Travel Reference
In-Depth Information
Entremesos
Hors d'oeuvres of mixed meat and cheese
Escalivada
Grilled aubergine, pepper and onion
Escudella i carn d'olla
A winter dish of stewed mixed meat and vegetables, served broth
first, meat and veg second
Espinacs a la Catalana
Spinach cooked with raisins and pine nuts
Esqueixada
Salad of salt cod with peppers, tomatoes, onions and olives - a summer dish
Estofat de vedella
Veal stew
Faves a la Catalana
Stewed broad beans, with bacon and botifarra - a regional classic
Fideuà
Short,thinnoodles(thewidthofvermicelli)servedwithseafood,accompaniedbyall
i olli
Fideus a la cassola
Short, thin noodles baked with meat
Fricandó (amb bolets)
Braised veal (with wild mushrooms)
Fuet
Catalan salami
Llagosta amb pollastre
Lobster with chicken in a rich sauce
Llenties guisades
Stewed lentils
Mel i mató
Curd cheese and honey - a typical dessert
Oca amb naps
Goose with turnips
Pa amb tomàquet
Bread (often grilled), rubbed with tomato, garlic and olive oil
Panellets
Marzipan cakes - served for All Saints' Day
Perdiu a la vinagreta
Partridge in vinegar gravy
Perdiu amb col
Partridge with cabbage dumplings
Pollastre al cava
Chicken with cava (champagne) sauce
Pollastre amb gambes
Chicken with prawns
Postres de músic
Cake of dried fruit and nuts
Rap amb all cremat
Monkfish with creamed garlic sauce
Salsa romesco
Spicy sauce (with chillis, ground almonds, hazelnuts, garlic, tomato and
wine), often served with grilled fish
Samfaina
Ratatouille-like stew (onions, peppers, aubergine, tomato), served with salt cod or
chicken
Sarsuela
Fish and shellfish stew
Sípia amb mandonguilles
Cuttlefish with meatballs
