Name: Catalan Guacamole (Guacamole a la Catalana)
Yield: Makes about 1½ cups
Cuisine: Catalan
Ingredients: 2 best-quality oil-packed anchovy fillets, drained and chopped; 2 small garlic cloves, chopped; 1 small ripe plum tomato, cut in half and grated on a box grater, skin discarded; 1 large pinch of coarse salt (kosher or sea); Toasted or grilled country bread, for serving; 3 tablespoons minced fresh flat-leaf parsley; 1½ tablespoons fragrant extra-virgin olive oil; 2 small ripe Hass avocados, pitted and diced; 2 tablespoons fresh lemon juice, or more to taste; 1 tablespoon sherry vinegar, preferably aged

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Barcelona might be as generously supplied with sushi joints as any other cosmopolitan city, but “fusion” cuisine of any kind is still regarded there with great suspicion. Witness the uproar that ensued when Juanito, the legendary proprietor of Bar Pinotxo in the Boqueria market, introduced a toasted canapé topped with an avocado spread on his menu. How could a place as iconically Catalan as Pinotxo dare to spread a tostada with a Mexican guacamole, the traditionalists cried out. Could this