"Meat with chestnuts." A dish from Catalonia of veal fried with a sofrito of tomatoes and onions and a picada, coated with a paste of parsley and garlic and then cooked on chestnuts.
A Catalan winter meat soup-cum-stew made with boiled meats including chicken, ham and veal, butifarra, beans and vegetables. As with many such dishes the broth is often served first, separately, and followed by the meats and vegetables as a main course.
Dry almond biscuits (US: cookies), twice baked. This means that they are cooked in the form of a loaf, sliced and cooked again. The crumbs are used for thickening soups and sauces.
The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
