{"id":20338,"date":"2016-07-06T17:23:55","date_gmt":"2016-07-06T15:23:55","guid":{"rendered":"https:\/\/www.shbarcelona.fr\/blog\/fr\/?p=20338"},"modified":"2019-05-03T12:52:59","modified_gmt":"2019-05-03T10:52:59","slug":"sauces-typiques-catalanes","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/","title":{"rendered":"7 sauces typiques de la cuisine catalane"},"content":{"rendered":"<p style=\"text-align: justify;\">La Catalogne est une r\u00e9gion pleine de surprises et sa gastronomie n\u2019\u00e9chappe pas \u00e0 la r\u00e8gle.\u00a0ShBarcelona vous a concoct\u00e9 un top 7 des sauces que vous aurez certainement l\u2019occasion de go\u00fbter lors de votre passage dans la r\u00e9gion.\u00a0Tomates, olives, picada, ail et huile n\u2019attendent que vous, alors \u00e0 vos fourchettes !<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_17 counter-hierarchy ez-toc-grey\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\">Table des mati\u00e8res<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class=\"ez-toc-list ez-toc-list-level-1\"><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#LAioli\" title=\"L\u2019A\u00efoli\">L\u2019A\u00efoli<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#LOlivada\" title=\"L\u2019Olivada \n\">L\u2019Olivada \n<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#Le_Romesco_Romescu\" title=\"Le\u00a0Romesco\u00a0(Romescu)\">Le\u00a0Romesco\u00a0(Romescu)<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#La_Anxovada\" title=\"La Anxovada\">La Anxovada<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#La_sauce_calcots\" title=\"La\u00a0sauce cal\u00e7ots\">La\u00a0sauce cal\u00e7ots<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#Le_Sofregit\" title=\"Le Sofregit\">Le Sofregit<\/a><\/li><li class=\"ez-toc-page-1 ez-toc-heading-level-3\"><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.shbarcelona.com\/blog\/fr\/sauces-typiques-catalanes\/#La_Balandra\" title=\"La Balandra\">La Balandra<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"LAioli\"><\/span><strong>L\u2019A\u00efoli<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Comme son nom catalan l\u2019indique, <a href=\"http:\/\/www.cuisineactuelle.fr\/recettes\/aioli-a-la-catalane-170117\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">l\u2019allioli <\/a>est compos\u00e9 d\u2019ail et d\u2019huile. Cette sauce poss\u00e8de de nombreuses variantes dont l\u2019allioli aux jaunes d\u2019\u0153uf, aux pommes de terre ou encore \u00e0 la mie de pain. Les puristes ne consid\u00e8rent cependant pas ces variantes comme de l\u2019allioli.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"LOlivada\"><\/span><strong>L\u2019Olivada<img class=\"alignleft wp-image-20341 size-medium\" src=\"https:\/\/www.shbarcelona.fr\/blog\/fr\/wp-content\/uploads\/2016\/07\/Tapenade-300x212.jpg\" alt=\"Tapenade\" width=\"300\" height=\"212\" srcset=\"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-content\/uploads\/2016\/07\/Tapenade-300x212.jpg 300w, https:\/\/www.shbarcelona.com\/blog\/fr\/wp-content\/uploads\/2016\/07\/Tapenade.jpg 310w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><br \/>\n<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Une pur\u00e9e d\u2019olive, c\u2019est ainsi que l\u2019on pourrait qualifier l\u2019olivada. G\u00e9n\u00e9ralement servie en toasts, cette sauce \u00e0 la texture \u00e9paisse peut aussi accompagner de la salade, de la viande ou encore poisson.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Le_Romesco_Romescu\"><\/span><strong>Le\u00a0Romesco<\/strong>\u00a0(Romescu)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Des tomates, des nyoras, de l\u2019ail, du pain sec, du piment, de l\u2019huile, un peu de vin et le tour est jou\u00e9\u00a0! Le <a href=\"http:\/\/www.cahierdecuisine.com\/les-recettes\/sauce-romesco-r2968.html\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">romescu <\/a>est servi froid et accompagne les entr\u00e9es, les grillades, ou les plats compos\u00e9s de poissons, de fruits de mer et de viande. Quelques noisettes ou des amandes viennent parfois s\u2019ajouter \u00e0 la recette originale.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"La_Anxovada\"><\/span><strong>La Anxovada<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Cet \u00e9quivalent catalan de <a href=\"http:\/\/www.paperblog.fr\/4600815\/anchoiade-a-la-catalane\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">l\u2019ancho\u00efade <\/a>est une sauce \u00e0 base d\u2019anchois. Pour la pr\u00e9parer, on pile au mortier des anchois en conserve avec de huile d&rsquo;olive, des tomates, de l\u2019ail et une pinc\u00e9e de poivre noir. La anxovada a de nombreuses variantes, il est possible d\u2019y trouver des noix, des pignons de pin, ou encore du pain que l\u2019on utilise afin de l\u2019\u00e9paissir. La sauce tire son nom du mot \u00ab\u00a0anxoves\u00a0\u00bb qui signifie \u00ab\u00a0anchois\u00a0\u00bb en catalan.<\/p>\n<p><img class=\"alignleft wp-image-20339 size-medium\" src=\"https:\/\/www.shbarcelona.fr\/blog\/fr\/wp-content\/uploads\/2016\/07\/hqdefault-300x200.jpg\" alt=\"hqdefault\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-content\/uploads\/2016\/07\/hqdefault-300x200.jpg 300w, https:\/\/www.shbarcelona.com\/blog\/fr\/wp-content\/uploads\/2016\/07\/hqdefault.jpg 479w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3><span class=\"ez-toc-section\" id=\"La_sauce_calcots\"><\/span><strong>La\u00a0sauce cal\u00e7ots<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">La<strong>\u00a0<\/strong><a href=\"https:\/\/audreysugarspice.wordpress.com\/recettes-salees\/calcots-grilles-et-sauce-salvitxada\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">salvitxada <\/a>est une sauce avec laquelle on cuisine les typiques cal\u00e7ots. Si sa composition ressemble au romescu, elle reste cependant diff\u00e9rente aux yeux des catalans.\u00a0Elle se compose d\u2019amandes \u00a0grill\u00e9es, de tomates r\u00f4ties, \u00a0de nyoras, d\u2019ail r\u00f4ti, d\u2019huile d\u2019olive, de vinaigre et enfin de persil.\u00a0On y ajoute parfois du pain ou des noisettes grill\u00e9es.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Le_Sofregit\"><\/span><strong>Le Sofregit<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Le sofregit, traduisez \u00ab\u00a0faire revenir\u00a0\u00bb, est une sauce \u00e9paisse que l\u2019on connait aussi sous le nom de <a href=\"http:\/\/www.lesfoodies.com\/sayuri\/recette\/sofrito-recette-pour-paella-ou-autre\" target=\"_blank\" rel=\"noopener noreferrer nofollow\" class=\"broken_link\">sofrito<\/a>. Elle est consid\u00e9r\u00e9e comme l\u2019une des bases de la gastronomie catalane. Rago\u00fbts, riz, p\u00e2tes, viandes, poissons ou encore l\u00e9gumes sont autant d\u2019ingr\u00e9dients que l\u2019on accompagne volontiers du sofregit. Pour le pr\u00e9parer, on r\u00e2pe des tomates et des oignons que l\u2019on fait revenir avec de l\u2019huile d\u2019olive. On obtient alors une sauce \u00e9paisse et concentr\u00e9e. Ses variantes contiennent parfois de l&rsquo;ail, des poivrons, ou des \u00e9pices tels que le persil, le romarin, le safran ou encore la cannelle.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"La_Balandra\"><\/span><strong>La Balandra<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: left;\">La balandra est une sauce \u00e9paisse \u00e0 la couleur orange compos\u00e9e de pain, de vinaigre et de picada \u00e0 l\u2019ail et aux amandes. C\u2019est la sauce du poisson par excellence, les p\u00eacheurs, eux-m\u00eames, ont invent\u00e9 cet accompagnement\u00a0! Il est maintenant presque impossible de manger du poisson sans balandra en Catalogne.<\/p>\n<div style=\"display: none;\"\n    class=\"kk-star-ratings kksr-valign-bottom kksr-align-left \"\n    data-id=\"20338\"\n    data-slug=\"\">\n    <div class=\"kksr-stars\">\n    <div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n    <div class=\"kksr-stars-active\" style=\"width: 125px;\">\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"kksr-legend\">\n            <strong class=\"kksr-score\">5<\/strong>\n        <span class=\"kksr-muted\">\/<\/span>\n        <strong>5<\/strong>\n        <span class=\"kksr-muted\">(<\/span>\n        <strong class=\"kksr-count\">4<\/strong>\n        <span class=\"kksr-muted\">\n            votes        <\/span>\n        <span class=\"kksr-muted\">)<\/span>\n    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La Catalogne est une r\u00e9gion pleine de surprises et sa gastronomie n\u2019\u00e9chappe pas \u00e0 la r\u00e8gle.\u00a0ShBarcelona vous a concoct\u00e9 un top 7 des sauces que vous aurez certainement l\u2019occasion de go\u00fbter lors de votre passage dans la r\u00e9gion.\u00a0Tomates, olives, picada, ail et huile n\u2019attendent que vous, alors \u00e0 vos fourchettes ! Table des mati\u00e8res L\u2019A\u00efoliL\u2019Olivada [&hellip;]<\/p>\n","protected":false},"author":47,"featured_media":20340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2255],"tags":[3035,2221,1580,519,2432,3037,3036,3033,3034],"_links":{"self":[{"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/posts\/20338"}],"collection":[{"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/comments?post=20338"}],"version-history":[{"count":28,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/posts\/20338\/revisions"}],"predecessor-version":[{"id":45288,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/posts\/20338\/revisions\/45288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/media\/20340"}],"wp:attachment":[{"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/media?parent=20338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/categories?post=20338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/fr\/wp-json\/wp\/v2\/tags?post=20338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}