The root par excellence of all cuisines. Its colour, bright orange (although there are reddish and black ones), denotes vitality and health; an antioxidant and purifying agent rich in provitamin A. In this case, we serve it as a dessert, in a cake with walnuts and a thick cream of soft cheese. An ideal substitute […]
Lactarius sanguifluus, with different names depending on the family and the region, are eaten all over Catalonia. Present in rather dry, slightly humid lands, they are reddish and orangey, with small greenish spots. We serve them baked in the oven with garlic and parsley.
One of the most common legumes in Catalan cuisine, it is harvested in spring. Rich in iron and vitamin B, it is tender, tasty and hairy. With medieval origins and a rich recipe book, each area of Catalonia has its own specificities; the traditional ones are made with black sausage and bacon from the neck […]
The white monkfish -also called sea frog- (there are also red monkfish) can be found in the Mediterranean, the Atlantic, the Black Sea and the North Sea. We prefer the North Sea, in cold waters. It is a fish without scales, with sharp teeth and a consistent texture that lives hidden under the sandy seabed. […]
A lover of good weather and its sudden rise, the king egg has an ephemeral life and can sprout throughout the summer, although the end of August is the season. It can be harvested as an egg (when it is still closed and when it is most appreciated) or when it has already unfolded its […]
It is a mollusc of rocky and sandy areas close to the coast and found between 0 and 200 m depth. It has a soft, balloon-shaped body and a robust, muscular mantel, and it appears grey, yellow or reddish-brown. It has a low fat and calorie content.
The most eagerly awaited announcement of spring is the arrival of morels. As strange as they are exquisite and delicious, morels have a varied repertoire: in rice, omelettes or stews, but also sautéed with wild asparagus or stuffed (if they are large enough). Empty on the inside and wrinkled on the outside, forming labyrinthine ridges, […]
The most common and most appreciated pea is known as the Garrofal pea, and although it is a little smaller than the common pea, its distinguishing feature is its great sweetness. It is sown in October and the harvest begins in March. We serve it with the most traditional recipe, smothered with pork ribs and […]