Catalan guacamole (Guacamole a la Catalana) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 28) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on December 01, 2019

    Used up two very soft avocados. We enjoyed this on toast, makes a change from regular guacamole. You can't tell it has anchovy in it. I skipped the parsley (don't like it) -- you could add basil or coriander leaves instead. OH complained about some lumps of garlic, so make sure you squish it properly. Note: this is a fabulous book. I haven't made anything I didn't like from it, and if I could only keep one of my many Spanish cookbooks, it would be this one.

  • L.Nightshade on August 03, 2015

    If your mouth is ready for Mexican guacamole, with chiles and cilantro, it’s going to be surprised by this one. It involves mashing up anchovies, garlic, parsley, and salt, adding the mix to smooshed avocado along with the grated pulp of a tomato, olive oil, sherry vinegar, and lemon juice. I used this in a sort of taco repurposing of the skirt steak from last night, along with the caper-almond relish from that dish. But I also tasted the guac on its own. It was a little too acidic for me; I don’t even like lemon or lime in regular guacamole, and this has lemon and vinegar. The acid seems to cut the richness of the avocado. Mr. NS, however, thought it was perfect. http://chowhound.chow.com/topics/1020808?commentId=9668786#9668786

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