Catalonia (Catalunya) has a reputation for producing some of Spain's finest cuisine.


The region's geographical diversity means that Catalans enjoy a variety of fresh, high-quality seafood, meat, poultry, game, fruit and vegetables. These can come in unusual and delicious combinations: meat and seafood (a genre known as mar i muntanya - 'sea and mountain'), poultry and fruit, fish and nuts. However, really high grade Catalan fare tends to require deep, full pockets - unless, of course, you are fortunateenough to be in Catalonia.


Catalan Cuisine


The essence of Catalan food lies in its meat and fish sauces of which there are five staples:
1. Sofregit - fried onion, tomato and garlic

2. Samfaina (or Chanfaina) - sofregit with red pepper and aubergine or courgettes
3. Picada - ground almonds, usually with garlic, parsley, pine or hazel nuts, and sometimes breadcrumbs

4. Allioli - pounded garlic with olive oil, often with egg yolk added to make more of a mayonnaise (discussed earlier on Culinary Arts Blog
5. Romesco - almonds, tomatoes, olive oil, garlic and vinegar, also used as a salad dressing.


Catalans find it hard to understand why anybody would bother to put butter on bread when pa amb tomaquet (see below) - bread sliced, then rubbed with tomato, olive oil, garlic and salt - is so easy.


Other good things to look out for include oca (goose) and canalons (Catalan cannelloni). Wild mushrooms are a Catalan passion - people disappear into the forests in autumn to pick them. There are many, many types of bolets; with the large succulent rovellons being a favourite.


Pa Amb Tomaquet

Pa amb tomaquet is a very easy traditional Catalan starter course which may sometimes topped with cured, sliced botifarras (sausages) or anchovies. Whether serving this dish as an appetizer or starter course, the host provides the toast and ingredients and the guests traditionally prepare their own meal.


Ingredients (for four portions):


Four slices thick good crusty bread. (The original base used to be made with toasted slices of pa de pagès - Catalan peasants' bread)
1 - Tomato, halved

1 - Clove garlic, halved
Extra Virgin Olive Oil

Good Quality Sea Salt to taste.


Preparation:


Grill or toast bread slices and deliver to the table hot.
Allow your guests to continue from here, under your 'expert' guidance!

Rub grilled bread with garlic halves
Thoroughly rub the tomato halves into the toast to soak the surface.

Drizzle with good olive oil to taste, then sprinkle with some sea salt.
Serve toast hot.



For more information on Catalonia and Barcelona, visit Barcelona Blog