The best recipes to enhance Catalan fuet in your kitchen

Catalan fuet is a type of dry saucisson that Spanish cured meat lovers adore. With a hard, firm, dry texture, it offers a unique taste with delicious aromas given by its long drying and seasoning. Catalan fuet is often eaten as an aperitif. However, this product offers you diverse taste combinations, letting you discover different flavours. Directos.eu reveals the best recipes for enhancing Catalan fuet in your kitchen.

Discover the Catalan fuet escalivada recipe

Escalivada is a traditional Spanish recipe, more specifically from the Catalan region. It is made with tomatoes, aubergines, courgettes, cucumber and other Mediterranean vegetables. Everything is grilled, roasted over embers as the Catalan word « escalivar » suggests. This Spanish classic can be improved by adding Catalan fuet to the ingredients. To make your fuet escalivada, here are the products you need for 6 people:

• a Catalan fuet,
• 250 g cherry tomatoes,
• two red onions,
• three courgettes,
• three red peppers,
• two tablespoons of olive oil,
• a large aubergine,
• a pinch of fleur de sel.

Favour fresh, quality ingredients. Choose a Catalan fuet made using an artisan process and using raw materials of European origin. Preparation can take about an hour and fifteen minutes. You can increase or decrease the quantity of each ingredient depending on the number of guests.

Before starting, preheat your oven to 200 °C. Prepare the courgettes and the aubergine by cutting off the ends. Cut the courgettes into sticks. Cut the tomatoes into quarters. Also cut the aubergine. Remove the core and seeds from the pepper. Cut it into thin strips. Thinly slice the red onions.

In an ovenproof dish, combine all these ingredients. Season with the olive oil and the fleur de sel. Put the dish in the preheated oven for about 40 minutes. Stir the dish every fifteen minutes. Ten minutes before the end of cooking, add the cherry tomatoes cut into pieces. Take the dish out when you notice the vegetables have become soft and grilled. Cut the Catalan fuet into rounds and add them to the dish.

Try Catalan fuet spaghetti

Spaghetti is easy to cook. It pairs wonderfully with different ingredients such as vegetables and cheese. You can also add Catalan fuet to enhance this dish and add variety. The dry saucisson brings its flavour and aromatic touch to boost the taste of your dish.

To make dry saucisson spaghetti for five people, you need:

• 750 g Catalan fuet,
• 750 g spaghetti,
• 625 g tomato purée,
• two large onions,
• pepper and salt.

The total time needed to prepare Catalan fuet spaghetti is half an hour. Cut the dry saucisson into thin slices. You can remove the skin if it is not natural. Fry the fuet in a pan to remove some of its fat and bring salted water to the boil. Add the onions to the fuet, and let it cook over low heat for a few minutes.

Pour the spaghetti into the pan once the water is boiling. Leave it on the heat for about ten minutes. Take the opportunity to add the tomato purée to the onion and the Catalan fuet. Add a little of the pasta cooking water and use your wooden spoon to mix everything together. Let it cook, stirring frequently. Once the pasta is ready, drain it in a colander. Put it in the serving dish with the Catalan fuet sauce. Add pepper and a little salt. Serve hot and enjoy!

Prepare a lentil salad with Catalan fuet

Lentil salad can be paired with slices of Catalan fuet. You get to enjoy a dish with an irresistible flavour that will delight your taste buds and those of your guests. This easy preparation takes about 50 minutes. Here is the recipe for making lentil salad with Catalan fuet for six people:

• two Catalan fuets,
• 375 g lentils,
• a large onion,
• two garlic cloves,
• three shallots,
• three carrots,
• parsley,
• pepper,
• salt,
• bouquet garni,
• cider vinegar,
• olive oil.

Cut the onion and the carrots. In a pan containing two litres of cold water, add the vegetables and the bouquet garni along with the lentils and the garlic. Bring to the boil for half an hour and drain while hot. You can add the salt and pepper at the same time. Put the Catalan fuet in the water and let it cook for 20 minutes.

Remove the fuet from the water and cut it into thin rounds. Put the lentils in the serving dishes and add the slices of Catalan fuet. The olive oil, vinegar and shallots should be used to make the dressing that will be poured over the lentils. Stir everything together and add the chopped parsley.

Treat yourself to a Catalan fuet risotto

Risotto is one of the dishes into which you can add your Catalan fuet for a different lunch. To make this dish, you need:

• a Catalan fuet,
• 80 g risotto rice,
• basil,
• pepper,
• 10 cherry tomatoes,
• a bowl of stock,
• a clove of garlic,
• a drizzle of olive oil.

Chop the shallot and add it to a pan with a base of olive oil. Add the rice and mix everything together. Add the stock gradually. Add pepper and salt then let it cook for about fifteen minutes.

In a frying pan, add a drizzle of olive oil. Add the cherry tomatoes after cutting them in half. Cut the Catalan fuet into small slices. Chop the garlic and add it to the pan with the saucisson. Stir and let it cook for three to four minutes. Add a few basil leaves.

Check that your rice is already cooked. If so, pour it into the pan containing the Catalan fuet mixture. Stir the dish. Your Catalan fuet risotto can be served. Enjoy your meal!