Xatonada or Xatò
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Salad
Cuisine/ Κουζίνα: Spanish
- 1 ripe tomato
- 2 garlic cloves with their skin on
- 2 small red bell peppers or two nyoras
- 20 blanched almonds
- 20 hazelnuts, unsalted
- 1 slice of bread
- Salt, pepper
- 5 tbsp olive oil
- 2 tbsp white balsamic vinegar or any other vinegar
- ¼ tsp paprika
- You can add also some chili pepper to make it hot but this is completely optional
- 1 endive or salad
- 150 gr. / 5 oz. salty cod fish
- 150 gr. / oz. tuna fish in olive oil
- 5 anchovy fillets
- 6 green olives
- 6 kalamata olives
- You can make the Romesco sauce earlier even from previous day.
- Preheat oven to 200° C / 400° F.
- Take the tomato, place it upside down with its bottom facing you and with a sharp knife cut a cross 1cm / 0.5 in. deep.
- In this way after roasting it, you will be able to peel it very easy.
- Take a pan and put the tomato with the cross facing up, the garlic cloves as they are with their skin on and the peppers.
- Roast them for about half an hour.
- In the meantime, in a small skillet add a few drops of olive oil and sauté the bread slice until it becomes crisp.
- Remove and put aside.
- In the same skillet add the almonds and hazelnuts and toast them for a few minutes.
- Be careful because they burn very easily.
- Remove and put aside.
- Take the pan out of the oven.
- Take a plastic vase with volume about 500 ml / .
- Peel the tomato, remove the stem and put it in the plastic vase.
- Peel the garlic cloves and add them in the vase.
- Peel the peppers, remove their stems and add them in the same vase.
- Chop roughly the almonds and hazelnuts and add them too.
- Cut the bread slice in smaller bites and add it too.
- Add salt and pepper.
- Pour the olive oil and the vinegar.
- With a hand blender mash everything until they all become a red sauce.
- If you are going to use it immediately, put it aside until you make the salad.
- If you will use it next day, store it in a glass container and put it in the fridge.
- Two days before you make the salad, put the salted cod in water.
- Change the water every eight hours for these two days.
- After this period, the fish is ready to be consumed.
- In a small pan sauté the cod for 1 to 2 minutes.
- Wash the salad or endive leaves and place them on a large plate.
- Add the cod, the tuna, the olives and the anchovies.
- Pour some of the Romesco sauce on top.
- Mix and serve.
Recipe is the result of extended search on the internet
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/xatonada-or-xato/
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