What to Expect
The May class at Catalan cooking will be a post pig day celebration of iberico pork, seasonal asparagus, and a traditional recipe from Tossa de Mar which I learned from a 75 year old lady doing the recipe on Catalan Television, Cim i Tomba.
It’s a big deal in Tossa de Mar, they even have an annual Cim i Tomba festival that various restaurants in the town participate in.
We will make:
asparagus with romesco
cim i tomba (fish stew with potatoes and allioli from Tossa de Mar)
Iberico ham croquetas
Iberico pork presa cooked with amontillado sherry
Catalans don’t produce iberico pork – they don’t have a dehasa where ibericos feed – but they do eat more iberico products than anyone else in the rest of Spain. Amontillado sherry is from Andalucia but is the closest thing to the type of vi ranci I could use that is widely available here in the UK.
We will end the class with a nectarine sabayona.
The cooking class is limited to a maximum of 8 students and is a real hands on class where you learn by doing (it has been called the stealth approach to learning ) enabling you to make the food you have learned with confidence and ease for family and friends.
The cost is £65 inclusive of wine, containers to take any leftovers home, all the recipes and aprons