MUSSELS AU GRATIN WITH YELLOW PEPPER CREAM
4 Persons 30 Minutes
BURGERS OR MEATBALLS WITH PRESERVED VEGETABLES
LAMB WITH ARTICHOKES AND EGG CREAM ON RADISHES BED
4 Persons 20 Minutes 3 Persons 90 Minutes
Method Clean the mussels removing the beard. Make them open in a pan with garlic and oil. Drain and strain the liquid and add 4 tablespoons from the liquid to the breadcrumbs. Separate the empty half shells from the ones with the mussels, fill them with breadcrumbs and place in a baking tray, bake in preheated oven at 250 degrees for 10-15 minutes. Serve with a spoonful of various Sa Marigosa creams and decorate as desired with spices.
Ingredients
150 g breadcrumbs, 1 kg of mussels, 3 cloves of garlic, chopped parsley( to taste)
Method Combine the meat, eggs and other ingredients into a terrine, chop the preserved vegetables( eg. cauliflower), add to the other ingredients and mix. Separate into small spheres based on your need.
Ingredients
300g minced meat, 3 eggs 1 cup milk, 2 cloves garlic chopped, 100g of Mortadella, 2 tablespoons grated Parmesan, cheese, a handful of chopped parsley salt( to taste), Sa Marigosa preserved vegetables in oil
Method Bone the lamb and cut into cubes, chop the onions slightly and put them to fry with the lamb. Brown, then add the glass of red wine and cook for 5 min. Put salt and pepper and let it brown, cut the artichokes. For the sauce: take the three egg yolks and place in a separate bowl, add a few drops of lemon juice, salt, pepper and parsley and, beat strongly. Check the lamb and let it cook. When cooked, turn off and when it is till hot, put the sauce over and serve it on a plate.
Ingredients
1 kg of lamb( shoulder or thigh), 250g hearts of spicy artichoke, ½ white onion, 1 glass of red wine oil, salt, pepper( to taste). For the sauce: 3 egg yolks few drops of lemon salt and pepper( to taste) chopped parsley