Local foodie, Hilary Cacchio, shares her modern twist on the classic Catalan Vermut cocktail
Traditional Calçotadas take place In February and March. Down as many of these tasty onions as your tummy will allow, dipped in sauces and usually served up with BBQ, live music, sardanes……
Look out for ‘fougasse’, the Catalan version of the Italian ‘focaccia bread’.
It’s hard to resist a recipe with such a saucy sounding name! If it conjured up visions of gypsy dancers with flashing eyes you wouldn’t be far wrong, because zarzuela (sar-soo-EH-lah) means operetta or variety show in Catalan.
Along the same lines as bouillabaisse, but bolder and more colourful, this rustic Catalan fisherman’s stew is traditionally served on Christmas Eve
Escudella (meaning bowl in Catalan) – a large stew-soup traditionally made at Christmas, a favourite cold-weather dish to warm the soul! Normally made from anything available and boiled all day. Here is one of many versions!
If you love a good hearty broth, with plenty of meat and vegetables, this traditional Catalan dish is the one for you.
Yes, it is still only the beginning of automne, but the smell of wood smoke is in the air and so is our hankering for a good old stew.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
