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We do not know – as the world is – if life is a carnival and sorrows are singing, but they do cooking, at least, they have a little better. For this week’s menu we get a little festive and propose typical to celebrate these dates: reeds, ears and filloas. In the salty field we continue with ours: dishes with products of and adapted to the times.
Monday, March 3
FIRST:
As a legume we use dry peas (of the games, not the integers that need soaking), but if you have problems finding them you can pull frozen peas or small chickpeas.
SECOND:
Imagine some tender sirloin pieces, covered with a cape of crispy batter that knows Churro and topped with the most lustful and explosive bitter sauce. That is more or less “hip hop pig” of the Chi Nanit.
DESSERT:
The carnival season is the paradise of frying and simple but highly comforting sweets. The ears we adopt today meet each and every one of those requirements. Will you give them a home?
Tuesday, March 4
FIRST:
A salad that can carry the most colorful winter tuber to your Christmas table, prior passage through the oven and after frozen in a cheerful marinade based on garlic, honey and balsamic vinegar.
SECOND:
We change the potato for cottage cheese to make these gnocchi something lighter and faster. And if you add a good fried or butter and sage tomato, insured success.
DESSERT:
Ok: the smell of mandarins does not take easy of the fingers, but it is a minor evil compared to their juiciness.
Wednesday, March 5
FIRST:
A delicious Albanian recipe for use, full of aroma and with a crunchy texture to eat in a moment.
SECOND:
In our series of ultrabaratic recipes there is a curry of lentils, sweet potato, herbs and spices. When you eat it you will consider yourself an lucky person even if you don’t have a hard.
DESSERT:
It is not necessary to disguise to enjoy this crispy pan flower, with a unctuous filling and the right point of sweetness so as not to empalage.
Thursday, March 6
FIRST:
Bechamel can turn less popular vegetable into the most attractive of the dishes: in our hand the spinach is cooking to the point to maintain magic.
SECOND:
Galician hake is a very simple dish that is based, like almost all the kitchen of that community, on a genus of overwhelming quality. If the fish is fine and pearly, few ornaments need.
DESSERT:
The Kiwi is seasonal and is one of the fruits with the greatest concentration of vitamin C. ideal to deal with cold.
Friday, March 7
FIRST:
This sauce, originally from the French region of Brittany, is great with the seafood and the vegetable. Elaborating it requires patience and being aware that you can fail, but the taste that it brings to this dish makes it worth it.
SECOND:
If you put vegetables and citrus to give it a freshness point, the polenta can be perfectly a summer dish. The Parmesan is less of season, but it is impossible to refuse its charms.
DESSERT:
It is very thin and very tyd to do, and if it is accompanied by citrus and flavored with hazelnut liquor soaks less than normal.
Saturday March 8
MAIN COURSE:
If you cook the potatoes with the skin, which makes a jacket, they are golden and crispy outside and soft inside. You can eat them like this or add your favorite ingredients.
DESSERT:
Poor Pomelo, relegated from the eighties to the dietary breakfast category for its bitter point and lightness. Have you tried roast?
Sunday, March 9
MAIN COURSE:
A previous marinate and a double cooking in the oven get the chicken wings to be tender and crispy on the outside. The thin layer of honey and sesame and spices dress the play.
DESSERT:
They resemble crepes, but in finer, and can be sweet or salty. Alex Iglesias, from the Cabanas restaurant in Lalín (Pontevedra), gives us a free class to prepare this carnival classic in Galicia.
The product of the week
Virgen de los Milagros is a flour factory that works with 73 -year -old machines in the center of El Puerto de Santa María. Its star product is steamy, an ideal flour for frying fish.
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