Plato de xató. Plato de xató.



Recipe name
Winter, Spring

Xató is a sauce used to dress escarole salads, salted tuna, anchovies, olives, etc. The sauce originally comes from towns such as Vendrell, Calafell, Vilafranca del Penedès, Sitges and Vilanova i la Geltrú in the Garraf and Penedès regions, where it is typically prepared at Carnival, and accompanied by different types of filled omelettes and a traditional dessert of meringues. Each town makes its own xató in a different way.

Ingredients for 4 people

For the sauce: 4 garlic cloves, 25 roasted almonds, 12 roasted hazelnuts, 8 peppers, scalded or marinated in red wine, breadcrumb from 1 baguette soaked in vinegar, salt, extra virgin olive oil, 1 small roasted vine tomato (optional), black pepper and ground red pepper (optional) For the salad: 2 curly endives, 200 g flaked de-salted cod, 150 g flaked de-salted preserved tuna, 12 anchovy fillets in oil, arbequina olives, black olives


In a mortar, pound the garlic with a pinch of salt to stop the pieces from jumping out. Add the almonds and hazelnuts and pound to a smooth paste. Then remove the flesh from the peppers with a spoon and add to this mixture. Add the breadcrumbs soaked in vinegar, well squeezed, and mix into the paste. Then begin adding the olive oil and stir with the pestle until the sauce is well bound and smooth. Place the curly endive, washed and drained, on a serving dish. Dress with a small amount of the sauce and allow to stand a little. Just before serving, arrange the cod, tuna, the anchovy fillets and the olives decoratively on the plate. Provide a mortar with extra sauce so that diners can help themselves.