Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Technique for desalinating dried cod in three variations: loin, thin fillet and shredded cod.
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
Beef shoulder slowly roasted in the oven and served with pommes rissolées and cooking juices thickened with vegetables, rancio wine and, optionally, porcini mushrooms.
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Almond blancmange with salted tomato granita, served in transparent glasses.
Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.
Núria biscuit cake with chocolate filling and chocolate coating. It must be left in the refrigerator for a few hours; it is best to prepare it the day before.
Egg yolk nougat that must be prepared about 3 days before eating because it contains egg and is not cooked.
Choux pastry dough cooked on a griddle instead of being baked or fried.
Traditional Easter mona prepared the day before and baked the following day. It is a lightly enriched brioche dough that must ferment three times.
Fresh cheese for quick consumption made with pasteurized milk, with three possible curdling methods: with lemon, with calcium chloride, or through enzymatic coagulation. Includes an optional finish to obtain a finer texture.
Quince paste made with boiled quince, sugar and lemon juice, with optional ground cinnamon. The cooking point is reached when the mixture pulls away from the sides of the pan.
Puff pastry coca with pastry cream, light marzipan and pine nuts.
The Catalan Table
