XATÓ OF
VENDRELL

Grill the tomatoes, onion and garlic. Blanch the ñora pepper and remove the skin. Fry the slice of bread and put aside. Crush the almonds and hazelnuts in a mortar and salt the mixture to taste. When it has formed a fine paste, add the onion, ñora pepper, fried bread, paprika, red pepper and a little black pepper.
If a slightly hot and spicy sauce is desired, add half a chili pepper at this point in the preparation.
Once the ingredients are well-mixed together, add the garlic and tomatoes. Crush in well and complete the sauce with oil and vinegar to taste. Mix the sauce with the escaroles and leave to stand in the fridge. Serve the dish with the cod, tuna, anchovy
and Arbequina olives.

SAUCE
INGREDIENTS

100 g almonds.
80 g hazelnuts.
Half an onion.
Half a head of garlic cloves.
3 ripe tomatoes.
1 ñora pepper.
1 slice of bread.
Half a chili pepper (optional).
Black pepper (1 pinch).
Red pepper and paprika to taste.
Salt, virgin olive oil and vinegar to taste.

XATÓ OF
SITGES

Blanch the ñora peppers. Toast or fry the bread,
to taste (toast will provide a lighter and more digestive dish). Leave the bread to soak in vinegar and set aside. Crush the almonds, hazelnuts, ñora peppers, garlic and a couple of desalted anchovies in a mortar. Add the slices of bread, salt and vinegar and, if hot and spicy is desired, add the chili. Bind everything together with virgin olive oil.
Clean and chop the escaroles. Mix them with the marinated tuna and cod as well as the olives and the other two anchovies.
Arrange the ingredients so that all the guests can
try a bit of everything. Add the sauce
at the end, just before serving.

SAUCE
INGREDIENTS

100 g toasted almonds.
60 g toasted hazelnuts.
2 desalted anchovies.
2 garlic cloves.
4 ñora peppers.
2 or 3 slices fried bread.
Salt and vinegar to taste.
Virgin olive oil to taste.
Half chili pepper (optional).

XATÓ OF
VILAFRANCA DEL PENEDÈS

It is best to prepare the sauce the day before.
Soak the cod and tuna in water. Toast the bread. Roast 4 garlic cloves. In a mortar, crush the garlic cloves (4 raw and 4 roasted), the chili, the slices of toast and the Marie biscuits. Add the paprika, vinegar and a pinch of salt to the mixture. Slowly bind the sauce together with dashes of olive oil.
Just before serving, pour the sauce over the mixture of escarole and lettuce and stir. Add the fish and olives.

SAUCE
INGREDIENTS

4 slices of toast.
3 Marie biscuits.
8 garlic cloves.
1 chili pepper.
100 ml vinegar.
500 ml olive oil.
Salt.
Paprika.

XATÓ OF
VILANOVA I LA GELTRÚ

Soak the breadcrumbs in vinegar. Crush the garlic with salt in a mortar. Once crushed well, gradually add the nuts and grind into a smooth paste. Blanch the ñora peppers, scrape out the inside and add the flesh to the mortar. Once evenly blended together, slightly drain off the vinegar from the breadcrumbs and add to the sauce. Slowly pour in the olive oil while stirring until reaching the desired consistency (not too liquid or too thick).
Mix a little sauce with the escarole, tuna, cod, anchovies and Arbequina and black olives.
Keep the rest of the sauce and place separately
on the table in a bowl or gravy boat so
that the guests can serve themselves.

SAUCE
INGREDIENTS

Breadcrumbs from 1 slice of bread (without crust).
1-2 medium-sized garlic cloves.
35 toasted almonds.
12 toasted hazelnuts.
Blanched ñora peppers.
Virgin olive oil (to taste).
Salt.
Vinegar.
Wine (optional).