Benvinguts Amics I Paulina Friends Kitchen! Today we wake up in Catalan because we bring you a recipe that comes directly from Catalan cuisine: scalared . This delicacy made with roasted vegetables is a very simple dish and that makes it double rich. And it is not only simple because it requires few ingredients , but also because it is very easy to prepare. Let's say almost prepared alone.
The scalled can enjoy many ways, accompanying good roast meat , on a roasted bread, or without toast, as it comes!, Inside a sandwich or as they like.
In this note, we are going to explore the colorful world of the Catalan climb , everything they need to know about this preparation, from their origin to its meaning and the secrets so that it is perfect (there is not too much mystery equal). Of course, in the end we leave you a recipe in three super easy steps, to do at home and enjoy a rich homemade pancito.
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About the scalled
The scalared is a real culinary delight that transports us to the flavors and colors of the Mediterranean. This emblematic dish has its roots in Catalan cuisine, and its name comes from the verb "Escalivar", which in Catalan means roasting to the fire.
This recipe is characterized by its simplicity and authenticity. Basically it consists of roasting a variety of vegetables such as roasted peppers , eggplants, tomatoes and onions, directly on the fire or in the oven.
This intense cooking gives vegetables a smoked flavor and a soft texture, while their skin becomes slightly carbonized. Once roasted, vegetables peel, cut into strips and season with olive oil and salt.
How to make scalared?
The preparation is very simple and requires fresh and quality ingredients. First, vegetables have to be washed well and drying them. Then, they cook in the oven until the skin is roasted and easily detached. Take care not to burn them too much for the interior to be tender.
Then, vegetables are wrapped in the baked in kitchen paper for a few minutes to sweat and make it easier to peel them. Once peeled they can be cut into strips, they are located on a plate and season with a good splash of extra virgin olive oil and salt to taste.
How do you eat?
The Catalan scalivated is generally served as an entry or as accompaniment. You can also enjoy slices of roasted bread, known as "Pa Amb Tomàquet", or as an accompaniment of tasty baked meat.
This preparation is also a popular ingredient to directly enjoy an open bread and in sandwiches, providing a touch of freshness and smoked taste.
Exploring the word "scalrent"
The word " scalared " has its roots in the "Escalivar" Catalan, which means roasting to the fire. This term perfectly reflects the essence of preparation, in which vegetables are robbed directly on the flames or in the oven.
The result of this easy preparation is a colorful and smoked dish, in which each bite takes us on a sensory trip to the Mediterranean gastronomic tradition.
4 tips for a perfect staggered
- Parejo roasted: Place the vegetables on a baking and cooking tray at a medium-high temperature to take that roasted classic color. Turn the vegetables occasionally to ensure a uniform roast.
- Sweat and peeled: after roast, wrap vegetables in kitchen paper or in a bag to sweat and get their skin easier.
- Aesthetic cut: Once peeled, cut vegetables into long and thin strips to achieve an attractive presentation.
- Generous dressing: seasoning the scalled with a good stream of extra virgin olive oil, chopped garlic and salt. Let the vegetables absorb flavors before serving.
Now, let's go to what is concerned! Let's look at this recipe!
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Baked scalivated recipe
Yields: 4 portions
Preparation time: 1 hour
Ingredients
- 2 red peppers
- 2 eggplants
- 1 large onion
- 3 chopped garlic cloves
- Extra virgin olive oil
- Salt to taste
How to make stepped to the baked step by step
- Preheat the oven at 200 ° C. Wash vegetables and dry them carefully. Place the peppers, onion and eggplants in a baking sheet, barely oiled and cook for 40-45 minutes, turning them occasionally for a couple cooking.
- Once roasted, remove the vegetables from the oven and wrap them in kitchen paper or in a bag for a few minutes to sweat. Then peel the vegetables and remove the seeds.
- Cut the vegetables into strips and place on a plate, add the chopped garlic above and season with olive oil and salt to taste. Let stand for a few minutes for flavors to mix before serving.
