The Catalan TableIngredients
Measurement units
Ingredients
- roasted meat oil
- 3 grillsgarlic
- 1 slicefried bread
- 100 gtoasted almonds and pine nuts
- 2 roasted tomatoes
- OPTIONAL
- fairy ring mushrooms or other type of mushroom
Nutritional Information
Per 100 g
Calories
209 kcal
Protein
5.3 g
Fat
18.1 g
Carbohydrates
9.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Optional
- Roast the tomatoes in a preheated oven at 200°C for about 25-30 minutes or until the skin is slightly charred and easy to peel.
- Fry the slice of bread in a pan with a little olive oil over medium heat until golden and crispy, about 2-3 minutes on each side.
- Finely chop the garlic, the fried slice of bread, almonds, and pine nuts with a knife or in a food processor until a homogeneous texture is achieved.
- Add the roasted meat's oil to the previous mixture and mix well so that all the ingredients are integrated.
- Add the mushrooms to the mixture and let them cook for about 5-7 minutes on low heat so that they absorb the flavors well, stirring occasionally.
Recommendations & Tricks
- Use the leftover oil from roasting meat to give an intense flavor to the sauce. Reserve about 50 ml to start.
- Peel and finely chop 3 cloves of garlic to ensure they cook evenly.
- Rub a slice of bread with garlic and fry it until golden. This will add a crunchy texture to the sauce.
- Toast 100 grams of almonds along with pine nuts in a dry pan over medium heat until they are fragrant and golden.
- Roast the tomatoes in the oven at 200°C for 20-25 minutes, until the skin is blackened and can be easily peeled.
- If using chanterelles or other mushrooms, sauté them beforehand over high heat with a little oil and salt to enhance their flavor.
Original recipe
View or download the original PDF document.