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Esgarraet (from Valencian esgarradet, meaning "disrupted") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil and sometimes black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.

This article does not cite any sources. (July 2015)

Esgarraet

Type	Salad
Place of origin	Spain
Region or state	Valencia
Serving temperature	Room temperature
Main ingredients	Red peppers, salt cod, garlic, olive oil, sometimes black olives
Cookbook: Esgarraet

It is also served as tapa and is very typical for the city of Valencia. It is very popular, as the flavour of the salt cod fish contrast very well with the sweetness of the peppers and its juice that mixes with the olive oil is commonly soaked up with bread.

Variations

In Valencia this dish may be considered as a variation of espencat, another popular dish of the Valencian cuisine. In Catalonia there is a variation that is called esqueixada which means "torn" or "ripped" in Catalan and features grilled tomato instead of red peppers. In the central region of Castellón baked eggplant is added and all ingredients are chopped into little pieces. The recipe may also include Mojama or cod fish.

See also

• Escalivada
• Esqueixada
• List of salads

References

На других языках

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- [en] Esgarrat

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[es] Esgarraet

El esgarraet (del valenciano esgarradet) es un plato típico de la Comunidad Valenciana. Consiste en una especie de ensalada hecha con pimiento rojo asado, bacalao en salazón, ajos y aceite de oliva virgen extra. El nombre proviene del hecho de que para preparar el plato haya que desgarrar tanto el bacalao como el pimiento en finas tiras.

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