User:Mcapdevila/cuisine
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|caption=Pa amb tomàquet (bread and tomato with olive oil)|expanded=Traditions}}
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine".[1] It is considered a part of western Mediterranean cuisine.[2]
There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The Llibre de Coch [es] (1520) was one of the most influential cookbooks of Renaissance Spain.[3] It includes several sauce recipes made with ingredients such as ginger, mace powder (flor de macis), cinnamon, saffron, cloves (clauells de girofle), wine and honey.[4][5] Salsa de pagó took its name from the peacock (Catalan: el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal.[6] Salsa mirraust (or mirausto alla catalana as it's called in the Cuoco Napoletano) was half-roasted (mi-raust) poultry that was finished in a salsa thickened with egg yolks, toasted almonds and breadcrumbs. In the version of the recipe from the 14th-century Llibre de Sent Soví [ast], the sauce is thickened with mashed poultry liver instead of egg yolks.[7]