My one and a half months stay in Barcelona a few years back, had taught me an appreciation for Catalan dishes and the manner by which they cook. They are mostly great gourmands! I have met a few good cooks, whose “lutong bahay” recipes were to die for! A few days ago, I unearthed my little old notebook that has been lost for the longest time. It was filled with fond memories of Barcelona, and then some of its exquisite and hearty dishes. Bear with me guys, as I will be going through my pseudo-Catalan streak these next few weeks!!!

PORK and SAUSAGE CASSEROLE
6 pcs thick spare ribs (do not get the regular sliced pieces)
6 pcs Butifarra sausage s
2 big white onions (chopped coarsely); 1 head garlic (minced)
1 medium can diced tomatoes (Molinera, Capri, Asenso)
¼ cup olive oil; 2/3 cup white wine
1/3 cup snipped parsley; 1 laurel leaf; salt & pepper (to taste)

PROCEDURE:
1.) Season spare ribs with salt and pepper. Heat up the “sarten” and throw in your olive oil. Brown both sides of the pieces quickly but do not cook thoroughly. Transfer them to nice ovenware. A good “cazuela de barro” will do or a Pyrex dish too.
2.) On the same “sarten” (do not clean up), add your onions and garlic and let it “sweat” a little. Add the pierced sausages and cook until slightly browned.
3.) Stir in the wine, tomatoes with its juice, and the laurel leaf. Simmer for about 3 minutes and season again at this point. Add the parsley and turn off the fire.
4.) Pour this savory sauce all over the spare ribs and arrange the whole sausages that are submerge in the sauce. Bake at medium heat for about 30-45 minutes, depending on the doneness of the pork.
5.) When done, slice the butifarras into thick slices, arrange back on top of the spare ribs and serve right away.

TIPS:
- You can order butifarra sausages from Joey and Jumi Gaston of Café Uma and the Tratt. Or you can also substitute with Italian sausages. Do not use regular chorizos, as butifarrase not made with pimenton. Check for packaged Italian sausages at Bob’s Deli or in Manila’s various delis.
- A green salad with vinaigrette and a warm crusty bread is the usual norm in Barcelona for this type of dish. But by all means, make “samo” with rice if you wish.
- A bottle of well chilled Chardonnay goes well with this dish.

Enjoy your Pork and Sausage Casserole, and a big hug from the Red Hot Mama!!!