The Clotxa of the Terras de Mestral, tradition and gastronomic heritage
La Vanguardia has reported on the importance of the Clotxa a les Terres de Mestral.
Importance of its tradition in our territory and of the gastronomic heritage value that it has, as well as of the work that the Fundació Alícia did with it in the Study of Gastronomic Valuation of the territory of the MIDIT, work that gave its fruit in the book "The couisine of the Terres de Mestral, the traditional cuisine and the Clotxa de Vandellòs i l'Hospitalet de l'Infant, Tivissa and Pratdip" where, in addition to making a culinary Corpus of our region, they turned the Clotxa around to update it and make it affordable to any type of cuisine of our chefs, from the traditional (like the one that leaves to the news of the La Vanguardia) happening through a kebab clotxa or the clotxa in glass, among others.
We leave you with the recipe collected in the La Vanguardia and we invite you to try to do this or any of the book. It will surprise you! And, you know, if you do not feel like cooking, in the Terres de Mestral you will always find it in the hands of our restaurateurs. Bon Appetite!
La Vanguardia - 10/04/2017
This is how the 'clotxa' is prepared, a rural-style meal
Formerly used was available to have a nutritious and substantial meal
Clotxa (Picasa/Fundació Alícia)
La Clotxa, popularly called "cantó de pa", is the food that was consumed, and today still some consume in the Terres de Mestral (Catalunya). It is that seasonal food, of the territory, linked to traditions linked to a rural lifestyle that took advantage of what was available to make it a nutritious and substantial meal.
This is one of the star recipes that can be found in the book The cuisine of the Terres de Mestral published by Fundación Alicia with the aim of enhancing the traditions and food heritage of their lands.
The idea was not to waste
Clotxa
Ingredients for a serving:
> Half a half-kilo bread
> 2 ripe tomatoes
> 3 cloves garlic
> 1 onion
> 1 herring
> Extra virgin olive oil (c / s)
Step by Step
1. Roast the garlic, onions and tomatoes.
2.Take the grilled herring.
3. Break the bread in half, empty crumbs, toast the side of the spring, also toasting the inside of the hole.
4. Peel the garlic, onions and tomatoes.
5. Peel the herring, remove the thorns and shred the meat.
6. Put the peeled tomato in the bottom of the bread, dipping with extra virgin olive oil.
7. Place the garlic and the onion in pieces and the herring also crumbled.
8. Finish dipping with extra virgin olive oil.
9. Eat with the help of the dock and with the same crust of the bread that will be broken as the rest is consumed.
"It was popular once, but it is still consumed"
