The three pillars of the Catalan gastronomy

According to Manuel Vázquez Montalbán

Faves a la catalana, escudella i carn d’olla and butifarra amb mongetes… They were baptised as the «supreme triad» by the writer Manuel Vázquez Montalbán, creator of the detective Pepe Carvalho, main character of one of best series of black novel of the Spanish literature.

Faves a la catalana

The beans, small and perfectly cooked, are mixed with lightly fried onion and slices of fresh bacon and botifarra or morcilla negra. A pinch of sugar and the flavour of fresh mint will do the rest.

Escudella i carn d’olla

In the good escudelles, the chickpeas are almost an excuse. Pork, pig trotters, ham bones and veal are combined with cabbage, celery, carrot, turnip, leek and potatoes. The broth is served with galets and the so-called pilota or pilotes, made of minced meat.

Sausage with beans

The sausage “botifarra”, fresh and white, is grilled in the barbecue or roasted in a frying pan. Very hot, it is served accompanied by white beans, previously boiled and fried with olive oil and sprinkled with garlic and fresh parsley.

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