Catalan Peasant Soup. If you love a good hearty broth, with plenty of meat and vegetables, this traditional Catalan dish is the one for you.
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.
Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish.
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!
The following chestnut recipe is definitely NOT low in calories!!
One of the finalists in the ‘meilleur burger de France’ competition to be held in Paris hails from our very own Pyrenees-Orientales.
New garlic thrives around the Mediterranean, and its perfume can be detected on a spring walk through the woods and hillsides of the P.O. Don’t be tempted to eat this wild variety, as it is extremely pungent.
The Easter Omelette, or ‘Omelette Pascale is more than just a recipe in Catalonia – it’s a whole tradition!
According to legend, Napoleon Bonaparte was travelling across southern France with his army, when he first tasted an omelette prepared for him at an inn near Bessières. He was so impressed that he had a giant omelette made for his troops the very next day. What a nice man!
Bunyetes are flat, fried ‘pancakes’ which swell in oil, become crisp, and are served dusted with granulated sugar, much like beignets or doughnuts. They are traditionally made and eaten at Easter all over Catalonia.
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……