Having existed since the time of the Ancient Greeks and enjoying huge popularity with the Romans, the sauce known as Garum is one of the most delicious secrets of Mediterranean gastronomy. Escata is our reinterpretation of this legendary sauce, brought up-to-date for use in contemporary cuisine.
MEDITERRANEAN SAUCE.
Mediterranean cuisine is all about flavour, freshness, variety and colour.
And its essence can be found in Escata. In rice and pasta dishes, in salads and cheeses, even with desserts... a few drops of Escata add imagination, subtlety… and flavour.
Legendary. Contemporary. Unique.
We have created Escata along the lines of contemporary cuisine: creativity, imagination and, above all, flavour. From haute cuisine to your table: adding Escata to your recipes brings a very special, unusual and original touch to any ingredient. The possibilities are endless.
The only limits are your imagination.
At his restaurant in Roses, Pere Planagumà creates his dishes from the very heart of the Costa Brava, with the Mediterranean always within sight. His culinary career has embraced the most radical of avant-garde gastronomy (El Bulli, El Celler de Can Roca), the finest traditions of classical French cuisine (La Tour d’Argent in Paris), renowned stalwarts of Catalan cooking (Mas Pau, Les Cols) and now his own project, Rom, in Roses. Always curious, always investigating new flavours and preparations, Pere Planagumà has now created Escata, his own version of the legendary Garum sauce.
WITH A VERMOUTH,
AT APERITIF TIME...
THE IDEAL COMBINATION
FOR ENJOYING ESCATA
OLIVES
Dress your favourite olives with a few generous shakes of Escata. As much or as little as you fancy.
CRISPS
Given them the extra touch of flavour they need with a judicious amount of Escata anchovy essence.
ANCHOVIES ON CATALAN TOMATO BREAD
Anchovies, Catalan tomato bread, extra-virgin olive oil...
Escata is the perfect companion!
Dress your anchovies with a few drops of Escata and drizzle it on your Catalan tomato bread. Unbeatable.
INGREDIENTS FOR 4 PEOPLE:
500g fresh tuna fillet, defrosted and scaled
12.5g Escata
10g extra-virgin olive oil
PREPARATION:
Slice the tuna fillet very thinly, in slices of about 4mm
Put the slices in a pre-chilled bowl and add the Escata and extra-virgin olive oil.
You can also add any other condiments you particularly like.
We recommend mango cream, guacamole, and fresh mint or basil leaves.
Enjoy with ESCATA!
INGREDIENTS:
50ml Escata
8 salad tomatoes
4 small cucumbers
50ml extra-virgin olive oil
a few basil leaves
a few mint leaves
PREPARATION:
Scald the tomatoes in hot water for 10 seconds.
Plunge immediately into iced water.
Peel and seed the tomatoes and cut into 3mm dice.
Peel and slice the cucumbers.
Put the tomatoes and cucumber in a bowl and add the Escata and the extra-virgin olive oil. Cover the bowl and leave for 10 minutes in the fridge for the flavours to blend.
After 10 minutes, arrange the tomato and cucumber salad on a plate.
Scatter with the fresh mint and basil leaves.
You could serve this salad with a good quality fresh cheese (such as Burrata or Mozzarella), or with some good
anchovies.
Enjoy with ESCATA!
INGREDIENTS FOR 4 PEOPLE:
25ml Escata
300g Carnaroli rice, preferably from MOLÍ DE PALS.
750ml good fish stock, including prawns
25g onion, tomato and garlic sofrito (see below)
12 large prawns, preferably from Roses
PREPARATION:
Light the stove.
Put a generous splash of olive oil in a paella pan and make the sofrito by slow-frying the onions, garlic and tomatoes until sticky. Then add the rice.
Stir a couple of times and then add the stock, previously warmed through.
When it comes to the boil, add 25ml of Escata.
Leave to cook over a high heat for around 15 minutes.
After 15 minutes, if the rice is still fairly moist, you can dry it out in the oven or over a barbecue for three minutes or so. Meanwhile, cook the prawns on a griddle pan.
Once the rice is dry and cooked through, finish off by arranging the prawns on top of the rice.
Enjoy with ESCATA!
CHOCOLATE
GANACHE WITH
ESCATA
Original, intensely flavourful...
Why not use Escata in your desserts too!
INGREDIENTS FOR 4 PEOPLE:
50ml Escata
500ml cream
300g chocolate couverture
60g sugar
PREPARATION:
Bring the cream and sugar to the boil in a small pan.
Break the chocolate couverture into small pieces in another bowl.
Pour the hot cream and sugar mixture over the chocolate pieces and leave to stand until the chocolate has melted.
Add the Escata and stir everything together until smooth.
Pour the mixture into a container and leave in the fridge for 12 hours.
The ganache is now ready to serve!
We suggest serving it in tiny ice cream cones.
Enjoy with ESCATA!
Choose a good fresh curd cheese (we recommend Fonteta) or any other fresh cheese you like. Arrange the curd cheese on a pretty plate and drizzle with extra-virgin olive oil and Escata. Top it off with a little salad of seaweed.
Enjoy with ESCATA!
LEGENDARY
CONTEMPORARY
UNIQUE
Healthy, natural, original, intense.
Escata, the essence of a Mediterranean sauce.
CONTACT
For further information, please contact us at info@escatafood.com