-
Samfaina is a
Catalan -
Valencian dish
based on
diced eggplant and zucchini, a
sofrito of
chopped garlic and
onion and
grated tomato,
cooked in
olive oil...
-
byaldi (created by
Michel Guérard),
pisto (Castilian-Manchego, Spain),
samfaina (Catalan, Spain),
tombet (Majorcan), ciambotta,
caponata and peperonata...
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Tombet is the
Majorcan version of the
Occitan ratatouille or the
Catalan samfaina.
Influenced by
those dishes,
nowadays some
people add
zucchini to the mixture...
- Tonyina. Literally: tuna coca. Also
called Coca de Sant Joan. It is a
samfaina but with
onion and tuna. It is
eaten in the Alacantí
during the bonfires...
- some dishes.
Allioli means garlic (all) and (i) oil (oli) in Catalan.
Samfaina, also
called tomacat or
pebrots amb tomàquet. It is a
variety of Occitan...
- amb tomàquet, bean omelette[clarification needed], coca de recapte [es],
samfaina,
thyme soup,
caragols a la
llauna and the
bomba de Barceloneta. Notable...
- it
became a po****r "first 9a", but the
grade is now
considered 8c+/9a.
Samfaina –
Margalef (ESP) – June, 2010.
First ascent.
Sharma felt it was 9a, but...
-
throughout the Mediterranean.
Other names for this kind of
sauce are "
samfaina" in Catalonia, "tomacat" or "tombet" in
Majorca and
ratatouille in France;...
- on the
Mediterranean coast include ratatolha (the
equivalent of
Catalan samfaina), alhòli,
bolhabaissa (similar to
Italian Brodetto alla Vastese), pan golçat...
-
baked in
tomato sauce,
related to
similar Mediterranean dishes such as
samfaina or ratatouille. Fava parada [ca]: Fava bean and
mixed vegetable puree Trempó [es]:...
