Baldana with Onion and Tomato (Traditional Blood Sausage with Onion and Tomato)
Vicent Guimerà, chef and owner of L’Antic Molí, immediately evokes memories of his childhood when speaking about the recipes he has chosen. From baldana in the context of the traditional pig slaughtering days he experienced as a child, to the simple afternoon snack of bread and chocolate, these dishes are deeply rooted in personal and collective memory.
Baldana and broad beans reflect an everyday cuisine built around humble, locally available ingredients, ranging from the products of the pig slaughter to comforting spoon dishes. At the same time, CREO chocolate recalls a local food industry that took ingredients from elsewhere, such as cocoa, and made them distinctly its own by incorporating rice flour to create a unique chocolate preparation.
These recipes combine contemporary techniques and textures drawn from avant-garde cuisine while preserving flavours that have endured through generations.
VIDEO RECIPE
method
As a base, a sofregit is prepared using garlic, baldana, onion and tomato. In this version, rice baldana is used, although other varieties, such as baldana with pine nuts or onion, could equally be employed. The skin is first removed from the baldana, which is then cut into small cubes. The garlic is sautéed in olive oil, after which the baldana is added and lightly browned to develop its flavour and release its aromas.
The onion is prepared separately, having been cooked beforehand until soft and lightly caramelised. Rather than being added at the beginning, it is incorporated towards the end of the cooking process to prevent it from breaking down completely and to achieve a more luscious texture. This approach allows the baldana to retain its colour and sheen, while the onion contributes softness and creaminess to the overall preparation.
For presentation, the baldana, onion and garlic preparation is spooned into small pastry cases or crisp vol-au-vent-style shells, transforming the traditional dish into an elegant single-bite appetiser.
Separately, a light sofregit-flavoured foam is prepared, charged in a siphon and kept warm. This foam is added on top of the baldana mixture to provide volume and a softer, more delicate texture. To finish, the dish is dusted with dried tomato powder and garnished with flaked almonds, which add a crisp texture while recalling the traditional use of nuts in the cuisine of the region.
Finally, the dish may be completed with aromatic herbs such as rosemary or thyme. The result is a contemporary reinterpretation of baldana with onion and tomato, presented in the form of an elegant appetiser while remaining faithful to the flavours and spirit of the traditional recipe.
