Dimensions: 15.5 x 22.5 cm
Number of pages: 272
Paperback
Language: Spanish
Foreword: Joan Roca
As far as we can remember, we have always wanted to cook by Borja Sierra and Òscar Gómez. Cooking makes us happy, and this book is our way of sharing that joy. We have dared to scrutinize, analyze, describe, and praise Catalan cuisine, which is our own. From devoted love, of course, because you love what you suckle. We do it armed with affection, a handful of certainties, and a ton of convictions. And even writing with enthusiasm, we are not going to tell you anything that cannot be verified with your eyes and touched with your hands. Reality is beautiful enough in all kitchens. Also in Catalan. We will almost always strictly follow the canon and orthodoxy, but in some cases, we will propose reinterpreting and redrawing common places: we are going to question some landscapes, because everything moves and nothing is eternal. There is not a single dish that has not changed over time. Details, ingredients, processes change. And like tears in the rain, the dishes we cook today will also be lost. If we cannot change that destiny, at least we can go to meet it. Therefore, we invite you to taste Catalan preparations and dishes not only through recipes, but also through context. This is a book written by two Catalans who want to explain their cuisine without any prior knowledge. We are not going to take anything for granted!
Summary
Monographs.
Dishes, preparations, or structural products in Catalan cuisine. They consist of a text in which, with an entertaining language, geographical, historical, cultural aspects are analyzed... One or more recipes are also included.
• La calçotada. Orgies of onions and fire.
Calçotada.
Poor calçot soup.
• Pa amb tomàquet. Familiarity breeds fondness
Pa amb tomàquet.
Sardines with pa amb tomàquet juice.
• Allioli. The universal lubricant!
Traditional allioli.
Quince allioli.
Aunt Carmen's stiff allioli.
• Botifarras, a family portrait
Snails stewed with shredded botifarra.
• El sofregit: The onion and the path to enlightenment or Sofregit.
Empordà style black sofregit.
• Romesco, a dish, a sauce, a concept.
Romesco sauce.
• Samfaina: We don't care a pepper.
• La picada catalana: Without you I am nothing.
• Bolets. Mushrooms are only eaten by goats and Catalans (it's a joke from a phrase by Philip V).
Grilled Rovellons.
Pickled Rovellons.
Botifarra del perol with rovellons and rancid wine.
• El recuit, el tupí and el mató or brossat. These cheeses are the milk.
Recuit salad with anchovies.
Pistachio cookie filled with recuit mousse.
Emblematic dishes of Catalan cuisine.
They consist of a light-hearted introduction with geographical, historical, cultural aspects... and one or more recipes.
• Arròs a la cassola.
• Canelons de Sant Esteve.
• Cap i pota, cap i tripa and chickpeas.
Veal head and trotters.
• Oxtail stewed with lentils.
• Escudella i carn d’olla.
Traditional escudella i carn d’olla.
Escudella cream with meatball.
• Menjar blanc. 2
• Braised veal cheeks with saffron milk caps.
• Roasted cheeks.
• Xató.
• Trinxat.
Traditional Trinxat.
Trinxat with roasted bacon, cabbage and potato soup.
• Bacallà a la llauna.
• Faves a la catalana.
• Pig's trotters with morels.
Pig's trotters with morels and pine nuts.
• Roasted lamb in the oven.
• Palamós prawn.
Grilled.
Naturally seasoned.
Stewed with blue crab.
• Crema catalana.
Crema catalana.
Millefeuille with cream and wild strawberries from Calella.
• Rabbit, snail, and rosemary rice.
• Fricandó.
Meatball fricandó.
• Black sausage soup with peas and broad beans.
• Calamari stuffed with botifarra.
• Esqueixada.
Cod esqueixada.
• Goose with pears.
• Black rice or dark rice.
• Baby squid omelet.
• Mussels in Catalan style.
• Grilled sardines with quick marinade-dressing.
• Escalivada.
• Onion-braised chard and pickled bonito.
Catalan-style pickled bonito.
Onion-braised mackerel.
• Macaroni with foie gras.
• Panellets.
• Ganxet beans.
Widow's cooking.
Ganxet with tudons.
Ganxet with chorizo, snout, and ear.
• Wild boar civet.
• Musician's desserts.
• Roasted foie gras with apple and ratafía.
• Mongetes amb botifarra.
• Coca de llardons.
• Snails. or 'Deceived' snails.
Snails a la llauna.
• Rabbit with almond sauce.
• Pork tupí-confit.
• Grilled artichokes.
• Zarzuela.
