Xató
catalan cuisine
Ingredients for :
1 escarole
100 grams of cod desalted and flaked
100 grams of tuna in oil
6 anchovies
50 gr. green olives
50 gr. black olives
Romesco sauce
Romesco sauce
2 or 3 ripe tomatoes
1 head garlic
100 gr. toasted almonds
50 toasted hazelnuts
2 peppers
1 small slice of toast
200 cc. of extra virgin olive oil
100 cc. white wine vinegar
paprika
1 / 2 chilli
salt.
Preparation
1. First of all you have to soak the cod to desalt it or buy ready to eat at your shop in confidence. To desalt at home, put it to soak for 48 hours, changing water every 12 h. approx. With these assumptions and a little touch it will be in point: not too salty or too bland.
2. Roast the tomatoes and garlic, peel almonds and hazelnuts, the peppers will rehydrated. Put all ingredients of Romesco sauce in a bowl and use a food processor to chop finely. Once you have the sauce ready, you must let it cool.
3. Finally, put in a source the escarole very clean and cut, add the flaked cod, tuna, anchovies, olives and mildly seasoned with sauce. Put the remaining sauce in a gravy boat and serve separately.
4. A part of the salad, a good xatonada is frequently supplemented with all kinds of omelets, spinach, aubergines, potatoes, zucchini ...
5. It is advised to take this dish with great wines of the Penedčs area.