da Ulla, most of them mounted on horseback, others on foot, with military clothing that includes carnival decorations that the horses also wear.
These characters, the generals, are in charge of the ‘blockades’, the name given to the dialectical confrontation in pairs in which current social issues are mocked.
In the case of the soccer player and the singer, the question was whether everything is part of a theater that benefits both or if, on the contrary, it is a very real novel with pure feelings that have nothing to do with the functioning of the markets… and of their respective billings.
The proclamation of the Filloa de Lestedo has fallen to the restaurateur Manuel Costiña, Michelin star for his restaurant Retiro da Costiña (Santa Comba), who in his reading has highlighted the benefits of the filloa, a wonderful after-dinner snack, and has remarked that , although “there are one or many” elaborations, in his case he remains with the one related by the late Caius Apicius, a Galician like him.
Costiña recalled that Cristino said that its preparation certainly does not have too many secrets, since it is enough to make an ‘amoado’, or paste of custard consistency, with beaten eggs (three), milk (one liter), wheat flour (a quarter kilo) and a pinch of salt.
Once ready, heat a frying pan. His thing, although it can be done with another fat, he explained, is to prick a good piece of bacon with a fork and grease the pan with the fat that it releases. The filloas are made in it.
To do this, he continued, the bacon will have to be passed through the pan as many times as necessary. And Apicius noticed how important it is to know how to turn them around at the right moment, and that his thing is to give it to them with his fingers, leaving juggling and flipping in the air for the circus.
“No: the little fingers, be careful, yes, so as not to burn yourself,” he advised.
Then, as they are, they are put in a source, one on top of the other. And at the table. From there, of course, anything goes, the chronicler fired the profuse explanation.
“This is how our Cristino did it”, the well-known chef celebrated.
Neighborhood union, carnival passion and cultural roots. These three are the ingredients that make up the recipe for this appointment by Lestedo that has celebrated forty years of tradition. What was born as a “food for the poor” today has become one of the most demanded products in this parish, which in 2023 has launched a new ‘filloeira’ with the capacity to make 800 per hour.
It has not been the only significant novelty. For the first time there has been a broadcast via streaming to expand its potential customers. Winning over the American public is one of the objectives, surely fulfilled, because of course today it has become clear that nobody can be sensible with an empty stomach of Lestedo pancakes.
By Ana Martinez
