At OliFERM , we love to celebrate the rich tradition of Catalan cuisine . One of the emblematic dishes is the cassola de tros, a recipe that has evolved over time but retains its authentic flavors and community spirit. This article will explore the origin, history and present day of the crock pot, highlighting the use of our prized OliFERM.
Origin and history
The crockpot has its roots in the days when farmers worked long days in the fields, without modern means of transport. In those days, farmers brought their food from home and, at noon, they met with neighbors to cook a casserole with the produce they brought and the ingredients available in the garden. This act of sharing and cooking together gave rise to a rich and varied culinary tradition in Catalan cuisine.
Originally, cassoulet was prepared using pork and seasonal vegetables, cooked in a clay pot over a wood fire, using an iron tripod known as a “three feet”. This way of cooking not only provided a unique flavor but also fostered camaraderie among the farmers.
Current evolution and tradition in Catalan cuisine
Today, the tradition of the crock pot is still alive and has been adapted to modern times. The gangs from different towns come together to compete healthily in casserole competitions, each with their own particular recipe. Although butane tripods and pans of different materials are now used, the essence of sharing and enjoying a good pan remains intact.
A recent example of this tradition of Catalan cuisine was celebrated in our town Castelldans , where last May 4 the Festa de les Cassoles took place in the town’s multipurpose hall. Participating gangs pre-registered and competed by showing their best recipes. The event, organized by Castelldans Town Council in collaboration with the Castelldans Cooperative, culminated in the awarding of the winner, who received a special gift from the Town Council and OliFERM. In addition, the day was full of activities for all ages, including live music with Ramon Pelay and inflatable games for the little ones.
Ingredients and preparation
Although recipes can vary significantly, some basic ingredients are common in most preparations: potatoes 🥔, snails 🐌, spinach 🥬 and pork 🍖. The key to a perfect piece casserole lies in the balanced combination of these ingredients and the careful control of the cooking process. 🍲✨
Basic ingredients:
- Pork (preferably ribs and bacon)
- Potatoes
- Spinach
- Snails
- OVO OliFERM
- onion
- pepper
- Eggplant
- salt and pepper
- Spices to taste (rosemary, thyme, bay leaf)
Preparation:
- Prepare the Ingredients: Wash and cut the vegetables. Clean the snails and spinach.
- Cook the Meat: In a clay pot, heat OOVE OliFERM and brown the pork until well sealed.
- Add the vegetables: Add the onions, peppers and aubergines. Cook over medium heat until tender.
- Add Potatoes and Snails: Add the potatoes cut into large pieces and the snails. mix well
- Add Spinach and Spices: Add the spinach and spices. Adjust salt and pepper to taste.
- Slow cooking: Cook on a slow fire, controlling the degree of thickness and the tone of the taste. This process can take several hours, but is essential to develop the deep and complex flavors of the dish.
Traditions and accompaniments
The cassoulet is not only a main course but a complete experience. Traditionally, it is served with a light starter, such as a fresh salad, and complemented with a soft dessert, such as ice cream or sorbet. Local wines, especially astringent red wines served fresh, are the perfect accompaniment to this robust dish.
The role of our OVO OliFERM in Catalan cuisine
The OOVE OliFERM plays a crucial role in the preparation of the lump casserole. This oil not only provides a soft and fruity flavor but also highlights the natural flavors of the ingredients, improving the final quality of the dish. The use of OliFERM guarantees an authentic and healthy culinary experience, aligned with Mediterranean traditions.
The casserole is more than a recipe; it’s a celebration of tradition, community and fresh, local ingredients. By incorporating OOVE OOLIFERM in its preparation, the authenticity of this traditional dish is not only maintained, but its flavor is raised to new heights. Whether in the winter with spinach and potatoes, or in the summer with onions, peppers and aubergine, the casserole remains a symbol of the rich Catalan culinary heritage.
Don’t wait any longer to enjoy our products! Place your order now and take advantage of free shipping, or visit us at our cooperative to purchase our products directly from the field to your table. 🍽️🌿
