Starters
Salads and vegetables are usually served as starters in Catalunya; they're often extremely hearty. Amanida Catalana One of the most common of dishes, you can improvise to your heart's content with this salad. Use as few or as many as you like of the ingredients listed below. 2 or 3 large tomatoes, thickly sliced 2 hard-boiled eggs, quartered 12 green olives 1 large Spanish onion, thinly sliced 1 large green pepper, sliced in rings Crunchy lettuce, as much as you require 1 200g tin tuna/2 125g tins sardines in oil Share out and arrange the ingredients on separate plates, placing the egg and tuna/sardines on the top. For a more elaborate salad still, you could add slices of cured ham or pork, salami or spiced sausage around the edges - or use these instead of the fish. Dress salad with salt, ground black pepper, red wine vinegar and olive oil. Espinacs a la Catalana A dish which is just as good as a starter as it is as an accompaniment to a main dish. If you're unable to find fresh spinach, you can use greens, but you must remember to remove the stems before cooking. 450g fresh spinach 2-3 tablespoons raisins, soaked in hot water 2-3 tablespoons pine nuts 3 tablespoons olive oil 2 cloves garlic, finely chopped 1 small onion, finely chopped Put the spinach in boiling water, cook for five minutes and then drain. Add more water to cover the spinach, plus one tablespoon of the olive oil and salt to taste. Cook for a few more minutes until tender, drain and chop. Meanwhile, heat the rest of the oil in a frying pan, add the garlic and onion and cook until soft. Add the spinach, drained raisins, pine nuts, salt and pepper to taste, and heat through before serving. Using greens instead of spinach, you may have to cook the dish a little longer. Pa amb Tomaquet Eaten for breakfast, as a snack, or to go with either (or instead) of the above starters, this "bread and tomato" combination is a classic taste of Catalunya. Good continental bread Ripe, tasty fresh tomatoes, plum tomatoes if you can get them Olive oil Salt Cut large slices from a loaf of good continental bread, preferably the dense, heavy variety. Cut the tomatoes in two and rub well over the bread. Dribble generous amounts of olive oil over the slice and add salt to taste. You can also lightly toast the bread first if you wish
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