escaï

Escaí is a traditional Catalan and Occitan dish originating from the Pyrenees region, particularly in areas such as the Vall d’Aran in Catalonia and parts of southern France. The name *escaí* derives from the Occitan word *escaï*, meaning "to fry," reflecting its preparation method. This hearty dish is often considered a staple in rural mountain cuisine, valued for its simplicity and nourishing qualities.

The primary ingredient of escaí is bread, typically stale or leftover bread that is soaked in milk or water, then fried until golden and crispy. The bread is often mixed with onions, garlic, and sometimes potatoes or other vegetables, depending on regional variations. Some versions incorporate cheese, such as *formatge de cabra* (goat cheese) or *toma* (a local Pyrenean cheese), adding a rich, savory depth to the dish. Meat, such as pork or chicken, may also be included, though vegetarian versions are common.

Escaí is often served as a side dish or a light meal, particularly in winter when fresh ingredients are less abundant. It is versatile and can be paired with stews, sausages, or simply enjoyed on its own. The dish reflects the resourcefulness of mountain communities, utilizing simple, locally available ingredients to create a satisfying and warming meal.

Culturally, escaí holds significance as a symbol of resilience and tradition in Pyrenean cuisine. It is frequently prepared in homes and rural gatherings, passed down through generations as a cherished family recipe. While modern adaptations may include variations like adding herbs or spices, the core essence of the dish remains rooted in its rustic origins.