Aug 2010

Last Day in Spain: Breakfast in Girona, Lunch in Figueres, Dinner in Barcelona (a side of Dalí, too)

Breakfast at Girona Train Station

Our last day in Spain began bright and early. The Astronomer and I grabbed breakfast at the train station—a flaky croissant for him and a ham and cheese sandwich with a tall cup of orxata for her—before leaving Girona for the town of Figueres. The simple fare was just what we needed to get us through the morning.

Theatre-Museum Dalí - Figueres

We arrived in Figueres an hour later, slightly groggy, but also very excited. We penciled in a half-day in the city to visit the Teatre-Museu Gala Salvador Dalí, a museum designed by the artist to honor his hometown. Home to hundreds of Dalí’s original works, the museum is a must-see for anyone visiting Catalonia.

On our walk from the train station to the museum, we encountered a portrait of Dalí reflected onto a mirrored cylinder. It was definitely one of the coolest and most innovative public art pieces I have ever seen.

Theatre-Museum Dalí - Figueres

In true Dalí fashion, the museum’s facade was a spectacle. I couldn’t decide which element was more visually arresting—the giant eggs teetering around the perimeter or the gold Oscar-like statues holding down the fort. Or maybe it was the sky-high trees that were perfectly coiffed.

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Aug 2010

El Celler De Can Roca – Girona

El Celler de Can Roca Restaurant - Girona

After The Astronomer and I left the sunny shores of Valencia, we hopped a train to Girona, where our only order of business was to dine at El Celler De Can Roca. Even though this was our third three-star Michelin meal in the span of two weeks, I eagerly anticipated it as if it were the first.

Founded in 1986, El Celler de Can Roca gives new meaning to the term “family restaurant.” The place is run by three brothers [Joan Roca heads up the kitchen, Josep Roca is the maitre d’ and head sommelier, and Jordi Roca is the pastry chef], but the food is far from homey, and the space is decidedly modern.

El Celler de Can Roca Restaurant - Girona

In 2007, the restaurant relocated a hundred meters from the original grounds. Here, the chefs work in a state-of-the-art kitchen cum lab, while the sommelier manages a wine cellar that offers customers an audio-visual journey through five key wine regions.

El Celler De Can Roca

In the custom-built space, diners are treated to a gorgeous dining room with an abundance of natural light pouring in. The miniature arboretum in the center offers a tranquil and understated view. As The Astronomer and I settled into our table and perused the menu, we were served complimentary glasses of Cava (Finca Viladellops 08 D.O. Penedes).

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Aug 2010

Pasta with Corn, Burrata, Pancetta, and Chilies

Pasta with Chilies, Burrata, and Pancetta

I’m not usually a bossy gal, but you must make this pasta dish. I bookmarked it months ago when I came across it on Local Lemons, but never got around to executing for some reason or another. I was given the reminder that I needed when it was featured on Serious Eats last week. Two gentle nudgings was all it took for me to pick up the necessary ingredients and prepare a double batch.

Let me tell you, this pasta rules! From the basil-infused breadcrumbs to the creamy hunks of burrata to the spicy dash of chilies and sweet summer corn, there are so many amazing flavors and textures in every bowl-full. Each bite is exciting, fresh, and deliciously different. I hope to prepare this pasta several more times before summer fades into fall and fresh corn disappears from the market. I encourage you to do the same.

  • 1/2 pound dried or fresh wide noodles, like pappardelle or fettuccine
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup fresh basil leaves, plus more to garnish
  • 1/2 teaspoon sea salt, plus more to season
  • Extra-virgin olive oil
  • 1/4 pound pancetta
  • 2 ears of corn, kernels removed
  • 2 dried red chilies, cut into small pieces
  • 1/2 cup Parmigiana Reggiano, shredded
  • 1/4 pound burrata

Pasta with Chilies, Burrata, and Pancetta

I purchased all of the ingredients at Trader Joe’s and a local Mexican supermarket. I already had the panko bread crumbs in the pantry.

Pasta with Chilies, Burrata, and Pancetta

Cook the pasta in a large pot of boiling salted water until al dente, stirring often. Drain, reserving a 1/2 cup of the cooking liquid.

While the pasta is cooking, prepare the breadcrumbs and sauce. For the breadcrumbs, place the panko, basil, and salt in a food processor and grind until small. Drizzle the breadcrumbs with 1 tablespoon of olive oil and pulse until well incorporated.

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