{"id":734,"date":"2019-10-30T11:18:11","date_gmt":"2019-10-30T11:18:11","guid":{"rendered":"http:\/\/todelli.com\/content\/?p=734"},"modified":"2019-11-22T11:42:37","modified_gmt":"2019-11-22T11:42:37","slug":"from-the-romans-garum-sauce-to-the-contemporary-escata","status":"publish","type":"post","link":"https:\/\/todelli.com\/content\/from-the-romans-garum-sauce-to-the-contemporary-escata\/","title":{"rendered":"From The Roman\u2019s Garum Sauce To The Contemporary Escata"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-738\" src=\"http:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata4.jpg\" alt=\"\" width=\"855\" height=\"578\" srcset=\"https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata4.jpg 900w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata4-300x203.jpg 300w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata4-768x519.jpg 768w\" sizes=\"(max-width: 855px) 100vw, 855px\" \/><\/p>\n<p>Have you ever heard of Garum at all? We will give you a little clue: Romans at the end of the first century A.D. used to enhance their dishes with Garum sauce. During feasts, they used to add flavour to their porridge, meat and fish dishes or even to the wine through this sauce. With its extraordinary and unusual fishy taste, Garum sauce was said to be an essential ingredient at that time.<\/p>\n<p>Believe it or not, this legendary sauce has now been brought up-to-date and\u00a0reinterpreted for use in contemporary cuisine by one of our amazing independent suppliers! With the name of <a href=\"https:\/\/todelli.com\/product\/escata\"><em>Escata<\/em><\/a>, <em>Burntisland Fish Co present<\/em> a fermented Anchovy essence that\u00a0brings the ancient Garum back from history to the modern table. A few drops of this flavoursome\u00a0Mediterranean sauce\u00a0can be poured into\u00a0rice and pasta dishes,\u00a0salads, cheeses and even\u00a0desserts to donate an extra touch of flavour.<\/p>\n<p style=\"text-align: left;\">Chefs, are you ready to differentiate yourself from your competitors? To update old recipes with a unique and refined taste? A good dish of meat or fish can be easily cooked by many others, but the peculiar touch of <em>Escata<\/em> (shop <a href=\"https:\/\/todelli.com\/product\/escata\">here<\/a> at Todelli) will allow you to hold the attention of a more sophisticated and demanding clientele.<\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-739\" src=\"http:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/burntisland.png\" alt=\"\" width=\"554\" height=\"372\" srcset=\"https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/burntisland.png 950w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/burntisland-300x201.png 300w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/burntisland-768x515.png 768w\" sizes=\"(max-width: 554px) 100vw, 554px\" \/><\/p>\n<p>Innovation and science are key to\u00a0<em><a href=\"https:\/\/todelli.com\/producer\/burntisland-fish-co\">Burntisland Fish Co<\/a>,\u00a0<\/em>and\u00a0<em>Escata<\/em>\u00a0&#8211; by <a href=\"https:\/\/www.instagram.com\/pereplanaguma\/\">Chef Pere Planagum\u00e0<\/a> &#8211; is an example of science meets culinary tradition.\u00a0<em>Burntisland Fish Co<\/em>\u00a0is a Scottish company where the knowledge and experience of a Scientist and a Fishmonger are combined to bring unique products to the market: from <em>Escata<\/em> essence to Gravlax Salmon\u00a0and a selection of high-quality Salts.<\/p>\n<p>At his restaurant in Roses, Chef Pere Planagum\u00e0 creates his dishes from the very heart of the Costa Brava, with the Mediterranean always within sight. Always curious and investigating new flavours, he just created\u00a0<em>Escata<\/em><em>.\u00a0<\/em><br \/>\n<em>Burntisland Fish Co<\/em>\u00a0is the sole UK distributors for this significant and amazing contribution to the chef&#8217;s flavour armoury.<\/p>\n<p>Below you can find a delicious recipe by chef Pere Planagum\u00e0 accompanied by its refined <em>Escata<\/em> sauce.<\/p>\n<hr \/>\n<p style=\"text-align: left;\"><strong>DRY RICE WITH PRAWNS RECIPE<\/strong><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-735 aligncenter\" src=\"http:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata6-1024x695.jpg\" alt=\"\" width=\"510\" height=\"346\" srcset=\"https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata6-1024x695.jpg 1024w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata6-300x204.jpg 300w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata6-768x521.jpg 768w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/escata6.jpg 1300w\" sizes=\"(max-width: 510px) 100vw, 510px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\">INGREDIENTS FOR 4 PEOPLE<\/span>:<br \/>\n25ml Escata<br \/>\n300g Carnaroli rice, preferably from MOL\u00cd DE PALS.<br \/>\n750ml good fish stock, including prawns<br \/>\n25g onion, tomato and garlic sofrito (see below)<br \/>\n12 large prawns, preferably from Roses<\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\">PREPARATION<\/span>:<br \/>\nLight the stove.<br \/>\nPut a generous splash of olive oil in a paella pan and make the sofrito by<br \/>\nslow-frying the onions, garlic and tomatoes until sticky. Then add the rice.<br \/>\nStir a couple of times and then add the stock, previously warmed through.<br \/>\nWhen it comes to the boil, add 25ml of Escata.<br \/>\nLeave to cook over a high heat for around 15 minutes.<br \/>\nAfter 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.<br \/>\nOnce the rice is dry and cooked through, finish off by arranging the prawns on top of the rice.<br \/>\nEnjoy with ESCATA!<\/p>\n<p>And if you have a sweet tooth but don&#8217;t know how to integrate <em>Escata<\/em> with your desserts, we recommend a simple but tasty chocolate ganache with an added taste of <em>Escata<\/em>.<\/p>\n<p style=\"text-align: left;\"><strong>CHOCOLATE GANACHE WITH ESCATA RECIPE<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-737 aligncenter\" src=\"http:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/pere-planaguma-1-e1572433139455.jpg\" alt=\"\" width=\"513\" height=\"356\" srcset=\"https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/pere-planaguma-1-e1572433139455.jpg 677w, https:\/\/todelli.com\/content\/wp-content\/uploads\/2019\/10\/pere-planaguma-1-e1572433139455-300x207.jpg 300w\" sizes=\"(max-width: 513px) 100vw, 513px\" \/><\/p>\n<p><span style=\"text-decoration: underline;\">INGREDIENTS FOR 4 PEOPLE<\/span>:<br \/>\n50ml Escata<br \/>\n500ml cream<br \/>\n300g chocolate couverture<br \/>\n60g sugar<\/p>\n<p><span style=\"text-decoration: underline;\">PREPARATION<\/span>:<br \/>\nBring the cream and sugar to the boil in a small pan.<br \/>\nBreak the chocolate couverture into small pieces in another bowl.<br \/>\nPour the hot cream and sugar mixture over the chocolate pieces and leave to stand until the chocolate has melted.<br \/>\nAdd the Escata and stir everything together until smooth.<br \/>\nPour the mixture into a container and leave in the fridge for 12 hours.<br \/>\nThe ganache is now ready to serve!<br \/>\nWe suggest serving it in tiny ice cream cones.<br \/>\nEnjoy with ESCATA!<\/p>\n<p><em>Escata<\/em> is at your disposal to fulfil all of your tasty desires, and so is Todelli with its huge and diverse list of other special ingredients. Visit <a href=\"https:\/\/todelli.com\/\">todelli.com<\/a> right now and sneak a peek on our latest products, it\u2019s for free and we assure you won\u2019t regret it!<\/p>\n<p>&nbsp;<\/p>\n<h5>Written by: Giada Demarchi<\/h5>\n<div style=\"display: none;\"><\/div>\n<div style=\"display: none;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Have you ever heard of Garum at all? We will give you a little clue: Romans at the end of&#8230;<\/p>\n","protected":false},"author":1,"featured_media":738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From The Roman\u2019s Garum Sauce To The Contemporary Escata - Todelli blog<\/title>\n<meta name=\"description\" content=\"Differentiate from the competition as a Chef by using the Escata ingredient. Umami flavour. 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