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…

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…

CORVINA CON TUMBET-CROAKER FISH WITH VEGATABLES AND BASIL DRESSING

After visiting the Autonomous Communities of Valencia and Basque Country; today we will be in Balearic Islands.  The  croaker fish with vegatebles is one of the most well known recipes of the Mallorcan cuisine. The Autonomous Community of Balearic Islands is composed of Mallorca, Menorca, Ibiza, Formentera and Cabrera. Its official language is Catalan together with Spanish….