One of the two great sauces from Catalonia is romesco sauce, originally from Tarragona. The other famous sauce is allioli more commonly known by its Provençal name aïoli. In Tarragona this preparation is as typical of the region as is paella in Valencia. Anton Gelabert, a painter from Barcelona wrote a book of romesco sauce […]
Luscious Autumn Pork Dish from Catalonia
October 23, 2017 by Leave a Comment
This typical family meal from Catalonia is best cooked in an earthenware casserole. The sauce becomes syrupy, the pork and eggplant melting away–it’s very delicious. The pork should be accompanied with rice cooked in a court-bouillon of water, fresh coriander, orange peel, saffron and black pepper. Porc a la Catalunya Print Prep time 15 […]
Spicy Catalan Stew of Haricot Beans
February 28, 2017 by Leave a Comment
The role of dried common beans in the cuisine of Catalonia is unique in the Mediterranean. They play a role in the staple diet more akin to the role of beans in Mexico than with any other region of the Mediterranean. Although it’s true that beans are a staple or near-staple everywhere in the Mediterranean, […]
A Catalan Way with Fava Beans
April 6, 2016 by Leave a Comment
As spring arrives and fava bean season comes with it one will see mounds of long thick green fava bean pods piled high at the farmers markets. Generally, they will be mature pods of about 6 to 7 inches long, but if you were to have your own plant one could harvest them younger. They […]
Grill in the Catalan Way with Escalivada!
July 13, 2015 by Leave a Comment
The Catalonians have a long tradition of grilling especially starting in the spring when young leeks start popping out of the ground. One stellar example of Catalan grilling is escalivada, a medley of grilled vegetables dressed simply with olive oil and vinegar. Escalivar means “to cook in hot ashes.” Typically the vegetables in an escalivada […]
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