With the disaster of a clogged kitchen sink put behind us, thanks to me flipping out on staff and Mike’s appearance at the door – plunger and bottle of sulferic acid in hand – Barcelona Night was back up and running. Amen.
The Barcelona Night concept started with a bottle of wine purchase last week at Cambalache when my parents were in town. Specifically, a 2004 Cune Rioja Crianza. I picked up another bottle of this fine quaff at Vintages on Thursday and began the Barcelona Night dinner planning.
On tap were three courses, which sous-chef Blee and I prepared while architect extraordinarie, G, worked and worked and worked.
Course one: Mel I Ricotta amb Figues (local honey with fresh ricotta and figs)
Course two: Amanida Catalana (Catalan salad with chiroza, serrano ham, olives and egg)
Course three: Alberginies Farcides (Stuffed Eggplant)
Preparing the stuffed eggplant is a process, but well worth the effort at the end of the day.
1) fresh pork/veal loin is handground; 2) eggplants are cleaned out, and 3) salted down
4 &5) tomatoes have to be skinned; and then 6) chopped
7) the pork, eggplant and veal are cooked before adding, 8) the tomatoes and herbs, 9) stuffed and ready to go