The Catalan TableRecipes tagged with: main dish
Couscous with lamb, vegetables and confit onion
A complete couscous dish with lamb leg, vegetables, roasted peppers, confit onion with raisins and chickpeas, with two couscous cooking options: boiled or steamed.
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.
Brothy Rice with Prawns Forki Adaptation of Carme Ruscalleda's Recipe from Sant Pau Restaurant
A soupy rice with succulent shrimp that melts in your mouth, enriched with ripe tomatoes and a sweet touch of caramelization, offering a flavorful and comforting experience.
Cod Rice Forki
Rice with a smooth texture where the grains absorb the intense flavor of shredded cod, gently desalted, cooked with pure mineral water.
Brown Rice with Razor Clams (or Clams, Mussels)
Brown rice with razor clams, clams, and mussels, cooked slowly to achieve a firm yet tender texture, with the marine touch of the bivalves.
Cod Avi Forki
Succulent and tender cod loins accompanied by delicately roasted artichokes, drizzled with extra virgin olive oil.
Prawn Caldereta Recipe from Restaurant Hispània
Prawn stew with ripe tomatoes and green pepper, a succulent and fresh stew with tender prawns and a lot of Mediterranean essence.
Steamed Cabbage Stuffed with Smoked Salmon
Cabbage stuffed with smoked salmon, assembled in layers inside a mesh bag and steamed.
Vegetal Fideuà adapted by Forki from Carme Ruscalleda's recipe - Sant Pau restaurant
Vegetable fideuà with a creamy Parmesan whey enveloping the "claugel" noodles, accentuated with the subtle effervescence of Vichy water.
Fricando adaptation Forki
Tender and melty beef fricandó, lightly floured and slowly browned in oil to achieve a smooth and flavorful texture.
Eggs in the Nest
Ous al Niu: delicious round bread rolls baked in the oven, with a creamy egg in the center and melted sobrassada that adds a spicy and umami touch.
Bread with Tomato, Mató, and Anchovies Cake
A crispy country bread tart with a smooth cottage cheese heart, generously topped with ripe hanging tomatoes and flavorful anchovies.
Risotto
Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.
Roman-Style Artichokes Recipe from the Barcelona School for Women
Tender Roman-style artichokes, infused with oil and water, featuring a smooth texture and delicate flavor.
Cauliflower Pizza
A crispy base made of boiled cauliflower, bound with egg and Parmesan cheese, perfect for a light and flavorful pizza.
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.
Rice with Yogurt
Soft basmati rice cooked in oil and vegetable broth, creating a creamy and slightly tangy dish thanks to the yogurt.
Rice with Vegetables
Soft and fluffy basmati rice mixed with delicate pieces of green onion, all sautéed in oil to enhance the natural flavors of the vegetables.
Basmati Rice with Prawns Recipe by Carme Ruscalleda (Sant Pau)
Soft basmati rice with tender prawns, cooked with mineral water to enhance the authentic flavor of the seafood.
Boiled Rice with Monkfish recipe by Carme Ruscalleda - restaurant Sant Pau
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
Shipboard Rice
L'arròs d'abordo is a brothy rice dish made with Bomba rice that perfectly absorbs the flavors of fresh squid, complemented by the sweetness of green pepper.
Black Rice with Cuttlefish (recipe by Ferran Adrià from elBulli)
Intense and flavorful black rice with tender and succulent cuttlefish, a seafood dish with deep aromas and creamy texture, ideal for a meal with family or friends.
Rossejat Rice
Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.
Fideuà - Forki
The fideuà is a seafood dish with noodles cooked in fish broth or Aneto stock, absorbing intense flavors and a succulent consistency with bottled water that perfectly envelops them.
Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant)
A vegetable fideuà with intense flavor and smooth texture, accompanied by a Parmesan serum that enhances the aromatic nuances of the ingredients.
Red Noodles with Galeras
The "fideus rossos amb galeres" combine the meaty texture of large mantis shrimp and the delicacy of small ones, all tied together with slightly thick noodles that absorb their savory sea juices.
Paella - Forki
Paella with a rich and flavorful sofrito, filled with juicy shrimp, tender cuttlefish, and fresh clams that bring a maritime burst to every bite.
Saffron and Mushroom Risotto (or any other previously cooked accompaniment)
A smooth and creamy risotto with a subtle touch of saffron, full of the earthy depth of mushrooms cooked to perfection.
Langoustine Risotto (Or Whatever We Want)
Creamy risotto with juicy prawns, flavored with caramelized onions and cooked to perfection to achieve a smooth and tasty texture.
Aligot
Aligot is a silky mash of "bintje" potatoes mixed with fresh Tome d’Aubac cheese that melts, creating an elastic and creamy texture, ideal for accompanying hearty dishes.
Artichokes Casserole with Bread (recipe by Santi Vila - Alkimia restaurant)
Tender artichokes slowly cooked with a light broth of water and onions, accompanied by slices of crispy bread for dipping and savoring each spoonful.
Stuffed Artichokes with Ground Meat
Stuffed artichokes with a tender and succulent heart of minced meat, perfectly seasoned and baked until achieving a slightly golden outer layer.
Stuffed Artichokes with Shrimp
Tender artichokes stuffed with fresh shrimp, combining a smooth texture and a delicate taste of the sea, ideal to savor hot.
Chickpeas with Spinach and Egg
A comforting casserole of chickpeas with tender spinach and egg, combining soft textures with a touch of vegetal freshness.
Stuffed Cabbage with Bacon and Eggs
Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.
Grilled Cauliflower
A delicious grilled cauliflower, with a slightly crispy texture on the outside and tender on the inside, seasoned with just the right amount of olive oil, salt, and black pepper to enhance its natural flavor.
Cauliflower and Broccoli au Gratin
Tender cauliflower and broccoli covered with a smooth and creamy layer of natural yogurt, baked in the oven until a golden and crispy surface is achieved.
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.
Breton Crêpes Salty and Sweet
Tender and light Breton crepes, perfect for both savory and sweet combinations, offering a smooth base that contrasts with flavorful fillings.
Oven Roasted Lamb Shoulder Cooked at Low Temperature
Slow-cooked lamb shoulder in the oven, where the meat melts with exceptional tenderness, combined with sweet onions for a succulent and aromatic dish.
Oven-Baked Lamb Shoulder
Oven-roasted lamb shoulder is a succulent and tender dish, where the meat falls apart after a long, slow cooking, infused with the aromas of roasted onions and garlic.
Catalan-style broad beans
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
Veal Fillet in Cocoa Crust
Tender veal fillet enveloped in a crispy cocoa crust, delicately fermented with fresh Parisian yeast and a touch of mineral water to achieve a unique texture.
Veal Fillet in a Salt and Herb Crust
A juicy beef tenderloin wrapped in a crispy crust of coarse salt and infused with herbs, retaining all its tenderness inside.
Potato Flowers Stuffed with Mushrooms
Potato flowers made with Monna Lissa potatoes, delicately soft and crispy, stuffed with a flavorful mixture of mushrooms that exudes an earthy and captivating aroma.
Moitié-Moitié Fondue
The Motié-Motié fondue is a silky cream that harmoniously melts with the intense character of half Gruyère and the smoothness of Vacherin Fribourgeois, enriched with dry white wine and a subtle touch of cherry brandy.
Pork Tenderloin with Old-Fashioned Mustard and Honey Forki Style
Succulent pork tenderloin, marinated with whole grain mustard and honey, offering a perfect balance between sweetness and acidity.
Forki Style Roasted Loin
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
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.
Stewed Lentils with Salmon
Stewed lentils with a smooth texture, combined with tender salmon that adds a subtle touch of the sea, all together in a complete and comforting dish for 6 people.
Meatballs with Cuttlefish
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
Potato, Apple, and Soft Cheese Mille-Feuille
A delicate and creamy mille-feuille, with alternating layers of tender buffet potatoes, sweet Golden apples, and soft cheese, rounded off with a gentle touch of crème fraîche.
Mujaddara (Forki Style)
Mujaddara is a flavorful dish with a base of cooked rice and lentils, topped with caramelized red onions that add a crunchy texture and a sweet touch.
Ossobucco alla Milanese recipe by Ferran Adrià
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
Italian Pasta à la Carbonara
Italian pasta alla carbonara, creamy and velvety, made with whole eggs and yolks that meld with the aroma of authentic Italian style.
Italian Baked Pasta
Italian pasta au gratin with a crispy layer of golden cheese, hiding a smooth interior of al dente pasta for 2 people.
Potato, Cabbage, and Black Sausage Cake
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
French Fries
Crispy French fries with a tender, powdery texture that melts and slightly sticks, made with varieties such as Carpentier, Mondiale, and Monalisa.
Maxim Potatoes
Maxims potatoes are thin, crispy slices of Kennebec or Monalisa potatoes, golden-browned with clarified butter and baked, offering a crispy exterior and a creamy interior.
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.
Peas with Potatoes and Spring Onion - Forki
Sweet and tender peas combined with soft potatoes and nestled on a bed of sautéed spring onion and sliced garlic, adding a subtle and aromatic touch.
Stuffed Apples by Tere Fontanills
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
Apple and Black Pudding Ravioli (With Ratafia Reduction)
Ravioli filled with tangy apple and black pudding, featuring a smooth texture and a sweet hint from the ratafia reduction.
Marinated Salmon
The marinated salmon, fresh and tender, is infused with a delicious combination of ingredients that transforms it into a flavorful and succulent experience.
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.
Escabeche Sardines
Tender sardines marinated in a mild garlic escabeche, where acidity and Mediterranean flavors meld with each bite.
Sardine Marinades
Marinated sardines with a fruity touch of tomato, present a smooth texture and an intense, fresh, and salty flavor.
Tartiflette
Tartiflette is a comforting dish of tender potatoes covered with melted Reblochon cheese, combined with crispy bacon bits that add an irresistible salty touch.
Tian d'escalivada (Provençal-style escalivada)
The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.
Escabeche of Tuna
Escabeche tuna is a succulent dish with tender tuna cubes marinated in an aromatic garlic escabeche, offering an intense flavor and a velvety texture.
Brioche Braid with Salad
A braid of soft, golden brioche on the outside, filled with a fresh filling, ideal to accompany a light salad.
Cooking of the Rice
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
High-Temperature Cooking
High-temperature cooking that combines Thierry Marx's technique-2 with two handfuls and 2000 grams of ingredients to create a crispy exterior and succulent interior texture.
Low Temperature Cooking
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
The phases of bread making
Traditional bread is only flour, water, yeast and salt. Percentages are always given relative to flour weight (100%). The document walks through the thirteen phases, from mixing to baking and cooling.
Flambéed Garlic Shrimp
A succulent stew of firm-textured fish, such as monkfish or scorpionfish, infused with the deep aroma of roasted garlic and ripe tomato.
Squid with Forki Dry Beans
The squid with white beans is a flavorful dish where the tenderness of the squid combines with the softness of the pre-cooked beans and the intense aroma of garlic.
Stuffed Calamari
Tender and juicy stuffed calamari, with minced pork and ripe tomatoes infusing every bite with an unmistakable Mediterranean flavor.
Baby Squid with Confit Onions
Tender beach calamari accompanied by confit Figueres onion, infused with mild olive oil for a delicious and succulent dish.
Lobster Caldereta
A succulent lobster stew, with tender female lobster and finely chopped onions, all cooked over low heat for a smooth texture and an intense taste of the sea.
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.
Rolled Sandwich
A soft and creamy rolled sandwich, prepared with slices of sandwich bread filled with sweet ham and fresh cheese, ideal for a quick and tasty bite.
Marmitako with Tuna Forki
The Forki tuna marmitako is a succulent stew that combines the tenderness of tuna cubes with the sweetness of Figueres onions and the aroma of ripe tomatoes.
“Panades de la Conca”
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
Pop the Market
Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
Rap a l'Empordanesa
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
Rap in Allagostat Style Monkfish Presented as if It Were Lobster
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
Monkfish with Forki Almond Sauce
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
Rap White Pony
Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
Rossellons with Beans
Rossellones with white beans is a succulent dish where the clams infuse their sea freshness into a fish broth base, enriched with the velvety texture of cooked white beans.
Grilled Sardines (Lightly Cooked) with Julienne Vegetables
Lightly grilled sardines, preserving their succulence, accompanied by a subtle julienne of spring onion and sweet carrot.
Cuttlefish with Peas and Forki Potatoes
A seafaring dish of tender cuttlefish combined with juicy potatoes and sweet peas, offering a silky texture and flavors from the garden and the sea.
Cuttlefish with Lentils
Tender lentils cooked in a delicate fish broth, accompanied by succulent baby cuttlefish and infused with marine flavors.
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.
Forki Prawn Suquet
Juicy prawn stew with a rich and aromatic broth made from ripe tomatoes and fresh onions, making this dish a comforting classic.
Fish Suquet
A fish stew with an intense sea flavor, made with monkfish, scorpionfish, or gurnard, and its flavor is enhanced with monkfish liver and a touch of garlic.
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.
Baked Cod in a Tin
Canned cod is a simple dish that combines loins of desalted cod coated in a light batter of flour, fried until achieving a crispy texture on the outside and tender on the inside, flavored with garlic that adds an extra touch of flavor.
Cod with Legumes
Salted cod loins cooked to perfection, with a tender texture and warm notes of sweet paprika, accompanied by legumes that add flavor and substance to the dish.
Cod with Samfaina Forki Style
Cod with samfaina Forki style is a dish of intense aroma and rich flavor, where the cod is combined with a samfaina of ripe red tomatoes, onions, and cloves of garlic, creating a sticky texture and an unmistakable taste.
Lenten Cod
The smooth and flavorful cod of Lent, along with tender artichokes and caramelized onion, offers a combination of textures and flavors that evoke traditional seasonal meals.
Lacquered Cod with Maxims Potatoes
The emblematic glazed cod, with its smooth texture and intense flavor, is combined with tender and sweet Kennebeck potatoes and caramelized onion to create a comforting dish full of flavors.
Corn Cake with Smoked Ingredients
The coca dacsa with smoked ingredients is a thin and crispy dough made with wheat flour and corn flour, which provides a smooth texture and an authentic flavor to the dishes, perfect for sharing at any meal.
Pound Cake Cakes with Pesto Vegetables
Light and fluffy cupcake-like bites, made with a base of wheat flour and corn flour, feature a delicate flavor of vegetables with pesto that makes them irresistible.
Confited Cod Loins with Porcini Mushrooms
Confited cod loins with porcini mushrooms, combining the tenderness of the salted cod with the earthy and intense flavor of the porcini, all enveloped by a delicate texture that melts in the mouth.
Calzone Pizza
The calzone is a folded pizza, with a crispy crust on the outside and a soft, flavorful filling inside, made with poolish, flour, and warm water.
Homemade Pizza Pino Prestanizzi (i call the pizza makers of Brizziola)
A homemade pizza with a light and fluffy crust, perfect for enjoying with company, that can be quickly prepared to offer a delicious homemade meal.
Pizza Forki
Pizza Forki, a thin and crispy crust with a delicate yeast flavor, is complemented by a generous layer of cheese that bakes perfectly in the oven, creating an irresistible texture.
Aranese Onion Coca
The Aranese onion coca is a delicious base of puff pastry, topped with caramelized onions and tomatoes, that combines a crunchy texture with the sweet and intense flavor of the ingredients.
Leek Stew Forki
The Forki porrusalda is a warm dish with a smooth texture, where desalted shredded cod is combined with leeks and carrots, creating a delicious, comforting soup full of rich flavors.