Articles tagged with: vegetables
So you’re a vegetarian looking for a restaurant where you won’t be forced to perform an autopsy on your food as you eat, removing chunks of chorizo from the lentils or tuna fish from the …
Spring is the best time to enjoy fava beans, a staple in traditional Catalan cooking. In fact, Catalans believe favas are perfect for the Easter holidays, to serve on days when eating meat wasn’t allowed. …
First off, we realize that gazpacho (“gaspatxo” in Catalan – a cold soup generally eating in the summer months, and made with fresh vegetables) is not a Catalan dish. While it is native to Andalusia, because …
Use only the freshest, smallest beans for this dish.
* 6 cups shelled fava beands
* 1/4 cup olive oil
* 10 oz pork sparereribs, cut in pieces
* 6 slices panceta or unsmoked bacon
* 1/2 Botifarra negra or …
It sounds like a lot of spinach, but remember that it shrinks to less than half its weight when cooked. A vegetarian delight!
* 7 lbs fresh spinach
* 5 oz raisins
* 5 Tbs olive oil
* 7 …
This simple way of roasting artichokes in the oven makes for a very flavorful small dish, to be served as a tapa or a side.
* 1 tbsp lemon juice or white wine vinegar
* 2 glove …
This type of Catalan spring onion has its own festival in the province of Tarragona and are eaten by the tonne during calçot season all over Catalunya. This recipe has been adapted for urban home …
Serve with crusty bread to take full advantage of the juices.
* 2 tbsp olive oil
* 1 small onion, chopped
* 1 garlic clove, chopped
* 1 tbsp tomato purée
* 1/4 cup amontillado sherry
* 1/4 cup water
* 2 …
The Moors brought the tradition of small pies to Spain, and “crestes” — known as empanadas in the rest of Spain — are a common snack in Catalunya.
* 1 cup raisins
* 1 1/2 tbsp olive …
Xató stands out mainly because of its sauce, a kind of romesco made with pounded almonds and hazelnuts, nyora peppers, garlic and olive oil.
* 1 head escarole
* 6 oz salt cod
* 8 anchovy fillets
* 6 …