El Platillo de l'Empordà  

"To this guisat of difficult and argued definition, that definitely, has evolved with the passing of years and with the transformation of the domestic habits, but that still today identifies to our local cooking of a quite clear way. Josep Flat, to who is unavoidable to refer in speaking of our cooking, devotes to the "platillo" a very interesting chapter of his work "What have eaten", chapter that if roughly speaking portrays enough bè what is this guisot, headed by the sofregit and culminated by the sting, in some respects of the definition there are diverse opinions, even contrary to his."  PlatillosOf the Empordà - Eduard Puig Vayreda Edition 1981

"The platillo - warns a llibret on the subject titled Platillos of the Empordà - is díficil to define and reason of controversy" Already can it well say. The same word is a castellanisme, but that it does not mean that it treat of a small dish, how the one of the lids; the petitesa refers to his category gastronòmica, to the nature of his ingredients, at least in the period in which was born the platillo. It owes to go like this. In general it treats of dishes with sauce, stews or guisats, and that as the understood did to take advantage of the offals, the clippings of meat (breast of xai, necks of chicken), or the envelopes, guisant-it with vegetable of the time and well often any mushroom. There are people that attributes the name to his coccióslow and to the surprising meeting of the ingredients, no not to the poverty of these, which thing would explain that the gender comprise dishes how the duck with pears, the rabbit with plums or snails and the dish of the thirst delights (beef, pig, lamb, chicken, rabbit, meatballs and mushrooms. .......... What remains clear of the platillos is that they are a speciality of the Empordà, and is problable that they are a romanalla of the Catalan mediaeval cooking, not to say of the roman.  ......Like this then, today they can do perfectly platillos with meat of first. And I also would say, crediting authorities how Josep Pla and a good numeral of chefs from Empordà, that also can do with fish and sefood. They can serve even of strong dish, without need of other vianda. Thing that, in fact, continues leaving them without definition, without establishing any indisputable criterion of what is or is not a platillo... The case is that I can not do more, attended the confusion that regan between the same Catalans on the subject. Catalan cooking, the last secret culinari of Europe -  Colman Andrews

See which Platillo we cook today :