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Esgarraet (from Valencian esgarradet, meaning "disrupted") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil and sometimes black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips. It is also served as tapa and is very typical for the city of Valencia. It is very popular, as the flavour of the salt cod fish contrast very well with the sweetness of the peppers and its juice that mixes with the olive oil is commonly soaked up with bread.

Attributes	Values
rdf:type	Thing Food yago:WikicatSalads yago:Dish107557434 yago:Food100021265 yago:Matter100020827 yago:Nutriment107570720 yago:PhysicalEntity100001930 Food yago:Salad107806221 yago:Substance100020090
rdfs:label	Esgarrat (ca) Esgarraet (es) Esgarraet (eu) Esgarrat (en)
rdfs:comment	L'esgarrat o esgarra(d)et, esgarra(d)eta, espencat, o encara torrat, mullador torrat, mullado, tabollat, pebrera i tomaca rostida és un entremès fred típic de València i la seua rodalia fet a base de pebreres escalivades i esqueixades, és a dir, esgarrades; també pot dur olives i bacallà salat. A les muntanyes d'Alcoi existeix una preparació semblant anomenada pericana. Un altre plat que té com a element central el bacallà esqueixat és l'esqueixada de Catalunya, que conté tomàquets escalivats i pot tenir o no pebrot. (ca) Esgarraet (from Valencian esgarradet, meaning "disrupted") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil and sometimes black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips. It is also served as tapa and is very typical for the city of Valencia. It is very popular, as the flavour of the salt cod fish contrast very well with the sweetness of the peppers and its juice that mixes with the olive oil is commonly soaked up with bread. (en) Esgarraeta (valentzierazko esgarradetetik, zarrastatua esan nahi duena) Valentziako Erkidegoko plater tipiko bat da. Piper gorri errez, , baratxuriz eta oliba olioz eginiko entsalada moduko bat da, ere onartzen dituelarik. Izena, platera prestatzeko bakailoa zein piperra tira finetan zarrastatu behar izateagatik datorkio. Valentziako pintxo edo tapa tipikoetako bat da, bakailoaren zapore gaziak piperraren gozotasunarekin kontrastatzen baitu, eta honek darion zukua oliba olioarekin nahasten da, honen ondorioz platerean ogi zatiak bustitzea oso ohikoa delarik. (eu) El esgarraet (del valenciano esgarradet) es un plato típico de la Comunidad Valenciana. Consiste en una especie de ensalada hecha con pimiento rojo asado, bacalao en salazón, ajos y aceite de oliva virgen extra. El nombre proviene del hecho de que para preparar el plato haya que desgarrar tanto el bacalao como el pimiento en finas tiras. Es una de las tapas típicas de la ciudad de Valencia ya que el sabor salado del bacalao contrasta con el dulzor del pimiento y el jugo que suelta este se entremezcla con el aceite de oliva lo que hace que sea muy común mojar trozos de pan en el plato. (es)
foaf:name	Esgarraet (en)
name	Esgarraet (en)
foaf:depiction
dcterms:subject	Spanish cuisine Garlic dishes Tapas Valencian cuisine Cold foods Olive dishes Fish dishes Salads
Wikipage page ID	32850801 (xsd:integer)
Wikipage revision ID	1069749867 (xsd:integer)
Link from a Wikipage to another Wikipage	Catalan language Catalonia Bell pepper Curing (food preservation) Valencia Valencia, Spain Valencian language List of salads Escalivada Esqueixada Cod Valencian cuisine Tapas Spanish cuisine Garlic dishes Tapas Garlic Valencian cuisine Cold foods Olive dishes Fish dishes Salads Tomato Valencian community Spain Olive oil Salad Mojama Salt cod Castellón (province) Black olive
sameAs	Esgarrat Esgarrat Esgarrat Esgarrat Esgarrat Esgarrat Esgarrat
dbp:wikiPageUsesTemplate	dbt:Infobox_food dbt:Reflist dbt:Salads dbt:Short_description dbt:Unreferenced
thumbnail	wiki-commons:Special:FilePath/Esgrarrat_(Meliana).jpg?width=300
country	Spain
image size	250 (xsd:integer)
main ingredient	Red peppers, salt cod, garlic, olive oil, sometimes black olives (en)
region	Valencia
served	Room temperature (en)
type	Salad
has abstract	L'esgarrat o esgarra(d)et, esgarra(d)eta, espencat, o encara torrat, mullador torrat, mullado, tabollat, pebrera i tomaca rostida és un entremès fred típic de València i la seua rodalia fet a base de pebreres escalivades i esqueixades, és a dir, esgarrades; també pot dur olives i bacallà salat. A les muntanyes d'Alcoi existeix una preparació semblant anomenada pericana. Un altre plat que té com a element central el bacallà esqueixat és l'esqueixada de Catalunya, que conté tomàquets escalivats i pot tenir o no pebrot. (ca) Esgarraet (from Valencian esgarradet, meaning "disrupted") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil and sometimes black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips. It is also served as tapa and is very typical for the city of Valencia. It is very popular, as the flavour of the salt cod fish contrast very well with the sweetness of the peppers and its juice that mixes with the olive oil is commonly soaked up with bread. (en) Esgarraeta (valentzierazko esgarradetetik, zarrastatua esan nahi duena) Valentziako Erkidegoko plater tipiko bat da. Piper gorri errez, , baratxuriz eta oliba olioz eginiko entsalada moduko bat da, ere onartzen dituelarik. Izena, platera prestatzeko bakailoa zein piperra tira finetan zarrastatu behar izateagatik datorkio. Valentziako pintxo edo tapa tipikoetako bat da, bakailoaren zapore gaziak piperraren gozotasunarekin kontrastatzen baitu, eta honek darion zukua oliba olioarekin nahasten da, honen ondorioz platerean ogi zatiak bustitzea oso ohikoa delarik. (eu) El esgarraet (del valenciano esgarradet) es un plato típico de la Comunidad Valenciana. Consiste en una especie de ensalada hecha con pimiento rojo asado, bacalao en salazón, ajos y aceite de oliva virgen extra. El nombre proviene del hecho de que para preparar el plato haya que desgarrar tanto el bacalao como el pimiento en finas tiras. Es una de las tapas típicas de la ciudad de Valencia ya que el sabor salado del bacalao contrasta con el dulzor del pimiento y el jugo que suelta este se entremezcla con el aceite de oliva lo que hace que sea muy común mojar trozos de pan en el plato. (es)
gold:hypernym	Dish
prov:wasDerivedFrom	wikipedia-en:Esgarrat?oldid=1069749867&ns=0
page length (characters) of wiki page	2156 (xsd:nonNegativeInteger)
ingredient name (literal)	Red peppers,salt cod,garlic,olive oil, sometimesblack olives
serving temperature	Room temperature
country	Spain
ingredient	Bell pepper Garlic Olive oil Salt cod Black olive
region	Valencia
type	Salad
foaf:isPrimaryTopicOf	wikipedia-en:Esgarrat

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