Cookbook:Xató (Catalan Endives and Fish)
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Xató (Catalan Endives and Fish) | |
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Category | Salad recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood
Xató is a typical Catalan dish.
Ingredients
[edit | edit source]Sauce
[edit | edit source]- 100 g toasted almonds
- 60 g toasted hazelnuts
- 2 cured anchovies, salt removed
- 2 cloves garlic
- 4 pieces scalded nyores
- ½ piece chile pepper (optional)
- 2–3 slices fried or toasted bread
- Vinegar
- Olive Oil
- Salt
Dish
[edit | edit source]- 2 pieces curly endives
- 12 pieces anchovies, salt removed
- 100 g salty tuna, salt removed
- 100 g salty ripped cod, salt removed
- 100 g arbequine olives
Procedure
[edit | edit source]- In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.
- Mix in the olive oil.
- Wash and soak the curly endives in water.
- Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.
- Add the olives.
- Add the sauce.
- Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape.