FIRST SESSION: |
- Introduction to Catalan cuisine.
- Main features.
- Basic features.
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"Sofregit", "romesco" (romesco sauce), "allioli" (garlic mayonnaise), "picada", "samfaina" (ratatouille).
- Summary of traditional recipes.
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SECOND SESSION:
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"Esqueixada" (raw cod salad), "Xató" (curly endive with romesco sauce), Catalan style broad beans, with "samfaina", Cod with honey, "Zarzuela" (mixed seafood and fish) and "suquet" (fish stew).
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| THIRD SESSION: |
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Chicken with prawns, "Fricandó" (veal in mushroom sauce), Catalan cream, Sponge cake, "Bunyols" (sugared pastry balls), Orange with muscatel, "mel i mató" (fresh cheese with honey).
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