Welcome friends and friends of Paulina Cocina! Today we woke up speaking in Catalan because we bring you a recipe that comes directly from Catalan gastronomy: Escalivada. This delicacy made with roasted vegetables is a very simple dish and that makes him doubly rich. And it is not only simple because it requires few Ingredients, but also because it is very easy to prepare. Let’s say it almost prepares itself.
The scaled It can be enjoyed in many ways, accompanying a good roast meaton toasted bread, or untoasted, just as it comes!, inside a sandwich or however you like.
In this note, we are going to explore the colorful world of Catalan escalation, everything you need to know about this preparation, from its origin to its meaning and the secrets to make it perfect (there is not too much mystery). Of course, in the end we leave you a recipe in three steps super easy, to make at home and enjoy with a delicious homemade bread.
About the climb
The scaled It is an authentic 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 to roast over the fire.
This recipe It is characterized by its simplicity and authenticity. It basically involves roasting a variety of vegetables such as roasted peppers, eggplant, tomatoes and onions, directly over the fire or in the oven.
This intense cooking gives the vegetables a smoky flavor and soft texture, while their skin becomes slightly charred. Once roasted, the vegetables are peeled, cut into strips and seasoned with olive oil and salt.
How to do escalivada?
The preparation is very simple and requires fresh, quality ingredients. First, the vegetables must be washed well and dried. They are then cooked in the oven until the skin is toasted and comes off easily. Be careful not to burn them too much so that the inside remains tender.
Afterwards, wrap the baked vegetables in kitchen paper for a few minutes so that they sweat and make it easier to peel them. Once peeled, they can be cut into strips, placed on a plate and seasoned with a good splash of extra virgin olive oil and salt to taste.
How do you eat it?
The Catalan escalation It is generally served as a starter or as an accompaniment. It can also be enjoyed on slices of toasted bread, known as “pa amb tomàquet”, or as an accompaniment to a tasty baked meat.
This preparation is also a popular ingredient to enjoy directly on open bread and in sandwiches, providing a touch of freshness and smoky flavor.
Exploring the word “escalivada”
The word “scaled” has its roots in the Catalan “escalivar”, which means to roast over the fire. This term perfectly reflects the essence of the preparation, in which the vegetables are roasted directly over the flames or in the oven.
The result of this easy preparation is a colorful and smoky dish, in which each bite takes us on a sensory journey to the Mediterranean gastronomic tradition.
4 tips for a perfect baked escaliva
- Even roast: Place the vegetables on a baking sheet and cook at a medium-high temperature so they take on that classic toasted color. Turn the vegetables occasionally to ensure even roasting.
- Sweating and peeling: After roasting, wrap the vegetables in kitchen paper or a bag so that they sweat and be able to remove the skin more easily.
- Aesthetic Cut: Once peeled, cut the vegetables into long, thin strips for an attractive presentation.
- Generous Dressing: Season the scaled with a good splash of extra virgin olive oil, minced garlic and salt. Let the vegetables absorb the flavors before serving.
Now, let’s get to what concerns us! Let’s see how to make this recipe!
Follow me on Instagram (here)
And on YouTube I upload new videos every week (click here)
Baked escalivada recipe
Yield: 4 portions
Preparation time: 1 hour
Ingredients
- 2 red peppers
- 2 eggplants
- 1 large onion
- 3 cloves of garlic, minced
- Extra virgin olive oil
- Salt to taste
How to make escalivada in the oven step by step
- Preheat the oven to 200°C. Wash the vegetables and dry them carefully. Place the peppers, onion and eggplant on a lightly oiled baking sheet and cook for 40-45 minutes, turning occasionally for even cooking.
- Once roasted, remove the vegetables from the oven and wrap them in kitchen paper or a bag for a few minutes to allow them to sweat. Then peel the vegetables and remove the seeds.
- Cut the vegetables into strips and place on a plate, add the chopped garlic on top and season with olive oil and salt to taste. Let sit for a few minutes so the flavors mix before serving.
Source: www.paulinacocina.net
