Restaurant Grèvol
Pickled tuna neck
INGREDIENTS
200 g of tuna neck | 1 carrot | 4 cherry tomatoes | 8 pearl onions | 2 bay leaves | 3 garlic cloves | 5g allspice | 50 ml of white wine | 50 ml apple cider vinegar | sprig of thyme | oregano leaf | 100 ml of Farga Milenaria olive oil
PREPARATION
Restaurant Venta de la Punta
Creamy rice with thrushes and their giblets
INGREDIENTS
4 clean thrushes | clean thrush giblets | marisma or bomba rice | garlic, onion and tomato | laurel,
rosemary and thyme | salt and pepper | poultry stock | rancid wine | Farga Milenaria olive oil
PREPARATION
Restaurant Lo Paseo
Roasted tomato + sardines in casco + tender garlic
INGREDIENTS
12 hanging tomatoes | 6 sardines | 6 green garlic shots | 10 g of Glicemul | anchovy garum | Farga Milenaria olive oil
PREPARATION
Pau Restaurant
Monkfish 'all cremat'
INGREDIENTS
8 slices of fresh fish monkfish | 600 g of cooked and sliced potatoes | king prawns | razor clams | scarlet shrimps (carabineros)
For the sauce: 8 cloves peeled garlic | 2 large ripe tomatoes | 4 slices of bread | parsley | fish stock | salt | pepper | Farga Milenaria olive oil
PREPARATION
Casa Roque
Lamb timbale with vegetables on meat sauce and black truffle
INGREDIENTS
1 leg of lamb | 1 leek | ½ onion | 1 long zucchini | white wine | salt | laurel | garlic | toasted flour |
potato | black truffle | water | Farga Milenaria olive oil
Note: The recipe is improved by accompanying the meat with some cooked artichokes.
PREPARATION
Mesón del Pastor
Carpaccio of pink tomato, cured meat (cecina) and Farga Milenaria olive oil
INGREDIENTS
200 g of pink tomato | 100 g of medium cured bull meat (cecina de toro) | 1 slice of cheese | cured cheese ice cream | Maldon salt | pepper | Farga Milenaria olive oil
PREPARATION
Llansola 1921
Ray with prawns
INGREDIENTS
1 line of 400 or 500 g | 10 prawns | clams | fish stock| potatoes | almonds | 2 garlic | salt | pepper | saffron | Farga Milenaria olive oil
PREPARATION
Can Batiste
Deconstruction of smoked eel with white garlic in Farga Milenaria olive oil
INGREDIENTS
200 g of smoked eel | 100g raw Marcona almonds | 4 hanging tomatoes | 20ml vinegar of white wine | 1 garlic | water q.s. | salt q.s. | pepper p.s. | 100 ml of Farga Milenaria olive oil
PREPARATION
Restaurant L'Antic Molí
Carpaccio of hispanic goat with trout eggs, blue crab royale, foie gras and couscous with Farga Milenaria olive oil
BLUE CRAB PANNACOTTA
350 g of juice and crab meat | 200 g of fish broth | 100 g of cream | 6g Propannacotta
Mare. de Suculent Gilabert
There comes a time in life when our coordinates coincide with our origins, a time when we explain our vision of the world through our cuisine and our village: Benidoleig.