escalivada

A guide to food in Spain

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escalivada: vegetable medley

A selection of fleshy vegetables, always including aubergine, with optional onions, red peppers, courgettes, etc. are grilled or roasted whole and then skinned and cut into strips. Served with good olive oil it is surprisingly subtle and delicious. It goes well with re-hydrated salt cod (quality is very important) and is often served with mild anchovies, i.e. from Figueres. These days as a torada is common, topping a big slice of toasted farmhouse bread, and it is also often used as a guarnició , i.e. to garnish second courses below and as tapas.

escalivada: vegetable medley: a selection of fleshy vegetables, always including aubergine, with optional onions, red peppers, courgettes, etc. are grilled or roasted whole and then skinned and cut into strips. Served with good olive oil it is surprisingly subtle and delicious. It goes well with re-hydrated salt cod (quality is very important) and is often served with mild anchovies, i.e. from Figueres. These days as a torada is common, topping a big slice of toasted farmhouse bread, and it is also often used as a guarnició , i.e. to garnish second courses below and as tapas.

By Simon Rice