How to Prepare a Valencian Esgarraet

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Esgarraet is a typical Valencian dish, little known outside of the Region of Valéncia, but much appreciated by locals, and by visitors who dare to try it.

It stands out for being a very fresh dish, which is consumed cold and is ideal at any time of the year. It is also interesting because it is a straightforward recipe to prepare. 

The esgarraet was usually prepared for Easter, since it does not contain meat and once cooked it can be preserved naturally for several days. Nowadays it is prepared on any date, and many restaurants already serve Esgarraet as one of its featured entrees. 

Once elaborated, it is necessary to let it marinate so we must control our appetite and not fall into the temptation of eating it ahead of time.

 

 

Learn how to prepare an authentic Valencian Esgarraet 

 
To prepare a good Esgarraet you do not need many ingredients. If we want a dish for four people, we only need about 250 grams of roasted red pepper, 60 grams of cod crumbs, 3 cloves of garlic, a little extra virgin olive oil, and salt. 
 
The first step is to roast the peppers until the skin separates from the meat with ease. Once they are cooked and cooled, we can peel them. We can also save this step using preserved peppers, but they must be of excellent quality.
 
Next, we mince the garlic, crumble the cod, and mix it with the peppers. We add olive oil and salt, and the Esgarraet is ready.
 
We can not eat it yet, as we said earlier, you have to let it sit for several hours, or even prepare it one day ahead. This step is essential so that the cod gets well soaked, and the different flavours are integrated.
 
Once enough time has elapsed, you can finally taste the Esgarraet, one of the many delights in the Region of Valencia.
 

Enjoy your meal!

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El esgarraet es uno de los platos típicos de la Comunitat Valenciana
El esgarraet es uno de los platos típicos de la Comunitat Valenciana
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