The work, published by Edicions Salòria and promoted by the Fundació Planes Corts, includes gastronomic proposals designed for both family gatherings and community meals. The presentation will take place at noon in the library's courtyard, where attendees will be able to taste two of the 36 recipes included in the volume.
Among the planned tastings are the Coca de recapte, a recipe contributed by a baker with over 40 years of experience in La Seu d'Urgell, and the Snails "our style". The latter are characterized by being of the over type, medium to large in size with a hard shell, and their sofrito includes pork ribs and fatty bacon.
“"The Coca de recapte is a star dish in the popular dinners held at the Casal d'Estamariu."
The cookbook is divided into fifteen starters, fourteen main courses, and seven desserts. All the culinary creations have been compiled thanks to the knowledge of various residents of Estamariu and Bescaran, with recipes ranging from the most traditional to unpublished creations. An example is the Vianda d'Estamariu, a winter dish prepared for Sant Vicenç, the town's patron saint, on January 22, with the aim of being economical and hearty for the coldest days.
Other notable proposals include the Carnival Stuffing, made with pork belly, bacon, egg, rice, raisins, and parsley, or the Broccoli with béchamel, walnuts, and raisins, described as an "improvised recipe with zero-kilometer products". Dishes such as Oxtail, typical of special gatherings, and Farmhouse Chicken in a Casserole, considered a good resource for Christmas, are also featured.
Regarding desserts, the book includes traditional recipes with local ingredients, such as Mató made from local cow's milk, and Carrot Cake, a family recipe prepared in summer with garden produce.
