hosted by Catalan Cooking
The May class at Catalan cooking will be a post pig day celebration of iberico pork, seasonal asparagus, and a traditional recipe from Tossa de Mar which I learned from a 75 year old lady doing the recipe on Catalan Television, Cim i Tomba.
It’s a big deal in Tossa de Mar, they even have an annual Cim i Tomba festival that various restaurants in the town participate in.
We will make:
Asparagus with romesco
Cim i tomba (fish stew with potatoes and allioli from Tossa de Mar)
Iberico ham croquetas
Iberico pork presa cooked with amontillado sherry
Catalans don’t produce iberico pork – they don’t have a dehasa where ibericos feed – but they do eat more iberico products than anyone else in the rest of Spain. Amontillado sherry is from Andalucia but is the closest thing to the type of vi ranci I could use that is widely available here in the UK.
We will end the class with a nectarine sabayona.