Ingredients:
1⁄2kg of carnaroli or arborio rice
4 large shallots
Extra virgin olive oil, 1 cup of white wine
1⁄2 leek, the white part
1 carrot, 1 garlic head
150g of green beans
50g of celery stalks
24 clams
Vegetable or fish broth
15g of butter, 70g of Parmesan cheese or dry manchego
75g wild rice and some oil to fry it
Chives and parsley, chopped
Preparation
Chop the …
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Cannellonis with escalivada, tartar sauce and anchovies
Escalivada – is a typical Catalan dish of smoky grilled vegetables like: eggplant, bell peppers, tomatoes and onions
Ingredients
2 red peppers, 2 medium eggplants, 1 onion
200ml vegetable milk cream
5 gelatine sheets
Salt, pepper and nutmeg
12 tubes or sheets of cannelloni pasta
for tartar sauce
200g light mayonnaise
2 pickled cucumbers, …
‘Empedrat’ with Ganxet beans, figs and tuna belly
Empedrat is a type of bean salad, typical to Catalonia. Ganxet beans are an indigenous variety of white beans from Catalonia
Ingredients
250g of cooked Ganxet beans
1 medium onion, 1/2 red pepper; 1/2 yellow pepper (optional)
2 or 3 raf or beef tomatoes, Salt and white pepper, …
Potato and dandelion greens trinxat (Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarcas of Cerdanya and Alt Urgell), with veggies crunch
Ingredients
600g of dandelion greens
1kg of potatoes cut to medium size cubes
half a head of garlic
olive oil
raisins and pine nuts
4 slices of bacon
Crunchy vegetables (sweet potatoes, yuca, leek, carrot, …
Tomato stuffed with creamy cheese with gazpacho
Ingredients:
4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Preparation:
Clean the tomatoes and cut the …
MoreStrawberry salad with chunks of grilled monkfish
Ingredients:
Mixed green salad
Fresh sprouts and herbs
¼ kg of strawberry and wild strawberries
200g of pineapple (diced)
Some asparagus
250 kg of green beans
Olive Oil Extra, salt, pepper, and apple or balsamic vinegar
200-400g of Monkfish medallion with no bone
Alternatives:
This recipe can be done with scallops, figs or grapefruit.
Preparation:
Wash and cut …
MoreTournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Portion for 4 people
Ingredients:
4 slices of veal fillet, 300g each
Olive oil, salt and pepper
For the sauce:
2 medium shallots
1 fresh truffle (50 g)
100 grams of foie gras (half-baked)
30 g of butter
A small glass of cognac for the flambe
A teaspoon of black caviar
200 ml of Madeira …
MorePork carpaccio with autumn fruits
Ingredients:
5oo g of pork ham
Olive oil
Pear, apple, fig, pomegranate and other seasonal fruits
Fresh herbs, spices
White truffle (aestivum)
Salt and pepper
Onions
Small cherry tomatoes
Cooking method:
Slice the pork ham into very fine slivers and lay them out on foil. Put onto a plate and leave to chill in the fridge for no more than 3 …
MoreCod, vegetable ratatouille and crispy parmesan cheese cocktail
Ingredients:
500g of salted cod fillet
100g of olive oil
1 clove of garlic
Cayenne pepper
Finely chopped parsley
1 glass of milk
100g of apple puree
For the ratatouille:
1 green pepper
1 red pepper
1 onion
1 clove of garlic
1 zucchini
1 eggplant
2 ripe tomatoes
10g of tomato paste
1 glass of white wine
300g of grated parmesan cheese
1 spring onion
Greaseproof paper
Cooking …
MoreVenison medallions stewed in their own juice with rosemary
Ingredients:
1 boneless venison thigh
Salt and pepper
Rosemary
150g of pork bacon
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 ripe tomato
1 glass of red wine
Demi-glace sauce
Mashed potatoes to garnish
Preparation:
Take 1 boneless venison thigh, cut it in half and stuff it with the bacon and rosemary. Well beat off, put …
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