Empedrat
Empedrat is a traditional Catalan white bean salad that perfectly combines simplicity with vivid flavors. This refreshing dish is often enjoyed during the warmer months, but its delightful taste makes it a year-round favorite. The name "Empedrat" refers to the texture and appearance of the dish, resembling a "stone pavement," which is derived from the chunky nature of the main ingredients. Mainly consumed in Catalonia, a northeastern region of Spain, Empedrat showcases the region's love for fresh, high-quality ingredients and straightforward preparation methods.
History of Empedrat
In Catalonia, cuisine has always been influenced by a mix of cultural and geographic factors. The region's proximity to the Mediterranean Sea, coupled with its rich soil, results in an abundance of fresh vegetables, legumes, and seafood. Empedrat features ingredients emblematic of these natural resources, such as white beans and salt cod. Historically, this dish served as a nutritious meal for Catalans upon returning home from the sea, supplying both sustenance and a connection to the land.
Ingredients
- White beans - 400 grams
- Salt cod - 200 grams, desalted
- Red onion - 1 medium, finely chopped
- Red pepper - 1 medium, diced
- Green pepper - 1 medium, diced
- Black olives - 50 grams, pitted and sliced
- Tomatoes - 2 medium, ripe, chopped
- Extra virgin olive oil - 4 tablespoons
- Red wine vinegar - 2 tablespoons
- Fresh parsley - a handful, chopped
- Salt - to taste
- Black pepper - to taste
Preparation
Desalt the salt cod by soaking it in cold water for 24 to 48 hours. Change the water every 8 hours. This process is crucial to reduce the saltiness of the cod while maintaining its flavor and texture.
Once the cod is adequately desalted, drain and pat it dry with a kitchen towel.
Cook the white beans if using dried ones. Place them in a pot with water and bring it to a boil. Reduce the heat and simmer until the beans are tender. Alternatively, pre-cooked canned beans can be rinsed and drained for efficiency.
In a large bowl, combine the white beans, prepared salt cod, red onion, red pepper, green pepper, black olives, and tomatoes.
Drizzle the mixture with extra virgin olive oil and red wine vinegar.
Sprinkle with fresh parsley, and season with salt and black pepper to taste. Toss everything gently to ensure even distribution of the ingredients and flavor.
Serving Suggestions
Empedrat is best served chilled, allowing the flavors to meld together harmoniously. It's a perfect dish for a light lunch or as a side at a summer barbecue. Pair it with crusty bread or alongside a fresh glass of white wine for an authentic Mediterranean dining experience. Consider using a cooking timer to chill the salad adequately before serving. Its simple yet delectable flavors are guaranteed to please even the most discerning palates.