Showing posts from July, 2019

Samfaina or Something Like It

Please don't imagine that this dish is authentic. Let's just say that it's inspired by the Catalan dish ‘samfaina’, which is itself a cousin of ratatouille and caponata. Over the years I've heard many chefs insisting that the flavours and textures of the vegetables in ratatouille should always be kept distinct from one another but for this slow-cooked style of samfaina please forget about that. This dish is all about blending the flavours and textures into something closer to a jammy dip. That may sound odd but, believe me, it works. I have it on good authority that courgettes aren't normally used in the classic Catalonian samfaina but I like what they bring to the dish. (I warned you that this wasn't authentic.) The addition of smoked paprika to the dish at the end isn't really authentic either but I came across a restaurant doing something similar and so I've copied the idea. It makes a subtle but very real difference to the flavour. (A little warni