Gastronomy and Recipes
Some of the most representative restaurants in the borough offer an own recipe as a proof of courtesy by your virtual visit, which may come true. Let´s try and play the role of chef, and then you will be allowed to compare in situ and enjoy the local restaurants.
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Pil-pil cod with crunchy skin
Courtesy Baiuca Restaurante |
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Required ingredients for 1 plate: 220 gr. cod, 2 cloves of garlic, 25 cl. oil, 2 parsley sticks.
1) Desalt, clean and cut the cod in dices (after having taken the skin off).
2) Brown the garlic on a pan, withdraw it and fry the cod in the same oil, turning it around until the oil is emulsified. Then, throw garlic and parsley. Last, brown the skin in very hot oil to decorate the plate.
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II. Hake, turbot and monkfish stew
Courtesy Casa Penín |
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Required ingredients: oil, fish stock, white wine, 2 kg. the three fishes altogether, half a kg. of potatos, peas, tomato, pepper, salt and pepper.
Cooking: cook on a strong heat and then low heat. All for about 20 minutes.
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III. Beef Papietas stuffed with jabugo (typical spanish ham) pâté and mushrooms in Pedro Ximénez wine, with a potato flower and jammed tomato stuffed with onion purée.
Courtesy Casa Hermo |
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Required ingredients for 1 plate: 4 big mushrooms, half an onion, 2 piquillo peppers and 4 black olives; 50 gr. pâté; 1 tomato, 1 onion, basil, thyme, rosemary, laurel, virgin olive oil, grille-shaped cut potato. |
1) Prepare a stuff sautéing mushroom and onion on olive oil, then add some olives and piquillo pepper cut in fine strips. Pour Pedro Ximénez wine and wait until the alcohol evaporates; finally, jabugo pâté is added. Cooking time: 10 minutes aprox.
2) Put 4 steaks in a cross-shape - 2 and 2 -, put the stuff in the middle and bend the steaks, then tie them with a cord or prick them with little sticks, and then they´re browned. Withdraw the papietas and throw carrots, garlic, onion and leek in the same oil to make the mass in which papietas will be layed. White wine is added and also a bit flour and meat stock; all is grinded in the mixer until the sauce is made.
3) To prepare the garnish, put a hollow tomato on virgin olive oil and jam on low heat. Throw basil, laurel, thyme, black grained pepper in the oil... Let it jammed about 10 minutes. Then, cut a potato in grille-shape, and, on a pan wet with oil, go on shaping a flower with the strips, and fry on a very low heat until they are browned.
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