Recipes
When it's time for the most important moment, Quely also makes the grade. Right next to your main dish, providing it with the finishing touch.
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Cream of Marrow Soup with the Marrow Skins breaded in Quely Picada con sésamo
21-6-2010 | First coursesFor the soup: Brown the onion and the leek in olive oil. Then add the chopped marrow, stir and add the flour and the stock. Season with salt and pepper. Bring to the boil and simmer until cooked; then purée and strain…
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Creamy Rice with Cured ?Serrano? Ham and Botifarró, served with Quely Palitos made with olive oil
21-6-2010 | First coursesFor the rice Heat the stock. Brown the onion in a spoonful of butter, season with salt and pepper and add the rice. Gently fry for a minute. Gradually pour in the white wine, and then the stock. When it is half…
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Dates with Calf?s Tongue, Quely Picos Integral Sésamo, Mahon Cheese and Tomato and Caper Vinaigrette
21-6-2010 | First coursesFor the tongue: Put the tongue in a saucepan. Cover with water and add the bay leaf and the peppercorns. Bring to the boil. Lower the heat and simmer gently for 75 minutes. Remove from the heat and leave to cool in…
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Egg Tagliatelle with Prawns, Wild Mushrooms and Quely Picolines Integral Sésamo biscuits
21-6-2010 | First coursesFor the pasta: Cook the tagliatelle in boiling water for 4 minutes. Drain, leave it to cool and set aside. Heat the oil in a frying pan, sauté the heads of the prawns and flambé with the brandy. Then, add the prawn…
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