Xatonada or Xatò


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Today I am going to share with you a recipe that comes from another country in the Mediterranean; Spain. Before I proceed in explaining what this dish is all about, let me just give you its correct pronunciation, so as to be able to follow the rest; it is pronounced cha-toh or chat-toh-na-tha.

Xatonada is a traditional Spanish salad from the Catalonian coast. Catalonia, according to Wikipedia and of course its citizens, is an autonomous community of Spain, that designates a “nationality” by its Statute of Autonomy. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city is Barcelona, the second largest city in Spain, and the center of one of the largest metropolitan areas in Europe, and it comprises most of the territory of the former Principality of Catalonia, with the remainder now part of France. Catalonia is bordered by France and Andorra to the north, the Mediterranean Sea to the east, and the Spanish regions of Aragon and the Valencian Community to west and south respectively. The official languages are Spanish, Catalan, and Aranese (an Occitan dialect).

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This salad is eaten during winter. It is a typical dish from Villanova, Sitges, Villafranca del Penedès and Tarragona. Its origins are lost in history, but each of these areas has its own version with small changes in the main body of the recipe. The “xatonada” season starts in November every year and continues until February passing by from all places in the Catalonian Coast.

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The “xató” refers to the dressing, which is basically a romesco sauce, so characteristic for this dish that almost all towns in the area  claim to have the most original and historical recipe. This sauce is almost always consists of breadcrumbs, vinegar, roasted garlic and a Catalan type of pepper called nyora, but usually also contains hazelnuts and almonds. The salad has also anchovies, salted cod, tuna fish, olives and escarole endive. This dish was originally cooked by fishermen in the area.

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At  “xatonada” festivals you have the opportunity to see how people prepare this dish – usually in competitions – but also to buy it and enjoy it with a glass of local wine.

I was so intrigued when I saw the name and the recipe that I immediately decided I wanted to try this salad. In the original recipe the cod fish, after we remove the salt, is added raw on the endive. I felt kind of hesitant to do it, plus I wasn’t sure the rest of the family would appreciate it. So, I went ahead and sautéed the cod in a skillet just for one minute. Also, it was impossible for me to find nyoras peppers here in Greece, so I used red bell peppers instead. Same happened with endive and I used a special type of salad. I know they are not the same but, alas, I had no other alternative. I can tell you this; I fell in love with the romesco sauce. It has such a delicate yet profound flavor you cannot ignore. I loved the different palate of fish flavors in this salad from mild of the cod to bold of the anchovies. Such a unique and delicious salad exactly as the places in which it is served. I will try to make it with the original ingredients, as I believe they will give this salad a completely different dimension. But what I will use from now and on is the Romesco Sauce. You can use it in salads but also in meats and fish. Just perfect!

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5.0 from 1 reviews

Xatonada or Xatò
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Cuisine/ Κουζίνα: Spanish

Ingredients/ Συστατικά
For the Romesco Sauce
  • 1 ripe tomato
  • 2 garlic cloves with their skin on
  • 2 small red bell peppers or two nyoras
  • 20 blanched almonds
  • 20 hazelnuts, unsalted
  • 1 slice of bread
  • Salt, pepper
  • 5 tbsp olive oil
  • 2 tbsp white balsamic vinegar or any other vinegar
  • ¼ tsp paprika
  • You can add also some chili pepper to make it hot but this is completely optional
For the Salad
  • 1 endive or salad
  • 150 gr. / 5 oz. salty cod fish
  • 150 gr. / oz. tuna fish in olive oil
  • 5 anchovy fillets
  • 6 green olives
  • 6 kalamata olives

Instructions/ Εκτέλεση
For the Romesco Sauce
  1. You can make the Romesco sauce earlier even from previous day.
  2. Preheat oven to 200° C / 400° F.
  3. Take the tomato, place it upside down with its bottom facing you and with a sharp knife cut a cross 1cm / 0.5 in. deep.
  4. In this way after roasting it, you will be able to peel it very easy.
  5. Take a pan and put the tomato with the cross facing up, the garlic cloves as they are with their skin on and the peppers.
  6. Roast them for about half an hour.
  7. In the meantime, in a small skillet add a few drops of olive oil and sauté the bread slice until it becomes crisp.
  8. Remove and put aside.
  9. In the same skillet add the almonds and hazelnuts and toast them for a few minutes.
  10. Be careful because they burn very easily.
  11. Remove and put aside.
  12. Take the pan out of the oven.
  13. Take a plastic vase with volume about 500 ml / .
  14. Peel the tomato, remove the stem and put it in the plastic vase.
  15. Peel the garlic cloves and add them in the vase.
  16. Peel the peppers, remove their stems and add them in the same vase.
  17. Chop roughly the almonds and hazelnuts and add them too.
  18. Cut the bread slice in smaller bites and add it too.
  19. Add salt and pepper.
  20. Pour the olive oil and the vinegar.
  21. With a hand blender mash everything until they all become a red sauce.
  22. If you are going to use it immediately, put it aside until you make the salad.
  23. If you will use it next day, store it in a glass container and put it in the fridge.
For the Salad
  1. Two days before you make the salad, put the salted cod in water.
  2. Change the water every eight hours for these two days.
  3. After this period, the fish is ready to be consumed.
  4. In a small pan sauté the cod for 1 to 2 minutes.
  5. Wash the salad or endive leaves and place them on a large plate.
  6. Add the cod, the tuna, the olives and the anchovies.
  7. Pour some of the Romesco sauce on top.
  8. Mix and serve.

Notes/ Σημειώσεις
Recipe is the result of extended search on the internet

5.0 from 1 reviews

Σατονάδα ή Σατό
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα
Cuisine/ Κουζίνα: Ισπανική

Ingredients/ Συστατικά
Για τη σάλτσα Romesco
  • 1 ώριμη ντομάτα
  • 2 σκελίδες σκόρδο με τη φλούδα τους
  • 2 κόκκινες πιπεριές ή δύο nyoras
  • 20 αμύγδαλα ασπρισμένα
  • 20 φουντούκια, ανάλατα
  • 1 φέτα ψωμί
  • Αλάτι, πιπέρι
  • 5 κ.σ. ελαιόλαδο
  • 2 κ.σ. λευκό βαλσαμικό ξίδι ή οποιαδήποτε άλλο ξύδι
  • ¼ κ.γ. πάπρικα
  • Μπορείτε να προσθέσετε επίσης μια πιπεριά τσίλι για να το κάνετε πιο καυτερό αλλά αυτό είναι εντελώς προαιρετικό
Για τη Σαλάτα
  • 1 Αντίδι ή 1 σαλάτα
  • 150 γρ. αλμυρό μπακαλιάρο
  • 150 γρ. τόνο σε ελαιόλαδο
  • 5 φιλέτα αντσούγιας
  • 6 πράσινες ελιές
  • 6 ελιές Καλαμών

Instructions/ Εκτέλεση
Για τη Σάλτσα Romesco
  1. Μπορείτε να κάνετε τη σάλτσα Romesco νωρίτερα, ακόμη και από την προηγούμενη ημέρα.
  2. Προθερμάνετε το φούρνο στους 200°C.
  3. Πάρτε την ντομάτα, τοποθετήστε τη ανάποδα, και με ένα κοφτερό μαχαίρι κάντε ένα σταυρό 1cm βαθύ.
  4. Με αυτόν τον τρόπο, μετά το ψήσιμο, θα μπορέσετε να την ξεφλουδίσετε πολύ εύκολα.
  5. Πάρτε μια κατσαρόλα και βάλτε την ντομάτα με το σταυρό προς τα πάνω, τις σκελίδες σκόρδο ως έχουν με τη φλούδα τους και τις πιπεριές.
  6. Ψήστε για περίπου μισή ώρα.
  7. Εν τω μεταξύ, σε ένα κατσαρολάκι προσθέστε μερικές σταγόνες ελαιόλαδο και σοτάρετε τη φέτα ψωμιού, μέχρι να γίνει τραγανή.
  8. Αφαιρέστε και βάλτε τη στην άκρη.
  9. Στην ίδια κατσαρόλα προσθέστε τα αμύγδαλα, τα φουντούκια να σωταριστούν για λίγα λεπτά.
  10. Να είστε προσεκτικοί γιατί καίγονται πολύ εύκολα.
  11. Αφαιρέστε και βάλτε τα στην άκρη.
  12. Βγάλτε το ταψι με τα λαχανικά από το φούρνο.
  13. Πάρτε ένα πλαστικό δοχείο με όγκο περίπου 500 ml.
  14. Ξεφλουδίστε τη ντομάτα, αφαιρέστε το κοτσάνι και βάλτε τη στο δοχείο.
  15. Ξεφλουδίστε τις σκελίδες σκόρδο και προσθέστε τις στο δοχείο.
  16. Καθαρίστε τις πιπεριές, αφαιρέστε τα κοτσάνια, και προσθέστε τις στο ίδιο δοχείο.
  17. Χοντροκόψτε τα αμύγδαλα και τα φουντούκια και προσθέστε τα επίσης.
  18. Κόψτε τη φέτα ψωμιού σε μικρά κομμάτια και προσθέστε τα και αυτά.
  19. Προσθέστε αλάτι και πιπέρι.
  20. Ρίξτε το λάδι και το ξίδι.
  21. Με ένα μπλέντερ χειρός χτυπήστε τα μέχρι να γίνουν όλα μια κόκκινη σάλτσα.
  22. Αν σκοπεύετε να τη χρησιμοποιήσετε αμέσως, βάλτε τη στην άκρη μέχρι να κάνετε τη σαλάτα.
  23. Εάν θα τη χρησιμοποιήσετε την επόμενη μέρα, φυλάξτε τη σε ένα γυάλινο δοχείο και βάλτε τη στο ψυγείο.
Για τη Σαλάτα
  1. Δύο ημέρες προτού να κάνετε τη σαλάτα, βάλτε τον αλατισμένο μπακαλιάρο να ξαλμυρίσει.
  2. Αλλάζετε το νερό κάθε οκτώ ώρες.
  3. Μετά την περίοδο αυτή, το ψάρι είναι έτοιμο να καταναλωθεί.
  4. Σε ένα μικρό τηγάνι σωτάρετε το μπακαλιάρο για 1 λεπτό.
  5. Πλύνετε τα φύλλα της σαλάτας ή του αντίδιου και βάλτε τα σε ένα μεγάλο πιάτο.
  6. Προσθέστε το μπακαλιάρο, τον τόνο, τις ελιές και τις αντζούγιες.
  7. Ρίξτε από πάνω λίγη σάλτσα Romesco.
  8. Ανακατέψτε και σερβίρετε.

Notes/ Σημειώσεις
Η συνταγή είναι αποτέλεσμα εκτενούς έρευνας στο internet

Tuscan Chicken Pizza, Steak Egg & Arugula Flatbread and The Weekend Social Party


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Hello my friends. The Weekend Social party link is here again. It is a recipe link party and blog hop (please see party etiquette for further details)! ALL RECIPES linked up here each week are pinned to our Weekend Social Pinterest board. So, come and join the fun.

Meet the rest of the co-hosts

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This Week’s Features

The most viewed of the week was:

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Tuscan Chicken Pizza from How Does Your Garden Grow?

 

The one that caught my eye was:

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Steak Egg and Arugula Flatbread from Casa de la Grill!

Grab our Badge

 

 

Party Etiquette

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Come and join us to the Party!

 

Sweet Pumpkin Pie


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Fall is surely The Season for pumpkins and apples.  I know in the States pumpkin is a big deal and people make sweet and savory dishes with it. On the other hand, here in Greece pumpkin was not as popular as on the other side of the Atlantic. Only lately, have housewives started making things with this vegetable. Traditionally, pies are just about all that was made with pumpkin, sweet and  savory ones. Taking into consideration that Greece produced and continue to do so a very wide range of fruits and vegetables, pumpkin was spurned and did not enjoy the respect, usage, acceptance and love it enjoys in the US.

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Nevertheless as the University of Illinois informs us, “References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.””

There is a funny story in our folklore about an uneducated priest and a pumpkin. In Greek Orthodox religion worshipers must fasten for fifty days before Easter. In a small village in the central area of Greece many, many years ago the priest, so as to not lose counting of the days had the following idea: He took an empty pumpkin and threw 50 corn seeds in it. Every day that was passing by the priest removed one seed and so on and so forth. He figured out that the day the seeds would finish, that day would be Easter Sunday.

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Whenever someone from the poor and also uneducated peasants asked him how many days remained till Easter Sunday, the priest, so as to be on the safe side, sneaked into his home where he was keeping the pumpkin and counted the seeds. He then went on and answered the question.

One day, his wife found the pumpkin with the seeds in it. She thought that the priest put the seeds there in order to store them and keep them safe. She thought that that was an excellent idea and she picked some well-rounded healthy seeds herself and put them in the pumpkin.

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The next day when the priest went for the usual counting, he looked at the pumpkin stunned. He, immediately, thought that God increased the number of seeds so as to punish them by prolonging their fastening. So, from then on when they asked him how many days were left until Easter Sunday, he replies with holy fear:

“As the pumpkin showed neither this year nor next one we will have Easter Sunday”

(Source:  http://www.bkanellos.com/news)

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My family and I were on a trip to Nafplio and on our way back we saw these cute mini butternut squashes and I thought I should make a Sweet Pumpkin Pie the Greek way to show you one way of making this vegetable. It is extremely easy to prepare and it is not overly sweet. If you want to try something new and you are not the person who loves loads of sugar in her/his sweets, then I highly suggest you tried this one.

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For savory Greek pumpkin pies you can check these Marmarites from the island of Skyros!

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5.0 from 5 reviews

Sweet Pumpkin Pie
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Pie
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 2 small butternut squashes
  • 1 kilo / 2 lb. pumpkin puree
  • ¾ cup sugar
  • 1 cup raisins
  • 1 cup fine semolina
  • ½ tsp cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 large puff pastry sheets or 4 small ones
  • 1 egg, slightly beaten with 1 tbsp water

Instructions/ Εκτέλεση
  1. Preheat oven to 200° C / 400° F.
  2. Take a big pan fill with water up to its middle and put the pumpkin cut in the middle, with the cut part phasing up.
  3. Bake for about an hour or until their inside is soft.
  4. Remove and let them cool.
  5. With a spoon dig them and take out all the inside.
  6. Put it in a blender and make it a puree.
  7. In a skillet put the pumpkin puree in medium/low heat and let absorb most of its liquids.
  8. Throw the sugar, raisins, semolina and spices and mix until they are all incorporated.
  9. Take two pans 29cm X 18cm / 12 in. X 7 in. or one large, butter them and place one puff pastry sheet in each.
  10. Divide the pumpkin mixture in two and pour the one half to the one pan and the second half to the other.
  11. Cover with another puff pastry sheet in each pan.
  12. Brush the puff pastry sheet with the egg wash to make it shiny and bake in the same temperature as above for about 30 minutes or until golden brown.

5.0 from 5 reviews

Γλυκιά Κολοκυθόπιτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Πίτα
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 2 μικρές κολοκύθες
  • 1 κιλό πουρέ κολοκύθας
  • ¾ φλ. ζάχαρη
  • 1 φλ. σταφίδες
  • 1 φλ. σιμιγδάλι ψιλό
  • ½ κ.γ. κανέλα
  • ⅛ κ.γ. μοσχοκάρυδο τριμμένο
  • ¼ κ.γ. γαρύφαλλο
  • 2 φύλλα σφολιάτας μεγάλα ή 4 μικρά
  • 1 αυγό, χτυπημένο με 1 κ.σ. νερό

Instructions/ Εκτέλεση
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Κόψτε τις κολοκύθες στη μέση.
  3. Πάρτε ένα μεγάλο ταψί και γεμίστε το με νερό μέχρι τη μέση.
  4. Βάλτε μέσα τις κολοκύθες με την κομμένη τους πλευρά να βλέπει προς τα πάνω.
  5. Ψήστε για μία ώρα περίπου ή μέχρι οι κολύθες να μαλακώσουν εσωτερικά.
  6. Βγάλτε από το φούρνο και με ένα κουτάλι αφαιρέστε τη σάρκα τους.
  7. Βάλτε τη σε ένα μπλέντερ και κάντε τη πουρέ.
  8. Σε μια κατσαρόλα βάλτε το πουρέ κολοκύθας σε μεσαία/χαμηλή θερμοκρασία και αφήστε να απορροφήσει το μεγαλύτερο μέρος των υγρών του.
  9. Ρίξτε τη ζάχαρη, τις σταφίδες, το σιμιγδάλι και τα μπαχαρικά και ανακατέψτε μέχρι να ενσωματωθούν.
  10. Πάρτε δύο ταψάκια 29 cm X 18 cm ή ένα μεγάλο, βουτυρώστε τα και βάλτε ένα φύλλο σφολιάτας στο κάθε ένα.
  11. Διαιρέστε το μίγμα κολοκύθας στα δύο και ρίξτε το μισό στο ένα ταψί και το δεύτερο μισό στο άλλο.
  12. Σκεπάστε με το άλλο φύλλο σφολιάτας.
  13. Αλείψτε το φύλλο σφολιάτας με το αυγό, για να δώσει χρώμα και γυαλάδα και ψήστε στον ίδιο φούρνο για περίπου 30 λεπτά ή μέχρι να ροδίσει.