Catalan cuisine is one of the richest, most diverse, and renowned in the country. Its traditional cooking combines ingredients from the sea and the mountains, creating recipes that reflect its geography and culture.
Some of its most emblematic dishes include escalivada, esqueixada de bacallà, suquet de peix, canelons de Sant Esteve, and botifarra amb mongetes. We also can't forget some symbols of its gastronomic identity such as pa amb tomàquet, fuet, crema catalana, or calçots, those tender and sweet onion sprouts that are grilled and traditionally eaten with romesco sauce.
It is precisely this local product that has inspired chef Javier Ruiz in this new stop of La Anchoa Viajera. With them, he has created Calçot Biscuit with Romesco Brandada, a gourmet bite that combines the smoothness of Pujadó Solano cod brandada with the intensity of calçot and the depth of romesco, on a crispy coca bread base.
LA ANCHOA VIAJERA IN... CATALONIA
INGREDIENTS
To make this recipe you need:
- Pujadó Solano Cod Brandada
- Coca bread (you can also use pizza dough if you prefer)
- Romesco sauce
- Calçots
PREPARATION
- Grill the calçots until tender and slightly caramelized.
- Prepare the coca bread according to the product instructions, ensuring it is very thin and crispy.
- Once the bread is ready, cut it into small, uniform portions.
- Now all that's left is to assemble the "biscuit" by spreading a generous layer of Pujadó Solano cod brandada on one piece of bread and adding another piece of bread on top.
- On each portion, place a piece of calçot and add a tear of romesco sauce to provide freshness, flavor, and that characteristic Catalan touch.
