Recipes

Lentil stew.

Lentil stew.

Ingredients: 4 tablespoons of Extra Virgin Olive (Flavored with Basil) 1/2 kilo of roast beef 150 grs. of bacon 2 units of red chorizo (peeled and sliced) 1 tablespoon of sweet paprika 1 teaspoon of ground chili 2 units of onion (chopped) 2 units of green onion (sliced) 2 cloves of garlic (minced) 2 units of carrots 3 units of small potatoes 1 unit of red pepper 1 unit of green pepper 400 grs. of lentils (soaked overnight) 250 cc. of tomato puree 500 cc. of vegetable broth 2 units of bay leaves 1 teaspoon of fine salt 1 teaspoon...

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Pork rolls

Pork rolls

Ingredients: Dough 150 grams All-purpose flour 2 teaspoons Sweet paprika 150 cc Water Filling 2 tablespoons Extra Virgin Olive Oil (Mediterranean varietal) 1 Onion, diced 1 Leek, diced 350 grams Ground pork 2 tablespoons Sugar 4 tablespoons Soy sauce 1 teaspoon Fine salt 50 cc Teriyaki sauce Preparation FOR THE FILLING: We heat the saucepan. Add the oil, vegetables, meat and seasonings; cover and sauté over medium heat until the meat is cooked. Remove from heat and reserve in a bowl. FOR THE DOUGH: We mix the flour, paprika and water until we get a dough almost liquid. We heat...

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Farfalle with arugula pesto and sun-dried tomatoes

Farfalle with arugula pesto and sun-dried tomatoes

Ingredients: 250 grams of Farfalle pasta 1/2 bunch of Arugula 2 tablespoons of Olive oil 1/2 clove of Garlic 5 units of Sun-dried tomatoes 1 tablespoon of Walnuts Necessary amount of Grated cheese Necessary amount of Fine salt Necessary amount of Pepper Preparation: Place abundant water in an 18cm pot and cook the pasta according to the package instructions. For the pesto, wash the arugula well and place it in a container along with the olive oil and garlic clove. Blend until a paste is achieved. Season with salt and pepper. Once the pesto is ready, add chopped, hydrated sun-dried...

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Flan

Flan

Ingredients: (24 cm) 5 Tablespoons sugar for caramelizing the Savarin 10 Eggs 10 Tablespoons sugar 1 Teaspoon vanilla extract 1 Liter milk Preparation: Cover the bottom of the Savarin with sugar and heat over medium heat until a clear caramel is achieved. Remove from heat and let cool (we can speed up the process by placing the Savarin on a cloth moistened with cold water). In a bowl, mix the eggs with the sugar and vanilla extract. Add the milk. Pour the mixture into the caramelized Savarin. Place the Savarin in the preheated casserole for 5 minutes over high heat....

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