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1. Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
Catalan cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of pork preparations ...
Escudella is typically served in two parts: . The escudella proper is a soup consisting of a broth with pasta, rice or both.; The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]
by Daniel Olivella and Caroline Wright Dive into Spanish cooking with Catalan Food, a collection of authentic recipes that goes way beyond tapas (though the tapas recipes inside this book are ...
Four examples are the Algerian coca which is a variety of the Catalan coca, often presented as a closed square pizza filled with onions, red peppers, tomatoes, and spices, or shaped like empanadas which are from the same family as cocas; Pissaladière from Provence; the Lahmacun from Turkey and the Bouchée à la Reine from France, Belgium and ...
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. [5] However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor.
Xató (Catalan pronunciation:) is a typical Catalan dish. It is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The sauce is often served with an endive salad prepared with anchovy, tuna and dried and salted cod (bacallà).