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The "escalivada" is a typical dish of Catalan cuisine. Its name comes from the verb "escalivar" which means to roast over an open fire. This is what this dish consists of: roasting peppers, eggplants and onions at the right point and packing them in the right proportion. It is preserved only with virgin olive oil and is ready to eat. The "escalivada" is eaten alone or as an accompaniment to fish, poultry, rice and pasta. It is usually served warm
May contain:
Ingredients of the Escalibada
Red bell pepper (California or Lamuyo): 42% White eggplant (or bigarrada): 30% Figueres type onion: 16% Extra virgin olive oil: 8% Liquid of government (vinegar, water and salt): 4%
Making the Escalibada
First the peppers are roasted by hand on a grill over low heat. The eggplants and onions are baked in the oven. Then everything is peeled by hand, chopped and placed in glass jars where the oil and the liquid of government are added
Allergens
Contains sulfites. Manufactured in a facility where nuts are used.
Allergens
Contains Sulfites
