The Catalan TableRecipes tagged with: Catalan
Traditional Swiss roll
Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.
Burnt Bread
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
King's Cake
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
Junket
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.
Catalan-style broad beans
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
Oven-roasted beef shoulder with pommes rissolées
Beef shoulder slowly roasted in the oven and served with pommes rissolées and cooking juices thickened with vegetables, rancio wine and, optionally, porcini mushrooms.
Meatballs with Cuttlefish
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
Artichoke cream
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Salted tomato granita and blancmange
Almond blancmange with salted tomato granita, served in transparent glasses.
Covered prune and apple coca
Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.
Fabiola with Núria biscuits and chocolate
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.
Forki-style burnt cream nougat
Egg yolk nougat that must be prepared about 3 days before eating because it contains egg and is not cooked.
Coca d’Àsca (basic dough)
Choux pastry dough cooked on a griddle instead of being baked or fried.
Traditional Easter Mona
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
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
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.
Llavaneres Coca
Puff pastry coca with pastry cream, light marzipan and pine nuts.