Esgarrat

Esgarrat is a traditional Valencian dish, originating from the eastern coast of Spain. It is a popular and well-known dish in the region, often served as a starter or side dish in local restaurants and homes.

Ingredients and Preparation

Esgarrat primarily consists of roasted red peppers and salt cod, also known as bacalao. The peppers are typically roasted over an open flame until the skin is charred and can be easily peeled away. The cod is soaked in water to remove excess salt and then shredded.

Once prepared, the peppers and cod are combined and dressed with olive oil and garlic. Some variations of the dish may also include tomatoes, onions, or black olives. The dish is typically served cold, making it a popular choice for summer meals.

Cultural Significance

Esgarrat is a staple of Valencian cuisine, reflecting the region's coastal location and abundance of fresh seafood. The dish is often served during traditional Valencian celebrations and festivals, such as the annual Fallas festival.

In recent years, esgarrat has gained popularity outside of Valencia, with many Spanish restaurants around the world now offering the dish on their menus. Despite its international recognition, esgarrat remains a symbol of Valencian culinary tradition and cultural identity.

See Also

• Valencian cuisine
• Spanish cuisine
• Salt cod
• Roasted red peppers

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