Derived from the Catalan word escalivar (to cook close to the heat source), Escalivada is a rustic dish of aubergines, capsicums, onions and other char-grilled vegetables cut into strips, dressed with lots of garlic and best olive oil and served over Catalan coca flat-bread
This is a dish requiring the best possible ingredients for maximum flavour impact.
Continue reading “Tapas 9: Catalan Escalivada”
Romesco originated from the province Tarragona in Catalonia. The local fishermen would pound roasted red peppers with tomatoes and almonds, parsley and lemon to accompany their catch.
Continue reading “Tapas 3: Romesco Sauce”
Apart from having heat, what does a chilli really taste like? Look no further than the green Mexican Poblano chilli. My first acquaintance with this remarkable fruit was in a market in the Mexican capital, char-grilled and stuffed with Oaxaca cheese, then pan fried in a light souffle jacket and laid on a tomato and chipotle chilli salsa into which an entire pot of broth had been incorporated and simmered away to leave behind that heavenly liquor known as “caldillo”.
I have every intention of sharing this – later. First, be assured that the pimiento del Padrón from Galicia in north-western Spain, is easily the closest you’ll get to the taste of chilli outside of Mexico. Continue reading “Tapas 1: Pimientos Del Padrón (Padrón Peppers)”