Xatonada or Xatò
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Cuisine/ Κουζίνα: Spanish
Ingredients/ Συστατικά
For the Romesco Sauce
  • 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
For the Salad
  • 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
Instructions/ Εκτέλεση
For the Romesco Sauce
  1. You can make the Romesco sauce earlier even from previous day.
  2. Preheat oven to 200° C / 400° F.
  3. 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.
  4. In this way after roasting it, you will be able to peel it very easy.
  5. 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.
  6. Roast them for about half an hour.
  7. In the meantime, in a small skillet add a few drops of olive oil and sauté the bread slice until it becomes crisp.
  8. Remove and put aside.
  9. In the same skillet add the almonds and hazelnuts and toast them for a few minutes.
  10. Be careful because they burn very easily.
  11. Remove and put aside.
  12. Take the pan out of the oven.
  13. Take a plastic vase with volume about 500 ml / .
  14. Peel the tomato, remove the stem and put it in the plastic vase.
  15. Peel the garlic cloves and add them in the vase.
  16. Peel the peppers, remove their stems and add them in the same vase.
  17. Chop roughly the almonds and hazelnuts and add them too.
  18. Cut the bread slice in smaller bites and add it too.
  19. Add salt and pepper.
  20. Pour the olive oil and the vinegar.
  21. With a hand blender mash everything until they all become a red sauce.
  22. If you are going to use it immediately, put it aside until you make the salad.
  23. If you will use it next day, store it in a glass container and put it in the fridge.
For the Salad
  1. Two days before you make the salad, put the salted cod in water.
  2. Change the water every eight hours for these two days.
  3. After this period, the fish is ready to be consumed.
  4. In a small pan sauté the cod for 1 to 2 minutes.
  5. Wash the salad or endive leaves and place them on a large plate.
  6. Add the cod, the tuna, the olives and the anchovies.
  7. Pour some of the Romesco sauce on top.
  8. Mix and serve.
Notes/ Σημειώσεις
Recipe is the result of extended search on the internet
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/xatonada-or-xato/