Xatò
English translation: Xató (with explanation)
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| 16:18 Apr 1, 2008 |
| Catalan to English translations [PRO] Cooking / Culinary / Dishes on a rather sophisticated menu | |||||||
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|  Selected response from: PB Trans Local time: 11:04 | ||||||
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| 4 +7 | Xató (with explanation) |
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Answers
10 mins confidence: 
peer agreement (net): +7
peer agreement (net): +7Xató (with explanation) Explanation: You can't translate the name but you can describe it. Do you know which town it's from? Xató is a typical Catalan dish. Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala. http://en.wikipedia.org/wiki/Xató The "Xató Route" is formed by the following Catalonian towns: Canyelles, Calafell, Cubelles, Cunit, El Vendrell, Sant Pere de Ribes, Sitges and Vilanova i la Geltrú. There is a recipe for each town of the 'Xató route'. http://www.rutadelxato.com/index_ang.asp Xato (pronounced cha-toh) is a Catalan dish traditionally eaten in January and February, the two coldest months, during which the Catalans find the sharp taste stimulating and warming, although they ordinarily use very little pepper in their food. It is during this season, too, that the heart of curly endive, which is the base of the dish, is whitest. Generally served as a first course in Catalonia, Xato is substantial enough to constitute a supper or lunch. http://www.massrecipes.com/recipes/97/02/xato219443.html -------------------------------------------------- Note added at 13 mins (2008-04-01 16:31:19 GMT) -------------------------------------------------- XATÓ DE SITGES Xató is an escarole based salad prepared seasonally throughout the Garraf region of Catalunya, each town here has its special recipe. http://www.catalunatics.com/cooking/sala/Xato.htm The xatonada is a traditional food, rooted in the traditions of the regions of the Garraf and the Penedès, to the south of Barcelona. The xató route begins in Sitges before heading inland to Vilafranca del Penedès, swinging south-west to El Vendrell then returning to the coast at Vilanova i la Geltrú. Xatò is a salad that combines sea food, fruit and vegetables in a nut-based sauce. http://geographyfieldwork.com/xato.htm -------------------------------------------------- Note added at 18 mins (2008-04-01 16:36:03 GMT) -------------------------------------------------- Xató is Sitges most typical dish. It appeared in the press for the first time in a report about Maundy Thursday published in the local newspaper Eco de Sitges the 16th of February of 1896. The report refers to a meal that three days before had gathered together a selected group of Catalan artists and intellectuals, Santiago Rusiñol, Miquel Utrillo, Gaietà Buigas and others. The name "xató" comes from an expression pronounced years before by Canudas, a member of the Rusiñol's group. The main ingredients of xató are escarole salad, cod, tuna, anchovies and arbequine and black olives. However, the essence of the dish is its sauce, made with scalded chillies, toasted almonds, garlic, olive oil, salt, vinegar and hot peppers. The complete xató meal consists of some different omelettes or fricandó (a typical Catalan hot meal) and as a dessert coca de llardons (typical Catalan cake, made from pork scratchings). http://www.sitgesholidayaccommodation.com/bookings/html/guid... -------------------------------------------------- Note added at 20 mins (2008-04-01 16:38:58 GMT) -------------------------------------------------- The Williams-Sonoma website translated it as: Tuna and Curly Endive Salad with Romesco Vinaigrette (Xató) http://www.williams-sonoma.com/prod/R100854.jsp -------------------------------------------------- Note added at 24 mins (2008-04-01 16:42:11 GMT) -------------------------------------------------- Menu here: Ensalada xató A salad of frisée with salt cured tuna, hard boiled eggs, anchovies and olives http://www.jaleo.com/sopasYensaladas.htm -------------------------------------------------- Note added at 28 mins (2008-04-01 16:46:43 GMT) -------------------------------------------------- You could do the same with its close cousins xató and salsa de calçots. The former is typical of the area between coastal Sitges and inland Vilanova i la Geltru (south of Barcelona) and also gives it name to a dish that consists of a sturdy spiky winter chicory served with pieces of salt fish and drizzled with the sauce. http://casaoliver.com/page.asp?id=36 Modesto Menu Located in St. Louis' Hill neighborhood, Modesto is an original restaurant concept. ... Xato de Modesto – frisée, crab and white anchovy with romesco, $5.95 ... www.saucemagazine.com/modesto/modesto-menu.html in praise of sardines: Recipe: Salsa de Romesco ...and other less celebrated culinary delights ... escarole and salt cod known in Catalonia as xató (pronounced like château) ... inpraiseofsardines.typepad.com/blogs/2005/11/romesco.html Tuna salad recipe with romesco dressing: the Mediterranean salad ... This tuna salad recipe is a unique salad recipe for the winter. ... This tuna salad recipe we call xató in Catalan has its origins in the coastal ... www.mediterranean-food-recipes.com/tuna-salad-recipe.html -------------------------------------------------- Note added at 15 hrs (2008-04-02 07:55:44 GMT) -------------------------------------------------- Dinner began with Xató, the most famous of Catalan salads: frisée with salt-cured anchovy, salt cod, fresh tuna, tossed with olives, radish, pickled carrot, and an olive oil dressing. http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid:... |
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