Today, I should like to show you the recipe for a very Spanish dish: “the little Soldiers of Pavía”. The name of this dish has given rise to many theories. One of them says that the name of Pavía is because its colour reminds the uniform of the Hussars of the Spanish troops, who fought in the Battle of Pavia, in 1525, in which the Spanish troops of Charles V defeated the French soldiers of Francisco I. Thus, the decoration, with red pepper, is used to simulate the gallons of soldiers.
But, some people do not believe in that theory; then, they think that the reality is that hussar regiments do not appear, in Western Europe, until well into the sixteenth century. In Spain, the name hussar appears in the late eighteenth century and the dictionary of the Royal Academy did not document it until 1817. The Regiment of Pavia (wearing a red saffron yellow tunic with trousers and light blue Dolman) was founded, in Pavia, in 1684, ie more than a century and a half after the battle of Pavia. But it was not named Hussars, either Pavia, but “Regiment of Dragoons and Arcabuceros (soldiers who use an older arm than a musket) of Scheldon” was named so because their first teacher, in the battle, was the Duke of Scheldon.
Later, it went back to be named “Regiment of Pavía”. So, some authors say that the name of Pavía has nothing to do with the Battle, but with the suits of the hussars, until well into the nineteen century.
At the end of the nineteen century, in Madrid and Seville, "little soldiers of Pavia" are called some fried pastries, recalling, by their appearance and colors, the jacket of that regiment.
Another version says that the name comes from the historical fact of the dissolution of Parliament, by the Hussars, commanded by the General Pavia. This act ended the First Republic; so, it is possible that the people of Madrid saw, in the coats, reddish, of them some resemblance to the dish.
Well, now I am going to tell you the Ingredients, for four persons: 500 grams of desalted cod. 2 lemons. Ground black pepper. Paprika. Olive oil. For battering: a little bit of brandy. Saffron. 10 grams leavening powder. 50 ounces of olive oil. 100 grams of wheat flour. Water and salt.
The first thing we do is the batter and, for it, we will put all ingredients ,except water, in a bowl and we will beat; next, we will add water, until a smooth batter; but that, by putting a spoon, it covers, with a layer of a millimeter, more or less. To put salt and let ferment, covering during half an hour, in a warm place.
While fermenting dough, cut the cod into strips about five centimeters long, more or less; discard skin and threw it, in a bowl, in which we will have put the juice of a lemon, a pinch of paprika and a little black pepper. Let marinate, while dough is fermented for batter.
When the half hour has passed, we prepare a deep pan, with olive oil, to cover the pieces of cod and heat it over low heat. While heating, drain them cod marinated and miss the batter., We give a few laps, so steamy well, and when the oil is ready, we will casting strips of cod, taking care that they are covered in batter, by all faces. For crispy, we drain them and make several batches of kitchen paper, the excess oil.
You can present it, in an elongated source, placing in a row, the little soldiers of Pavia, sides one lemon, cut into quarters and above, scatter a few strands of saffron.
And, if you follow my explanation, it must be the result:
I hope that you try this recipe and enjoy it.
Until my next post, kind regard,
Luis.
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