Samfaina Recipes
SAMFAINA
This Catalan dish is akin to ratatouille, the French dish that rummages around in the summer garden to combine eggplant, zucchini, bell peppers, tomatoes and onions in a pot that simmers over low heat. The vegetables soften and collapse into one another, and the flavors meld. Samfaina goes further, though: The ingredients are chopped into very small pieces, then cooked for several hours until the mixture is so thick and caramelized that it almost resembles a vegetable marmalade. It's often used as a sauce for rabbit, chicken or salt cod, but it can also be a side dish unto itself. It is a time investment - lots of chopping to be done before hours of cooking and simmering - but your efforts will yield dinner for the rest of the week. The samfaina will taste better the next day, and it's delicious hot or cold. Spoon it on a sautéed or grilled piece of fish, grilled sausages, poached eggs or a thick piece of toast.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 4h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Lay eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out liquid and pat dry.
- Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add onions and cook, stirring often, until they soften, about 8 minutes.
- Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper. Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally.
- Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 672 milligrams, Sugar 9 grams
CHICKEN SAMFAINA (POLLO EN SAMFAINA)
Make and share this Chicken Samfaina (Pollo En Samfaina) recipe from Food.com.
Provided by Alan in SW Florida
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
- Remove the chicken and set aside.
- Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
- Return chicken to Dutch oven.
- Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.
Nutrition Facts : Calories 343.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 80.1, Sodium 392.5, Carbohydrate 17.8, Fiber 4.6, Sugar 8, Protein 26.6
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