The Catalan TableRecipes tagged with: fried
Rice with Peppers and Cherry Tomatoes
A loose rice with a smooth texture, enriched with bell pepper and cherry tomatoes that add a sweet touch and vivacity, all integrated on a base of onion sautéed in oil.
Cod Fritters - Crispells Forki
Cod fritters, with a crispy crust and a tender interior thanks to the potato, are flavorful bites of desalted dried cod, perfect for serving hot.
Hake with Green Sauce (Basque Style)
Hake gently cooked with a richly flavored green sauce, enhanced with garlic and parsley, that delicately envelops the fish.
Bunyols de Lempordà from the workshop with Josep Baltà (Baltà bakery)
The Empordà bunyols from the workshop with Josep Baltà are soft and fluffy sweets made with a balanced preferment and the delicacy of fine flour.
Wind Fritters
Light and fluffy "Bunyols de vent" with a golden, crunchy crust that hides a hollow and subtly sweet interior.
Santa Teresa Toasts (Torrijas)
Santa Teresa Toasts are slices of stale bread immersed in a luscious mixture of milk and eggs, fried until achieving a golden and tender texture.
Dall i Pebre Sauce
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
Romesco Sauce Recipe-1 (without roasting) (recipe from the women's school course)
Romesco sauce, with a rich and intense flavor, is made without roasting, combining onion and ripe tomato with oil to achieve a smooth and homogeneous texture.
Chicken Croquettes recipe by Àngels Margarit i Riu
Chicken croquettes with a soft and tender interior, made with chicken breasts and a base of spring onion and wheat flour.
Meatballs with Cuttlefish
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
French Fries
Crispy French fries with a tender, powdery texture that melts and slightly sticks, made with varieties such as Carpentier, Mondiale, and Monalisa.
Rissolées Potatoes
Crispy textured potatoes on the outside and tender on the inside, flavored with fresh rosemary and a touch of salt and black pepper.
Sautéed Mushrooms and Black Sausage
A sauté of assorted mushrooms and black sausage that combines juicy and earthy textures, topped with creamy eggs to add richness to the dish.
Artichoke cream
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Donuts (Berliners)
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
Potato Churros recipe by Torres brothers (Michelin)
Potato churros: crispy on the outside and tender on the inside, made with potatoes, flour, and water, perfect for enjoying freshly made.
Homemade Sofregit - Forki
A homemade sofrito, smooth and flavorful, made with peeled ripe tomatoes, sweet Figueres onions, and a generous amount of virgin olive oil, providing a velvety texture and a comforting taste.
Tempura
A light and crispy tempura made with cold water and sifted flour, perfect for wrapping vegetables or seafood.
Varieties of Potatoes and Their Uses
The yellower the potato, the better it fries; paler potatoes are for boiling. Varieties and uses.
Porcini with Prawns
Porcini mushrooms with shrimp offer a succulent combination of tender medium-sized shrimp with the earthy texture of porcini, all seasoned with a subtle touch of oil.
Superflan
Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.
Bacalao a la Brasa
The Bacalhau à Brás is a juicy and flavorful dish that combines shredded, salt-cod with eggs and tender onion, resulting in a creamy texture rich in authentic flavors.
