The Valencian government has given the Senija Meatball Stew Route (Ruta de la Pilota de Putxero de Senija) the title of Festival of Local Tourist Interest.
The award recognises the town’s special food and cultural traditions in the Marina Alta.
Tourism Minister Marián Cano said that traditional festivals are “a brilliant way to show the world the cultural richness and variety of the Valencian Community.” She added that these events “play an important role in the economic, social and cultural life of our towns” and confirmed the government’s pledge to “keep supporting, promoting and preserving these traditions for years to come.”
The Ruta de la Pilota de Putxero which takes place in April has become one of Senija’s top festive and culinary attractions.
The event centres on one of Valencian cuisine’s signature dishes: putxero, a hearty stew, and especially the pilota, a large meatball. Preparing and tasting them has become a lively way for locals and visitors to come together and debate whose pilota is the best.
Although this hearty dish is usually linked to colder months, in towns like Benissa and Senija it’s enjoyed all year. Its comforting flavours and versatility make it popular any time, and you’ll find most local bars and restaurants serving it.
The traditional Pilota de Putxero recipe has been passed down through generations, making it a true culinary treasure of the Marina Alta.
Ingredients for Pilota de Putxero
For the meatballs
- 200 g minced beef
- 200 g minced pork
- 1 slice white bread
- 50 ml milk
- 1 tsp garlic powder
- 20 g pine nuts
- ½ tsp ground cinnamon
- Salt and pepper
- 4 large cabbage leaves
For the broth
- 2 chicken carcasses
- ½ a chicken
- 500 g ham bones
- 1 leek
- 1 carrot
- 100 ml white wine (optional)
- Cold water
Method
- Heat oil in a large pot and brown the chicken carcasses, hen, and ham bones.
- Add the chopped carrot and leek and sauté for a couple of minutes.
- Pour in the wine (if using) and let it evaporate, then cover with cold water. Simmer over medium heat for about an hour, seasoning to taste.
Tip: You can use a pressure cooker to cut the time to 30 minutes, though the broth may be slightly cloudier. - Strain the broth and set aside. The cooked meats can be used later for croquettes.
- Meanwhile, boil the cabbage leaves in salted water for around 15 minutes.
- For the meatballs, mix the minced meats with pine nuts, bread soaked in milk, garlic powder, cinnamon, salt, and pepper.
- Shape into large, elongated balls and wrap each in a cooked cabbage leaf.
- Cook the wrapped meatballs in the broth for about 25 minutes.
- Serve hot and enjoy this deliciously comforting dish
