The Mediterranean on a slice of toasted bread

The Espardenya is a traditional Catalan-style tapa combining toasted bread, escalivada and anchovies, bringing together the flavours of the land and the sea.

The name espardenya is associated with this rustic style of preparation in Catalan cuisine, although the term can have different meanings depending on the region.

This version features escalivada, a traditional Catalan preparation of roasted red peppers, aubergine and onion, topped with anchovies from L’Escala, one of the best-known seafood products of the Costa Brava.

The vegetables are slowly roasted until tender, sweet and slightly smoky, while the anchovies provide a salty, intense contrast.

Finished with extra virgin olive oil, toasted pine nuts, black olives and fresh parsley, this simple tapa becomes a beautiful expression of Catalan Mediterranean cuisine.

Ingredients

Serves 4

For the Escalivada

• 2 large red peppers
• 1 large aubergine
• 2 onions
• 2 garlic cloves, optional
• Extra virgin olive oil
• Salt

For the Espardenya

• 4 large slices of rustic country bread
• 12–16 L’Escala anchovy fillets in olive oil
• 40 g pine nuts
• Black olives
• Fresh parsley
• Extra virgin olive oil
• A little salt, if needed

Preparation

01 · Roast the vegetables

Fire as an ingredient

Preheat the oven to 200°C.

Place the whole peppers, aubergine and onions on a baking tray.

Roast for approximately 40–50 minutes, turning the vegetables halfway through cooking.

The skins should become nicely charred in places while the flesh becomes completely tender.

For a more traditional smoky flavour, the vegetables can also be roasted directly over hot embers.

02 · Rest and peel the vegetables

Keep all their natural juices

Remove the vegetables from the oven and cover them for several minutes.

This makes them easier to peel and allows their natural juices to redistribute.

Peel the peppers, remove the seeds and cut them into long strips.

Peel the aubergine and onions and cut them into strips or rustic pieces.

Do not discard the roasting juices.

Adding them to the escalivada gives the dish even more depth and flavour.

03 · Season the Escalivada

Place the roasted vegetables in a bowl.

Add extra virgin olive oil, a little salt and, if desired, finely chopped garlic.

Mix gently.

Allow the vegetables to rest for a few minutes so that they absorb the olive oil and the flavours become more integrated.

Preparing the Espardenya

04 · Toast the bread

The crisp foundation

Cut the rustic bread into thick slices.

Toast until the surface is golden and crisp, while keeping the centre slightly tender.

A few drops of extra virgin olive oil can be added before toasting.

05 · Add the Escalivada

Place a generous portion of escalivada on each slice of toasted bread.

Arrange the roasted red pepper, aubergine and onion so that they cover most of the surface.

The vegetables should remain juicy rather than dry.

06 · Add the L’Escala anchovies

The meeting of land and sea

Place 3–4 L’Escala anchovy fillets on each Espardenya.

The intense, salty flavour of the anchovies creates a wonderful contrast with the natural sweetness of the roasted vegetables.

Add a few black olives and toasted pine nuts.

Finish with fresh parsley and a few drops of extra virgin olive oil.

The Secret to a Great Escalivada

The vegetables should remain tender, juicy and slightly smoky.

The peppers should be fleshy, the aubergine creamy and the onions sweet and soft.

Avoid overcooking the vegetables until they become dry.

Good-quality extra virgin olive oil should enhance the vegetables rather than overpower their natural flavour.

The Pine Nuts

Pine nuts provide an excellent crunchy contrast.

Toast them lightly in a dry frying pan for a few minutes, stirring constantly.

They should become golden and aromatic without burning.

Add them immediately before serving so they retain their crisp texture.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this traditional Catalan tapa:

• Use artisan rustic bread.
• Roast the vegetables until they develop lightly charred areas.
• Prepare the escalivada several hours in advance.
• Choose high-quality L’Escala anchovies.
• Lightly toast the pine nuts.
• Add the olive oil just before serving.
• Avoid excessive salt because the anchovies are naturally salty.
• Finish with a few drops of extra virgin olive oil.
• Add small Mediterranean herbs for a more contemporary presentation.

Presentation

For a traditional presentation, serve the Espardenya on a wooden board or handcrafted ceramic plate.

Arrange the escalivada generously over the toasted bread and place the anchovies neatly on top.

Add toasted pine nuts, black olives and fresh parsley.

Finish with a few drops of extra virgin olive oil.

The ideal presentation combines rustic simplicity with Mediterranean elegance, preserving the character of traditional Catalan cuisine.

Pairing

This Espardenya pairs particularly well with a fresh, crisp 0.0% alcohol-free white wine, whose acidity balances the saltiness of the anchovies and the richness of the olive oil.

A Mediterranean-style 0.0% alcohol-free vermouth is also an excellent choice as an aperitif.

For a completely refreshing option, serve with very cold sparkling water, lemon and fresh Mediterranean herbs.

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