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AF FOLLETO TAPAS SFF 2011

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					                                   TAPAS COOKBOOK




DISCOVER THE TASTE OF SPAIN
     Summer Fancy Food Show 2011
TASTE
 THIS
BOOK
‘In a village of La Mancha, the name of which I have no desire to call to
mind, there lived not long since one of those gentlemen that keep a
lance in the lance-rack, an old buckler, a lean hack, and a greyhound for
coursing. An olla of rather more beef than mutton, a salad on most
nights, scraps on Saturdays, lentils on Fridays, and a pigeon or so extra
on Sundays, made away with three-quarters of his income.’
     [The Ingenious Hidalgo Don Quixote of La Mancha, Part I, Chapter I]


      And so Miguel de Cervantes begins his masterpiece, Don
Quixote, without a doubt the best novel in all of literature’s history,
but for many it was also a great summary of La Mancha and
Spanish gastronomy. Common ingredients such as chickpeas, pork
fat and cabbage, which were simply used to make stewed food in
the 17th century, has gone on to affect the modern history of
Spain’s professional kitchens.
      Today, The Spanish Food and Drink Industry Federation
(FIAB) is offering you a small collection of innovative tapas,
specially prepared for this occasion by Chef José Andrés, using
some of the ingredients on display at the Summer Fancy Food
Show, which will take place in Washington from 10 to 12 July, 2011.




        Enjoy!
        For a catalogue or more information, please contact the FIAB International Relations Department at
        discoverspain@fiab.es or call +34 91 411 7294.
Mediterranean   In November 2010, UNESCO recognized the Mediterranean Diet as part
Diet            of the Intangible Cultural Heritage of Humanity, declaring that it
                constitutes a lifestyle, philosophy and culture which are the fruit of the
                intercultural relationships that our communities have built throughout the
                course of history, passing them on from generation to generation.
                  The Mediterranean Diet is a language that is shared by the people of the
                Mediterranean region, including oral expressions and traditions, social
                practices, rituals and festivities, produce, foods and cooking methods.
                  Mediterranean cuisine, led by Spain, is a wise combination of foods
                based on local, fresh and seasonal produce. It constitutes a nutritional
                model which is balanced, rich, complete and healthy, being greatly
                appreciated within world gastronomy. It is characterised by an abundance
                of vegetables, greens, beans and pulses, fruit, bread, rice, nuts and, at the
                heart of the Mediterranean Diet, olive oil. It stands out for its moderate
                consumption of fish, seafood, poultry, dairy products (yoghurt and
                cheese) and eggs. Red meat is only consumed in small quantities, likewise
                wine, which is normally drunk as an accompaniment to meals.
Index




6 José Andrés

8 ACEITES VALDERRAMA - Olive oil pancakes

10 ACEITUNAS LOSADA - Oysters with cava vinegar dressing

12 AGRO SEVILLA - Stuffed olives with anchovies and piquillo peppers

14 AMANIDA - Herb marinated olives and manchego cheese

16 CHEESE FROM ASTURIAS - Fried potatoes with Cabrales sauce and fresh Cabrales
   blue cheese

18 CONSERVAS LOLIN - Basque tapa of olive, anchovy and guindilla pepper

20 CONSERVAS RAMÓN PEÑA - Black rice with baby squid

22 DE PRADO - Traditional garlic shrimp

24 EL AVION (JOSE M. GOMEZ MIRA, S.A.) - Galician-style octopus with pimenton
   and olive oil

26 EL PASTOR - Ibérico cheese with quince paste

28 FERMÍN - Pork loin baked in sea salt with sliced Spanish cured ham

30 GRUPO CONSORCIO - Traditional Catalan flatbread with caramelized onions, roasted
   peppers, anchovies and Manchego cheese

32 JAMONDOR - Artichokes with quail eggs and Spanish cured ham

34 NUÑEZ DE PRADO ORGANIC FARMING - Tomato and watermelon skewer

36 QUESERIAS ENTREPINARES - Potato omelet

38 Contact details for information about these products




* These recipes have been created by the Spanish chef, José Andrés
José Andrés   Named “Outstanding Chef of the Year” by the James Beard Foundation
              in 2011, José Andrés is an internationally-recognized culinary innovator
              credited with introducing Americans to both avant-garde and
              traditional Spanish cooking.
                A native of Spain, José is an award-winning chef and owner of
              ThinkFoodGroup. TFG is the team behind celebrated restaurants in
              Washington, D.C, Los Angeles and Las Vegas, including minibar by josé
              andrés, Jaleo, Zaytinya, Oyamel, The Bazaar by José Andrés and China
              Poblano. Often referred to as Spain's unofficial ambassador, José is the
              author of several cookbooks including Tapas:
                A Taste of Spain in America and is the host and executive producer of
              the PBS television series “Made in Spain.”Food & Wine hailed José as
              the “hero of the Spanish revolution,” who “helped create the Spanish
              food boom in America.” In November 2010, Spain's Ministry of Culture
              recognized José with the prestigious Order of Arts and Letter medallion,
              the first chef to be honored for his efforts to promote Spanish culture
              abroad. He has lectured at Harvard on “Science and Cooking”, speaks
              regularly at food policy forums and discussions on hunger and nutrition.
                He is the Chief Culinary Advisor to the U.S. National Archives exhibit
              What's Cooking, Uncle Sam? After traveling to Haiti, José launched
              World Central Kitchen, which aims to feed and empower vulnerable
              people in humanitarian crises around the world.
Olive oil pancakes
Sponsored by: ACEITES VALDERRAMA




Ingredients:                         Mix the flour, sugar, baking powder, baking soda and salt together in
                                     a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the
    — 1 3/4 CUPS ALL-PURPOSE FLOUR   olive oil until you have a smooth batter.
    — 2 TABLESPOONS SUGAR
    — 2 TEASPOONS BAKING POWDER
                                     Heat the remaining 2 tablespoons of olive oil in a medium sauté pan
    — 1/2 TEASPOON BAKING SODA
    — 1/4 TEASPOON SALT              over medium-low heat. Ladle 1/4 cup of the pancake mixture into the
    — 1 EGG, LIGHTLY BEATEN          pan and cook until golden brown. Flip the pancake with spatula and
    — 1 1/2 CUPS BUTTERMILK          cook until golden brown on the second side. Transfer the pancake to
    — 4 TABLESPOONS ACEITES          a warm oven. Repeat with the remaining batter, adding more olive oil
      VALDERRAMA HOJIBLANCA
                                     to the pan as needed. To serve, drizzle the pancakes with honey and
      OLIVE OIL, PLUS MORE IF
                                     garnish with mint.
      NECESSARY
    — 1/4 CUP HONEY, PREFERABLY
      SPANISH LEMON HONEY
    — FRESH MINT LEAVES


       (SERVES 4)




9                                                                                  Photograph by Darko Zagar
Oysters with cava vinegar dressing
Sponsored by: ACEITUNAS LOSADA




Ingredients:                           Mix the capers, olives and 1 tablespoon of the olive oil together in a
                                       small bowl and set aside.
     — 1/4 CUP SMALL CAPERS (OR
       REGULAR CAPERS, ROUGHLY
                                       In another bowl, whisk together the shallots, cava vinegar and 3
       CHOPPED)
                                       tablespoons of the olive oil. Shuck the oysters and detach the meat
     — 1/2 CUP ACEITUNAS LOSADA
       GORDAL SEVILLANA OLIVE,         from the bottom shell making sure not to spill any of the oyster juices.
       PITTED AND SLICED INTO STRIPS   Remove the oyster from the bottom shell and transfer to a plate. Set
     — 4 TABLESPOONS SPANISH EXTRA-    the bottom shell on a serving tray and discard the top shell.
       VIRGIN OLIVE OIL
     — 1 TEASPOON FINELY CHOPPED
                                       Put 1 teaspoon of the olive-caper mixture into the bottom shells with
       SHALLOTS
                                       the oyster juices. Top each with an oyster and spoon the cava vinegar
     — 1 TABLESPOON SPANISH CAVA
       VINEGAR OR CHAMPAGNE            dressing over the oysters. Garnish with chives.
       VINEGAR
     — 12 KUSHI OYSTERS, OR OTHER
       SMALL WEST COAST OYSTER LIKE
       KUMAMOTOS
     — 1 TABLESPOON FINELY CHOPPED
       CHIVES


       (SERVES 4)




11                                                                                 Photograph by Thomas Schauer
Stuffed olives with anchovies and piquillo
peppers
Sponsored by: AGRO SEVILLA


Ingredients:                            Using the flat side of a knife, press down on each olive until the pit
                                        pops out, being careful not to split the olive in half. Cut the anchovy
     — 12 EXTRA-LARGE GREEN AGRO
                                        fillets lengthwise to create 12 long strips, then cut each piquillo pepper
       SEVILLA GREEN OLIVES
                                        into 4 1/2-inch-wide strips.
     — 3 JARRED PIQUILLO PEPPERS
       (SPANISH WOOD-ROASTED
       SWEET PEPPERS)                   Stuff 1 piece of anchovy and 1 pepper strip into each olive. Place the
     — 6 SPANISH ANCHOVY FILLETS        olives on a platter, drizzle with olive oil and sprinkle with salt. Use a
       (OIL-PACKED)                     microplane or zester to grate some orange zest directly onto the
     — COARSE SEA SALT
                                        stuffed olives.
     — SPANISH EXTRA VIRGIN OLIVE OIL
     — 1 ORANGE


       (SERVES 4)




13                                                                                    Photograph by Thomas Schauer
Herb marinated olives and manchego cheese
Sponsored by: AMANIDA




Ingredients:                           Using a vegetable peeler, remove the zest from the orange, then
                                       squeeze the juice from the orange. Put the Amanida cocktail, empeltre
     — 1 ORANGE                        olives, thyme and rosemary into a large mixing bowl and add the olive
     — 1 JAR AMANIDA AJOLIVIA
                                       oil, orange juice and zest. Mix well.
       COCKTAIL (GREEN OLIVES, EXTRA
       GHERKINS AND WHITE GARLIC)
     — 1 CUP EMPELTRE OLIVES, OR       Cover the bowl with plastic wrap and marinate at room temperature
       OTHER CURED BLACK OLIVES        for at least 4 hours or refrigerate overnight. The olive mixture can be
     — 3 FRESH THYME SPRIGS, BROKEN    kept in the refrigerator for up to a week. Be sure to allow the olives
       UP WITH YOUR FINGERS            to come to room temperature before serving if you refrigerate. When
     — 2 FRESH ROSEMARY SPRIGS,
                                       you're ready to serve, stir in the cheese, black pepper corns and
       BROKEN UP WITH YOUR FINGERS
                                       garnish with coarse sea salt.
     — 1 CUP SPANISH EXTRA-VIRGIN
       OLIVE OIL, PREFERABLY AN
       ARBEQUINA VARIETY
     — 3 OZ. MANCHEGO CHEESE, CUBED
     — 1/4 TSP. BLACK PEPPERCORNS
     — SEA SALT TO TASTE


       (SERVES 4-6)




15                                                                                    Photograph by Greg Powers
Fried potatoes with Cabrales sauce,
fresh Cabrales blue cheese and Afuega´l pitu
Sponsored by: CHEESE FROM ASTURIAS


Ingredients:                         To make the sauce, heat the wine in a saucepan over medium heat,
                                     add the shallots and cook until the wine is reduced by half, about 2
       For the cabrales sauce:       minutes. Increase the heat to high, add the demi-glace and bring to
     — 1/4 CUP DRY WHITE WINE        a boil. Reduce the heat to medium-low and allow the demi-glace to
     — 1 TABLESPOON FINELY CHOPPED
                                     simmer and reduce by one third, about 5 minutes. Add 2 ounces of
       SHALLOTS
                                     the crumbled Cabrales and stir until the cheese has melted. Stir in
     — 2 CUPS DEMI-GLACE
     — 1 3/4 CUPS HEAVY CREAM        the heavy cream and simmer until the sauce becomes thick and coats
     — 4 OUNCES AFUEGA'L PITU AND    the back of your spoon, about 3 minutes.
       CABRALES BLUE CHEESE FROM
       ASTURIAS, CRUMBLED INTO       Pour the sauce into a blender and puree. Strain the pureed sauce
       SMALL PIECES
                                     through a fine mesh sieve into the saucepan and keep warm.

       For the potatoes:
                                     Prepare the potatoes: Pour the olive oil into a deep saucepan and heat
     — 2 CUPS SPANISH EXTRA-VIRGIN
       OLIVE OIL                     to 275 degrees (on a candy thermometer). Working in batches, place
     — 1 POUND IDAHO POTATOES,       the potatoes in the oil and poach them, frying them slowly until soft,
       PEELED AND CUT INTO 1-INCH    8-10 minutes. The potatoes won't change color but they will soften
       CUBES                         all the way through. Test for softness by inserting a toothpick: if it
     — SALT TO TASTE
                                     comes out easily, the potatoes are done. Remove them from the pan
     — 1 TEASPOON FINELY CHOPPED
                                     and set aside to let drain. Be sure to let the oil return to 275 degrees
       CHIVES
                                     between batches.
       (SERVES 4)
                                     Raise the temperature of the olive oil to 350 degrees (on a candy
                                     thermometer). Return the potatoes to the pan, in batches, and fry
                                     until they are crisp and brown, about 6 minutes. Drain the potatoes
                                     on a paper towel, and sprinkle with salt to taste. Be sure to let the oil
                                     return to 350 degrees between batches.

                                     Place the fried potatoes on a serving dish and spoon the warm Cabrales
                                     sauce over them. Sprinkle the remaining 2 ounces of crumbled Cabrales
                                     over the potatoes and garnish with chives.



17                                                                                    Photograph by Pablo de Loy
Basque tapa of olive, anchovy and guindilla
pepper
Sponsored by: CONSERVAS LOLIN


Ingredients:                           Skewer a pepper 3/4 of the way onto a small skewer or large toothpick.
                                       Next spear an anchovy and then an olive onto the skewer, pushing
     — 8 GUINDILLA PEPPERS (PICKLED    them close to the pepper. Repeat with 3 more peppers, anchovies
       BASQUE PEPPERS), OR OTHER
                                       and olives. Then skewer the peppers, boquerones and olives in the
       MILD LONG PICKLED PEPPERS
                                       same process.
     — 4 CONSERVAS LOLIN ANCHOVY
       FILLETS
     — 8 PITTED MANZANILLA OLIVES
       (LARGE GREEN OLIVES ALSO
       KNOWN AS SPANISH OLIVES)
     — 4 BOQUERONES (WHITE
       ANCHOVY FILLETS PACKED IN OIL
       AND VINEGAR)


       (SERVES 4)




19                                                                                Photograph by Thomas Schauer.
Black rice with baby squid
Sponsored by: CONSERVAS RAMÓN PEÑA




Ingredients:                           Cut tomato in half. Place a box grater over a large mixing bowl. Rub
                                       the open face of the tomato over the grater until all the flesh is grated.
     — 1 LARGE TOMATO                  Discard the skin.
     — 6 TABLESPOONS SPANISH EXTRA-
       VIRGIN OLIVE OIL
                                       Heat 2 tablespoons of the olive oil in a medium saucepan over medium-
     — 1/2 SPANISH ONION, PEELED AND
       FINELY CHOPPED                  low heat. Add the onions, the sugar, and the salt. Cooking stirring
     — PINCH SUGAR                     occasionally, until the onions are soft and light brown in color, about
     — SALT TO TASTE                   20 minutes. Add the grated tomato and pimenton and cook for another
     — 1/4 TEASPOON PIMENTON           10 minutes. Then set the sofrito aside.
       (SPANISH SMOKED PAPRIKA)
     — 4 CUPS FISH STOCK
                                       Bring the fish stock to a boil in a medium saucepan. Once it reaches
     — 2 CLOVES GARLIC, PEELED AND
       FINELY CHOPPED                  a boil, reduce the heat to low and maintain a simmer. Make sure the
     — 1 BUNCH FLAT PARSLEY LEAVES,    stock is a little salty for your taste, because when you add the rice,
       WASHED AND STEMMED              the seasoning will balance out.
     — 1 CUP BOMBA RICE OR ARBORIO
     — 2 CANS CONSERVAS RAMÓN
                                       Combine the garlic, parsley leaves, and 2 tablespoons of the olive oil
       PEÑA BABY SQUID IN ITS INK
                                       in a cup. Blend to create a smooth paste (or smash them together
       (SERVES 4-6)                    with a mortar and pestle).

                                       Pour the remaining 2 tablespoons of oil into a terra-cotta (or metal)
                                       casserole over a medium flame. Stir in the reserved sofrito and cook
                                       for 1 minute. Stir in the rice and cook for 1 minute, stirring frequently.
                                       Add the baby squid and its ink and stir in the hot fish stock. Stir in the
                                       garlic and parsley mixture and maintain at a medium simmer for 5
                                       more minutes. Serve hot.




21                                                                                 Photograph by Francesc Guillamet
Traditional garlic shrimp
Sponsored by: DE PRADO




Ingredients:                          Heat the olive oil in a medium sauté pan over a medium- high heat.
                                      Sauté the garlic cloves until browned, about 2 minutes.
     — 1/4 CUP DE PRADO SPANISH
       EXTRA-VIRGIN ORGANIC
                                      Add the shrimp and the chili pepper. Cook for 2 minutes. Turn the
       OLIVE OIL
                                      shrimp over and sauté for another 2 minutes. Pour in the brandy and
     — 6 GARLIC CLOVES, PEELED AND
       THINLY SLICED                  cook for another minute. Sprinkle with the parsley, add salt to taste,
     — 20 LARGE SHRIMPS (ABOUT 1      and serve.
       POUND) PEELED AND DEVEINED
     — 1 GUINDILLA CHILI PEPPER (OR
       YOUR FAVORITE DRIED CHILI
       PEPPER)
     — 1 TEASPOON BRANDY
     — 1 TEASPOON CHOPPED PARSLEY
       SALT TO TASTE


       (SERVES 4)




23                                                                                   Photograph by Greg Powers
Galician-style octopus with pimenton and
olive oil
Sponsored by: EL AVION (JOSE M. GOMEZ MIRA, S.A.)


Ingredients:                          Bring 2 quarts of water to a boil in a medium pot. Gently crack each
                                      potato with the flat side of a kitchen knife. Add the potatoes, a generous
     — 1/2 POUND PEE WEE POTATOES     pinch of sea salt, 1/4 cup of the olive oil, bay leaf, and the peppercorns.
       COARSE SEA SALT
                                      Boil for about 8 minutes, or until soft. Turn off the heat and add the
     — 1/4 CUP SPANISH EXTRA-VIRGIN
                                      octopus to the pot and warm for about 4 more minutes.
       OLIVE OIL, PLUS MORE FOR
       DRIZZLING
     — 1 BAY LEAF                     Remove the potatoes and octopus from the pot and drain. Lay the
     — 1 TEASPOON BLACK               octopus tentacle on a serving dish and surround with potatoes. Place
       PEPPERCORNS                    the pimentón in a sieve. Tapping the side of the sieve gently to break
     — 1 TENTACLE PRE-COOKED
                                      up any large chunks, sprinkle the pimentón over the top evenly. Sprinkle
       SPANISH OCTOPUS, ABOUT
                                      with a little more sea salt, drizzle with more olive oil, and serve.
       6 OUNCES
     — 1 TEASPOON EL AVION PIMENTON
       (SPANISH SMOKED PAPRIKA)


       (SERVES 2-4)




25                                                                                  Photograph by Thomas Schauer
Ibérico cheese with quince paste
Sponsored by: EL PASTOR




Ingredients:                            Cut the cheese and the membrillo into 1/2 inch cubes. Place two or
                                        three cubes of each on Chinese-style soup spoons.
     — 1/3 POUND OF EL PASTOR IBÉRICO
       CHEESE
                                        Whisk the olive oil and vinegar together in a mixing bowl. Spoon the
     —1/4 POUND MEMBRILLO (SPANISH
                                        dressing over the cheese and membrillo. Season to taste with salt
       QUINCE PASTE)
     —1/2 CUP SPANISH EXTRA-VIRGIN      and garnish with dill.
       OLIVE OIL
     —3 TABLESPOONS SHERRY VINEGAR
     —SEA SALT TO TASTE
     —4 SPRIGS FRESH DILL


       (SERVES 6-8)




27                                                                                   Photograph by Pablo de Loy
Pork loin baked in sea salt with sliced Spanish
cured ham
Sponsored by: FERMÍN


Ingredients:                            In a large bowl, mix the salt with 3 tablespoons of water until the salt
                                        is slightly damp. (The salt needs to be moist so it will pack well).
     — 3 POUNDS SEA SALT                Spread half of the salt down the center of a baking sheet and top with
     — 4 SPRIGS FRESH ROSEMARY
                                        2 rosemary sprigs, 2 parsley sprigs and 3 thyme sprigs. Lay the pork
     — 4 SPRIGS FRESH FLAT LEAF
                                        loin on top of the herbs. Place the remaining herbs on top of the pork,
       PARSLEY
     — 6 SPRIGS FRESH THYME             then cover the pork completely with the remaining salt, making sure
     — 1 2.5-POUND FERMIN IBÉRICO DE    to pack it well around the pork. Bake for about 25 minutes, or until
       BELLOTA PORK LOIN                the internal temperature of the pork reaches 165 degrees on a meat
     — 4 OUNCES THINLY SLICED FERMIN    thermometer. Be careful when using the meat thermometer so as to
       JAMÓN IBÉRICO DE BELLOTA
                                        not break apart the salt crust.
       (SPANISH CURED HAM)
     — SPANISH EXTRA-VIRGIN OLIVE OIL
     — PREHEAT THE OVEN TO 400ºF.       Let the pork rest for 5 minutes. Using a fork and spoon, crack open
                                        the side of the salt crust. The upper half of the crust, now a hard shell,
       (SERVES 4)                       should lift off easily. Transfer the pork to a cutting board and let rest
                                        for another 5 minutes. Slice the loin into 1/2 inch-thick slices and
                                        arrange on four plates. Lay slices of the jamón in between the pork
                                        slices. Drizzle with olive oil and serve warm.




29                                                                                   Photograph by Thomas Schauer.
Traditional Catalan flatbread with caramelized
onions, roasted peppers, anchovies and
Manchego cheese
Sponsored by: GRUPO CONSORCIO
Ingredients:                             Prepare the onions: Heat the olive oil in a medium saucepan over
                                         medium-low heat. Add the onions and cook, stirring occasionally,
     For the onions:                     until soft and brown (caramelized), around 30 minutes.
     — 1/4 CUP SPANISH EXTRA-VIRGIN      Set them aside.
       OLIVE OIL
     — 1 VIDALIA ONION, PEELED AND
                                         Make the flatbread: In a small bowl, stir the yeast into the milk. Place
       THINLY SLICED
                                         the flour and salt in a food processor, add the yeast mixture, and
     For the flatbread:                  process for 60 seconds, until you have a well-mixed dough. Cover
     — 1/2 OUNCE (2 ENVELOPES)           the bowl with plastic wrap and set aside at room temperature for 30
       ACTIVE DRY YEAST                  minutes to allow the dough to rise.
     — 1/2 CUP WHOLE MILK, AT ROOM
       TEMPERATURE
                                         Meanwhile, heat the oven to 350 degrees. Take out the dough and
     — 1 CUP PLUS 3 TABLESPOONS ALL-
                                         knead it for 5 minutes. Cut the dough into 8 equal pieces, and roll
       PURPOSE FLOUR; PLUS EXTRA FOR
       WORK SURFACE                      each piece into a ball. Sprinkle a little flour on your work surface and
     — 1/2 TEASPOON SALT                 roll the ball of dough out to form a very thin long strip, around 10
                                         inches long and 2 inches wide. Prick the strip with a fork. Repeat with
     — 20 BLACK OLIVES, PITTED AND       remaining dough balls, creating 8 strips of dough.
       CUT INTO SMALL PIECES
     — 1 13-OUNCE JAR PIQUILLO PEPPERS
                                         Cover the strips of dough with the caramelized onion and the olives.
       (SPANISH WOOD-ROASTED
       SWEET PEPPERS), CUT INTO          Place on a baking sheet and bake until crisp, 10 minutes.
       1/2 INCH-WIDE STRIPS
     — 16 GRUPO CONSORCIO ANCHOVY        Cover the cocas with a layer of piquillo pepper strips. Add 2 anchovies
       FILLETS (OIL-PACKED)              on top of each, and sprinkle with the grated cheese. Return to the
     — 6 OUNCES MANCHEGO CHEESE,
                                         oven for 2 minutes.
       GRATED (ABOUT 1 CUP)
     — SPANISH EXTRA-VIRGIN OLIVE
       OIL, FOR DRIZZLING                Drizzle cocas with olive oil, add sea salt to taste, and sprinkle with
     — SEA SALT TO TASTE                 the chopped chives.
     — 2 TABLESPOONS CHOPPED
       CHIVES
     — HEAT THE OVEN TO 350 DEGREES


       (SERVES 4)


31                                                                                 Photograph by Francesc Guillamet
Artichokes with quail eggs and Spanish cured ham
Sponsored by: JAMONDOR




Ingredients:                            Drain the artichokes. Place 6 of the largest artichoke hearts in an oven
                                        safe skillet bottom-side down. Trim the bottom side of the artichoke
     — 1 14-OUNCE CAN WHOLE             if necessary to help it lie flat. (You may also use a muffin tin to hold
       ARTICHOKE HEARTS IN OLIVE OIL
                                        the artichoke hearts upright.) Using a spoon, widen the hole in the
     — 6 QUAIL EGGS
                                        center of each artichoke to create a cup.
     — 1 SLICE JAMONDOR JAMON
       SERRANO (SPANISH CURED
       HAM), JULIENNED                  Carefully open a quail egg using a paring knife. Slide the raw egg into
     — SPANISH EXTRA-VIRGIN OLIVE OIL   the center of the artichoke. Repeat with remaining eggs. Sprinkle the
     — SEA SALT                         eggs with a little salt.
     — PREHEAT THE OVEN TO 325
       DEGREES.
                                        Place the artichokes in the oven for 3-4 minutes until they set.
       (SERVES 4-6)
                                        To serve, sprinkle the artichokes with ham. Drizzle with olive oil and
                                        season to taste with salt.




33                                                                                      Photograph by Pablo de Loy
Tomato and watermelon skewer
Sponsored by: NUÑEZ DE PRADO ORGANIC FARMING




Ingredients:                          Using a sharp knife, slice off the top and bottom of each plum tomato.
                                      Locate the fleshy dividing wall of one segment inside the tomato. Slice
     — 4 PLUM TOMATOES                alongside the dividing wall and open up the flesh of the tomato to
     — 1/4 SEEDLESS WATERMELON,
                                      expose the seeds. Remove the seeds and their pulp by slicing around
       PEELED AND CUT INTO 2-INCH
                                      the core of the tomato. Set the seed sacs aside. Your aim is to keep
       CUBES
     — 1 TABLESPOON FRESH LEMON       the seeds and their surrounding gel intact to create tomato seed
       JUICE (FROM ABOUT 1/2 LEMON)   “fillets” that are separate from the firmer tomato flesh. You should
     — 1 TEASPOON LEMON ZEST          have about 8 fillets. Reserve remaining tomato flesh for another use.
     — 4 TABLESPOONS NUÑEZ DE
       PRADO "FLOR DE ACEITE"
                                      Take a bamboo skewer and slide through a tomato-seed fillet. Then
       EXTRA-VIRGIN OLIVE OIL
                                      place a watermelon cube onto the skewer. Repeat with 7 more skewers.
     — 1 TABLESPOON SHERRY VINEGAR
     — SEA SALT TO TASTE
     — FRESH HERBS OR HERB FLOWERS    In a small bowl, mix the lemon juice, half the lemon zest, the olive oil,
       (SUCH AS LAVENDER OR           and the vinegar to make the dressing.
       BORAGE), OPTIONAL, FOR THE
       GARNISH
                                      Stand the skewers on a serving plate and pour the dressing on top.
                                      Sprinkle with sea salt, the remaining lemon zest, and the herb flowers.
       (SERVES 4)
                                      Serve immediately.




35                                                                                     Photograph by Darko Zagar
Potato omelet
Sponsored by: QUESERIAS ENTREPINARES




Ingredients:                          Heat 2 cups of the olive oil in a sauté pan over a medium flame. You'll
                                      know the oil is hot enough for frying by placing a chunk of potato in
     — 2 1/4 CUPS SPANISH EXTRA-      the oil - it should jump a little when it reaches the right temperature
       VIRGIN OLIVE OIL               (around 200 to 250 degrees). Once the oil is hot enough, add the
     — 1 POUND IDAHO POTATOES,        potato slices and fry on all sides until lightly brown and the edges are
       PEELED, QUARTERED AND SLICED   slightly crispy. This should take between 8 and 10 minutes. Remove
       THINLY (ABOUT 4 CUPS)
                                      from the heat and strain the potatoes from the oil. Season with a little
     — SALT TO TASTE
                                      salt and reserve both the potatoes and the oil.
     — 1 SPANISH ONION, PEELED AND
       SLICED (ABOUT 1 CUP)
     — 6 LARGE EGG
                                      In a separate pan, heat 1/4 cup of olive oil over a low-to-medium
     — 1 O UNCE GRATED ENTREPINARES   flame. Add the onion slices and cook until slightly brown, being careful
       CHEESE                         not to burn the onion, around 10 minutes. Strain the onions from the
                                      oil and reserve.
       (SERVES 4)
                                      Break the eggs into a mixing bowl and whisk them vigorously. The
                                      eggs should still keep much of their thick, gelatinous consistency. Add
                                      the potatoes, onions and grated cheese and whisk together once
                                      more.

                                      Add 3 tablespoons of the strained potato-cooking oil to a small 6-
                                      inch sauté pan. Heat over a medium flame. When the oil begins to
                                      smoke slightly, add the egg mixture to the pan. As you pour in the
                                      eggs, shake the pan vigorously for 10 or 15 seconds, to make sure the
                                      eggs come together. Leave the pan to cook for 30 seconds. Lower the
                                      heat and continue to cook for a few minutes. You'll know it's time to
                                      flip the tortilla when you see that the edges are cooked, but the center
                                      is still wobbly.

                                      Place a plate over the top of the pan and invert the pan so the tortilla
                                      winds up on the plate, raw side down. If the pan looks dry, add the
                                      remaining 1/4 cup of fresh oil. Return the tortilla to the pan, by sliding
                                      it back in raw side down. Continue cooking for another 60 seconds.
                                      Serve immediately.


37                                                                                     Photograph by Greg Powers
Sponsoring companies
     Aceites Valderrama                               El Avion
     Ctra. Malpica de Tajo a Pueblanueva, km, 8,500   (Jose M. Gomez Mira, S.A.)
     45690 La Pueblanueva, Toledo                     Viriato, 21
     T +34 916 502 919                                03660 Novelda, Alicante
     F +34 916 500 651                                T +34 965 600 087
     E mmillan@valderrama.es                          F +34 965 604 047
     www.valderama.es                                 E remigioromero@elavion.com
                                                      www.elavion.com
     Aceitunas Losada
     Aire, 5                                          El Pastor
     41410 Carmona, Sevilla                           Ctra. Mozar km 1, s/n
     T +34 954 140 068                                49620 Santa Cristina de la Polvorosa, Zamora
     F +34 954 140 068                                T +34 983 406 776
     E export@aceitunaslosada.com                     F +34 983 241 768
     www.aceitunaslosada.com                          E export@elpastor.com
                                                      www.elpastor.com
     Agro Sevilla
     Avda. de la Innovación, s/n.                     Fermín
     Edificio Rentasevilla, planta 8ª                 Ctra. de Salamanca KM 77,3
     41020 Sevilla                                    37624 La Alberca, Salamanca
     T +34 902 251 400                                T +34 923 415 135
     F +34 954 251 071                                F +34 923 415 252
     E grupo@agrosevilla.com                          E raul@embutidosfermin.com;.com
     www.agrosevilla.com                              www.embutidosfermin.com

     Amanida                                          Grupo Consorcio
     Av. Zaragoza, 83                                 Pelazza
     50630 Alagón, Zaragoza                           Duque, 26
     T +34 976 613 232                                39740 Santoña, Cantabria
     F +34 976 613 233                                T +34 942 660 086
     E ftrullenque@amanida.com                        F +34 942 628 220
     www.amanida.com                                  E jsardon@grupoconsorcio.es
                                                      www.grupoconsorcio.es
     Cheese from Asturias
     Parque Tecnológico de Asturias. Edificio CEEI    Jamondor
     33428 LLanera, Asturias                          Pol. ind. Les Eres.
     T +34 988 269 002                                Camp Rodat, 5
     F +34 985 269 035                                46180 Benaguacil, Valencia
     E yolandama@asturex.org                          T +34 962 730 617
     www.asturiascheese.com                           F +34 962 730 901
                                                      E jamondul@jamondul.com
     Conservas Lolin                                  www.jamondor.com
     Polígono de Brazomar, s/n
     39700 Castro Urdiales, Santander                 Nuñez de Prado Organic Farming
     T +34 942 864 440                                Avda.. Cervantes 5
     F +34 942 862 044                                E-14850 Baena, Córdoba
     E juanignacio.rey@conservaslolin.es              T +34 957 670 141
     www.conservaslolin.es                            F +34 957 670 019
                                                      E nunezdeprado@hotmail.com
     Conservas Ramón Peña                             www.nunezdeprado.com
     Polígono Industrial do Salnés
     36636 Ribadumia, Pontevedra                      Queserias Entrepinares
     T +34 986 716 011                                Vázquez de Menchaca, 9
     F +34 986 716 363                                47008 Valladolid
     E exportacion@ramonpena.es                       T +34 983 457 725
     www.ramonpena.es                                 F +34 983 457 727
                                                      E alvaropotente@entrepinares.es;
     De Prado                                           export@entrepinares.es
     La Bodega 8, 2 dcha                              www.entrepinares.es
     14008 Córdoba
     T +34 957 488 166
     F +34 957 830 379
     E carmendeprado@deprado.eu
     www.deprado.eu


39
Velázquez 64, 3ª
28001 Madrid

T +34 91 411 72 94
F +34 91 411 73 44
E discoverspain@fiab.es

www.fiab.es




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