Sustainable Food

Under the title “Signature Mediterranean Flavour: Catalan landscape with an Italian soul”, the chef will prepare live the recipe for calamari all’arrabbiata (made with jig-caught squid), a dish that fuses Catalan and Italian cuisines while respecting tradition and local produce. He will be accompanied by David Ventosa, a specialist in sea catches, with whom he will share a look at the origin, responsible fishing and the essential dialogue between the kitchen and large seafood companies.

This activity is part of the “Mercats de Forquilla” programme, which throughout the year gives voice to sustainable, traditional and innovative Catalan cuisine featuring restaurants that have received the Barcelona Restaurant Awards. Live cooking demonstrations are among the activities that Barcelona is bringing to the Catalonia World Region of Gastronomy event, and in this specific case, it is being held within the framework of the stand that Barcelona City Council, in collaboration with Mercabarna, will have at the Gastronomic Forum Fair.

Signature cuisine rooted in the territory

Agreste, located in Barcelona’s Port Vell, ​​is a gastronomic project that focuses on signature cuisine with deep links to the territory that is seasonal and with a strong commitment to sustainability and small producers. Chef Gambirasi, together with his wife Roser Martínez, has developed a proposal that ensures a constant balance between tradition and innovation.

The live cooking show will demonstrate how to create a signature dish that fuses two gastronomic cultures without losing the essence of the local product. Beyond culinary technique, the session aims to champion the values ​​of sustainable cuisine and respect for local produce. The activity will be hosted by a food journalist, who will facilitate interaction with the audience and delve deeper into the chef’s culinary philosophy.

Places are limited and prior booking is required.

Recipe for calamari all’arrabbiata

Ingredients:

• Sobrassada
• 50 g shallot onions
  300 g of clean parsley
• 100 g boiled potatoes
• 100 g carrots
• 50g spring onions
• 500 g of pear cherry tomatoes
• 50g fresh basil
• 1 sprig of basil
• Peel of 1 lemon
• Garlic
• Chilli pepper
• Salt
• Black and white pepper
• Extra virgin olive oil
• Brandy
• Fish stock
• 600 g of red shrimp heads
• 200 g semolina flour
• 2 eggs

How to prepare:

The process begins by cleaning the squid and setting the ink to one side. With the ink, a sauce is prepared by sautéing parsley and shallots, adding the ink and cooking for 15 minutes. The pasta is made with semolina flour, eggs and part of the ink sauce, and the dough must be left to rest for an hour before shaping it into a bow. At the same time, prepare three sauces: the shrimp bisque (flambéed with Brandy and cooked for an hour), the parsley and tomato sauce (cooked for 40 minutes), and the arrabbiata, which is made by sautéing garlic and chilli, adding tomato and bisque. Finally, the pasta is cooked, the squid is grilled and served with all the sauces and diced sobrassada.