Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: Bottarga, called “Mediterranean caviar”, is a slab of roe made from the eggs of the grey mullet, salted and dried. Its intense sea smell combines very well with the sweet taste of...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: Spanish-style turnovers are called “empanadillas”, and are traditionally one of the tapas served in Spain. They are small fried turnovers stuffed with either sweet or salty...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: The olive oil of the Picual variety is a from olives that have a trace of almonds, and are spicy and astringent, but get milder when fully ripe. Traces of figs and wood distinguish Picual from...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: The taste of the Oyster leaf, a salad leaf, is just like the taste of real oysters from the sea, and matches well with our Persimon® kakis. You can try this recipe using sea oysters and...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: Sobrassada (“soubressade” in French) is a delicatessen sausage mix from the Balearic Islands made in sausage shape. It contains pork products and a spicy and sweet...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: The olive oil of the Hojiblanca variety is of Andalusian origin. It is a fruity, sweet oil, with the aroma of fresh grass, a slightly bitter taste like green fruits, traces of spices and an...
Home > Tapas Back to recipes Tapas Tapas Preparation: Curiosities: To cut Persimon® kakis into carpaccio thickness, or cubes for dishes with a milder flavour, choose kakis that are less ripe, since their meat will be firmer and crispier and easier to...
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