Savory coca is a type of flatbread that comes in many varieties and coca de recapte is one of the most popular. There is also a sweet variety of coca, more cake-like.
Ingredients
For the dough
700 gr. of spelt flour, a pinch of salt, a pinch of sugar, 5 gr. fast acting dry yeast, 350ml of mineral …
Ingredients
2 rabbits of a about 1 kg
Virgin olive oil, salt and black pepper
Flour, sweet paprika
White wine, Meat or vegetable stock
Thyme, bay leaf, peppercorns, clove, 3 cloves of garlic, 200 gr. of toasted almonds and hazelnuts, 2 Marie biscuits (or rich tea biscuits) and a few saffron strips
1 tablespoon concentrated tomato
2 kg of conference pears
Cinnamon, lemon …
Ingredients
Whole chicken around 1.5 kg deboned and opened widely
2 egg whites
120ml vegetable milk cream
blanched vegetables: green beans, carrot strips, peas, florets of a ¼ of cauliflower
A chicken broth prepared with the chicken carcass and vegetables
Salt, white ground pepper and nutmeg
Preparation
Take the deboned, opened chicken and cut away all the excess, uneven meat parts. Pass the …
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700 gr. horsemeat fillet
Salt, pepper, dried herbs (thyme, rosemary, bay leaf, etc.)
Virgin olive oil, parsley and chives
For the mushrooms
24 Saffron Milkcap mushrooms
Salt, pepper, virgin olive oil and cider vinegar
2 cloves of garlic, a sprig of parsley, ground pepper and a bay leaf
A bunch of rocket salad for garnish and sea salt flakes
Preparation
Clean and dry the …
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8 beef tenderloins 125 gr each.
Salt and black pepper
Extra virgin olive oil
6 medium shallots
Maldon salt flakes
One broccoli
Preparation
Place finely chopped shallots in a bowl with a few flakes of Maldon salt. On a fry pan heat the 125ml of oil to the smoking point, then pour the oil over the shallots, blanched like this they will …
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8 tails of peeled prawns
4 pilgrim scallops
1 lobster (about ½ kg)
Seasonal mix of lettuce
Fresh sprouts, cherry tomatoes and chives
200 gr. of pineapple
200 gr. of mango
1⁄2 apple
Extra virgin olive oil, balsamic vinegar, salt and pepper
Preparation
Blanche prawns tails and lobster separately, in well-salted water with a bay leaf, simulating seawater. Prawn tails will be ready in two …
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1kg of fresh green peas, if available, if not substitute with frozen ones
1 medium onion, 1 medium leek
Salt and white pepper
few mint leafs
virgin olive oil
200g of fresh cheese
100g of yuca (cassava, manioc)
Preparation:
Shell the peas from the pods and julienne the leek
Method
In a saucepan heat olive oil, add onion, leek, and fry to soften. Before they …
More28th Gastronómica Show in Andorra.
Sunday, 10th November at 13h in the ACCO-Andorra Centre de Congressos, Ordino. (Tickets from the Ordino Tourist Office. Children: 20€. Admission for adults in advance: 32€. On the day Adults: 38€.)
Ticket bought, you can taste the specialties from every participating restaurant’s stand drinks included.
This year’s invited Cuisine of the World is …
MoreArrosseria Andorra is the only place in Andorra which offers a large number of options for traditional dish of Valencia – paella: from “Paella mixta” to “Bogavante Gallego”.
The Catalan word paella is associated with the old French word “paelle”, and the latter comes from the Latin word “patella”. Latin (“patella”) and modern French (“poêle” – …
MoreCatalan cuisine is part of Mediterranean cuisine and its typical example. Most often references are made to the food of Catalonia and Northern Catalonia, and occasionally Andorra but some contemporary authors like Josep Pla, Jaume Fàbrega, Eliana Thibaut i Comalada, Ferran Agulló and the English-language writer, Colman Andrews, talk about shared gastronomy throughout the Catalan …
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