The kitchen garden has given and gives many good results in the Spanish table and this samfaina, a illustrious recipe of Catalan cuisineis a good example of what seasonal vegetables can bring to our dishes, in this case as a side dish.
Very common to use as accompaniment to baked fish or grilled fishbecause an example is the classic bacalla amb samfainabut also to accompany pork, rabbit or chicken recipes, samfaina is still a kind of vegetable ratatouille, Sicilian caponata, tian or ratatouille with different vegetables.
The most classic is courgette and aubergine basediced, and fried with a pinch of onion, garlic and tomato, but the main hallmark of the samfaina is that the two main elements are very recognizable and chewy and that it is not a very liquid dish, but rather tends more towards the dry.
Contrary to what can happen in some dishes such as ratatouille from La Mancha or ratatouille from Murcia, where the texture of the courgette or aubergine takes a back seat, in this case it must be perceptible. In addition, the recipe for samfaina is also usually the the same one used to fill cokes.
In any case, the Catalan samfaina should not be confusedalthough the name seems to sound similar, with the classic Salamancan chanfaina, a recipe for rice and offal very typical of the charro countryside.
We grate the tomatoes and reserve, and cut all the vegetables into cubes or pieces of 1.5 cm, minus the garlic that is finely chopped.
Put four tablespoons of olive oil over medium heat in a deep frying pan, add the garlic and when they start to move Add the onion and a pinch of salt.
Let cook for 10 minutes and add the peppers, the courgette, the aubergine and the sprig of thyme together with a pinch of salt and Let cook over medium heat for 20 minutes..
Add the grated tomatoes with a pinch of salt and cook over medium heat until the tomato water has evaporated and there is a half-dry vegetable mix approximately 15 to 20 minutes.
Zwilling 38185-060 – Peeler with cold-hardened blade Friodur, stainless steel
With what to accompany the Catalan samfaina
The question really is: what can we accompany with the Catalan samfaina? And the answer is rather everything, because it can garnish a white rice; to a plate of pasta; to a French omelette or potato omelette; to a grilled or grilled meat, and as we said above, to different fish, either grilled, grilled or baked.
In DAP | The 376 best vegetable recipes from Directo al Paladar, from A to Z
In DAP | Recipes with zucchini: 23 dishes to take care of yourself and enjoy this vegetable