What is Escalivada?

Escalivada is a warm vegetable bowl native in Spain, but popular in many parts of the world. Its primary ingredients are eggplant, tomatoes and peppers, although onions and potatoes are also common accessories. Vegetables are traditionally grilled whole, often directly over hot carbons, then peeled, deployed, spicy and served. They are usually presented as appetizers or attachments, especially next to grilled or baked meat.

The word "Escalivada" is derived from the Catalan verb Escalivar , which is commonly translated as "baking over carbons" or "bake in ashes". Farmers who tend to be flocks high in the Mountain of the Pyrenees, in the southeastern corner of Spain, are widely considered to be pioneers of the bowl. In the morning, farmers would wrap all vegetables in their bags, often from family gardens or farms. Once sheep, goats and other farm animals have been set to pastures, farmers would illuminate aoh, bake vegetables and make fast food. Foodhas become more sophisticated over the years, although some Catalan natives are still preparing food in this way.

Escalivada is almost always considered aubergine, because eggplants are usually one of the components of Escalivada. Purple vegetables grow especially well in the Catalan region and are strongly selected in the Catalan cuisine, but it is not necessary for this food. Chefs often innovate their preparations, often, including only those vegetables that are easily accessible or personally pleasant. The style of preparation is usually more important than specific ingredients.

Baking vegetables The whole is still the most traditional way to produce Escalivada, although their placement directly in the fire is not always the only method. Barbecue grills and even domestic furnaces are often equally efficient. The main goal of phenomena phenomena the outer skin of high heat and often lightly burns the exterior to ensure that the interior becomes finem.

The exact time of the roast depends on the size of the vegetables and the intensity of the heat. Most of the time baking takes about an hour. Chefs can say that vegetables are done when they darken the color, they start shrink and are fine to the touch.

The next step is peeling and vaccinating cooked products. Ideally, the meat should be removed from the skin while it is still warm. The chefs usually remove the seeds with a teaspoon or a small knife, then cut the remaining pieces into strips or small cubes. All are combined in a serving bowl, generally spicy with olive oil, salt, pepper and any available herbs.

Escalivada is usually served as a warm salad. It can stand alone as a small food or appetizer, but is more often served as a side dish. A series of grilled and baked meat is often served at the top of Escalivada. Smokeness vegetables mate well with meat prepared in a similar way, while adding additional tastes and textures.