Catalan Chili

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    In describing the sofregit and another basic Catalan “sauce” called the picada (a paste of ground nuts, chocolate, garlic, fried bread, and other ingredients) in my book Catalan Cuisine, I suggested that both might be used with some success in certain non-Catalan dishes. “Like what?” asked a friend of mine recently. Like this, for instance.