{"id":42169,"date":"2026-04-27T17:08:47","date_gmt":"2026-04-27T15:08:47","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/deliranto-empedrat\/"},"modified":"2026-06-14T10:47:24","modified_gmt":"2026-06-14T08:47:24","slug":"deliranto-empedrat-catalan-bean-and-salt-cod-salad","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/deliranto-empedrat-catalan-bean-and-salt-cod-salad\/","title":{"rendered":"Deliranto &#8211; Empedrat (Catalan Bean and Salt Cod Salad)"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">Empedrat (Catalan Bean and Salt Cod Salad)<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-30.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-34.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>Chef Pep Moreno of Deliranto restaurant<\/strong> has taken on three recipes, two of which are traditional sweets deeply rooted in festive celebrations. More than simple dishes, these recipes evoke a shared gastronomic memory, recalling the sweets associated with local festivals and the Christmas season. Alongside the challenge of preserving this collective heritage comes the complexity of updating recipes whose original preparations are marked by their simplicity.<\/p><br \/>\n<p>The result is a series of creations that evoke different sensory experiences: in the case of borraines, it is the visual memory of the traditional sweet that is brought to the fore, while panoli and empedrat seek to capture a flavour, a moment in time, despite being presented in a markedly different form.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEO RECIPE<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-34-768x350.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-34-1920x550.jpg\"><div id=\"4c4b9caa17\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Zywm5_uExRI\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#4c4b9caa17').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">method<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/5-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Three different tomato varieties are used to achieve a range of flavours and textures. The first is a highly concentrated tomac\u00f3 tomato, worked until it becomes an intensely flavoured preparation. The second is a Montserrat tomato, simply saut\u00e9ed to preserve its freshness and natural character. Finally, plum tomato is cut into petals and cooked with a little butter and sugar following the classic tarte Tatin method, using a puff pastry base.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-31.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">The tarte Tatin is briefly baked in the oven to develop colour and further caramelise its surface. As an accompaniment, a bean cream is prepared. The beans are cooked until completely tender, regardless of whether they break apart, as they are subsequently blended with a little olive oil, salt and a hint of mint. The result is a smooth cream with a texture reminiscent of hummus, although in this case it is made from beans rather than chickpeas.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-35.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">The dish is conceived by treating each ingredient separately, allowing each one to retain its own identity and take centre stage. The onion is prepared as a pickle, the beans are transformed into a smooth cream, the tomato is presented in the form of a tarte Tatin, and the red pepper is incorporated into a sauce inspired by romesco or the traditional sauce served with cal\u00e7ots, bringing the characteristic flavour of roasted pepper to the dish. The salt cod is cooked very gently, aiming for a point somewhere between raw and fully cooked, thereby preserving its delicate texture and natural flavour.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/4-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">For plating, the bean cream is first spread onto the plate to form the base. A few whole beans are then added to provide texture, followed by the salt cod, which serves as the central element of the dish. The pickled onion is then arranged on top, contributing freshness and a subtle acidity that balances the richness of the other components.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/5-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">The red pepper sauce is then added, followed by a selection of sprouts, including rocket, chard and radish shoots. Finally, the dish is finished with a drizzle of extra virgin olive oil, which adds aroma, sheen and balance, bringing all the elements together in a harmonious composition.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-29.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-32.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42169","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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