Catalan Kitchen LogoThe Catalan Table
Xató recipe from the Women's School course
The xató from the women's school is an explosion of Mediterranean flavors with its creamy sauce of Marcona almonds and roasted hazelnuts, enriched with the depth of ñora peppers.
appetizer
salad
traditional
almond
Ingredients
Servings:
4

Ingredients

  • nyora pepper
  • raw almonds (the best is Marcona)
  • toasted hazelnuts
  • garlic
  • salt
  • oil
  • vinegar
  • bread crumb
Step-by-step Guide

Preparation

  • Soak the dried red peppers in cold water for 60 minutes. Cut them to ensure they soak well. Avoid using warm water, as it can diminish the flavor.
  • After 30 minutes, remove the seeds from the peppers and carefully scrape the pulp.
  • Crush the garlic clove with a bit of salt until you achieve a fine texture. Some people prefer to roast the garlic before crushing it.
  • Finely chop the almonds and hazelnuts with a knife or a food processor.
  • Mix the result with an immersion blender along with a piece of bread soaked in vinegar and olive oil, until you achieve the desired texture, which should be smooth and homogeneous.
Recommendations & Tricks
  • Xató is a raw and cold sauce primarily used to dress fish and endive salads.
  • Remember, xató does not include tomato; this is key to keeping the recipe authentic.
  • The most recommended almonds are raw Marcona variety due to their mild flavor and creamy texture.
  • Opt for roasted hazelnuts, as the roasting intensifies the flavor and adds an irresistible aroma to the sauce.
  • Use bread crumbs to thicken the sauce, preferably from day-old white bread, as it absorbs liquids better.
  • Cut the ñoras into small pieces before soaking them in cold water for 60 minutes to ensure the flesh softens well and can be easily removed.
  • Avoid soaking the ñoras in warm water, as it may reduce the intensity of their distinctive flavor.
  • After soaking for 30 minutes, ensure all seeds are removed and scrape the flesh with a spoon to capture as much flavor as possible.
  • Crush the garlic clove with a little salt in a mortar to obtain a homogeneous paste. If you prefer a milder taste, you can roast the garlic in the oven before adding it.