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