FLOWERS OF ARTICHOKE (FLORES DE ALCACHOFA)

Despite the fact that the “Flores de Alcachofa” (Flowers of Artichoke), that is especially made with artichokes of Tudela, is the signature dish of the autonomous community of Navarra; it is quite popular in many fine-dining restaurants in Madrid as well.  Ingredients 4 artichokes   Thyme 1 head of garlic  10 black peppercorns Olive oil Maldon…

RABO DE TORO (OXTAIL)

Ingredients:  1,5 kg oxtail 1 cayenne chilli pepper  200 g medium mirepoix(*)
(onion-carrot-celery) 2 garlic cloves  250 ml Jerez wine or Port wine 500 ml red wine
 1-2 of sage-thyme-bay leaves 750 ml veal stock  Blackpepper Salt Olive oil Potato rosti:  3 potatoes (for frying)
 Dried or fresh rosemary Olive oil Salt Oxtail:  -Clean the excess fat…

ROMESCO SAUCE

Romesco sauce is a speciality of Catalan cuisine. (More specifically it is from Tarragona) It is usually served as a dipping sauce with fish or grilled vegetables. Romesco sauce or a very similar version of it called “Salbitxasa” accompany “calçots” (a special kind of barbecued fresh leek(springonion like vegetable that is eaten in January and…

COCA MALLORQUINA WITH RED BELL PEPPER

Coca is a type of pizza which one of the most important elements of the Balearic cuisine (especially Mallorcan cuisine) There are various types of Coca depending on whether iti is with or without yeast; depending on the topping. (Trempo, Amb Pinxes etc.) Ingredients Dough: -2 cups of flour (250 gr) -1 cup of water…

RIOJA STYLE LAMB STEW

The recipe of today is from La Rioja which is famous for its renowned local wine industry. The “Rioja wine” produced from the grapes of the vineyards of the Ebro Valley has a Designation of Order (denominación de origen calificada) as well. La Rioja region has a strong culinary culture, too. The Rioja style lamb…

PATATAS A LA IMPORTANCIA

This is a typical dish of the Autonomous Community of Castilla y Leon; however it is a quite popular in the family cuisines of Madrid as well. It can be served as an appetizer or a garniture with meat.  Ingredients: – 4 potatoes – 2 eggs – 50 gr of flour (glutenfree) – 40 gr…

ZUCCHINI PANCAKES WITH YOGHURT AND TAHINI SAUCE

The best place to eat tapas in Spain is neither the  restaurants with Michelin stars nor the bars at touristic zones; but the bars where the locals of any neighbourhood are hanging out. It is highly probable that you can be surprised by the taste of tapas at a bar whose regular clients are retired locals.  If…

GAZPACHO

We have already had over 30 Celcius degrees in Madrid!  Especially in Andalusia, the homeland of Gazpacho, people think that they are about to evaporate during the summer days with 45-50 Celcius degrees. However, thanks to Andalusian cuisine, we have a solution: Gazpacho! A glass or bowl of ice-cold Gazpacho can even regulate the blood pressure…

TWO RECIPES OF CREMA CATALANA

TRADITIONAL RECIPE OF CREMA CATALANA Ingredients 2 cups whole milk 1 cup cream 4 strips orange peel  1 cinnamon stick  5 egg yolks 1 cup sugar 3 tbs corn starch Heat milk, cream, orange rind and cinnamon over low heat until the point of boil. Remove from the heat and let it cool down. Strain…

GRILLED OCTOPUS WITH CABBAGE ROLLS AND MASHED POTATOES

This recipe is from Galicia, which is famous for its culinary culture mainly depending on seafood. The capital of the Autonomous Community of Galicia is Santiago de Compostela which is the final destination of “El Camino” ( the pilgrimage for Christians) The headquarters of Inditex Group is also located in this region, in the city…