Freakin' Fricandó

We’ve been based in Barcelona now for the past two months and I’ve been missing the Philippines. For some strange reason, every time I'm away from home, I’ve been missing Filipino food the most. And RICE. I salivate just seeing rice.

The hubby sensing my homesickness, surprises me with Fricandó. It’s a traditional Catalan cuisine made of beef stew (or also made of thinly sliced veal meat) and mushroom smothered with delicious nutty sauce. He knows it’s one of my favorite comfort dishes. It somehow reminds me of our very own beef caldereta back home, but of course, the two are incomparable.

Image courtesy of RTVE.es

Fricandó might not be the most photographic dish or insta-worthy but a 100 percent legit deliciousness.

The very first time I tried this delicious dish was in Rambla, a casual dining Spanish restaurant in Manila. I gave it the monicker “freakin' fricandó". It was that good that I unapologetically ordered plain white rice with it. So, this dish has been part of our relationship, associate with our love language. It was a truly nice surprise from my husband.

And of course, I didn’t pass on the rice this time. I don't think I will ever eat fricandó without rice. In every joyful bite, I’ve forgotten my homesickness even for a while.

Image courtesy of Rambla PH Facebook

Far from Spain, in South East Asia, this Spanish Restaurant serves traditional Catalan Fricandó.

G/F, Joya Lofts and Towers, Joya Drive, Rockwell Makati, Philippines

+63 926 690 9774

INTSAGRAM account: Rambla.ph

Fricandó was said to have come from the 18th C, where the recipe appeared in a cookbook for the first time. It's an Autumn dish when mushrooms or "bolets" are in season. It was normally a treat for Sundays. Back then, most families couldn't afford meat. This dish is also best when eaten the next day, like our Filipino adobo.

Just like any loved national dish, you'll find a thousand different ways to make it. Here's a recipe from restaurant L'Òstia Barceloneta. It's by Chef Pepi Rigol. (Source: El Periodic, Nov 2017)

INGREDIENTS

For the fricandó

800 g of beef (culatín)

600 g of Figueres onion

35 g of senderuelas or any seasonal mushroom

2 garlic cloves

50 g of whiskey (brandy or white wine)

350 g of grated ripe tomato

100 g of extra virgin olive oil

50 g of flour

10 g of salt

10 g of pepper

For the picada

NOTE: Picada is a sauce made in a mortar and pestle.

20 g of hazelnut

20 g of almond

10 g of parsley

LET'S GET STARTED!

1. Season the filleted meat and lightly coat it in flour.

2. Sear the meat in a casserole with extra virgin olive oil, When browned, remove the meat from the saucepan and set aside.

3. Add the chopped onion into the pan. Saute well.

4. When the onion is well cooked, add two minced garlic cloves and the grated tomato. Let cook about 20-25 minutes.

5. Once the sofrito is well cooked, add the whiskey and let it reduce the alcohol.

6. Add the previously soaked mushrooms to hydrate them. Reserve the water.

7. Make the picada in a mortar, crushing the hazelnut, almond and a little parsley as well.

8. Add the picada into the mixture. Bring it to boil and reduce the heat. Then, add the meat and the juice.

9. Stir and let it simmer. Add a little water, then cover.

10. Let it cook an hour ... and that's it.