Spanish Regional Cookery (Penguin handbooks)
Salsa Barbacoa Catalana
Page 220
Cuisine: Spanish/Portugese | Course Type: Sauces/Gravies
(1 review)
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Recipe Reviews
Sovay from Northern England,
Essentially a kind of tomato and mint vinaigrette, but with the addition of roasted and crushed nuts which give it an extra dimension. Recipe is not specific about how to treat the tomatoes (other than that they should be peeled) so I considered cutting them into small dice, but in the end decided to crush them in my mortar along with everything else, which was the right decision as without the release of all the tomato juices I think the sauce would have been too thick. The garlic was a bit too dominant at first but I let it rest for a couple of hours which improved it. Went well with roast vegetables, and I plan to add the leftovers to a pork & vegetable saute.
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