The ‘Salsa de Nadal’, translating to ‘Christmas Sauce’, is a cherished culinary tradition in Ibiza and Formentera, especially during the festive season. This unique dessert, often described as a liquid nougat, holds a special place in the hearts and homes of the Pityusic Islands’ residents.
Historical background
The origins of the ‘Salsa de Nadal‘ are somewhat enigmatic, with roots that delve deep into the island’s history. Unlike other traditional Ibizan desserts that may have counterparts in the Mediterranean region, the ‘Salsa de Nadal‘ stands out as a distinctive creation with no direct equivalents elsewhere.
Its preparation is a time-honoured ritual, with each family safeguarding their own version of the recipe, passed down through generations. This has resulted in a rich tapestry of variations, each reflecting the culinary heritage of individual households.
Ingredients
The ingredients for this dessert are both diverse and intriguing, combining elements that might seem unconventional for a dessert. The primary components include:
- Almonds: traditionally toasted and finely ground, almonds form the base of the sauce.
- Eggs: they are mixed with the ground almonds to create a smooth paste.
- Broth: a rich broth made from meats such as chicken, lamb, and sometimes pork, including traditional Ibizan sausages like ‘sobrasada‘ and ‘botifarró‘. This broth imparts a unique depth of flavour to the sauce.
- Sugar and honey: these sweeteners balance the savoury notes of the broth.
- Spices: a blend of spices, including cinnamon, saffron, and sometimes cloves and allspice, adds aromatic warmth to the sauce.
‘Salsa de Nadal’ preparation method
Preparing ‘Salsa de Nadal‘ is a meticulous process that demands patience and attention to detail. Here’s a step-by-step guide:
Prepare the broth:
- In a large pot, pour approximately 12 litres of water and bring it to a boil.
- Add a piece of lamb meat. After 20 minutes, introduce a piece of pork.
- After an additional 15 minutes, add a whole chicken or hen.
- Include traditional sausages like ‘sobrasada‘ and ‘botifarró‘, along with 200 grams of lean bacon.
- Season the mixture with allspice, cloves, salt, and pepper.
- Allow the broth to simmer until all meats are thoroughly cooked.
- Once done, strain the broth and let it cool.
Prepare the almond-egg mixture:
- Toast and finely grind approximately 1.7 kilograms of almonds.
- In a mixing bowl, combine the ground almonds with 10 eggs, kneading them into a consistent paste.
- Divide this paste into large balls for easier handling.
Combine the mixture with the broth:
- In a separate pot, pour about 10 litres of the cooled broth.
- Gradually dissolve the almond-egg balls into the broth. This is achieved by placing the balls in a colander and slowly pouring the broth over them, ensuring a smooth integration.
- Once fully combined, place the pot over medium heat.
Cooking the sauce:
- Stir the mixture continuously and gently in one direction to prevent curdling.
- As the mixture begins to thicken and approach a boil, add approximately 1.8 kilograms of sugar and a tablespoon of multifloral honey.
- Introduce the spices: 150 grams of cinnamon, 2 grams of toasted and ground saffron, and additional allspice and pepper to taste.
- Continue to cook the sauce over low heat for about 1 hour and 30 minutes, stirring constantly to achieve the desired consistency.
- If the sauce becomes too thick, adjust by adding more broth, water, or a bit of oil.
Serving
The ‘Salsa de Nadal‘ is traditionally served hot, accompanied by ‘bescuit‘, a light and airy sponge cake that complements the rich, velvety texture of the sauce.
This combination is a staple on Ibizan tables during the Christmas season, embodying the island’s festive spirit.
Cultural significance
Beyond its delightful taste, the ‘Salsa de Nadal‘ represents the communal and familial traditions of Ibiza. The elaborate preparation process often becomes a collective activity, bringing families together in the kitchen. Moreover, the dish’s unique blend of ingredients—melding savoury broths with sweet elements—reflects the island’s rich culinary history and its ability to harmoniously combine diverse flavours.
In essence, the ‘Salsa de Nadal‘ is more than just a dessert; it’s a celebration of Ibiza’s heritage, a testament to the island’s culinary ingenuity, and a cherished tradition that continues to unite families during the festive season.
