This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
The fish most consumed in Spain is tuna. And we are not talking about the fresh one, but the one that comes in a can. In figures it is followed by hake, whiting and salmon. In this report, Laura Conde reviews the fish that are in season and that, therefore, we will find at their optimal moment and at an affordable price.
Sadly, the data continue to indicate that fish consumption is declining in households and that the sector continues to accumulate losses. For this reason, administrations launch all kinds of campaigns that try to reverse the figures and improve our eating habits. We will not tire of encouraging you: stay tuned for the season.
– What do pediatricians say? We already know that dietary recommendations vary, also for the little ones in the house. Hada Macià speaks with experts to update us on what paediatricians advise today: from how long should it be to breastfeed to when is the time to introduce other foods, especially those most likely to cause allergies.
– Sukalderria. The Sukalderria project tries to explain how some Basque recipes have evolved in different Latin American countries and to bring them back to Donosti. The result can be discovered at Topa Sukalderia, by renowned chef Andoni Luis Aduriz. Iker Morán reviews some of those dishes enriched by a round trip.
– Objects that left or arrived on the table. Both at home and in the restaurant, the objects on the table have been changing. Some began to disappear due to disuse or a change in habits, others appeared out of pure tendency or because they seemed useful and timely to us. In this report, Rosa Molinero reviews some of those changes to which we have been adapting sometimes without hardly realizing it.
– Atrium. We escaped, through that unique landscape of the Extremadura pasture to Cáceres. There we immerse ourselves in the universe of Atrio, the vital project of Toño Pérez and José Polo that goes beyond the high-level gastronomic proposal that has the acorn-fed Iberian pig as its common thread.
– Pasta with zucchini and sausage. Just over half an hour is the time required to follow the steps of this succulent pasta recipe suggested by Ana Casanova in which the zucchini, which we will use to make the sauce, and the country sausage are the protagonists.
