glossary
CATALAN GLOSSARY
ALI-OLI
It is an admirable dressing which probably dates from the times of the Romans and it is made with olive oil and garlic, which are mixed very patiently in a mortar and pressed with the pestle. It has to turn into a creamy paste which is ideal for grilled meat and fish.
BREAD WITH TOMATO
It is a very traditional Catalan dish. You have to rub the bread with tomato and season with olive oil and salt. It can be topped with a slice of ham, an omelette or whatever else is available.
CATALAN CREAM
It’s an excellent dessert. It’s similar to custards, and it is covered with a layer of caramel
ESCUDELLA
It is a type of broth very much appreciated in Catalonia. It is based on the principles of cooking meat and vegetables together. There are two separate courses, one a soup with small noodles and then meat served with the vegetables.
PAELLA
The paella is prepared with many different ingredients. The basic ingredient is rice. It can be either prepared with chicken, rabbit and pork but perhaps the most famous paella is prepared with fish. The secret of paella lies in the texture of the grain (rice) after cooking. The grain should be loose, dry and soft at the same time.
PENEDES WINES
Penedés are the most sought after wines in Catalonia. They are famous because of their whites and have an alcohol content of between 10 and 13 %
PICADA
It contains garlic, parsley, toasted almonds and chopped pine seeds. It has the special Catalan touch and is added to the simplest dishes
PORRÓ
It’s a glass jug very popular in Catalonia. The wine is poured from the glass jug with the spout held very high. You have to be careful not to get your clothes stained.
ROMESCO
It is a very popular sauce along the Mediterranean coast. The ingredients are olive oil, red pepper, bread, garlic, almonds and vinegar. A drop of cognac can be poured into the mixture.
SAMFAINA
It is a half –cooked mixture of tomato, aubergines and red peppers. It is ideal for meat.
