SALSA DE NADAL
It is made once a year in large amounts and eaten over the Christmas period as a dessert or snack, dipping sponge cake into it. In each area it is made in a special way, thus continuing to arouse debate, especially with regard to certain ingredients.
In his book Bon Profit! El llibre de la cuina eivissenca, Joan Castelló Guasch says that first the almonds should be shelled, roasted, chopped and then mixed with eggs to form a smooth paste. A broth should then be separately prepared, using baby goat’s meat, pork, beef, or chicken, adding salt, saffron and a pinch of pepper to it. It is then sieved into a clay cooking pot and mixed with the almond paste. Then sugar, cinnamon and spices are added to taste. The mixture should be stirred in the same direction for about one hour. The result is a liquid thickish sauce with a flavour similar to turrón de Jijona (a type of almond nougat).
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