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''Esgarraet'' (from Valencian ''esgarradet'' meaning "disrupted") is a typical dish from the autonomous region Valencia 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's also served as tapa and is very typical for the city of Valencia and 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. ==Variations== In Valencia this dish may be considered as a variation of ''espencat'', another popular dish of the Valencian cuisine. In Catalonia there is a variation that is called ''esqueixada'' which means "torn" or "ripped" in Catalan and features grilled tomato instead of red peppers. In the central region of Castellón baked eggplant is added and all ingredients are chopped into little pieces. The recipe may also include Mojama or cod fish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Esgarrat」の詳細全文を読む スポンサード リンク
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