miércoles, 11 de noviembre de 2009


The cooking of Ferran Adrià and Carme Ruscalleda, the catalan mediterranean cooking: sauces:
Catalans cuisine offers a splendid number and variety of sauces, raw and cooked,for cooking or as accompaniments, all of the, full of the colours and tastes of the mediterranean, form de rich gold allioli, to the delicious red romesco (the colours of catalan flag!).

In general they are ligt, healthy sauces, made with olive olil, onion, garlic, tomato and fresh or dried fruits (almonds, walnuts, pine nuts...)

-Sauce catalane (Provence, Rooussillon)
-Aïoli (Provence, Catalonia, Valencia, Balearic Islands)
-Pesto (Italy)
-Pistou/Piston (Provence)
-Avgolemono (Greece, all the Balcans, Trukey)
-Rouille (Provence)
-Mayonnaise (all around)
-Salsa verde (Basque Country)
-Sugo, bolognesa, napoletana, boscailoa, pizzaiola,...(Italy)
-Harissa (Tunisia)

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