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RECIPES
INSTITUT PERE
BARNILS
COMENIUS
PROJECT
Coca de recapte
Source:Catalonia
Ingredients for 4 persons: Weight
(g)
Nutrients
In 100g
Calories
(kcal) in
100g
For the dough • 500 grams of flour • 30 g butter • 30 grams of pressed yeast • 1 small glass of olive oil • 1 cup warm water • salt
For the garnish • 5 ripe tomatoes • 2 large onions • 2 eggplants • 2 red peppers • 4 sausages • 1 small glass of olive oil • salt
500
30
30
30
50
5
450
200
400
150
200
30
5
Protein:4,12
Carbohydrates:20,87
Lipids:7,39
152,42 kcal
How to prepare:
Prepare the dough: Put the flour on the counter as a mountain and make a hole where the middle put the yeast, salt, butter and water. Work the dough with your hands until it has texture and will not stick to marble, and once let the work covered by a cloth for 3 hours at room temperature because ferment. Back to work the dough again adding the oil slowly until all the absorbed and too smooth. After the re-cover and let stand 30 minutes. Prepare the cake: Roasted and peeled peppers and eggplants, removing the seeds and cut them into strips. Spread dough into prepared a floured cookie sheet before giving him a cake with your hands soaked in oil. Put the dough on the onions cut into rings, tomatoes into pieces and roasted pepper and eggplant. We will upon the herring and sausages and a dash of oil. Heat oven to 180 ° C and put the tray for 30
minutes. It can be served hot or cold.
Bunyols de bacallà
Source: Catalonia
Ingredients for 4 persons: Weight
(g)
Nutrients 100(g) Calories
(kcal) in
100 (g)
500gr of desalted cod
Olive oil
100 gr of butter
100 grams of flour
Parsley
2 eggs
Nutmeg
500 10 100 100 20 140 5
Protein:18,27
Carbohydrates:9,09
Lipids:13,02
264,66 kcal
How to prepare:
Put oil and butter in a saucepan. When the butter is undone Add the cod and cook over low heat. Once
cooked, remove pan from heat and add the flour until it becomes a too consistent. Add the garlic and
chopped parsley, a pinch of nutmeg and eggs. Blend the dough, so that it is all well blended. Let stand in
refrigerator two hours. With the help of two spoons can make rodonetes. Fry them at 180 degrees.
Serve with tomato Vero and grilled asparagus.
Carn a la brasa
Source: Catalonia
Ingredients for 4 persons: Weight
(g)
Nutrients 100
(g)
Calories
(kcal) in
100 (g)
2 kg - Meat (lamb chops, sausage, bacon, rabbit ...)
Salt
2000
100
Protein:16,5
Carbohydrates:0,55
Lipids:20,75
253 kcal
How to prepare:
Put the meat on the grill, and room to one side while cooking. Turn and repeat the operation.
Peu de porc
Source: Catalonia
Ingredients for 4 persons: Weight
(g)
Nutrients in 100
(g)
Calories
(kcal) in
100g
4 trotters
1 onion
6 cloves of garlic
1 ripe tomato
1 glass of white wine
paprika
flour
olive oil
black pepper
salt
2000
100
30
100
75
5
50
30
5
5
Protein:13,75
Carbohydrates:22,18
Lipids:2,93
267,3 kcal
How to prepare:
Before preparing the dish, boil the pig feet and reserve the cooking broth. Once cooked, flour them and fry them in a pan with hot oil. When your feet are already browned, remove them from the pan, put them black pepper, and book them. Then use the same pan, but with less oil, to prepare the sauce. First, brown the chopped onion, then garlic, also chopped, and only about 5 minutes. Then add two tablespoons of tomato sauce and let it fry 5 minutes. After this time, shoot it two teaspoons of paprika and stir well to prevent bitter. And to finish the sauce, throw them in white wine and let reduce. You only miss it by passing sieve and as the Chinese can pour into the pot along with the trotters. Put the pan into the fire and throw it in the broth for cooking pigs feet. It is important that there not throw everything they can get in order to avoid too strong. Let them cook for 1 hour and serve them covered with a little sauce.
XUIXO
Source: Catalonia
Ingredients for 4 persons: Weight
(g)
Nutrients in
100(g)
Calories
(kcal) in
100 (g)
250 g flour
1 / 2 teaspoon salt
1 1 / 2 teaspoon dried bakers yeast (active dry yeast)
9 g sugar avainillat
45 g sugar
1 egg
90 ml warm milk
15 g butter
Stuffed pastry cream
Oil for frying
250
15
8
9
45
70
90
15
70
100
Protein:8,55
Carbohydrates:36,60
Lipids:56,61
465,58kcal
How to prepare:
In a large bowl, mix the sifted flour, salt, sugar and yeast. It is a volcano, and center it puts the beaten
egg (if we like a tortilla) and mix. He then adding the warm milk slowly, while kneading. Finally it should
be a soft dough.
No longer amassed, add the butter at room temperature (which is easily manageable). S'amassa until
the dough is taken off the walls of the bowl. It forms a ball and let it rest on floured bowl. Cover with a tea
towel and let it take until it has doubled its volume in a warm (25 ° C) and without air currents (in the
oven, for example).
When you save, stretch roll forming a rectangle with very thin (a thickness of 1 / 2 cm). Cut triangular
form if we croissants. It puts a bit of pastry cream in the base of the triangle and rolled toward the tip.
The closed ends. It makes getting on a cookie sheet greased with olive oil until they have doubled in
volume (about an hour).
Once you have yeast, fried with hot oil and turn them often to prevent burning. Leave drain on kitchen
paper and s'arrebossen with sugar.
Enjoy!
Cap i Pota
Origin: Head and leg is a traditional food of
Catalonia that came from a while
ago, when the corpse "leftovers" of the
animal took advantage
of the mixing head and leg.
Ingredients for 4 persons: wheigt
(g)
Nutrients Calories (kcal)
After 4 1 kg of beef.
A leg of veal.
2 crikets garlyc.
• 2 garlic crickets.
• 1 onion.
• 4 tomatoes.
• 1 glass of sherry.
• 150g of “canselada”.
• paprika.
• Oil.
1000g
2kg
100g
250g
400g
100g
150g
Al Gust.
150g
Prot:85.5 Lipi:
207.8
Gluci:107.5
512 kcal
How to prepare:
Start putting your feet in cold water with bleach and salt starts to
boilwhen it will desescumant for about 30 minutes. We will remove the
water and the hot boning;
Reserve the cooking water. Then cut the calf's nose and feet toregular dice, so add salt and
pepper and paprika. Besides an iron pan will stick there oil, small onion, bay
leaves, chillies and the order of cooking the vegetables and will add the red pepper, green
pepper, zucchini, eggplant,
garlic and finally cut small tomatoeschopped small (pre minced and desengranat). Finally we a
dd thebeef snout and feet, they cook together at high heat until it begins tobroil; be time to
loosen the fire and add salt and pepper. L'ho tryand finish grilling with great affection.
Head and leg to buy professional ones, since it is a product thatshould be very cool and can
not smell of offal.
I personally like the head and leg rostidet and very small, like findingall
the ingredients but no other cover.
Orxata
Origin: Roman and developed by the Muslims.
Ingredients for 4 persons: wheigt (g) Nutrients Calories (kcal)
250 nut milk
1l of water well
100g of powdered sugar
or sweetener
1/2 cinnamon stick
250g
1000g
100g
500g/aprox.
Prot: 0.35
Lipi: 1.3
Gluci:12.6
124 Kcal
How to prepare: Wash the nut and put it to soak the day before. Drain well and mash-nut with the mixer along with the cinnamon and sugar. Addhalf the water and grind again. Add the remaining water, mix welland strain through a strainer so well, pressing well to extract all the juice. He very well use two strainers: not a first end and then a sieveas fine as possible. Leave in the refrigerator until ready to serve. Enjoy!
Polvorons
Origin: polvorones sold for recently, and use
to sell the Christmas holidays, because they
have many calories.
Ingredients for 4 persons: wheigt
(g)
Nutrients Calories (kcal)
200g lard.
100g of sugar.
300g of ground almonds and toast.
1 egg.
50g of flour.
Cinnamon.
powdered sugar.
200g
100g
300g
100g
50g
Prot: 97.25
Lipi:314.6
Gluci:188.6
121 Kcal.
How to prepare: Toast the flour in a leather fire flow. I mix it with other ingredients andknead well. Make small balls, slightly esclafades.Toasted in the oven about 30 minutes to fire medium.”Espolvoretjat” powdered sugarand serve.
Cargols a la llauna
Origin: I know the recipe today has many supporters and many detractors.This little beast that leans when it rains at home is very successful.And also in our land. Even the gathering held in his honor at Lleidato May. Here are the screws size Supersize, like everything American. I justsee the look not inspire confidence to throw me to taste them. So I can not tell if they are better or worse because now I have not tried.
Ingredients for 4 persons: wheigt (g) Nutrients Calories (kcal)
300 snaiks 1 kg of tomato 3 raw meat sausages 2 bay leaves virgin olive oil salt and pepper 3-4 cloves of garlic parsley
-300g
-1000g
-1000g
-2fulles
-Raig
The necess
ary
-150g
Prot:14058.65
Lipi:30310.15
Gluci:5242
368 Kcal
How to prepare: First, the screws are cleaned with water, reviewing all of them inun.Tot then put into a pot with cold water and bring to a boil, thusleaving the clova.Quan the boil, withdraw and re-wash with cold water and drain bé. And a saucepan with plenty of oil (1/2-3/4 liter),well drained snails cooked with two bay leaves and salt and pepperto taste, for one hour over medium heat. Should stir themoccasionally. After the cooking time, remove and drain it to remove oil restant.Esplaced inside a can face any amunt. And a pan with a little oil, melt thesausage and cook until three its meat is very blonde. Reserve, inthe same pan, cook the tomatoes are (already passed by the mixer)along with garlic and parsley very small. Corrects salt and pepper. You cook the tomatoes simmer until water is reduced and becomes a texture expessa (about an hour). Then add the sausage meat, and cook half an hour. Then, when everything is cooked, it distributes the meat and tomatosauce over shells. Just before serving, grill it in the oven for about catching a blonde. Enjoy!
Pernil salat
Origin: The origins of salty ham sold for quite some
time, since before they had to keep the
ham to test ways
to conserve: salting it, conjelar it. . .
Thus we saw that if
the selaven a month had kept a very good taste.
Ingredients for 4 persons: wheigt
(g)
Nutrients Calories
(kcal)
Pernil salata:
Protein 19.0 g
Has not vitamin
Total Fat 21.4 g
12 320 169 Kcal/100g
With it you can eat:
The salty ham food which can be accompanied by several things:
1.Amb bread (tomato, oil, ...)
2.Amb some fruits (pineapple, melon, ...)
3.Tambe is very good, although not varregis with other foods.
CRACKLINGS
Ingredients for 4 people: Weight (g) Nutrients Calories (kcal)
Sheets of pastry rectangle
crackling a little chopped
Sugar
Pine nuts
Eggs
Liquor anise and cinnamon
(optional)
1000g
400 g
600 g
Un grapat
400g
Proteins 100g:
2.2g
Lipids 100g:
2g
Carbohydrates
100g: 25g
Kcal 100g: 12.2g
As prepared: Roll out the puff pastry with a roller, paint it with a little shake with anise and
cinnamon. Divide the plate into three parts imaginàriament longitudinal. Sprinkle over half the
central strip of crackling and the third of the sugar. Fold one side over the central strip and crush
it with a little roll. Reseating anise, cinnamon, rinds and other one-third sugar. Cover with the
other side and re-crush with rolling pin. Paint the cake with the beaten egg and sprinkle it with
the remaining sugar and nuts. Bake the cake in the oven at 190 º until it is golden (about 30
min).
Rice puddin
Ingredients for 4 people: Weight (g) Nutrients Calories (kcal)
Milk
Rice
Sugar
1 cinnamon stick
The skin of a lemon
Cinnamon powder
600 g
150 g
50 g
Proteins 100g:
4.05g
Lipids 100g:
3.2g
Carbohydrates
100g: 24.1g
Kcal 100g:
118.32g
As prepared: In a saucepan put water when the boil add the rice and leave for 15 minutes over
medium heat. After another 10 minutes in pan, add the milk, sugar, cinnamon and lemon peel
over low heat. When we have half the cooked rice, the coleman and add to milk. The leave over
low heat until creamy left us, and we occasionally stirring with the wooden spoon. When have
we let cool to room temperature in a dish or a glass cups, and then put it in the refrigerator.
Before serving, throw a pinch of cinnamon on top. It is advisable to do it the day before serving
it.
Cod with potatoes and garlic sauce
Ingredients for 4 people: Weight (g) Nutrients Calories (kcal)
Nose of desalted cod
Potatoes
1 clove of garlic
Eg
500 g
750 g
100 g
Proteins100g:
8.37g
Lipids 100g:
1.7g
Carbohydrates
100g: 10.6g
Kcal 100g:
91.6g
As prepared: First peel and cut potatoes. After the potatoes boiled in salt water, when the
potatoes are cooked, add the cod and cook everything just 2 minutes.
Make the garlic with a garlic clove, peeled and without seeds, green egg and a little cooking
water from potatoes. Drain the potatoes and cod and put it in a dish that can go in the oven.
Pour it over the garlic and puts everything in the oven grill until it is brown.
Postre de músic
Ingredients per a 4
persones:
Pes (g) Nutrients Calories (kcal)
-2 sheets of puff pastry.
- Buds
-Sugar
- Cornstarch
-Milk
-1 lemon peel
- Egg to coloring
- Largueta sliced almonds
- Marcona almonds
- New raw
- raw hazelnuts
- sprockets
- Currants
- Few drops of Muscatel
- Tablespoons apple jelly
500 g sheets
200 g buds
125 g sugar
60 g cornflour
500 g milk
100 g eg
15 g gelatin
Proteïnes 100g: 6.03g
Lípids 100g: 11.57g
Glúcids 100g: 36.31g
Kcal 100g:
232.8g
Com es prepara: To make sablée, put in a bowl the flour, icing sugar, salt and butter and
cream to love it well with hands.
When all is well kneaded, add the chopped hazelnuts and just to amass it.
Then cover with a paper sulfuritzat mold, place the dough on it, crush it well and let it bake for
15 minutes at 165 degrees.
Then cut with a circular mold aside.
Then make a pastry cream with the milk, egg, sugar, flour, cream and muscat and book it in the
refrigerator.
To make the soup, wine, put in a bowl and muscat syrup and stir well.
To make the ricotta cream, place the ricotta in a bowl and honey and stir well with a fork.
And finally, emplateu the pastry cream, add the sablée on a quenelle of cream cottage cheese
and nuts and wine soup around.
Aniol, Arnau Panisello, Nil Armengol
CALÇOTS
Origin: This dish is of Catalan origin, which
is consumed mainly in winter, usually with
a sauce called romesco sauce, usually
served with a dish of meat and sausages.
Calçot: in your crop land is put on the initial
outbreaks of the onion.That makes it a part
of some white 20cm. The origin of onions
has many versions: one is that a farmer in
the area of Valls (Catalonia), erroneously
prepared grilled onions and they were
burned out and remove the outer layers
and burns ate the inside.
Ingredients for 4 persons: Weight
(g)
Prot. Lipids Glu. Calories
(kcal)
Calçots
Salsa romesco:
4 tomatos
4 or 5 garlics
70g. almond
½ L. Oil
4 peppers
Vinegar (1 vas of coofe)
Salt
Pepper
TOTAL
925g.
400g.
50g.
70g.
400g.
56g.
55g.
7g.
8g.
1.046g.
13’3
4
26’8
14
-
0’67
58’77
1’9
1’2
0’4
37’8
400
0’11
441’41
95’2
16
112
11’9
-
2’13
237’23
47
22
119
575
22
785
How it prepare:
Put the onions on the grill and once you remove them are burned out,and the shells are ready to be eaten.
Mel i mató (Curd)
Origin: a plate of Catalan origin, which are
very typical dessert of Catalonia. Where to
eat most are filmed around Osona.
Ingredients for 4 persons: Weight
(g)
Prot. Lipids Glu. Calories
(kcal)
Curd
Pourhoney
TOTAL
400g.
100g.
500g.
56’4
0’5
56’9
16
0’2
16’2
95’2
75
170’2
96
300
396
How it prepare:
When you have prepared the curd you put into a bowl and then pourhoney over it and
there because you can eat this wonderful dish.
Ensaimada
Origin: a dish that originated in Mallorca
and exported to other places. Stretched
to make a paste rolled very thin to get a
screw.
Ingredients for 4 persons: Weight
(g)
Prot. Lipids Glu. Calories
(kcal)
Ensaimada
TOTAL
400g.
400g.
43’2
43’2
50
50
303
303
469
469
How it prepare:
It makes the dough, rolled into a spiral and left to rest once and a while to take the volume and then put in oven to bake for 20 minutes.
Carquinyolis
Origin: a plate of Catalan origin that are
as crunchy almond biscuitsand all kinds
of nuts.
Ingredients for 4 persons: Weight
(g)
Prot. Lipids Glu. Calories
(kcal)
Carquinyolis
( 33g. almonds, 1 little egg, ¼ lemon, 25g. sugar, 58g. flour, ¼ tablestoon baking powder, ¼ teaspoon cinnamon and few drops of anise)
TOTAL
315g.
315g.
22
22
45’7
45’7
233’1
233’1
123
123
How it prepare:
Do you mix the dough and almond cous the oven until it is crisp andwe'll post it to eat.
Laura Nesplé i Clara Pérez
Spanish omelette/ Truita de patates
Origin: It’s a popular plate, that has
a meek origin eaten in lots of places
around the Spain, Italy and the
canari islands. Nowadays it’s eaten
in lots of europe countries.
Ingredients for 4 persons: Weight (g) Nutrients
100g
Calories (kcal)
100g
10g oil
4 eggs
One large onion
5g of salt
4 large patatos
715g Protein: 5g
lipids: 4,84g
gluteus: 12,2g
vegetable fiber:
1,26g
phosphorus:
93,4mg
magnesium;
19,3mg
calcium: 26mg
sodium: 37,3mg
potassium:
64,3mg.
112,6kcal
How to prepare: Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that
they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame (do not fry).
Turn occasionally until potatoes are tender.
Beat eggs in a large bowl with a fork, salt to taste and drawn the potatoes. Add potatoes to
beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2
tablespoons of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the
heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate
on top skillet and flip to cook other side, adding another tbsp of oil.
Paella/ Paella
Origin: The origin of paella goes back to its
main ingredient: the rice . It entered Europe
from Asia in about 330 a. C. , and then made
a long journey to settle in the Spanish east
coast. The vessel called patella, however, is
much older and dates from the time of the
occupation of Hispania by the Roman Empire
.
Ingredients for 4
persons:
Weight (g) Nutrients
100g
Calories (kcal)
100g
1/3 cup of olive oil
1 small onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless chicken breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring
1 tsp sugar
4 cups of rice
7 cups of water salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops tomatoes sauce
840g Protein: 7,35g
lipids: 2,79g
gluteus: 13,42g
vegetable fiber: 0,75g
phosphorus:92,85 mg
magnesium; 18,1mg
calcium: 17,82mg
sodium: 52,5mg
potassium: 231,1mg
108,3kcal
How to prepare: Saute onion, parsley, and garlic in olive oil until the onion begins to become
transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has
become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to
boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional
5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice
appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet
at the end of the 10 minutes, uncover and evaporate unwanted liquid.
Tomatoe bread/ Pa amb tomàquet
Origin: El tomàquet va entrar a
Europa a partir del segle XVI
però no es va afegir al pa amb
oli, que ja era tradicional, fins a
uns dos segles més tard. Sí
que existia ja en aquesta època
la variant de pa torrat, fregat
amb all i amanit amb oli. La
primera referència directa
escrita d'aquesta recepta
apareix al segle XVII, amb el
nom de panboli bo, al Modo de
cuynar a la mallorquina de
Jaume Martí Oliver.
Ingredients
for 4 persons:
Weight (g) Nutrients
100g
Calories (kcal)
100g
4 tomatoes
8 slices bread
Olive oil
Salt
715g Protein: 5,17g
lipids: 2,04g
gluteus: 39,6g
vegetable fiber: 3,22g
phosphorus: 3398,6mg
magnesium; 23,77mg
calcium: 73mg
sodium: 355,7mg
potassium: 148,3mg
197,1kcal
How to prepare:
1. Preheat the grill to medium-high. 2. Place a half tomato and half garlic clove (if using) on each serving plate. 3. When ready to cook, arrange the bread slices on the hot grate and grill until nicely browned, 2 to 4 minutes per side.4. Place a piece of grilled bread on each plate. To eat, rub a bread slice with cut garlic (if using), then with cut tomato. Drizzle each slice with oil and sprinkle with salt and pepper, if desired. Serve immediately.
Melon with ham/ Meló amb pernil
Origin: The origin of the melon
with ham is that in the past, the
melon was eaten with salt.
Possibly, the next step was to
replace the salt for a salty food
(the ham).
Ingredients for 4
persons:
Weight (g) Nutrients in
100g
Calories (kcal)
in
100g
100g melon
100g ham
200g Protein:8,9g
lipids:17,5 g
gluteus: 0g
vegetable fiber: 0,35g
phosphorus:100,5mg
magnesium; 8mg
calcium:12mg
sodium: 561mg
potassium: 246,5mg
251,5 kcal
How to prepare:
Cut the melon and take some slices of ham.
Noodles/ Fideuà
Origin: The invention of the noodles was a chance. Joan Baptista was a cook of a ship. One day he didn’t had any rice and he changed the rice for noodles. This plate suddenly became famous.
Ingredients for 4 persons: Weight (g) Nutrients in
100g
Calories (kcal)
in
100g
1/3 cup of olive oil
400g noodles
1 small onion, minced
2-3 cloves of garlic, crushed
2 green peppers, sliced
1 red pepper, sliced
7 cups of water salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
4 prawns
1120g Protein: 10,2g
lipids: 1,85g
gluteus: 31,8g
vegetable fiber: 1,16g
phosphorus: 143,4mg
magnesium; 35,8mg
calcium: 45,2mg
sodium: 78,4mg
potassium: 128,5mg
187,7 kcal
How to prepare: Saute onion, and garlic in olive oil until the onion begins to become
transparent. Add chicken bullion, peppers and saute until chicken has become white. Add
tomato sauce. Add noodles & water and bring to boil. Salt to taste. Boil 5 minutes, stirring
occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer
10 minutes covered, stirring occasionally.
Sausage with beans/ Botifarra amb mongetes
Origin: The beans were
introduced in the catalan kitchen
from the sixteenth century, with
other products originating in
America. At the time of the
Catalan Renaissance, in the
second half of the nineteenth
century, when it became very
popular dish At this time, Philip
Cherry already talked about beans
cooked with stewed or cooked
sausage.
Ingredients for
4 persons:
Weight (g) Nutrients
100g
Calories (kcal)
100g
4
individual
sausages
100g of
beans for
person
10g oil
200g/un. Protein: 15,5g
lipids: 5,65g
gluteus: 30,15g
vegetable fiber:
3,5g
phosphorus: 260mg
magnesium; 86mg
calcium: 77,5mg
sodium: 56mg
potassium: 580mg.
405kcal/un.
How to prepare: For easier preparation of the dish, first cook the beans in boiling water and
drain them. Prick with a fork and a sausage person to skip the pan on all sides, you can let it
cook in its own fat or add a splash of olive oil. Depart skip the sausage and beans to the pan
with the fat from the sausages and fire alive. It serves a sausage with the beans as side dish.
Soup and meat/carn d’olla i escudella
Origin: The soup and stews is
the oldest documented bowl of soup in
Europe and believed that in the fourteenth
century who was then a dish they ate all
the Catalan newspaper. It has roots in peasant
families that boiled the remains of the
harvest and other food, which captures the
pantry.
Ingredients for 4 persons: Weight
(g)
Nutrients in 100 g Calories (kcal)
in 100 g.
Beef 1/4 chicken 1 chicken and offal Pig ear and nose 1/2 foot pig 1 ham bone dry 1 bone in spine 1 knee bone steak White sausage Black pudding Chickpeas, soaked Potatoes 1 cabbage 1 turnip 1 carrot 1 leek 1 stem of celery For the "ball": Minced pork Minced beef 1 egg A little bread soaked in milk 1 garlic clove Parsley, salt, cinnamon and flour For the soup: "Cookies" grains (pasta for soup)
500g. 200 g 100 g. 200 g. 100 g. 40 g. - - 150 g. 150 g. 250 g. 250 g. 40g. 40g. 30g. 30g. 40g. 150g. 150 g. 150 g. 75 g. 20g. 50 g. 300 g.
Proteins: 203g.
Lipids:
186g.
Carbohydrates:
270,5g.
63,78 Kcal.
How to prepare:
Put on a pot of cold water and we put the chicken, the bacon, pig's tail, lamb and veal. Bringing
to the boil and let the foam that forms on top.
Add the vegetables and boil covered for an hour and a half.
Add the chicken and boil half an hour more.
Remove the carrots, cabbage and potato careful not to break it. Also remove the chicken. We
desespumant broth and, finally, coalman reserving the meat.
For the ball: 400 g of bacon neck, 2 cloves of garlic, parsley, 100 grams of milk, 80 g bread
crumbs, 2 eggs, 6 grams of salt, 1.5 g of black pepper.
Chop the bacon without rind and seasoned with garlic, salt, pepper and parsley.
Meat works well with your hands and tie it with bread soaked in milk and eggs.
On a tray with a little flour and make balls boiled in the broth before.
The beans will soak the previous day and boil with water to soften before gas.
The salt at the end to prevent.
Boil the pasta to the soup.
It is important that the salt the stew meat with salt, if possible, the day before.
Gazpacho/gaspatxo
Origin: The origin goes back XVI century. When it
was began to get products to America.
Ingredients for 4 persons: Weight
(g)
Nutriens in
100g.
Calories
(kcal) in100g.
6 tomatoes (Biggs and fleshy)
2 green peppers.
1 red pepper.
1 cucumber.
1 onion, 1 clove of garlic (optional).
2 bread without crust, salt, virgin olive oil and
vinegar.
450g
150g
80g
100g
40g
25g
50g
15g
Proteins: 19,2g.
Lipids:
172g.
Carbohydrates:
105,08g.
56,17 Kcal.
How to prepare: Discharged the green peppers, red peppers, cucumber, clove of garlic and
onions and lichen, when they have lichen, add olive oil and vinegar and
stir everything, finally, throw the salt and let it rest in the refrigerator.
Easter cake/Mona de Pasqua
Origin: comes from the Arabic’s, when they tried to
conquer the Iberian peninsula.
Ingredients for 4 persons: Weight
(g)
Nutriens in 100
(g)
Calories
(kcal) in 100
(g)
Flour 1 yeast Warm milk Melted butter Sugar Salt Yolk Chocolate
500 g. 25 g. 250 ml 100 g. 100 g. 3 g. 200 g. 100g
Carbohydrates: 39,4 Lipids: 14,7 Proteins: 7,2
48,13 Kcal.
How to prepare:
Put the flour, the yolks, sugar, yeast, milk and salt in a bowl and mix all for 2 minutes to take
four consistency. Then put in the oven and leave for one hour. Then decorate with chocolate
eggs, feathers and sweets.
Panellets
Origin: situate the origin of panellets in XVII century
in Catalonia when have a sacramental character
Ingredients for 4 persons: Weight
(g)
Nutrients in
100g.
Calories (kcal)
in100g.
Almonds
Sugar
Flour
2 eggs
1000g
800g
200g
150g
Proteins: 42,5g.
Lipids:
67,2g.
Carbohydrates:
192,1g.
9,78 Kcal.
How to prepare: Mix almonds, sugar, flour and eggs on a flight to form the dough, once we add
the ingredient that you too will be used to give flavor (lemon, orange, coffee, chocolate ...) And
then painted with egg yolk and put in the oven.
Xixona nougat/torró xixona
Origin: The origin of the xixona nougat not
entirely clear the most plausible theory is that it is
of Arabic origin. Other desserts with almonds and
from the regions of South of Valencia, Alicante
and especially xixona still became popular in
other parts of peninsular southern France, and
through Italy (nougat) in Latin America.
Ingredients for 4 persons: Weight
(g)
Nutrients in
100g
Calories (kcal)
in 100g
Sugar
Honey
Bit almonds
Bit hazelnuts
5 eggs
250g
250g
250g
250g
50g
Proteins:
45,5g.
Lipids:
114,4g.
Carbohydrates:
207,2g.
52,40 Kcal.
How to prepare: Add 5 eggs and extract it the yolk, then put sugar and honey in a casserole
and let simmer, when the honey and sugar have melted, take the other ingredients and mix for
10 minutes until it takes consistency and then put in a mold.
Samfaina (ratatouille)
Origin: is a typical dish of the sixteenth century
when the first products were exported to America,
with its blend, this dish was born.
Ingredients for 4 persons: Weight (g) Nutrients in
100g.
Calories
(kcal) in
100g.
2 red peppers 1 onion 1 eggplant Frits tomatoes Oil Salt
245g. 150g. 150g. 200g. -
Proteins:
1,14g.
Lipids:
5,56g.
Carbohydrates:
5,56g.
44,3 Kcal.
How to prepare:
Cut the peppers, onions and eggplants. Put the peppers and onion in a pan with hot oil
and let it be done gradually. In half put the eggplant and salt. When the eggplant cooked
put the frit tomatoes and eats it.
Festes populars de cada estació
Estiu:
23 de juny, festa de Sant Joan: coca de Sant Joan i de llardons.
Festa de sant Julià: pa amb tomàquet
Festes majors populars de cada poble.
Primavera:
Dilluns de Pasqua: Mona de Pasqua.
La Quaresma: Bunyols de Bacallà.
Dijous/Divendres/Dissabte Sant: Bacallà amb samfaina.
Hivern:
17 de Gener Sant Antoni Abat: Rotllets de St. Antoni.
2 de Febrer “La Candalera”: Menjablanc
Finals de gener “La calçotada”: Calçots
28 de Desembre festa de sant Antoni : carn (matança del porc)
16 de Febrer: Dijous Gras/Llarder: Coca de llardons/ botifarra negre o blanca.
25 de Desembre Nadal : escudella i carn d’olla acompanyada de dolços (torrons, neules...)
Tardor:
11 de SET “La Sardinada”: Sardines.
La castanyada (Tots Sants 1 NOV.): Panellets, castanyes, moniatos, mistela....
Sant Blai: Coquetes de Sant Blai
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