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Recipes
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 Serves 4Ingredients:1kg fresh squid, washed, cut into medium pieces and drained 1/2kg mushrooms, cleaned and sliced thickly 1 medium onion, chopped 1 clove garlic, chopped 2 egg yolks 1 glass white wine Virgin olive oil 6 strands saffron Salt and freshly ground black pepper Preparation: Heat the oil in a large pot and sauté the onion and garlic. Stir in the mushrooms and squid pieces. Crumble in the saffron and a little salt and pepper. Stir well, then pour in the wine. Cover and cook gently until the squid is tender. Just before serving, lightly beat the yolks in a small bowl, add a little of the hot squid liquid and pour this egg mixture back into the pot. Serve in a ring of white rice. |
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Serves 4 Ingredients:4 x 150g fillets of beef 50g serrano ham, diced 4 slices of thinly sliced white bread 1 chicken liver, cut into small pieces 1 truffle, sliced or cut into small pieces 1 small glass of dry sherry 1 tbsp tomato purée 1/4kg mushrooms, washed and thinly sliced olive oil butter sal and black pepper Preparation: In a frying pan, sauté the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot. In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato purée and sherry, leaving to heat through for one minute. To serve, pour the sauce over the fillets and dish the mushrooms on the side. Serve very hot. |
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