Xato (pronounced cha-toe) is a traditional dish from the Catalan region of Garraf and Penedès originating from the “aixetonar” of the wine barrel festival. During this ancient festival held on the second Sunday before Carnival a small tap was inserted in the wine barrels (also known as “aixetó”) to enable the tasting of the young new wine. It was part of the festival to eat a cod based salad over escarole, anchovies and olives seasoned with a sauce with Arabian hints.
The first written referencis a traditional dish from the Catalan region of Garraf and Penedès originating from the “aixetonar” of the wine barrel festival. During this ancient festival held on the second Sunday before Carnival, a small tap was inserted in the wine barrels (also known as “aixetó”) to enable the tasting of the young new wine. It was part of the festival to eat a cod based salad over escarole, anchovies and olives seasoned with a sauce with Arabian hints.
If you’ve heard of either family meal, we have made it easy for you to enjoy an authentic Xató salad. We are pleased to introduce the latest member in our collection of sauces and pestos. We give you Xató Sauce, prepared using traditional methods, free of preservatives and colouring agents.
Nearly everything tastes better with Xató, it's freakishly addictive. Vegan friendly it’s made using only red peppers, hazelnuts, olive oil, garlic, honey and salt and is very similar to Romesco but uses Hazelnuts as a posed to Almonds and it is smoother in texture.
If you’ve herd of either Xató or Romesco sauce you will have most likely seen it paired with poultry or seafood. Xatógoes beautifully with chicken, on chicken and in chicken. It’s very often served with seafood, James Martin pairs red mullet and squid douched in Xató sauce, Jamie Oliver braised octopus and Xató whilst Gordon Ramsey likes to showcase Cod and Xató.
When it comes to vegetables, especially grilled ones, Rachel Khoo goes for burnt leak parcels and Xató.
And as for pasta you can use it as a sauce or filling for ravioli or try Xató mac and cheese.
Slackened off as a soup, maybe with crispy bacon crumbled in.
As a dip with crudités such as carrots and celery.
It can be used as another condiment, on the order of ketchup, mayo or mustard.
On toast! Yes really, with goats cheese or Scrambled egg.
As for me, I just eat it straight off a spoon… If you’d like to try it here is a 20% discount code URBN202
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.
Mobile: +44 7920 801120
Phone: +44 1252 710780