- EL VENDRELL (in Catalan or Spanish)
- CALAFELL (in Catalan or Spanish)
- CUNIT (in Catalan or Spanish)
- CUBELLES (in Catalan or Spanish)
- VILAFRANCA DEL PENEDÈS (in Catalan or Spanish)
- VILANOVA I LA GELTRÚ (in Catalan or Spanish)
- CANYELLES (in Catalan or Spanish)
- SANT PERE DE RIBES (in Catalan or Spanish)
- SITGES (in Catalan or Spanish)
A sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. A traditional dish from the Catalan region of Garraf and Penedès.
Originating from the “aixetonar” of the wine barrel festiva
The sauce is often served with an ‘endive salad (a leaf vegetable belonging to the daisy family)’ prepared with anchovy, tuna and salted cod (bacallà)
- twitter.com/rutadelxato
- rutadelxato.com/
- facebook.com/larutadelxato
The ‘Xató route’, pronounced ‘the Chato Route’, involves trying each town with their own speciality.
Canyelles, Calafell, Cubelles, Cunit, El Vendrell, Sant Pere de Ribes, Sitges and Vilanova i la Geltrú.
Xató is an ancient festival from the late nineteenth century, held on the second Sunday before Carnival a small tap was inserted in the wine barrels (also known as “aixetó”) to enable the tasting of the young new wine. It was part of the festival to eat a cod based salad over escarole, anchovies and olives seasoned with a sauce with Arabian hints.
Towns serve their own version of the Xató sauce and salad
Prepared using traditional methods, free of preservatives and coloring agents using only tomatoes, olive oil, sunflower oil, vinegar, almonds, garlic, onion, sugar, toasted bread and salt.
Catalonia, has 23 kilometers of beaches, coves from Garraf to the beaches of the Costa Dorada, and covers three major parks: the Garraf and Foix Olèrdola.
Xató Recipes – El Xató Les Receptes
EL VENDRELL (in Catalan or Spanish)
ENGLISH – For the sauce Ingredients (4 people)
- ALMOND 100g
- HAZELNUT 80 g
- Scalding hot peppers 1 piece
- 1 slice fried bread
- Pepper (OPTIONAL) 1/2 piece
- Grilled onion 1/2 piece
- GRILLED piece half head of garlic
- Roasted tomatoes 3 pieces
- OIL
- SALT
- VINEGAR
- PAPRIKA
Ingredients FOR THE PLATE (4)
- Endive 2 pieces
- 120 g COD
- TUNA 120 g
- 4 fillets ANCHOVY
- 80 g olives
Take a mortar, put salt and mash at a time and the following elements in this order: almonds and hazelnuts (well until a fine paste). Then the onion, pepper, (previously scalded and skinned), chilli (optional), red pepper, a pinch of black pepper and croutons. Finally, the garlic, the tomatoes, oil and vinegar.
Once the sauce is mixed with escarole clean and well drained. Let stand a few hours. When serving the dish is decorated with cod, tuna, anchovy fillets and olives. And you can eat, always accompanied by tortillas artichokes, beans or black pudding, among others.
CALAFELL (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- ALMOND 100g. (2 handfuls)
- HAZELNUT 100gr. (2 handfuls)
- PREVIOUSLY ROMESCO pepper scalded
(ONLY pulp) 1/2 bell pepper - PAN FRIED 1 llesqueta
- 5 cloves of garlic roasted pieces
- Raw garlic 1/2
- Tomatoes 2 pieces
- OIL 250 gr.
- VINEGAR TO TASTE
- SALT
- WHITE PEPPER
- Paprika
Ingredients FOR THE PLATE (4)
- Endive 2 pieces
- 120 g cod.
- Tuna 120 gr.
- 4 anchovy fillets steaks
- 80 g olives
Take a mortar, they were put salt and mash at a time, and in this order, almonds, hazelnuts and garlic, until a very fine paste. Then add pepper romesco, fried bread, paprika and white pepper.Finally, tomatoes, oil and vinegar. Once the sauce is mixed with escarole clean and well drained.Let stand a few hours. When serving the dish is decorated with cod, tuna, anchovy fillets and olives.And you can eat, always accompanied by tortillas artichokes, beans or black pudding, among others.
CUNIT (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- 100g almonds
- 60 g hazelnuts
- 4 piece scalding pepper
- 2 slices of bread crumbs with vinegar
- 2 cloves garlic
- oil
- salt
- vinegar
- paprika
For the plate for 4 people:
- 2 endives
- 2 anchovies
- 100g tuna desalinated and splay
- 100g shredded desalted
- 100g black olives and
Preparation
Crush in a mortar with the garlic cloves, salt. Once done, you add the almonds and hazelnuts and work it until it forms a smooth paste. Scrape the inside of the peppers scalded or macerated in wine and add the pulp to the mortar. A cp homogenize everything, put the bread crumbs with vinegar, a MCIA drained, and continue working on it. Once ready, slowly add oil and wine while soaking in the hot peppers stir, too slowly, consistency wanted to give the sauce. In a silversmith, Colloquium endive well drained and a little salt, stir well and serve it on plates. After Accompany it with tuna, cod, anchovies and olives, to each diners, taste. With a little more or less sauce.
CUBELLES (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- 100g almonds
- 60 g hazelnuts
- 2 anchovies
- 1 peça pepper scalded
- 2 slice of fried bread
- 1/2 piece of chilli
- 2 cloves garlic
- oil
- salt
- vinegar
Ingredients FOR THE PLATE (4)
- 2 endives (escaroles)
- 2 anchovies
- 100g salted tuna
- 100g shredded salted cod and
- 80 g olives
Preparation
Crush in a mortar with the garlic cloves salt because they jump. Once crushed well, you add the almonds and hazelnuts and work it until it forms a smooth paste everything. Scrape the inside of the pepper and add the blanched pulp mortar. Once all well homoeneïzat, put the bread crumbs with vinegar, a little drained, and continue working on it. Once ready, add oil slowly while stirring, too slowly to give the desired sauce consistency. In a silversmith, Colloquium endive well drained and a bit of sauce, stirring or serving it and then the dishes. After Accompany it with tuna, cod, anchovies and olives, and let each guest, the taste, they put a little sauce.
VILAFRANCA DEL PENEDÈS (in Catalan or Spanish)
ENGLISH – Ingredients FOR SAUCE (6 people)
Recipe farmers who prepared and accustomed to eating Penedes, from in
the countryside or in the mountains
- 4 roasted garlic
- 4 raw garlic
- 1 small chilli
- 2 tablespoons paprika
- 3 biscuit cookies
- Toast 4 pieces
- Olive oil 1/2 liter
- Wine vinegar 1 dl
- Salt
Ingredients FOR THE COURSE (6 people)
- Lettuce or endive 2.3 parts
- Cod soaked and shredded 600g
- 250g salted tuna
- 12 anchovy fillets
- Olives 200g
Preparation Wash cod and tuna. Wash all other ingredients well.
Then take a mortar and trenches are garlic, chilli, toasted bread and biscuit,
adding the red pepper, oil, vinegar and salt. Mix everything well and stir well.
Note: it is advisable to prepare it the day before and keep it in the fridge to cool.
The sauce is added at the same time serve xató.
VILANOVA I LA GELTRÚ (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (6 persons)
- 2-4 large garlic Media
- Almonds 35 pieces
- 12 pieces toasted hazelnuts
- Blanched peppers 8 pieces
- Bread crumbs soaked in vinegar
- oil will
- salt
Ingredients FOR THE COURSE (6 people)
- Endives 2 pieces
- 200g unsalted cod and
- 150g shredded tuna and desalinated
- 18 anchovy fillets unsalted fillets
- Olives in
Crush in a mortar the garlic cloves with the salt because they jump. Once crushed well, you add the almonds and hazelnuts and work it until it forms a paste everything homo genius. Scrape the inside of the peppers and add the blanched pulp in a mortar. Once everything is homogenized, put them bread crumbs with vinegar, a little drained, and continue working on it.
Once ready, add oil slowly while stirring, too slowly to sauce consistency desitjada. In a tray, place I’escarola well drained and a bit of sauce, then stir well and serve dishes . Accompany it with tuna, cod, anchovies and olives, and let each diner, to your taste, put it a little more sauce.
CANYELLES (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- 100g almonds
- 80 g hazelnuts
- 1 peça pepper scalded
- 1 slice of fried bread
- 1/2 piece of chilli
- 1/2 piece of grilled onion
- 1/2 head of garlic roasted
- 3 roasted tomatoes
- oil
- salt
- vinegar
- paprika
Ingredients FOR THE PLATE (4)
- 2 endives (escaroles)
- 120 grams of cod
- 120 grams of tuna
- 4 anchovy fillets
- 80 g olives
Preparation
Take a mortar, they were put salt and mash at a time and the following items in this order: almonds and hazelnuts. Then laceba, the pepper, previously scalded and peeled, chilli, paprika, a pinch of black pepper and fried bread. Finally, the garlic, the tomatoes, oil and vinegar.
Once the sauce is mixed with endive clean and well drained. Let stand several hours. When serving dish garnished with cod, tuna, anchovy fillets and olives. IJA can eat, always accompanied by tortillas artichokes, beans or black sausage among others.
SANT PERE DE RIBES (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- 100g almonds
- 80 g hazelnuts
- 1 peça pepper scalded
- 1 slice of fried bread
- 1/2 piece of chilli
- 1/2 piece of grilled onion
- 1/2 head of garlic roasted
- 3 roasted tomatoes
- oil
- salt
- vinegar
- paprika
Ingredients FOR THE PLATE (4)
- 2 endives
- 120 grams of cod
- 120 grams of tuna
- 4 anchovy fillets
- 80 g olives
Preparation
Sink mortar garlic cloves, a pinch of salt, add the almonds and hazelnuts and it will work until the dough forms; then add the peppers, chilli, tomatoes and fried bread, keep working and it will put a dash of vinegar and oil slowly to bind, thicken too much, it will clarify a little vinegar.
We will tray ingredients and mix with the sauce. Leave to decorate the dish a little debacallà, anchovies and olives. Finally, it will make it look over the plate.
SITGES (in Catalan or Spanish)
ENGLISH – FOR THE SAUCE Ingredients (4 people)
- TOASTED ALMOND 100 g
- TOASTED HAZELNUT 60 g
- 2 pieces anchovies
- 2 cloves garlic pieces
- Scalding hot peppers 4 pieces
- Pepper (OPTIONAL) 1/2 piece
- PAN FRIED OR TOASTED 2 or 3 slices
- OIL
- SALT
- VINEGAR
Ingredients FOR THE PLATE (4)
- Endive 2 PIECES
- Anchovies 2 PIECES
- SALTED TUNA 100g
- And shredded salt cod 100 g
- Olives 100g
Preparation
In a mortar by hand trenches almonds, hazelnuts, unsalted anchovies, the garlic cloves, the flesh of the peppers, chilli (optional), fried slices of bread (can be soaked with vinegar or put part vinegar), salt and vinegar, and tying it with olive oil.
Wash, soak and chop the escarole. Desalted anchovies, tuna and salted cod (the latter two cuttings), and add to the bowl with the endive. Next pour the olive sauce and finally the well-connected.
We mix all the ingredients well to remain steeped in the sauce and filling dishes there looking around and making a castle endive (château).
Map of Catalunya Xató Route and below
