1. Maj0rcaN 3nsa!mada anD boT!farr0’
By Andreu Fuster And Jesús Merenciano

2. c0nT€NTs paG3
EnSaïmaDa
BoTifarRó

3. MajoRcaN EnSaïMaDa

4. EnSaïmaDas’ h¡story
The Majorcan ensaïmada is a product with great tradition on the island.We find the first written references to the Majorcan ensaïmada at the 17th century.
The "ensaïmada de Mallorca" is made with strong flour, water, sugar, eggs, mother dough and pork lard but it is hand made so it is difficult to make a precise recipe.
The name comes from the Mallorquí word "saïm" (taken from Arab), which means pork lard.

5. EnSaïMadas’ ReCiPe INGREDIENTS 5 tablespoons lukewarm milk
1 1/2 teaspoons active dry yeast
2 cups bread flour
1/2 teaspoon salt
1/4 cup white sugar
1 egg
2 tablespoons vegetable oil

6. D¡rEcTiOns
In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until golden brown.

7. Image gAllery i i

8. Botifarró

9. The botifarron is a majorcan typical food.
Botifarron’s h¡story
The botifarron is a majorcan typical food.
They are made in a typical majorcan celebration called “matances” in which people kill a pig to produce food with pig’s meat.
The botifarrons are made up of pig’s intestine, full of meat and other components like spices and salt…
They are made since lots of years and they are very common in Majorca.

10. Botifarron’s ReCiPe INGREDIENTS · 3 pig intestines
· 1 kg of meat of pig
· salt an spices as you like

11. D¡rEcTiOns
First, you have to grind the pig meat, then mix it with the spices and the salt. After, we have to clean up the intestines and boil them up.
After this, put the pig meat into the intestines and let it repose during a month.

12. Image gAllery