This is a very easy and typical starter here in Catalunya.
Ingredients
One loaf of bread (a round loaf)
Ripe tomatoes
Olive oil
Garlic cloves
Salt
How to make it
This is very very simple and perhaps will sound a little silly but it is very popular here.
First take a couple of cloves of garlic and peel them. Take a slice of bread, you can toast it if you want to, rub the clove on one side of the bread. Then cut a tomatoe in half and rub that on the same side of the bread. Dribble a little olive oil onto the bread and finally add a sprinkle of salt.
This is very traditional and is often eaten with cured ham or other cured meats.
Truita de Patata (Potatoe Omelette)
Ingredients for four people
Three or four medium sized potatoes
Four or five eggs
Olive oil
Salt
How to make it
Serve hot and enjoy.
Ingredients
- 1/2 kg of Almond flour (fresh ground almonds are better)
- 1/2 kg sugar (this can be caster sugar)
- One boiled potatoe
- The white of an egg
- A pinch of salt for the potatoe
- Half a spoon of
- The ingredients for decoration, this can be nescage, chocolate, pine nuts etc.
- A little sugar for the work surface when we are kneading the mixture
Peel the potatoe and then mix it in a deep bowl with the salt and the white of one egg that you have beaten beforehand. Then add the sugar, stirring all the time with a wooden spoon. Then slowly add the almond flour, don't stop stirring, until you have a smooth dough.
To form the round shape of the panallets take a small amount and roll in on a surface which has been dusted with sugar. If this is difficult use your hands to m ake a small ball in your palm.
When you add the extra ingredients if the marzipan is a little hard you can add some water to soften it. For panallets with nescafe or chocolate powder simple mix these ingredients into the dough. To cover the outside of the panallets with an extra ingredient, such as small pieces of chocolate, pine nuts, chopped almonds etc. Make sure the dough is not too wet and simply roll the panallets in the extra ingredient.
For cooking them you need to heat the oven to about 200 degrees, quite high, and then put them in the oven on a baking tray covered with sugar. Leave them in the oven until the outside is crunchy but the interior is soft. The time depends on the ingredients used.
Pastissets de les Terres de l'Ebre
Ingredients for 12 people
Group one
1kg of flour
125g of moscatell
125g of anis
10g of salt
450-500g of olive oil according to the type of flour
Group two
400g or sugared pumpkin (this we can buy in tins here or make ourselves)
400g of sugar
Elaboration
1) Knead the first group of ingredients until they are mixed properly
2) Weigh out 50g portions of the mixt ure and make small balls
3) Mix together the pumpkin and sugar in a bowl
4) Roll out the balls with a rolling pin into circles and fill half of it with a spoonful of the pumpkin and sugar mixture
5) Fold the other half of the dough over to form a half circle
6) Press the edges of the dough to seal the pastisset
7) Put them on a tray and then into the oven at 200º for 10-20 minutes
8) Take them out and whilst they are still warm sprinkle sugar over them
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Ingredients
- 1/2 kg of Almond flour (fresh ground almonds are better)
- 1/2 kg sugar (this can be caster sugar)
- One boiled potatoe
- The white of an egg
- A pinch of salt for the potatoe
- Half a spoon of
- The ingredients for decoration, this can be nescage, chocolate, pine nuts etc.
- A little sugar for the work surface when we are kneading the mixture
Peel the potatoe and then mix it in a deep bowl with the salt and the white of one egg that you have beaten beforehand. Then add the sugar, stirring all the time with a wooden spoon. Then slowly add the almond flour, don't stop stirring, until you have a smooth dough.
To form the round shape of the panallets take a small amount and roll in on a surface which has been dusted w ith sugar. If this is difficult use your hands to m ake a small ball in your palm.
When you add the extra ingredients if the marzipan is a little hard you can add some water to soften it. For panallets with nescafe or chocolate powder simple mix these ingredients into the dough. To cover the outside of the panallets with an extra ingredient, such as small pieces of chocolate, pine nuts, chopped almonds etc. Make sure the dough is not too wet and simply roll the panallets in the extra ingredient.
For cooking them you need to heat the oven to about 200 degrees, quite high, and then put them in the oven on a baking tray covered with sugar. Leave them in the oven until the outside is crunchy but the interior is soft. The time depends on the ingredients used.
Cuban Rice
Ingredients
- Rice
- Fried Tomatoe
- Egg
- Banana
Preparation
The first pass is to boil the rice in a pot.
When the rice is boiled you must drain it and then put the rice in a little recipient.
Then you have to turn the recipient and the rice must be in the form of it, like a flam.
After that, put a bit of fried tomato on the rice.
On the tomato, put a fried egg.
Arros a banda
Ingredients
1,5 kgs of varied fish
300g of sepia
6 normal potatoes
2 tomatoes and 4 normal onions
Olive oil
Saffron for colour
A red pepper
Two cloves of garlic
Salt and Pepper
Two litres of water
One cup of rice per person
Method
Fish stock
Clean the fish and the sepia. Cut it all into small pieces.
Cleans and chop the potatoes and the onions
Grate the tomatoes, finely chop the garlic.
Fry the potatoes and the onion in the oil until they are golden
Add the red pepper and the water
Sprinkle some salt on it and let it simmer for about 30 minutes
When the potatoes are almost completely cooked add the fish and keep
cooking on a low heat for fifteen minutes more
Cut up and lightly fry the sepia with some garlic and tomatoe. Then add a litre and a half of the fish stock. Add saffron to give it a strong yellow colour. Add the rice and cook it on a high heat for ten minutes then ten minutes more on a low heat. When the rice is completely cooked remove it from the heat and let it sit for five minutes.
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