Traditional family restaurants, formerly known as “food houses”, are an endangered species in large Spanish cities, especially in the most touristy ones.
In one of them, Barcelona, the Envalira resists against all odds doing the same thing as 50 years ago: serving traditional dishes at reasonable prices, in a dining room that fortunately has not been a victim of (bad) design.
Without modernities or exoticism, quality food and service have always been preferred over frills.
Grilled tuna, fried artichokes or oxtail are some of the classics at Helena and Gerardo Hervella's place in the Gràcia neighborhood, but if there is something that their fans pine for, it is the Milanese rice.
Despite its name, this dish is more Catalan than Italian - it already appeared in the
Llibre de la cuina catalana
(1928), by the gourmet and journalist Ferrán Agulló - and it does not have much to do with
risotto alla milanese
.
If you want to see how they prepare it, watch the video above.
Time:
50 minutes
Ingredients
For 4 people
400 g of rice
250 g chicken breast
250 g of pork fillet - sirloin -
50 g of serrano ham
1.25 liters of meat broth
1 clove garlic, minced (about 3 level teaspoons)
Chopped parsley (about 2 teaspoons)
100 ml tomato sauce
100 g grated cheese (emmental) or to taste
A few drops of Paris sauce (see video)
Olive oil
Salt
Instructions
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