/  Modern Classics of Catalan Cooking

Modern Classics of Catalan Cooking

Catalan gastronomy: tradition and modernity in one dish

Catalan gastronomy: tradition and modernity in one dish

Creativity, ingenuity and audacity are words that could be used to describe many of the combinations of ingredients that form part of the popular catalan cooking and are aptitudes that you will learn on this online course with one of the best masters, Carles Gaig.

In this online course lead by Carles he will bring you techniques and his own Catalan recipes, a traditional cooking style which is constantly updating and now is on the avant garde of world cuisine however is still true to its cultural roots.

An online course that will help you to understand why Catalan cuisine is nominated with Heritage seal from Unesco

 

Who is this for?

For professionals or simply foodies who would like to learn and rediscover traditional recipes from a territory where gastronomy has turned into part of the cultural heritage. 

 

In this course, you will learn

This online course brings together the experience and professionalism of the long trajectory that Carles Gaig has taken. Together with his techniques and personal advice, concentrated in the Catalan cooking recipes, Carles will show you in detail how to elaborate the dishes with his own personal touch.

We will revise different classical but modernized recipes (meat, fish, vegetables, desserts, mushrooms, and also the characteristic bases of Catalan cooking (fumet - fish and vegetable stock, caldo de gallina – chicken stock soup, el sofrito – fried tomato sauce as a base for other dishes)

We will see how new modern techniques are adapted to create spectacular flavours without ignoring the foundations of the even most elementary recipes from the region and its local produce.

 

Material for the course

This online course can be carried out with basic utensils of a domestic or professional kitchen.

Instruments or materials that are used in some of the recipes (not essential for the online course)

  • Bags and vacuum packing machine
  • Meat mincer (for the cannelloni meat)

 Music used during the course: TheADP - times missed.

Session space provided by Miele Show Room Barcelona.

miele center

Enable or disable the subtitles (english) by clicking on the icon in playerX
Introduction to the course
1:35

Description of catalan cuisine
1:13

1a. Duck with pears
24:37

1b. Duck with pears (part 2)
13:01

2. Calamari a la brutesca (salt- roasted or pan-roasted calamari)
11:07

3. Porcini Mushrooms (Boletus ) roasted in consommé
11:19

4. Traditional canneloni with truffle cream
16:30

5. Tin-baked cod (a la “llauna”)
18:14

6. Brain salad
10:50

7. Catalan custard
6:53

Conclusions and farewell
1:51

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Alexis
Fantástico curso. Todo un acierto el poder contar con platos de toda la vida con un enfoque moderno. Felicidades!
March 14, 2014 at 6:11:05 PM

victor manuel
excelentes platos,buenas explicaciones
February 1, 2016 at 1:42:32 PM

FERNANDO
Grande el cheff Gaig. felicidades
February 28, 2016 at 1:56:10 PM

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