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The typical product of the gastronomy of Santa Coloma de
Queralt is the "romescu". It is a starter that contains "bacalao
esqueixat" (codfish) and the "romesco" sauce: it is cooked
in a mud casserole, and served with the "romesco" sauce. The recipe of the Santa Coloma Romesco
Elaboration: Fry the garlics in the casserole with the oil. Do it slowly so as they do not get burnt. Add the godfish and the brandy, and move. In the mortar, prepare the "romescu" by the following way: crush the almonds, and mix with the marjoram, the red pepper, and the hot pepper. Add some water to the casserole, together with the bay leaf and the cinnamon. Boil for forty-five minutes. Then, it is ready to be served. |
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