Because of their size and because they go well with everything. Top them with whatever your imagination can come up with.
For the skewer: Dice the lamb and the wild mushrooms and marinate them for five minutes in the brandy, white wine, salt and pepper. Thread alternate pieces of lamb and mushroom onto each skewer and set aside. For the breading: Coat the…Read more
Clean the squid (set the body tubes aside). Cut the heads, the onion and the prawns into small pieces. Gently fry everything together with the bay leaf; add the sobrasada and the nutmeg, and remove from the heat. Stuff the squid with…Read more
For the tumbet: Cut all the vegetables to size with the aid of a pasta cutter, and then fry them separately in olive oil, Drain on absorbent kitchen paper, add salt and set aside. For the tomato: Brown the garlic in oil…Read more
For the vegetable tart: Place the peppers on a baking tray, add a spoonful of oil and rock salt, and roast in the oven for 40 minutes at 150 º C. Remove from the oven, cover with cling film while they cool,…Read more