Barrafina · A Spanish Cookbook by Hart, Eddie -- Read -- Imperial Library of Trantor

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TITLE PAGE INTRODUCTION PARA PICAR

MARINATED OLIVES PIMIENTOS DE PADRÓN PAN CON TOMATE BROAD BEANS AND GOAT’S CHEESE ON TOAST CHIPIRONES DELICIAS CRISP FRIED ANCHOVIES HAM CROQUETAS PRAWN CROQUETAS OCTOPUS WITH CAPERS SALT COD FRITTERS WITH TARTARE SAUCE

COLD MEATS FISH AND SEAFOOD

BABY RED MULLET WITH CELERY SALAD COD WITH A WARM SALAD OF LENTILS AND MOJAMA BRILL WITH GARLIC AND LEMON HAKE WITH FRESH PEAS AND CECINA JOHN DORY WITH A FENNEL, CHICORY AND RADISH SALAD MACKEREL WITH GRAPES, APPLE AND AJO BLANCO MARINATED ANCHOVIES WITH A RED ONION, MINT AND PARSLEY SALAD MONKFISH WITH NEW POTATOES AND SPINACH MONKFISH TAILS WITH SEAFOOD RICE PAN-FRIED WHOLE SEA BREAM SEA BASS WITH PIQUILLO SAUCE AND JERUSALEM ARTICHOKES SKATE WITH BLACK OLIVES, PINENUTS AND ANCHOVIES TUNA IN ESCABECHE TUNA TARTARE TURBOT WITH CAVOLO NERO FRITURA SQUID STUFFED WITH CEPS AND PRAWNS SQUID WRAPPED IN PANCETTA WITH INK SAUCE CUTTLEFISH WITH RUNNER BEANS AND CHICKPEAS DIVER-CAUGHT SCALLOPS WITH JERUSALEM ARTICHOKE AND JAMÓN PURÉE QUEEN SCALLOP EMPANADILLAS WITH RED ONION AND MINT SALAD SCALLOP CARPACCIO CLAMS A LA PLANCHA RAZOR CLAMS WITH BROAD BEANS AND JAMÓN MUSSELS WITH SHERRY VINAIGRETTE MUSSELS IN SPICY TOMATO SAUCE GRILLED LOBSTER CRAB ON TOAST LANGOUSTINES WITH TOMATO AND BASIL PRAWNS A LA SAL BARRAFINA SEAFOOD SOUP

MEAT

CHICKEN WINGS WITH GARLIC AND LEMON CHICKEN WITH ROMESCO SAUCE GRILLED QUAIL WITH ALIOLI QUAIL IN ESCABECHE FILLET OF BEEF WITH CARAMELIZED ONIONS BEEF STEW SLOW-COOKED OXTAIL OXTAIL WITH SCALLOPS ARROCINA BEANS WITH CHORIZO, MORCILLA AND PORK BELLY IBERIAN PIG’S CHEEKS WITH CELERIAC PURÉE AND PARSNIP CRISPS PIG’S TROTTER FRITTERS PORK CUTLETS WITH CAULIFLOWER PURÉE ROAST LEG OF MIDDLE WHITE PORK SUCKLING PIG COCHEFRITO TXISTORRA WITH DUCK EGG AND BABY POTATOES CHORIZO, POTATO AND WATERCRESS SALAD MORCILLA, PIQUILLO PEPPERS AND QUAIL’S EGGS BRAISED LEG OF MILK-FED LAMB WITH MANZANILLA LAMB CUTLETS WITH AJO BLANCO AND BLACK OLIVES RUMP OF LAMB WITH RED WINE SAUCE RABBIT STEW ARROZ CAMPERO LOIN OF VENISON WITH RED CABBAGE, PINENUTS AND SULTANAS CRISP FRIED MILK-FED LAMB’S BRAINS WITH A SPICY TOMATO SAUCE MILK-FED LAMB’S KIDNEYS WITH ONIONS AND FENNEL CALVES’ LIVER WITH CELERIAC PURÉE AND CARAMELIZED ONIONS

TORTILLA

CLASSIC TORTILLA JAMÓN AND SPINACH TORTILLA MORCILLA TORTILLA PRAWN AND PIQUILLO TORTILLA

SALAD AND VEGETABLES

BABY GEM SALAD WITH ANCHOVY AND PANCETTA BEETROOT SALAD WITH PICOS CHEESE BEETROOT SALAD WITH HAZELNUT DRESSING HERITAGE TOMATO SALAD MOJAMA, CHICORY AND POMEGRANATE SALAD WHITE ASPARAGUS WITH ROMESCO SAUCE ASPARAGUS WITH PAYOYO CHEESE AND PEDRO XIMÉNEZ BALSAMIC VINEGAR BABY ARTICHOKES WITH JAMÓN CRISP FRIED BABY ARTICHOKES WITH ALIOLI CALÇOTS WITH ROMESCO SAUCE CHICKPEAS, SPINACH AND PANCETTA COURGETTE FLOWERS WITH CHANTERELLES, PRAWNS AND A SPICY TOMATO SAUCE HISPI CABBAGE WITH PANCETTA GRILLED AUBERGINES WITH CRISP FRIED COURGETTES PAPAS A LO POBRE CELERIAC PURÉE PISTO AND DUCK EGG SPINACH, PINENUT AND RAISIN COCA

SAUCES, STOCKS AND BASICS

PEDRO XIMÉNEZ REDUCTION AJILLO ALIOLI CHICKEN STOCK BISQUE SQUID INK SAUCE VEAL SAUCE ROMESCO SAUCE JERUSALEM ARTICHOKE AND JAMÓN PURÉE CONFIT ARTICHOKES

DESSERTS

CREMA CATALANA CHERRY CATALANA CHOCOLATE MOUSSE CHOCOLATE TART MACEDONIA MIL HOJAS PEARS IN RED WINE RHUBARB SALAD SANTIAGO TART 2010 STRAWBERRIES WITH JUANOLA SAUCE SUMMER BERRY SALAD WITH MARJORAM VINAIGRETTE PINEAPPLE SORBET SOFT TURRÓN ICE CREAM WHITE CHOCOLATE AND SAFFRON ICE CREAM

LIST OF SUPPLIERS ACKNOWLEDGEMENTS COPYRIGHT

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