La Catedral de Navarra La Fabada de Casa‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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La Catedral de Navarra La Fabada de Casa Gerardo 360g

Simple Spanish Pleasures

Casa Ger¬≠ar¬≠do has been prepar¬≠ing clas¬≠sic Asturi¬≠an dish¬≠es in Pren¬≠des, Spain since 1882 and has more than earned its first Miche¬≠lin star. With the help of the team from La Cat¬≠e¬≠dral, their fla¬≠vor¬≠ful bean stew comes right out of their kitchen to your table.

TAST­ING NOTES FROM THE CURATOR

Faba¬≠da is an Asturi¬≠an clas¬≠sic, a hot and heavy dish com¬≠mon¬≠ly eat¬≠en in the cold win¬≠ter months. It‚Äôs made of but¬≠ter beans stewed with chori¬≠zo and mor¬≠cil¬≠la sausages, pork shoul¬≠der, slab bacon, and a few oth¬≠er cuts of Asturi¬≠an pig. The faba¬≠da has a com¬≠fort¬≠ing heat to it, pep¬≠pery and not quite spicy, but warm¬≠ing from throat to belly.

While most faba¬≠da in Asturias is con¬≠sid¬≠ered rus¬≠tic and robust across the board, Casa Gerardo‚Äôs ver¬≠sion is lighter and more del¬≠i¬≠cate, with a but¬≠tery, nut¬≠ty fla¬≠vor. It has been on the menu of Casa Ger¬≠ar¬≠do for near¬≠ly all 140 years of the restaurant‚Äôs exis¬≠tence, mak¬≠ing it tru¬≠ly a region¬≠al trea¬≠sure. Those in the know con¬≠sid¬≠er it the best faba¬≠da in Spain.

PREPA­RA­TION OR PAIRINGS

Faba¬≠da can be eat¬≠en as a starter‚ÄČ‚ÄĒ‚ÄČa light accom¬≠pa¬≠ni¬≠ment to break¬≠fast‚ÄČ‚ÄĒ‚ÄČor, as the Asturi¬≠ans pre¬≠fer, a hearty, heavy lunch. Tra¬≠di¬≠tion¬≠al¬≠ly, it‚Äôs eat¬≠en with com¬≠pag¬≠no (coun¬≠try-style spiced sausage) and cro¬≠que¬≠tas. Because of its heavy heat, this dish requires equal¬≠ly weighty wine for com¬≠pa¬≠ny, like a Tem¬≠pranil¬≠lo or any oth¬≠er blend of Rib¬≠era del Duero DO grapes. And if wines are too rich for your cho¬≠sen meal¬≠time, a crisp cider makes a fine autum¬≠nal-tast¬≠ing partner. 

To pre¬≠pare the Faba¬≠da, warm the jar in a bain-marie or heat¬≠ed bath so as not to break the beans, pour the con¬≠tents into a saucepan and heat over a high flame. Do not microwave. 

WITH LOVE, FROM NAVARRE

From moth¬≠ers and grand¬≠moth¬≠ers pre¬≠serv¬≠ing veg¬≠eta¬≠bles, p√Ęt√©s, and casseroles for their chil¬≠dren dur¬≠ing the last century‚Äôs Civ¬≠il War, to prepa¬≠ra¬≠tions to make the boun¬≠ty of a har¬≠vest last through sev¬≠er¬≠al sea¬≠sons, the peo¬≠ple of the Navarre river¬≠side took their com¬≠mu¬≠nal work seri¬≠ous¬≠ly. When Petra Lopez start¬≠ed a small jar-seal¬≠ing busi¬≠ness in Men¬≠davia, her entire fam¬≠i¬≠ly pooled togeth¬≠er to obtain the best veg¬≠eta¬≠bles and oth¬≠er food¬≠stuffs that they could pre¬≠serve‚ÄČ‚ÄĒ‚ÄČall in the Asturi¬≠an tra¬≠di¬≠tion. And that is how La Cat¬≠e¬≠dral de Navar¬≠ra was born.

Storage Instructions

Store in a cool dry place.