Cardoons, swiss chard, eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate presentation, are typically served as a first course in Spain, rather than as an accompaniment to a main course (a main-course accompaniment is usually roasted or fried potatoes, potato purée, or white rice). Since some of these vegetables dishes, such as the mixed-vegetable menestra de verduras from Navarra, require a lengthy preparation - often far longer than grilled meats or fish - it's fitting that they receive special attention at the table.
However, many of these first courses could indeed make wonderful accompaniments in the American sense. For example, in Spain, the classic La Mancha stew, a simple blend of tomatoes and peppers, is often served with fried or scrambled eggs as a first course for lunch or dinner, but it would go well with grilled fish or meat as a side dish, too.
And the versatility of these dishes, despite their prescribed place on the Spanish menu, does not end there. Most of these first courses can be served as main courses by simply increasing the portion size.
Escalivada: Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers (the Catalan word escalivar means 'to roast over ashes or embers'). I have prepared them in the oven with good results.Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs.Menestra de verduras: Menestra is one of the irreplaceable dishes of Navarra cuisine. Menestra can be served as a side dish to fish or meat, or as a main course in its own.Sautéed Swiss Chard with Raisins and Pine Nuts: In Catalonia, this is an everyday first course, with spinach sometimes standing in for the Swiss chard. Cooks in the Balearic Islands combine these same ingredients to make the filling for cocarrois, their traditional vegetable turnovers. Sauteed Piquillo peppers: Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.
Spanish cheeses are perfect to enjoy at any time of the day, and on any occasion. They are a delight to the palate. They are tasty, healthy and come in a range of flavors. They are also of outstanding quality and variety. Did you know that there are over one hundred different cheeses in Spanish gastronomy? There are curd cheeses such as Burgos cheese, cream cheese such as Torta del Casar, blue cheeses such as Cabrales, aged cheeses such as Manchego, smoked such as Palmero… There is a long and tasty list as you will discover. One of the factors which accounts for this diversity of flavor is the high production of cow’s, goat’s and ewe’s milk in our country. Another reason is the differing climates, landscapes and pastures. When you travel around Spain you will see that each area and region has its own distinctive cheese. Examples include Idiazábal cheese from the Basque Country, Roncal cheese from Navarre, Mahón cheese from the Balearics, Tetilla cheese from Galicia, and Majorero cheese from the Canary Islands. Ask for them as a first course or as a tapa, and you’ll be pleasantly surprised by their texture.
recipe. It consists of 'a little bit of this, a little bit of that', and whatever fruits happen to be in the kitchen.