Barcelona Cult Recipes by Mitsch, Stephan -- Read -- Imperial Library of Trantor

Index

COVER TITLE CONTENTS INTRODUCTION TAPAS

CROQUETTES CROQUETTES WITH CHORIZO

CROQUETTES WITH MUSHROOM CROQUETTES WITH CHICKEN

CROQUETTES WITH SPINACH

CROQUETTES WITH CECINA AND LEEKS

BREAD WITH TOMATO MEATBALLS WITH PEAS PICKLED ANCHOVIES PRAWNS IN GARLIC SAUCE RUSSIAN SALAD PATATAS BRAVAS STUFFED POTATO BALLS DEEP-FRIED PADRÓN CHILLIES FRIED EGGS AND POTATOES PURÉED BACALAO STUFFED PIQUILLO PEPPERS BACALAO AND VEGETABLE SALAD ARTICHOKE CHIPS BAKED LETTUCE HEARTS WITH CABRALES GRILLED BREAD WITH TOMATO PASTE ANEM DE TAPES… BROAD BEAN PARCELS POTATO STACKS WITH ANCHOVIES AND TOMATOES SEA URCHIN FLAN SEA URCHIN FOAM SEA URCHIN CREAM SOUP ARTICHOKE CREAM SOUP CURRIED ARTICHOKE CREAM TAPAS BARS CREAMED CANNELLINI BEANS CHILLED HERB SOUP POOR MAN’S POTATOES SAVOURY FLATBREADS FRIED EGGS ON SAMFAINA POTATO TORTILLA WILD ASPARAGUS TORTILLA GRANDMA’S TORTILLA ENDIVE AND FISH SALAD WARM SALAD OF TOMATOES AND ASPARAGUS BAKED SNAILS

MAIN DISHES

GRILLED SPRING ONIONS ARTICHOKES AND POTATOES IN WHITE WINE BAKED ARTICHOKES ARTICHOKE AND POTATO GRATIN STUFFED EGGPLANTS BAKED EGGPLANTS WITH TORTA DEL CASAR CATALAN BROAD BEANS SPINACH WITH RAISINS AND PINE NUTS MARKETS CHICKPEAS WITH CLAMS CHICKPEA SALAD CHICKPEA STEW WITH CHORIZO BEANS WITH BOTIFARRA MASHED POTATOES WITH SOBRASSADA RED PINE MUSHROOMS WITH GARLIC AND PARSLEY FRIED EGGS WITH CAESAR’S MUSHROOMS MUSHROOM RAVIOLI HAKE WITH JULIENNED VEGETABLES AND HERB OIL SEA BASS WITH ONION JAM MONKFISH A LA MARINERA BAKED BACALAO BAKED BACALAO WITH HONEY AND ONIONS BACALAO WITH SAMFAINA BAKED SEA BASS, FISHERMAN’S STYLE GRILLED RED MULLET BUTTON MUSHROOMS WITH RED MULLET AND SPINACH NORWAY LOBSTER WITH AVOCADO CREAM FRIED COCKLES CLAMS IN A BORAGE STOCK CLAMS IN A HEARTY SAUCE PRAWNS IN ROMESCO SAUCE SEAFOOD PAELLA MANTIS SHRIMP AND ARTICHOKES ON RICE BLACK RICE WITH SQUID SEAFOOD FIDEO PASTA PRAWNS AND FENNEL ON RICE OSMOSIS QUAIL AND QUAIL EGGS ON MARINATED CAPSICUM PARTRIDGE IN ESCABECHE PIGEON WITH CANNELLINI BEANS STUFFED ROAST CHICKEN CHICKEN WITH SEAFOOD ROAST DUCK WITH PRUNES AND PINE NUTS SNAILS WITH SOBRASSADA SAUSAGE PORK LOIN WITH FIGS MUSHROOM-STUFFED PIG’S TROTTERS ‘HIDDEN’ FILLET RABBIT WITH SNAILS OR RED PINE MUSHROOMS BRAISED WILD BOAR RABBIT ON RICE CATALAN MEAT STEW CATALAN CANNELLONI

DESSERTS

CREMA CATALANA EGG CUSTARD CREAM CHEESE WITH HONEY DRUNKEN FRENCH TOASTS BAKED APPLES IN PUFF PASTRY MARZIPAN CONFECTIONERY LA VIDA ES DULCE ST JOHN’S CAKE GYPSY’S ARM CAKE GOAT’S CHEESE IN A RICE PAPER PARCEL PLUM SORBET ORANGES THREE WAYS MEDLAR WITH ORUJO SPIRIT MANDARIN SORBET WATERMELON SORBET WITH BASIL

DRINKS

SANGRIA CAVA SANGRIA CAVA FLAMBÉ RUM COFFEE VIRGIN MOJITO

BASICS

MAYONNAISE AÏOLI ROMESCO SAUCE FISH STOCK GRILLED VEGETABLES MARINATED GRILLED CAPSICUMS ROAST VEGETABLES CABBAGE AND POTATOES

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