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Cassoleta d’Albergínia i Butifarra

I bet you all guessed what the title means… yes? no? Aubergine (Eggplant) and Butifarra’s Cassoulete, where Butifarra is our Typical Catalan Sausage :D. Basic ingredients for a basic dish. Since Medieval ages, the catalans have been using this veggie in their kitchens and I want to keep with the tradition ;D.

I’m sending this recipe over to Valli from More than a Burnt Toast and Ivy from Kopiaste to enter into their wonderful Event: WORLD FOOD DAY. In Valli’s words:The blogging community spans the globe so I would like you to submit a recipe which represents your country that would feed at least 6 people. You can send something that is a family favourite or a regional favourite that uses local and perhaps seasonal ingredients.

We could then lay each dish back to back and have enough food to feed everyone on our street. If more people joined we could feed everyone in our city…our country…the world…you get the picture!!! A conga line of international dishes to feed the world!!!!

The aim of the Event is to make people aware of the world’s increasing hunger and how the use of biofuel impacts in the poor countries’ harvests and needs. Please head to her blog for more info.

When Fall comes, these kind of dishes are frequently “played” in my oven. I just love it for its simplicity and the use of such basic ingredients: milk, eggplants and pork meat… and lots of bread to clean the plate! A cheap dish to feed the whole family :D.

Ingredients for 6 servings: 6 medium eggplants, 4 butifarras (or your regional sausage, preferably pork), salt, black ground pepper, and olive oil. 60 grs of butter, 60 grs of flour, 3/4 of liter of milk, and some grated mozzarella.

  • Preheat the oven at 200 ºC.
  • Prepare the eggplants on an oven tray: cut them in two pieces, with the help of a knife cut their pulp making crosses over them. Be careful not to cut its peel. This will help them to get roasted better. Pour some salt and olive oil over them.
  • Place in the middle rack and roast for 30 minutes at 180-200ºC
  • Peel the butifarras, and fry their raw meat in a sauce pan with just a bit of oil. Stir and fry until the meat is done.
  • When the eggplants are ready, take away from the oven and add the pulp to the sauce pan with the butifarra, add a bit more of olive oil (just a bit, the eggplant absorbs it all) and stir for 2 minutes. Taste and add salt if needed. Reserve.
  • Prepare the bechamel: Pour the butter inside a pot, when it becomes liquid, add the flour, take away from the heat and stir until you get a paste, put back in the heat and add the milk little by little while stirring. Add a bit of salt and black ground pepper (optional).When it starts to boil it will achieve its thicker texture. Take away from the heat and pour some in the bottom of the cassouletes.
  • Place the eggplant/butifarra mixture in the cassouletes and some more bechamel on top. Sprinkle with the cheese. Place in the oven’s top rack and gratin until you see the golden crust.
  • Eat while hot… and don’t forget your bread :D


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09/29/2008 · 9:24 h by Emiline

I love how brown the cheese is on top…it looks delicious.

09/29/2008 · 9:55 h by Peter M

Welcome back Chica (Perrea, Perrea)! lol

You have to tell me more about Buttifara sausages…spices, taste…alternate sausage that tastes like it?

This dish reminds me of our Moussaka!

09/29/2008 · 10:15 h by Bellini Valli

Thank you so much for entering our event Nuria. This cassoulet is a beautiful representation of Catalan cuisine that I would love to see on my own table:D

09/29/2008 · 10:30 h by FoodJunkie

Very hearty recipe, but it looks yummy. And it is for a good cause too!

09/29/2008 · 10:45 h by Núria

Thanks Emiline! This kind of cheese, I eat :D

Si Peter! It reminds me of Moussaka too!!! And knowing you, I should have said something else about butifarras… you are right! It’s raw pork meat inside the pork guts peel and dressed with some salt and pepper only. This one is the basic. Then you can add or change some of its ingredients… maybe I should post on this :D

Hola Val :D. Thanks sweetheart.

09/29/2008 · 11:44 h by noobcook

what a great recipe which has everything I like (cheese, eggplants, sausages), and it sounds even better in Spanish, hehee

09/29/2008 · 13:35 h by Passionate About Baking

What a beautiful dish Nuria…so much flavour & character to it. I love the rustic appeal & the simplicity. It’s just right for World Food Day. I’ve got something local & seasonal on my mind too. BTW, wish I could post those yummy lavash crackers to you, dip & all. Thanks for the heartening comments! xoxoxox Deeba

09/29/2008 · 14:01 h by Dharm

Mmm..that sounds and looks just fabulous!!

09/29/2008 · 14:28 h by Judy@nofearentertaining

Lovely dish Nuria!!! Great entry for a great event!

09/29/2008 · 14:52 h by tigerfish

I love the burnt top!

09/29/2008 · 15:03 h by Núria

Hola noobcook! On top of that, it’s really easy :D. You would laugh if you hear me pronouncing that in catalan!!!!

Thanks so much Deeba :D. Can’t wait to see what you come up with. Ahhhh those crackers :D :D :D

Thanks so much Dharn :D

Hola Judy! Thanks so much sweetheart♥

Hey Tigerfish! Welcome to Spanish Recipes :D. Yeah the top brings some colour to the dish :D

09/29/2008 · 16:20 h by Ivy

Hey chica, what happened to your rest? Today I feel that I need a week to rest as well. I am drooling. This sounds delicious and please tell us more about this sausage. Thanks for participating in our event.

09/29/2008 · 16:49 h by Cakespy

Oh my goodness!! This looks delicious, and it’s a new dish to me! I am bookmarking it so that I can try it out on a chilly day!

09/29/2008 · 21:30 h by Nathan

Reminds me of the Greek “Moussaka” and a Dominican “Pastelon de Berenjenas” very nice.

Hmm if I had to make a dish that represents Cuban food it would be… “Ajiaco” it has all the tubers of the Island in it, it’s a hardy starch bomb that has pork bones and meat, tasajo, yuca, malanga, boniato, green, yellow, and ripe plantains, calabaza. And a sofrito in lard using onion, garlic, bell pepper, and parsley seasoned with salt and pepper.

The trick to this dish is knowing the order in which to add everything and how to be able to cook all the starchy veggies without having any of them over cook.

09/30/2008 · 6:14 h by [eatingclub] vancouver || js

Oooh, those bubbles! Delicious! I have to try this: might help me get over my eggplant funk.

09/30/2008 · 11:21 h by Núria

Ok, Ivy! Just to please you the Greeks :D, I went to the market today and bought some butifarras! I’ll post about it soon ;D.
Concerning my rest… I’m fully recovered… for the moment ;D

Thanks cakespy! Every time I see your icon it makes me smile… so cute!

Nathan, eres la bomba!!!! Hey, instead of telling me here… go and participate! This way everybody will know you and you will get more traffic (do you care about traffic?). Anyways, I appreciate the recipe, don’t take me wrong :D

Hola Eating Club! You will love it!

09/30/2008 · 18:58 h by Nathan

I enjoy traffic (not that I get much haha), more would be nice.

I’ll try to participate before October 16 deadline for it, I’ll have to wait till my family recieves another pay check to buy the stuff.

Hmm…”Moros Y Christianos” might be a good dish to… but Ajiaco is the BOMB! Ha ha.

09/30/2008 · 19:05 h by Núria

Nathan, I can wait to see your Moros y Cristianos recipe… I’ve got the real beans waiting for your recipe :D

If you get into the Foodbuzz thing you can also get more traffic and maybe win 300 dollars for one post!!!!

09/30/2008 · 19:42 h by glamah16

Im drooling.It looks so delicious. Need to check out this event.

10/01/2008 · 23:34 h by Jonny

Ay, que rico, Nuria! That looks frickin awesome! I love the way the butifarra holds the dish together. Well, that and the burned cheese on top…! We’ve still got some leftover boudin, and I think this dish is crying out to be remade with them, or perhaps morcilla…? or would that be too much with all the cheese..?!

10/02/2008 · 8:12 h by Núria

Hola Jonny :D. I don’t know how morcilla would work here… give it a try and tell me ;D

Soon in your blog screen: ALL KINDS OF BUTIFARRAS and BUTIFARRONS (morcillas) Free entrance ;D

10/05/2008 · 17:54 h by Jude

Looks amazing, nuria. So perfect with crusty bread for sure. Love the earthenware pot!

10/16/2008 · 11:29 h by Bellini Valli

Today is World Food day Nuria. Thank you so much for this delicious dish to add to our conga line. Let’s DANCE!!!!!!!!!

10/16/2008 · 15:08 h by Parker

A beautiful looking and hearty dish.

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