Timbal d'Escalivada - food

Timbal d'Escalivada


timbal-de-escalivada

Timbal de escalivada is a classic Catalan dish featuring roasted vegetables, often served with tuna or anchovies. It layers escalivada (which is a traditional roasted vegetable dish) in a timbale which is a cylindrical or molded presentation. It’s a light, smoky, and flavorful dishthat works great as a tapa, appetizer, or side dish.

What is Escalivada?


Escalivada consists of fire-roasted eggplant, red peppers, onions, and tomatoes. The vegetables are charred, peeled, and cut into strips, then typically dressed with olive oil, salt, and sometimes garlic.

How is Timbal de Escalivada Made?


The escalivada is layered in a cylindrical mold (a "timbal") to create a visually appealing stack. It is often served with anchovies, goat cheese, or bacalao (salt cod) on top for extra flavor. Some versions include balsamic reduction or romesco sauce as a garnish.

Recipe


Here's a traditional recipe for Timbal de Escalivada.

Ingredients:

2 large red bell peppers
2 medium eggplants
2 medium onions
4 ripe tomatoes
2 cloves of garlic
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh parsley for garnish (optional)
Tuna in olive oil or anchovies (optional)
Hard-boiled eggs or quail eggs for garnish (optional)

Instructions:


Preheat the Oven:

Preheat your oven to 200°C (390°F).

Prepare the Vegetables:

Wash the bell peppers, eggplants, and tomatoes.
Peel the onions and cut them into quarters.
Place all the vegetables on a baking tray. You can wrap the onions in aluminum foil with a drizzle of olive oil to prevent them from drying out.

Roast the Vegetables:

Drizzle the vegetables with olive oil and season with salt and pepper.
Roast in the preheated oven for about 45 minutes, turning them halfway through, until the vegetables are tender and their skins are blistered.

Peel and Slice:

Remove the vegetables from the oven and let them cool slightly.
Peel the skins off the bell peppers, eggplants, and tomatoes.
Cut the vegetables into thin strips.

Assemble the Timbal:

Use a round plating ring or a mold to shape the timbal.
Layer the roasted vegetable strips inside the mold, pressing gently to compact them.
If using tuna or anchovies, add a layer in between the vegetables.

Prepare the Dressing:

Finely chop the garlic cloves.
In a small bowl, mix the chopped garlic with extra virgin olive oil, salt, and pepper.

Serve:

Carefully remove the mold from the assembled timbal.
Drizzle the garlic-infused olive oil over the top.
Garnish with chopped fresh parsley and slices of hard-boiled eggs or quail eggs, if desired.
Serve at room temperature or slightly chilled.

Notes:


This dish can be prepared in advance and stored in the refrigerator. Allow it to come to room temperature before serving.
For added flavor, consider garnishing with olives or a balsamic reduction.
Last Updated on Tuesday, 04 February 2025 15:38
 

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