Xató
Xató is a traditional Catalan dish, typically served during the winter months. It is a type of salad, featuring a unique sauce made from almonds, hazelnuts, bread, vinegar, garlic, olive oil, salt, and nyora peppers. The salad typically includes escarole lettuce, desalted cod, tuna, anchovies, and black olives.
Ingredients[edit | edit source]
The main ingredients of Xató are:
- Escarole: A type of endive that is common in Catalan cuisine.
- Cod: Desalted cod is a staple in many Catalan dishes.
- Tuna: Tuna is often used in Xató for its rich, meaty flavor.
- Anchovies: These small, oily fish add a salty flavor to the dish.
- Black olives: Black olives provide a contrast in both color and flavor.
- Almonds and hazelnuts: These nuts are ground up to make the sauce.
- Nyora peppers: A type of sweet, red pepper that is dried and used in the sauce.
Preparation[edit | edit source]
The preparation of Xató involves several steps. First, the escarole is washed and dried, then arranged on a plate. The cod, tuna, and anchovies are arranged on top of the lettuce. The sauce, made from the remaining ingredients, is then drizzled over the top of the salad.
Cultural Significance[edit | edit source]
Xató is not just a dish, but also a cultural event in Catalonia. The "Xatonada" is a traditional festival held in the regions of Penedès and Garraf, during which Xató is the star dish. The festival includes a competition for the best Xató sauce.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD