Guest guest Posted February 29, 2008 Report Share Posted February 29, 2008 Rose- I love Catalan cuisine! Barcelona is one of my favorite cities. Piccada is so useful; stews, soups, pasta, as a dip by itself, in sandwiches. If you have any favorite Catalan recipes, I'd love to try them. Chupa " rosetalleo " <rosetalleo wrote: > > I am from that part of the world and I can vouch for the authenticity > of this recipe. Traditionally it is made with a mortar and pestle. I > still make it with a mortar and pestle, maybe I will try my magic > bullet with it next time. > > I also wanted to say that this is not used like an Italian style > pesto. The way it is used is to add body, richness and flavor to > various Catalan dishes, mostly stews of various types. I use it in > Catalan chickpea stew for example. It is added during the last phase > of the dish, just to bring it up a notch as some say. It is great > added to simple white beans too. > > Thanks for posting Chupa, it made me a little home-sick.....even > though California rocks and I love it here too! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 Chupa, yes, this is the city where I was born. It does have some very interesting architecture for sure. I left when I was a baby but I still go and visit... and my parents taught me the language. I will post a few Catalan recipes as time permits. It is unfortunate that the Mac I use in the evenings screws up my formatting though. Traditionally there are just a few vegetarian Catalan recipes I am afraid. Of course, using seitan, tofu and the commercially available meat analogs one can 'veganize' or 'vegetarianize' just about any recipe! , " recetta " <alcovi wrote: > > Rose- I love Catalan cuisine! Barcelona is one of my favorite cities. > > Piccada is so useful; stews, soups, pasta, as a dip by itself, in > sandwiches. > > If you have any favorite Catalan recipes, I'd love to try them. > Chupa > > " rosetalleo " <rosetalleo@> wrote: > > > > I am from that part of the world and I can vouch for the > authenticity > of this recipe. Traditionally it is made with a > mortar and pestle. I > still make it with a mortar and pestle, maybe > I will try my magic > bullet with it next time. > > > > I also wanted to say that this is not used like an Italian style > > pesto. The way it is used is to add body, richness and flavor to > > various Catalan dishes, mostly stews of various types. I use it in > > Catalan chickpea stew for example. It is added during the last > phase > of the dish, just to bring it up a notch as some say. It is > great > added to simple white beans too. > > > > Thanks for posting Chupa, it made me a little home-sick.....even > > though California rocks and I love it here too! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2008 Report Share Posted March 5, 2008 Anything you have time for would be much appreciated. Thankyou, Rose. Chupa " rosetalleo " <rosetalleo wrote: > > Chupa, yes, this is the city where I was born. It does have some very > interesting architecture for sure. I left when I was a baby I will post a few Catalan recipes as time permits. It is unfortunate > Quote Link to comment Share on other sites More sharing options...
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