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Title: Xato
Yield: 6 Servings

Ingredients

      2    heads Curly endive
           === XATO SAUCE ===
      3    Garlic cloves
      8    Almonds; peeled and toasted
      1    or more Sharp chili peppers
           (or powdered cayenne pepper)
    1/2 c  Olive oil
    1/4 c  Wine vinegar
    3/4 ts Salt
           === ACCOMPANIMENTS ===
           Platters of cured ham
           Variety of cold sausages
           Fillets of anchovy
           White Bean Omelet; see *
           -Note
           Small Marinated Fish; see *
           -Note

Instructions

* Note: See the "Small Marinated Fish ..." (2) and the "White Bean Omelet"
recipes - all are included in this database.

The sauce can be made in 5 minutes in an electric blender: simply put all
the ingredients in at once and beat until the almonds are reduced to fine
particles. If you do not have a blender, crush the garlic and almonds in a
mortar, add one or more finely chopped chili pepper, and mash to a smooth
paste before graually blending in the oil and vinegar. The number of
peppers (or the amount of cayenne) you use depends on how sharp you like
the sauce. When tasting the seasoning, bear in mind that the sauce will
seem less sharp when mixed with the salad.
For the Xato, take curly endive in quantity (two very larg heads for six
people), separate the leaves, and soak them in the Xato sauce for at least
an hour in advance of the meal. Serve the salad in a large bowl,
accompanied by platters of cured ham, a variety of cold sausages, fillets
of anchovy, white bean omelet, and marinated fish.

Comments: Xato (pronounced cha-toh) is a Catalan dish traditionally eaten
in January and February, the two coldest months, during which the Catalans
find the sharp taste stimulating and warming, although they ordinarily use
very little pepper in their food. It is during this season, too, that the
heart of curly endive, which is the base of the dish, is whitest.
Generally served as a first course in Catalonia, Xato is substantial enough
to constitute a supper or lunch.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-15-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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