Catalan Tomato Bread
There 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
Like 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
Catalan 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
Exactly when this treat emerged in Catalonia remains unknown, but the Catalan- language’s great fourteenth-century recipe book.
Xató
The 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
The rice draws its name from the onion’s rich, near-black color, which stems from the onion’s lengthy sofregit.
