Recipes

RECIPES

The Xató Route invites you to live the best experiences in the territory and discover the accredited restaurants where you can eat authentic xató.

There are at least five different recipes for authentic xató. To decide which is the best, we invite you to prepare the different variants at home and enjoy this complete and healthy salad with all the benefits of the Mediterranean diet.

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EL XATÓ DE

SITGES

Do you want to do xató of Sitges?

Sauce ingredients

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

Salad ingredients

2 escaroles
2 desalted anchovies
100 g marinated tuna (in esqueixada)
100 g marinated cod (in esqueixada)
100 g Arbequina olives

Preparation

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.

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EL XATÓ DE

VILANOVA

Do you want to do xató de Vilanova?

Sauce ingredients

Breadcrumbs from 1 slice of bread (without crust)
1-2 medium-sized garlic cloves
35 toasted almonds
12 toasted hazelnuts
8 blanched ñora peppers
Virgin olive oil (to taste)
Salt, vinegar (to taste)

Salad ingredients

2 escaroles
200 g shredded desalted cod
150 g shredded desalted tuna
18 desalted anchovy filets
1 handful of Arbequina olives
1 handful of black olives

Preparation

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.

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EL XATÓ DE

VILAFRANCA

Do you want to do xató de Vilafranca?

Sauce ingredients

4 slices of toast
Aceite de oliva virgen (al gusto)
8 garlic cloves
Half chili pepper (opcional)
100 ml vinegar
500 ml olive oil
Salt
Paprika

Salad ingredients

600 g marinated cod (esqueixada)
250 g salted tuna
12 anchovy filets
2 or 3 escaroles or lettuces, to taste
200 g Arbequina olives

Preparation

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.

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EL XATÓ DE

CALAFELL

Do you want to do xató de Calafell?

Sauce ingredients

2 handfuls of almonds
2 handfuls of hazelnuts
Half a garlic
1 sun-dried choricero pepper
1 slice of bread
2 ripe tomatoes
250 g of olive oil
Vinegar, salt, paprika and white pepper to taste

Salad ingredients

2 escaroles
4 anchovy fillets
120 g tuna
80 g Arbequina olives

Preparation

In a mortar, crush the almonds, hazelnuts, garlic and a pinch of salt to a fine paste. Add the choricero pepper after blanching. Fry the slice of bread and add to the mixture, together with the white pepper and paprika. Lastly, complete the sauce with the two tomatoes, olive oil and vinegar and continue stirring until well mixed. Pour the sauce over the well-washed and drained escaroles, and leave to stand for two hours. Before serving the xató, decorate with the anchovies, tuna, cod and olives.

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EL XATÓ DE

VENDRELL

¿Quieres hacer xató del Vendrell?

Sauce ingredients

100 g almonds
100 g de halzenuts
Half an onion
Half a head of garlic cloves
2 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

Salad ingredients

2 escaroles
4 anchovy filets
120 g cod in esqueixada (salt cod)
120 g tuna
80 g Arbequina olives

Preparation

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.