{"id":21836,"date":"2018-02-18T09:03:08","date_gmt":"2018-02-18T09:03:08","guid":{"rendered":"https:\/\/www.clubvillamar.fr\/blog\/?p=21836"},"modified":"2023-08-18T11:09:07","modified_gmt":"2023-08-18T11:09:07","slug":"__trashed-324","status":"publish","type":"post","link":"https:\/\/www.clubvillamar.fr\/blog\/espagne\/__trashed-324\/","title":{"rendered":"Les incontournables de la cuisine catalane"},"content":{"rendered":"

\"\"Les saveurs de la cuisine catalane plongent leurs racines dans la M\u00e9diterran\u00e9e, tant du fait de sa situation g\u00e9ographique les pieds dans la mer que par son influence historique lorsque les Ph\u00e9niciens, les Grecs et les Romains commer\u00e7aient avec la Catalogne de l\u2019\u00e9poque. D\u00e9couvrez aussi la location de villa en Espagne<\/a><\/strong>.<\/p>\n

On pourrait r\u00e9sumer la base de la cuisine catalane en 3 ingr\u00e9dients\u00a0: l\u00b4huile d\u00b4olive, l\u00b4ail et les tomates. Mais il y a \u00e9galement d\u00b4autres ingr\u00e9dients comme le miel, la cannelle, les amandes, les pignons et les fruits secs, qui reviennent r\u00e9guli\u00e8rement.<\/p>\n

Sauces et picades <\/em><\/strong><\/h2>\n

Les sauces et les picades<\/em> sont des piliers de la cuisine catalane.<\/p>\n

Les sauces les plus connues sont peut-\u00eatre le sofregit<\/em> (sauce chaude \u00e0 base de tomate, d\u2019oignon et d\u2019huile d\u2019olive), la samfaina<\/em> (compos\u00e9e d\u2019aubergine, de courgette, de tomate, d\u2019oignon, d\u2019ail et parfois de piment), l\u2019a\u00efoli (\u00e0 base d\u00b4ail et d\u00b4huile) et la sauce romesco<\/em> (\u00e0 base de tomate, de poivron rouge s\u00e9ch\u00e9, d\u2019amande et d\u2019ail).<\/p>\n

Quant aux picades<\/em> (du catalan picar, \u00ab piler \u00bb), il s\u2019agit d\u2019une p\u00e2te compos\u00e9e de plusieurs aliments pil\u00e9s dans un mortier, que l\u2019on ajoute aux sauces, soupes et autres plats. De nombreuses combinaisons sont possibles, aussi bien entre les produits composant les picades<\/em> qu\u2019entre les picades<\/em> et les sauces.<\/p>\n

Voici un aper\u00e7u des principaux plats typiquement catalans qui vont sans aucun doute ravir vos papilles\u00a0!<\/p>\n

\"\"Escudella – Carn D\u2019Olla<\/strong><\/h2>\n

Ce plat catalan est une sp\u00e9cialit\u00e9 qui figure parmi les plus anciennes d\u2019Europe ! L\u2019escudella \u00e9tait autrefois un plat d\u2019hiver tr\u00e8s populaire dans toute la Catalogne, et il \u00e9tait de coutume de manger d\u2019abord l\u2019escudella (la soupe) puis la carn d\u2019olla (les morceaux de viande). Il s\u2019agit d\u2019une soupe ressemblant au pot au feu \u00e0 base de viande et de l\u00e9gumes, qui peut varier de composition selon les traditions.<\/p>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

Escalivada\"\"<\/strong><\/h2>\n

En entr\u00e9e ou bien en accompagnement d\u2019un plat de viande, l\u2019escalivada est un assortiment d\u2019aubergines, d\u2019oignons, de tomates et de poivrons grill\u00e9s et confits au four. Il peut \u00eatre servi ti\u00e8de ou froid (et convient parfaitement pour accompagner de la charcuterie ou du fromage).<\/p>\n

Avec une tranche de pain grill\u00e9, une seule bouch\u00e9e ravira les petits et grands gourmands. Une bonne id\u00e9e pour faire d\u00e9couvrir les l\u00e9gumes aux enfants !<\/p>\n

\"\"Espinacas a la catalana<\/strong><\/h2>\n

Vos enfants n\u2019aiment pas les \u00e9pinards ? Ils changeront vite d\u2019avis apr\u00e8s avoir d\u00e9gust\u00e9 les \u00e9pinards \u00e0 la catalane ! D\u2019origine m\u00e9di\u00e9vale, ce plat a su traverser les \u00e2ges et continue de ravir petits et grands. Son secret de jouvence, c\u2019est une recette simple : des \u00e9pinards cuits dans l\u2019eau sal\u00e9e agr\u00e9ment\u00e9s de jambon et d\u2019ail. Ils peuvent aussi \u00eatre servis en salade avec des pignons et des raisins secs.<\/p>\n

<\/h2>\n

Faves a la catalana<\/strong><\/h2>\n

\"\"On dit que parfois la simplicit\u00e9 a du bon : un adage qui se v\u00e9rifie quand il s\u2019agit de la recette des f\u00e8ves \u00e0 la catalane ! Cueillies fra\u00eechement au printemps pour conserver toute leur tendresse, les catalans passent parfois toute une journ\u00e9e \u00e0 les r\u00e9colter et les cuisiner pour ensuite les d\u00e9guster le lendemain.<\/p>\n

En ce qui concerne l\u2019assaisonnement, il peut varier en fonction des pr\u00e9parations, tout en gardant une petite pr\u00e9f\u00e9rence pour les feuilles de laurier et de menthe.<\/p>\n

\"\"<\/p>\n

Pa amb tom\u00e0quet<\/strong><\/h2>\n

Encore un \u00e9loge \u00e0 la simplicit\u00e9, cette pr\u00e9paration catalane, mais que l\u00b4on retrouve \u00e9galement un peu partout en Espagne, consiste en de simples tranches de pain frott\u00e9es d’ail et de tomate, arros\u00e9es d’huile d’olive et sal\u00e9es. Elle peut aussi \u00eatre agr\u00e9ment\u00e9e d\u00b4anchois.<\/p>\n

Ce plat est servi dans presque tous les restos et sert parfois pour remplacer le pain.<\/p>\n

\"\"<\/strong><\/h2>\n

<\/h2>\n

Boles de picolat<\/strong><\/h2>\n

Originaires de la partie nord de la catalogne, ce plat se retrouve \u00e9galement dans le sud de la France, notamment dans le Languedoc-Roussillon. Il est compos\u00e9 de boulettes de viande hach\u00e9e, servies avec des haricots, des olives, des tomates, de l\u00b4ail et du persil.<\/p>\n

Les boles de picolat peuvent \u00e9galement \u00eatre d\u00e9gust\u00e9es en portion r\u00e9duite en guise de tapas.<\/p>\n

\"\"<\/h2>\n

Fideu\u00e0<\/strong><\/h2>\n

Cette succulente variation de la paella a la particularit\u00e9 de remplacer le riz pas des p\u00e2tes. Sp\u00e9cialit\u00e9 du sud de la catalogne (voire m\u00eame de Valence), le principe est de cuire des p\u00e2tes dans un bouillon de poisson et d’y ajouter des calamars, des seiches et autres langoustines.<\/p>\n

N\u00b4h\u00e9sitez surtout pas \u00e0 vous ruer sur ce plat qui va vous faire d\u00e9couvrir de toutes autres saveurs que la paella traditionnelle.<\/p>\n

Cal\u00e7otada<\/strong><\/h2>\n

\"\"<\/p>\n

La cal\u00e7otada est une des traditions culinaires catalanes les plus renomm\u00e9es. Au printemps, les cal\u00e7ots, des oignons nouveaux, sont grill\u00e9s au feu de sarments. Ils se d\u00e9gustent \u00e9pluch\u00e9s de leur premi\u00e8re peau et tremp\u00e9s dans la sauce romesco, \u00e0 base de tomate, pain frit, amandes grill\u00e9es, piments rouges, ail, vinaigre, herbes et \u00e9pices.<\/p>\n

Les cal\u00e7ots de Valls (r\u00e9gion dont ce plat est originaire) ont m\u00eame obtenu l\u2019Indication G\u00e9ographique Prot\u00e9g\u00e9e de l\u2019Union Europ\u00e9enne !<\/p>\n

\"\"<\/p>\n

<\/h2>\n

Crema catalana<\/strong><\/h2>\n

C\u00b4est de ce dessert catalan que d\u00e9coule la c\u00e9l\u00e8bre cr\u00e8me brul\u00e9e fran\u00e7aise\u00a0! Ce dessert cr\u00e9meux \u00e0 base de lait, de jaunes d\u00b4\u0153ufs, de sucre et de cr\u00e8me, explore des saveurs toutes particuli\u00e8res en Catalogne puisqu\u00b4il peut \u00eatre parfum\u00e9 \u00e0 l’anis, \u00e0 la cannelle ou \u00e0 la vanille.<\/p>\n

\"\"M<\/strong>el i mat\u00f3<\/strong><\/h2>\n

Pour ceux qui aiment finir le repas sur une note sucr\u00e9e-sal\u00e9e, ce d\u00e9licieux dessert typiquement catalan est id\u00e9al\u00a0:<\/p>\n

du fromage blanc de brebis, qui a la texture de la ricotta italienne, arros\u00e9 de miel et servi parfois avec des noix.<\/p>\n

\"\"<\/h2>\n

Pastisset<\/strong><\/h2>\n

Ne ratez pas l\u00b4occasion de go\u00fbter \u00e0 ces petits g\u00e2teaux fris.<\/p>\n

Vous les trouverez fourr\u00e9s de diff\u00e9rents ingr\u00e9dients, g\u00e9n\u00e9ralement des confitures, des amandes, mais aussi du fromage frais.<\/p>\n

\"\"Panellets<\/strong><\/h2>\n

En automne, \u00e0 l\u2019occasion de la Toussaint (\u00ab Tots Sants \u00bb en catalan), on pr\u00e9pare un plat traditionnel : les panellets.<\/p>\n

\u00c0 base de massepain et pan\u00e9s avec des pignons, ces friandises les plus embl\u00e9matiques de toute la Catalogne sont un vrai r\u00e9gal pour les becs sucr\u00e9s !<\/p>\n

Rose, sirop de groseille, vanille, caf\u00e9, chocolat\u2026 \u00c0 chacun son go\u00fbt pr\u00e9f\u00e9r\u00e9 !<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Les saveurs de la cuisine catalane plongent leurs racines dans la M\u00e9diterran\u00e9e, tant du fait de sa situation g\u00e9ographique les […]<\/p>\n","protected":false},"author":3,"featured_media":21845,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[6836],"tags":[4375,6876,7128,7243,7244,7245,7246,7247,7248,7249,7250],"jetpack_publicize_connections":[],"yoast_head":"\nLes incontournables de la cuisine catalane - 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