Recipes
Catalan Tomato Bread
Tiempo de lectura: 2 minutosThere are certain elements of Catalan cuisine that speak to who we are and where we come from, and pa amb tomàquet says it all.
Tin-Baked Salt Cod
Tiempo de lectura: < 1 minutoLike so many other dishes found around the world, bacallà a la llauna takes its name from the cookware it’s prepared in: in this case
Fricandó
Tiempo de lectura: < 1 minutoCatalan cuisine has managed to transform pungent, humble meats with bad reputations—such as skirt steak and brisket—into stews that continue to make their mark by combining hours of slow cooking, a splash of wine, the aroma of spices, and a lovely picada to boot.
Crema de Sant Josep
Tiempo de lectura: 2 minutosExactly when this treat emerged in Catalonia remains unknown, but the Catalan- language’s great fourteenth-century recipe book.
Xató
Tiempo de lectura: 1 minutoThe word xató describes a salad made with frisée greens dressed in a romesco-like winter sauce that’s made with dried, locally-sourced ingredients.
Arròs fosc de l’Empordà
Tiempo de lectura: < 1 minutoThe rice draws its name from the onion’s rich, near-black color, which stems from the onion’s lengthy sofregit.
Santa Teresa’s toasts
Tiempo de lectura: < 1 minutoBy their name alone, these sweet slices of bread allude to their religious origins—the monastery.
Escalivada
Tiempo de lectura: < 1 minutoEscalivada remains one of Catalonia’s oldest culinary techniques.
Stuffed Turkey
Tiempo de lectura: < 1 minutoThis is especially the case on Thanksgiving, when people across the country eat stuffed turkey.
