There's no way around it: anyone and everyone eats the same dish for the holidays in Barcelona: escudella i carn d'olla, an elaborate stew that takes at least a whole morning to prepare and is in turn served in three courses. Author and gastronome Manuel Vázquez Montalbán called it "the summa theologica of Catalan cuisine." It's so complex that the meat leftovers are recycled into simple Italian-influenced canalons the following day, which we will talk about during class. In this easy-going weekend workshop, we will prepare the traditional Catalan soup and stew leisurely, let it simmer away while we nibble on an appetizer, make dessert, and imagine the Mediterranean at holiday season.
Pa amb Tomaquet (Bread with Tomato) with Spanish Ham and Manchego Cheese
Escudella i Carn d'Olla (Catalan Soup with Chickpeas, Meats and Vegetables, in courses)
Menjar Blanc (Almond Milk Pudding)