receptes

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


(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


(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


(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


(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.


(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.


(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


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


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.


(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.


(g)


(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.


(g)


(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.


(g)


(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:


100g

Calories (kcal)

100g

4 tomatoes

8 slices bread

Olive oil

Salt

715g Protein: 5,17g

lipids: 2,04g

gluteus: 39,6g


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


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


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:


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.


(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.

http://upload.wikimedia.org/wikipedia/commons/b/ba/Escudella.jpg

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.


(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.

http://es.wikipedia.org/wiki/Archivo:Gazpacho_barro.jpg

Easter cake/Mona de Pasqua

Origin: comes from the Arabic’s, when they tried to

conquer the Iberian peninsula.


(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


(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.


(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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