Ingredients:
- 100ml of olive oil
- 6 cloves garlic slices
- 30 slices white bread yesterday
- 250 grams of diced jamón
- 250 grams of diced chorizo
- 1 tablespoon spanish sweet paprika
- 8 cups of ham bones broth
- 6 eggs
(6 persons)
Preparation:
- Fill a pot with water to ham bone and cook for one 30 'approx.
- Preferably in a clay pot, add oil and garlic until golden brown, then add the bread, jamón and chorizo and let stirring.
- When bread is toasted, add the paprika and saute for a minute. Add the ham bones broth.
- Beware paprika burns very fast, and burnt tastes bitter.
- Cook for 5 minutes.
- Then, we can frying or poaching eggs and incorporate them into every pot; or put the eggs inside of each of the pans and introduce the oven 2 minutes.
Ingredients: (serves 4)
- 16 medium artichokes
- One monkfish tail
- 100 gr. shrimp
- 100 gr. mussels
- Parmesan cheese
- White sauce (Spinach coulis)
- 2 spring onions
- 2 garlic cloves
- Parsley
- Nutmeg
- 100ml white wine
- 100ml Sherry
- olive oil, pepper and salt.
Directions:
- Peel the artichokes until almost white, cut the tail and ends.
- Boiling water, salt and white wine until are soft but whole.
- Empty them with a spoon, then leave them to drain upside down on absorbent kitchen paper.
- Heat oil in a pan and fry the spring onions in it (white part only) finely chopped.
- Add the garlic and chopped parsley also.
- Cut and add the seafood (monkfish, shrimp, mussels). Reduce seafood water and add nutmeg and sherry.
Spinach coulis:
- Boil the spinachs and drain.
- Crush with white sauce to get the fine and creamy texture.
In the dish:
- At the base of a dish will three or four tablespoons of cream spinach.
- We will place over four stuffed artichokes, cleanly and well presented.
- Sprinkle Parmesan cheese over artichokes and put in the oven for a few minutes.
Ingredients:
- 2 kg. lamb
- 2 tablespoons butter
- 2 big potatoes
- 50 ml water
- 2 cloves garlic (chopped)
- Lemon juice
- Nutmeg
- salt
Directions:
- Heat the oven to medium heat (180ºC).
- Put the water in a clay pot.
- cut the potatoes into thin slices and layer them.
- Season the lamb, just to the inside and place it in the pan with that part up.
- Place in the oven and roast for 40 minutes.
- Remove the pan, turn the meat, season the other hand and paint the other side with melted butter in the microwave previously.
- Continue to roast another 40 minutes.
- Meanwhile, take some juice of the roast, pour it into a small saucepan.
- Chop the garlic and add with lemon juice and pinch of nutmeg.
- Add four tablespoons of water.
- Cook over medium heat about 15 minutes and reserve.
- Check the point the roast.
- Strain the mixture and wash the pan with the lamb juice.
- Leave five minutes in the oven and serve hot in the same dish served with some potatoes and some caramelized onions.
And enjoy!!
- 10 Shallot onions
- 2 tablespoons butter, extra-virgin olive oil, or to mix
- 1/4 cup white wine
- 2 tablespoons of brown sugar
- Salt
- Trim the tip and root from the onions.
- Place your skillet over low-medium heat and melt the butter or olive oil.
- Add all the onions to the pan and stir gently to coat them with butter.
- Check the onions every 5 to 10 minutes.
- Salt the onions to taste.
- Onions will start to soften and turn translucent in spots.
- Have your onions When finished cooking, pour wine. Stir and let to reduce it.
- Then sprinkle the brown sugar, and stir them.
- If you're not using the onions Immediately, let them cool in the pan, then a transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.
And enjoy!!
Ingredients: (for 8 people)
- 500 gr of mascarpone cheese
- 200 ml. cream
- 2 eggs
- 100 g sugar
- 1 glass of amaretto liqueur (if you like the taste of bitter almond) or 1 cup
- rum
- Coffee pot and sugar to sweeten
- 250 grams of ladyfingers biscuits (1 bag 1/2 approx.)
- Cocoa powder, for garnish
Directions:
- In a tray top edge will place the biscuits to cover completely the bottom.
- Dip with the mix that we will have prepared coffee, sugar i liquor.
- Whisk the cream, mascarpone and eggs in a large bowl, until it has completely combined and have the consistency of thickly whipped cream.
- Layer these biscuits into your dish until you have used half the biscuits, then spread over half of the creamy mixture.
- Cover and refrigerate 4 to 6 hours, until set. This can now be kept in the fridge for up to 2 days.
- When serving, sprinkle cocoa on top, making sure it is all well covered and dark.
- To improve we can accompany dessert with nougat ice cream or coffee.
And enjoy!!
