Cut the endive and separate, soaking it in water so that it is fluffy.
Desalt the “salaó” (anchovies, tuna, cod), until they are salted to taste.
The “picada”: put the garlic in a mortar without the hearts so they aren’t too strong, along with the almonds. Add a pinch of salt and toasted bread softened with a little vinegar. Add the ñora pepper and half a serving of anchovies per person and emulsify it with the olive oil.
Put the endive in a bowl and add the other ingredients.
Add the sauce with your (clean) hands and mix.
If you want, you can add cayenne pepper.
Contributor: Josep Maria Matas, 75
Place: Sitges, Spain
Personal Background:
Gastronomist, journalist and restaurateur. He is a restaurant owner and a teacher at the School of Hospitality in Sitges. He considers himself a “gastromaniac”, everything he knows or learNs he passes it down to the next generations.
Recipe’s Personal Background
How did you learn this recipe?
We always made it at my parents home.
Is there some memory/historical event connected to this recipe?
The “xatonada” (ritual meat eaten in the regions south of Barcelona during Lent)
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Eaten at popular meals with the whole town, “xatonada”.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
The “xatonada”. It is a very important event, after trout cakes would be eated along with the salad. To finish the festival, a beef stew would be eaten. And dessert was usually an orange to “lighten” the meal. Many people have it with Malvasia and “coca de llardons”.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Fat Thursday and the week of carnaval.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Undoubtedly, there are two related environments with the xato: the sea and the garden. It’s a great dish and has a great significance for our land and our people.
Season (season this food is linked to)
During the week of Carnival and Lent.
Ingredient
Nutritional Importance
Health Benefits
Anchovies
This small oily fish contains a large portion of iron, iodine, good quality fat and animal protein. It is a very salty product, and contains calcium, phosphorus and vit. D.
Fish help to prevent iodine and iron deficiency. Eating fish on a weekly basis, more than meat, helps to follow the MD. Smaller sized fish are healthier.
Tuna
This large oily fish also has a large portion of iron, iodine, protein and medium-low quantity of fat. Larger sized fish can contain “heavy” minerals accumulated from small fish that can be a health problem.
Fish help to prevent iodine and iron deficiency. Eating fish on a weekly basis, more than meat, helps to follow the MD. Larger sized fish that eat smaller fish are less healthy due to the accumulation of mercury and other minerals.
Endive
This vegetable contains mostly water. Consumed raw has small quantities of a variety of minerals and vitamins.
Eating vegetables daily is highly recommended, one of the servings must be raw. Following this concept, MD health benefits are attainable.
Almonds
Almonds, like all nuts, contain a large amount of minerals, are rich in fibre and contain a similar fat profile to olive oil.
Its fat profile is considered as healthy as the monounsaturated fats of olive oil to prevent heart diseases. Its consumption must be moderate to prevent energy imbalance.
Olives
Olives are a very energetic fruit, with a very low amount of carbohydrates but high in monounsaturated fats, like olive oil.
As it is an important part of the MD pyramid, its daily consumption benefits our organism with the MD advantages.
Olive oil
Excellent vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is consider as the best fat for cooking and dressing/seasoning. As a fat it contains a lot of calories.
Very well-known and associated with the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures, it is a great fat to cook with. Its consumption must be moderate because it is a fat, and is a highly energetic food.
Vinegar
This liquid gives an acid flavour to dishes thanks to the micronutrients it contains.
It is used as a natural method to increase food safety.
Toasted bread
Rich in carbohydrates, wholegrain bread has a larger amount of fibre. It also has a significant amount of vegetal protein and minerals such as sodium, potassium and a small amount of phosphorous.
Bread is the most used cereal ingredient in the MD. A great source of energy since carbohydrates helps us reach the recommended 50% of energy coming from cereals. Preferably wholegrain bread rich in fibre.
Cayenne pepper
This little spicy pepper is similar in nutrients to other peppers, but its flavour is completely different.
The amount consumed is minimal. Some people cannot eat them because they are too hot. In some people eating spicy products on a daily basis can produce to their digestive system.
Cod
Fish low in fat that contains a high proportion of salt. Good source of animal protein.
Salting fish guaranteese a healthy food to be preserved for a while. Careful not to abuse of salty product to prevent hypertension.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
–
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
