You can find this bread in the bakeries of Catalonia only around the festivity of Sant Jordi (23rd of April). Sant Jordi is one of the most important Catalan traditions, in which we commemorate the legend of Sant Jordi (Saint George) who killed the dragon, and when the dragon’s blood touched the ground it became a red rose bush. In the same way that Sant Jordi picked a rose and gave it to the princess, we give roses to the people we love (family, partners, friends, coworkers...) and we also give books.
In Catalonia, this day has been a national holiday dedicated to love since the 15th century, and a very important one because Saint George is the patron saint of Catalonia (together with the Virgin of Montserrat). Nowadays, bakeries make this bread to celebrate the festivity, decorated with the colours of the Catalan flag (four red stripes on a yellow background). The yellow colour is achieved by mixing the bread with cheese, and the red is achieved by mixing it with sobrassada (a cured sausage made of pork with paprika and other spices).
Video by the bakery Forn l’Eixample from Barcelona (TikTok / Instagram).
For dinner tonight, homemade congee -- savory rice porridge -- that sticks to the bone.
Homemade Congee
For 4 servings:
Congee:
1 cup [uncooked] long grain rice
4 cups bone broth [chicken or beef]
3 cups water
1 tsp. Kosher salt
Combine all the ingredients together in a small pot. Bring to a boil; simmer on the stove for at least 1-hour and cooked down to desired texture. (I don’t like my rice too broken down.)
Common congee seasonings include green onions, ginger, roasted peanuts, egg, pork floss and so much more. But for this recipe, I added duck to mine!
Duck Breast (the lazy air-fryer version) -- Optional:
12-ounces Moulard duck breast
1/2 teaspoon five spice
1/4 teaspoon kosher salt
1 tbsp. vegetable oil
Pat dry the skin on the duck breast with a clean paper towel. Score the skin with a crosshatch pattern. Add seasonings and oil on the skin, spreading evenly. Cook in an air fryer at 400F for 15 minutes -- the internal temperature should be around 130F. Slice before serving with congee.