Xató
Xató sauce.
Xató (Catalan pronunciation: [ʃaˈto]) is a typical Catalan dish. It is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The sauce is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà).
The "Xató Route" is formed by the following Catalan towns: Canyelles, Calafell, Cubelles, Cunit, El Vendrell, Sant Pere de Ribes, Sitges and Vilanova i la Geltrú. There is a recipe for each town on the 'Xató route'.
Ambassador of Xató
- 1998-1999 : Ferran Adrià
- 1999-2000 : Xavier Mestres
- 2000-2001 : Carles Gaig
- 2001-2002 : Jordi LP
- 2002-2003 : La Cubana
- 2003-2004 : Toni Albà
- 2004-2005 : Rosa Andreu
- 2005-2006 : Pere Tàpies
- 2006-2007 : Lax'n'busto
- 2007-2008 : Anna Barrachina
- 2008-2009 : Montserrat Estruch
- 2009-2010 : Oriol Llavina
See also
- Salsa Romesco, a Catalan nut and red pepper-based sauce
- List of almond dishes
External links
 |
Wikibooks Cookbook has a recipe/module on |
This article is issued from Wikipedia - version of the Tuesday, November 10, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.