The simple summer dish that ‘The New York Times’ recommends to its readers ‘for a party or a picnic’

Escalivada, a Catalan vegetable-based recipe perfect for summer (Shutterstock Spain)

In the summer kitchensimplicity is key, as is the use of fresh vegetables that this season offers us. In Spain, there are many Easy to prepare and delicious dishesperfect for this time of year, which conquer the foodies from all over the world. This has been demonstrated by one of the latest publications of the American newspaper The New York Times, an article dedicated to the most summery and delicious recipes from the Spanish cookbook.

One of the recipes they recommend is escalivada, one of the most famous dishes in the Spanish vegetable cookbook. In this publication, the Americans define it as “something similar to a stew, reminiscent of Ratatouille, the dish of the south of France made with some of the same ingredients”. In fact, this recipe is of Catalan origin and has its roots in rural communities, where this dish was made from whatever vegetables the season offered.

Escalivada is a traditional recipe from Catalan cuisine that essentially consists of a salad of roasted vegetables, warm and dressed with a good splash of extra virgin olive oil. The word “escalivada” comes from the Catalan verb “escalivar,” which means to roast over embersreflecting the traditional cooking method of this dish. In fact, this is how these vegetables are traditionally cooked, roasted whole over direct fire or in the embers of the coals. However, in the absence of good coals, we can always use our oven.

Escalivada tapa (Getty Images)

The most typical combination of ingredients is that of eggplants, peppers, onions and sometimes tomatoesvegetables that, once roasted, are cut into slices or strips and dressed with olive oil, garlic and sherry vinegar. In fact, we can customize the escalivada to our taste, as long as we manage to get the vegetables to perfection. You can add black olives, spices such as parsley or even anchovies in oil on top when serving.

When it comes to enjoying this Catalan recipe, there is nothing like take advantage of its versatility. Escalivada can be a good appetizer, it can be eaten on a slice of sourdough bread or it can be the ideal accompaniment to meat or fish. “I think it tastes better if it is left to rest for at least a day, so it makes sense to prepare it in advance for a picnic or a party,” writes the journalist from the New York Times.

Recipe for cod esqueixada, the traditional light and fresh Catalan salad that is ideal for summer.

But this recipe for baked vegetables is not the only one that New York Times recommends to its readers. In this article, the publication prepares a complete menu that includes, in addition to this starter, a main course and a dessert. Shrimp Scampi They are the protein that complements this menu, a recipe that stands out for its flavor, simplicity and short preparation time. “Once the ingredients are gathered, it will be ready in a matter of minutes,” they announce. Finally, as dessert, the American media suggests a creamy peach sorbet with raspberries, since, as it highlights, “The best summer desserts are fruity and frozen.”