La Catedral de Navarra La Fabada de Casa… | 🦆The Bow Tie Duck Manila
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La Catedral de Navarra La Fabada de Casa Gerardo 360g

Simple Spanish Pleasures

Casa Ger­ar­do has been prepar­ing clas­sic Asturi­an dish­es in Pren­des, Spain since 1882 and has more than earned its first Miche­lin star. With the help of the team from La Cat­e­dral, their fla­vor­ful bean stew comes right out of their kitchen to your table.

TAST­ING NOTES FROM THE CURATOR

Faba­da is an Asturi­an clas­sic, a hot and heavy dish com­mon­ly eat­en in the cold win­ter months. It’s made of but­ter beans stewed with chori­zo and mor­cil­la sausages, pork shoul­der, slab bacon, and a few oth­er cuts of Asturi­an pig. The faba­da has a com­fort­ing heat to it, pep­pery and not quite spicy, but warm­ing from throat to belly.

While most faba­da in Asturias is con­sid­ered rus­tic and robust across the board, Casa Gerardo’s ver­sion is lighter and more del­i­cate, with a but­tery, nut­ty fla­vor. It has been on the menu of Casa Ger­ar­do for near­ly all 140 years of the restaurant’s exis­tence, mak­ing it tru­ly a region­al trea­sure. Those in the know con­sid­er it the best faba­da in Spain.

PREPA­RA­TION OR PAIRINGS

Faba­da can be eat­en as a starter — a light accom­pa­ni­ment to break­fast — or, as the Asturi­ans pre­fer, a hearty, heavy lunch. Tra­di­tion­al­ly, it’s eat­en with com­pag­no (coun­try-style spiced sausage) and cro­que­tas. Because of its heavy heat, this dish requires equal­ly weighty wine for com­pa­ny, like a Tem­pranil­lo or any oth­er blend of Rib­era del Duero DO grapes. And if wines are too rich for your cho­sen meal­time, a crisp cider makes a fine autum­nal-tast­ing partner. 

To pre­pare the Faba­da, warm the jar in a bain-marie or heat­ed bath so as not to break the beans, pour the con­tents into a saucepan and heat over a high flame. Do not microwave. 

WITH LOVE, FROM NAVARRE

From moth­ers and grand­moth­ers pre­serv­ing veg­eta­bles, pâtĂ©s, and casseroles for their chil­dren dur­ing the last century’s Civ­il War, to prepa­ra­tions to make the boun­ty of a har­vest last through sev­er­al sea­sons, the peo­ple of the Navarre river­side took their com­mu­nal work seri­ous­ly. When Petra Lopez start­ed a small jar-seal­ing busi­ness in Men­davia, her entire fam­i­ly pooled togeth­er to obtain the best veg­eta­bles and oth­er food­stuffs that they could pre­serve — all in the Asturi­an tra­di­tion. And that is how La Cat­e­dral de Navar­ra was born.

Storage Instructions

Store in a cool dry place.