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Fried egg im in love locations5/1/2023 Recipes range from simple tapas to intricate desserts and everything in between. Before serving, sprinkle with cinnamon sugar and drizzle with a little more wine.īarcelona Cult Recipes is a great pick for those interested in the cuisine of Barcelona. Usually served the Holy Week before Easter, Semana Santa, thick slices of stale white bread are dipped in a sweetened milk mixture with vanilla cinnamon, lemon, and wine, then coated in whisked eggs, and fried in olive oil until golden. I chose to make these Torradetes de Santa Teresa (Drunken French Toasts). The desserts chapter is filled with plenty of rich and decadent recipes. The dish is seasoned simply with salt and a bit of vinegar. Slices of potatoes are pan-fried until tender and tossed with onions, bell peppers, and garlic. Stephan recommends this Patatas al Pobre (Poor Man’s Potatoes) as an accompaniment to a variety of fish and meat dishes. It is served immediately with a pinch of salt and slices of bread. Sliced garlic and chilies are gently fried in olive oil, then tossed with shrimp until just cooked through. Gambas al Ajillo (Prawns in Garlic Sauce) is another popular tapas dish and comes together quickly. Before serving, drizzle with olive oil and a sprinkle of salt for a quick and delicious snack. The toasted exterior of the bread acts a bit like a grater to help break down the tomato. Slices of rustic white bread are toasted, rubbed with garlic, then rubbed with the inside part of a halved tomato. Pan amb Tomaquet (Bread with Tomato) is one of my favorite Catalan dishes. I also made Pan amb Tomaquet (Pan con Tomate, Bread with Tomato), Gambas al Ajillo (Prawns in Garlic Sauce), Patatas al Pobre (Poor Man’s Potatoes), and Torradetes de Santa Teresa (Torrijas con Vino, Drunken French Toasts). The still runny yolk is broken and soaked up by the tender potatoes underneath. This particular recipe from ‘ Vermutería Lou‘ won a prize in the 2014 Barcelona tapas competition and for good reason.ĭiced (or cut into chips or fries) potatoes are fried in plenty of olive oil until golden, then topped with a gently fried egg, thin slices of Iberian ham, and a sprinkle of salt. Ous Estrellats (Huevos Estrellados, Fried Eggs and Potatoes) is a delicious and hearty dish that comes together in less than 30 minutes with just a handful of ingredients. I was immediately drawn to the Ous Estrellats in the Tapas chapter. Measurements are listed in Customary and Metric. You will also find a few of Barcelona’s people, landscapes, and food.Įach recipe includes a short headnote with background information, inspiration, serving size, preparation and cooking time, and tips. The titles are written in Catalan, Spanish, and English. Every single recipe is accompanied by a half to full page photo of the finished dish or notable ingredient. The photography is provided by Arnold Pöschl. The index is also categorized for easy reference with lists of the Catalan, Spanish, and English names and main ingredients. For those wanting to visit the city, he has included a map at the end of the book with a mini guide to notable restaurants, markets, and shops.Ĭhapters are divided based on course: Tapas, Main Dishes, Desserts, Drinks, and Basics. Little bits of information are scattered among the pages with a closer look at the dining culture and history surrounding the food. Stephan begins with a brief introduction on the city of Barcelona. He is the author of multiple travel guides and books about the city. Stephan Mitsch moved to Barcelona in 2000 and has been working as a tour guide with a focus on culinary specialties.
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