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Recipe: Xato
Similar Categories: Xato
6 Servings
2 Heads Curly endive
=== XATO SAUCE ===
3 Garlic cloves
8 Almonds; peeled and toasted
1 Or more Sharp chili peppers
(or powdered cayenne pepper)
1/2 c Olive oil
1/4 c Wine vinegar
3/4 ts Salt
=== ACCOMPANIMENTS ===
Platters of cured ham
Variety of cold sausages
Fillets of anchovy
White Bean Omelet; -Note
sm Marinated Fish; see
The sauce can be made in 5 minutes in an electric blender: simply put all
the ingredients in at once and beat until the almonds are reduced to fine
particles. If you do not have a blender, crush the garlic and almonds in a
mortar, add one or more finely chopped chili pepper, and mash to a smooth
paste before graually blending in the oil and vinegar. The number of
peppers (or the amount of cayenne) you use depends on how sharp you like
the sauce. When tasting the seasoning, bear in mind that the sauce will
seem less sharp when mixed with the salad. For the Xato, take curly endive
in quantity (two very larg heads for six people), separate the leaves, and
soak them in the Xato sauce for at least an hour in advance of the meal.
Serve the salad in a large bowl, accompanied by platters of cured ham, a
variety of cold sausages, fillets of anchovy, white bean omelet, and
marinated fish.
Comments: Xato (pronounced cha-toh) is a Catalan dish traditionally eaten
in January and February, the two coldest months, during which the Catalans
find the sharp taste stimulating and warming, although they ordinarily use
very little pepper in their food. It is during this season, too, that the
heart of curly endive, which is the base of the dish, is whitest. Generally
served as a first course in Catalonia, Xato is substantial enough to
constitute a supper or lunch.
2 Heads Curly endive
=== XATO SAUCE ===
3 Garlic cloves
8 Almonds; peeled and toasted
1 Or more Sharp chili peppers
(or powdered cayenne pepper)
1/2 c Olive oil
1/4 c Wine vinegar
3/4 ts Salt
=== ACCOMPANIMENTS ===
Platters of cured ham
Variety of cold sausages
Fillets of anchovy
White Bean Omelet; -Note
sm Marinated Fish; see
The sauce can be made in 5 minutes in an electric blender: simply put all
the ingredients in at once and beat until the almonds are reduced to fine
particles. If you do not have a blender, crush the garlic and almonds in a
mortar, add one or more finely chopped chili pepper, and mash to a smooth
paste before graually blending in the oil and vinegar. The number of
peppers (or the amount of cayenne) you use depends on how sharp you like
the sauce. When tasting the seasoning, bear in mind that the sauce will
seem less sharp when mixed with the salad. For the Xato, take curly endive
in quantity (two very larg heads for six people), separate the leaves, and
soak them in the Xato sauce for at least an hour in advance of the meal.
Serve the salad in a large bowl, accompanied by platters of cured ham, a
variety of cold sausages, fillets of anchovy, white bean omelet, and
marinated fish.
Comments: Xato (pronounced cha-toh) is a Catalan dish traditionally eaten
in January and February, the two coldest months, during which the Catalans
find the sharp taste stimulating and warming, although they ordinarily use
very little pepper in their food. It is during this season, too, that the
heart of curly endive, which is the base of the dish, is whitest. Generally
served as a first course in Catalonia, Xato is substantial enough to
constitute a supper or lunch.
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