The most typical dishes of the gastronomy of Catalonia
Catalonia is recognized worldwide as a gastronomic reference. From a miracle as simple as the '' pa amb tomaquet '', to its sausages, its virguerías with mushrooms and desserts as tasty as the '' crema catalana ''. It only takes a little bit of love, since the raw material, the product of '' capital quality '', puts it Catalonia. That of the '' sea and mountain '', the communion between fish and meat, legumes, mushrooms and other fungi, occurs in Catalonia in a natural and almost magical way. The gastronomic jewels enter by the eyes, as in the famous market of '' la boquería '' located in the ramblas; then, already at the table, it is time for our other senses to wake up. The nbc American last year chose Barcelona as the best gastronomic city in the world ... Prize extendable to any corner of Catalonia.
ANCHOAS DE L'ESCALA
Those of L'Escala (Girona), in the Alt Empordà, melt in the mouth and their flavor stays minute. Anchovies and salted fish that move an important industry in the area. With a tomato ... perfect marriage !.
A very healthy dish with cod or tuna as the main character. '' Esquixada '' means "to crumble"; prepare a colorful dish, in small bites with red and green pepper, with onion and tomato. A cold salad to which, if we add legumes, we turn into an '' empedrat ''.
Catalonia offers a thousand variants to prepare snails (cargols). One of the most traditional is '' la llauna ''. Ground snails cooked and seasoned with a hot sauce ... '' to cry ''. In Lleida they celebrate a party in May around them.
The Mediterranean, our climate, gives us land such as tomatoes, peppers, onions, eggplants. A good '' Dream Team '': roasted until they are well cooked, peel and rejoice with salt and oil ... a salad that appreciates our body.
GAMBAS DE PALAMÓS
Because of its taste and size you will know them. Of a tremendous red color, they can be consumed fresh, grilled or seasoned with sauce.
It's worth getting dirty if you forgot the bib. This herbaceous plant, a type of onion, about 20 centimeters, is roasted; minutes later, the outer leaves are peeled and salted and salted (tomato sauce, garlic, oil and nuts).
COCA DE SANT JOAN
The coca has the surname Sant Joan, because it is on that festival (June 23) when it reaches its peak. The traditional one is cream with pine nuts and candied fruit, but you can also enjoy angel hair, marzipan or '' llardons '' (pork rinds).
The idea is that everything is well mixed, that the meat (cut into finite slices) and the mushrooms, like the rovellones, form a whole. It's season of '' bolets '' (mushrooms) ... you have to take advantage of it. A mellow texture that melts in your mouth. It is highly recommended to have a piece of very crusty bread by hand ... to wet !.
The time in which we are, and even more so, the one that is to come, cries out for dishes like '' la escudella ''. It is a stew with capitals, with potatoes, chickpeas, cabbage, meat, sausage and other delicacies. Accompanied by galette soup (pasta) ... it is the typical dish on Christmas day.
SAUSAGES ... FUET
The fuet is the pride of many peoples, with Vic (capital of Osona) at the head. Butifarra is also a Catalan identity sign. Fresh or cooked, with spices, with pine nuts, with onions, with truffles. Anyway ... a treat accompanied by a piece of bread !.
And for dessert, here we have the queen. This pastry cream based on egg yolk is not missing in any Catalan restaurant. A creamy sweet topped by that caramelised sugar hat that embroiders this mixture of textures (sweet / crunchy) that chefs talk so much about.
PA AMB TOMÀQUET
Very simple and very rich. The children know how to do it: rub the tomato on the bread, add salt and oil and ... voila! A miracle to whet the appetite. If accompanied with a good ham, the pleasure is already inexplicable.