ELEDONES WITH HOT PEPPER SAUCE AND SWEET & SOUR PEPPERS
4 Persons 35 Minutes
PASTA WITH ASPARAGUS CREAM AND CLAMS
4 Persons 25 Minutes
POCKET BEEF WITH SPICED ARTICHOKES AND WALNUTS
5 Persons 180 Minutes
Method Fry lightly the garlic, add the eledone and simmer with wine. Add the cream of hot peppers with peeled tomatoes and thicken over medium heat. When almost cooked, add the diced peppers. Serve hot.
Ingredients
1 kg of octopus, 250g peeled tomatos, 130 g Sa Marigosa hot pepper cream, 180 g Sa Marigosa sweet & sour peppers, 2 cloves of garlic, 1 glass of white wine, olive oil, salt and pepper( to taste)
Method Fry lightly garlic with oil, add the clams making sure it is not too hot, add the wine and put the lid until opening the clams. In another pan, put 3 tablespoons of milk and a knob of butter bring to boil than add 130g of asparagus cream and thicken. Drain the pasta and toss with asparaguscream and clams. Add the parsley and serve.
Ingredients
400 g of linguine, 1 kg clams, 1 garlic clove 130g Sa Marigosa Asparagus cream, ½ glass of white wine, parsley and oil( to taste), milk and butter( to taste)
Method Slice the meat with a central cut till the ends in order to create a pocket. Combine the walnuts, chopped artichokes, diced bacon, 2 tablespoons of cheese and spices into a bowl. Fill the pocket with stuffing, smashing it well inside, tie it horizontally with wine and brown it in a pan with onions, then blend it with ½ glass of wine. After forming a crust( that helps to keep the juices during cooking), put it on a baking tray and place into preheated oven at 180 degrees, add the broth on need. Serve sliced with the cooking broth.
Ingredients
1kg veal sirloin, 80g walnuts, 50g cheek lard, 5 spiced artichokes, 2 tablespoons grated cheese, 1 glass of wine, ½ red onion, sage and thyme( to taste), 1 egg yolk, 1 liter of broth, Oil, salt and pepper( to taste), Cooking Twine