 | |
| Alternative names | Escalibada |
|---|---|
| Place of origin | France, Spain |
| Region or state | Catalan Countries |
| Main ingredients | Eggplants, bell peppers, onions, tomatoes, olive oil |
Escalivada (Catalan pronunciation: [əskəliˈβaðə]; Spanish pronunciation: [eskaliˈβaða]), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada, [1] is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables. [2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt. [3]
The name comes from the Catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire. [1] [4] [5]
The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled. [1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled. [1] as a relish for grilled meats [1] or fish such as tuna, [6] [7] with anchovies or olives in a salad, [1] or as a topping for coca (Catalan flat bread, somewhat similar to a pizza). [1]
References
- ^ a b c d e f g Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
- ^ Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
- ^ See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
- ^ Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
- ^ Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.
- ^ Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142
- ^ Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169
|
| |
| Alternative names | Escalibada |
|---|---|
| Place of origin | France, Spain |
| Region or state | Catalan Countries |
| Main ingredients | Eggplants, bell peppers, onions, tomatoes, olive oil |
Escalivada (Catalan pronunciation: [əskəliˈβaðə]; Spanish pronunciation: [eskaliˈβaða]), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada, [1] is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables. [2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt. [3]
The name comes from the Catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire. [1] [4] [5]
The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled. [1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled. [1] as a relish for grilled meats [1] or fish such as tuna, [6] [7] with anchovies or olives in a salad, [1] or as a topping for coca (Catalan flat bread, somewhat similar to a pizza). [1]
References
- ^ a b c d e f g Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
- ^ Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
- ^ See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
- ^ Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
- ^ Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.
- ^ Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142
- ^ Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169