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FOOD & CUISINE of the ROUSSILLON REGION


In Roussillon, Catalan, Spanish, and Arab influences are very obvious in all aspects of the cuisine. Roussillon dishes often use olive oil, olives, tomatoes and a range of spices. This is the basis for the “healthy” Mediterranean diet plus a regular dose of great red wine!

The SEA

From the Mediterranean comes a wealth of seafood, especially lobsters, sardines, anchovies and mussels. Roussillon has its own version of Marseille’s bouillabaisse which combines fish, potatoes and pimentos.

The MOUNTAINS

From the foothills of the Pyrénées comes the more hearty Catalan dishes with combinations of beef, pork, beans, onions, olives and spices.

The Spanish influence can be sampled in the range of Tapas (Spanish hors d’oeuvre) offered in wine bars throughout the region.



WHEN IN ROUSSILLON DON’T MISS

Ollada (ouillade), country soup primarily made up of pork, vegetables and dry beans.

Bullinada (Bouillinade ), Catalan version of the bouillabaisse of Marseilles, elaborate with all the products of the sea.

Cargoulade, traditionally cooked at Easter, a snail grill on embers of the vine shoots of vines, and served with a sauce of bacon, onion, anchovies and sausage.

Boles de Picolat, beef and pork meatballs in a sauce spiced and tomatoes and green olives.

AND AT THE END OF THE MEAL

The Arm of Gipsy, long génoise roll (from where its name) filled of a delicate aromatised cream, or Bunyetes, small stretched fritters scented with the flower of orange tree or lemon, accompanied by a Sweet aperitif wine.



Boles of picolat

A traditional peasant dish, this Catalan specialty rivals the Languedoc' s Cassoulet. However where the Cassoulet uses goose fat, Boles of Picolat uses olive oil, spices and olives.

Ingredients for 4 people
300 grams beef mince
600 grams of sausage meat
4 cloves of garlic
3 tblsp flour
1 tblsp chopped parsley
2 eggs
salt, pepper
2 tblsp olive oil
150 gms of bacon chopped
2 onions—finely sliced
500 mls water
150 mls tomato puree
150 gms stoned green olives
1/4 tsp Cinnamon
1/4 tsp paprika
pinch—chilli pepper

Mix pork and beef, garlic, parsley, eggs. Salt, pepper slightly.
Form the balls to the size of a small egg. Roll them in the flour. In a broad bottom casserole heat on stove, add oil and sauté bacon. Brown the meatballs in the oil and remove.
To make the sauce, slice the onions finely, add the remaining flour, and water. When boiling began again, season with salt, pepper, pepper, and tomato. Add olives, and the balls. The sauce must cover the balls, add a little water if it is necessary.
Put casserole I oven at 170 deg. C
Cover, and simmer for 3/4 of hour at one hour.
Serve with beans, sprinkling of parsley and crusty bread.





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