SNACKS | Tavernes de la Valldigna. Unique sensations.
Tavernes de la Valldigna. Unique sensations.

SNACKS

ESPENCAT (ROASTED VEGETABLES) O ESGARRAT
Ingredients:
  • 2 red peppers.
  • 2 aubergines.
  • 2 ripe tomatoes.
  • 2 cods.
  • 2 onions.
  • 2 cloves of chopped garlic.
  • Olive oil.
  • Salt.
Making:
Roast the red Peppers, the aubergines, the tomatoes and the onions in the oven or grill until cooked. After that, peel the vegetables and cut them finely. In a hot pan, roast the cods, remove fish bones and chop the cods. Mix all the ingredients in a plate and stir, add salt as necessary. Finally, add the chopped garlic and drizzle with a splash of olive oil.

COOKED BROAD BEANS
Ingredients:
  • 3 onions.
  • 1 kg of fresh broad beans.
  • ¼ kg of cubes of lean pork.
  • 2 tomatoes.
  • Oregano.
  • Salt.
Making:
Fry the onion in an earthenware pot until transparent and then add the tomatoes chopped or pureed. Leave to cook for a few minutes and add the cubes of lean pork and the fresh broad beans. Season, add the oregano and leave to cook until the pork and the broad beans are cooked.

PRAWNS WITH SWISS CHARD
Ingredients:
  • ¼ kg of small prawns.
  • 2 cod barbs (optional).
  • 1 handful of swiss chard.
  • 1 glass of water.
  • 1 garlic.
  • Paprika.
  • Olive oil.
  • Salt.
Making:
In a frying pan, fry the garlic first, and then the swiss chard and the prawns. When it is made, add the paprika and the salt, and then the water. Season with salt and pepper and leave to cook.
Optionally, we can add potato chunks or the cod barbs to make the dish tastier.

 

BLOOD AND ONIONS
Ingredients:
  • 500 gr of cooked blood.
  • 3 onions.
  • 1 garlic bulb.
  • ½ litre of beef broth.
  • Oregano.
  • Olive oil.
  • Salt.
Making:
Chop the cooked blood, fry it in a pan and remove from the flame. Dice the garlic and fry; chop the onion in another pan until it becomes transparent and add the beef broth, the blood and the garlic. Cook until thick, before removing from heat, add the oregano.
Optionally, we can add toasted pine nuts.

Ús de galetes.

Este lloc web utilitza galetes perquè tingueu la millor experiència d'usuari.Si continueu navegant-hi esteu donant el consentiment per a acceptar les galetes i la nostra política de galetes. Cliqueu en l'enllaç per a més informació. ACCEPTAR