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Cava – the most versatile fizz for cooking
Fiona Beckett British wine writer is famous for her food and wine pairing articles (https://www.matchingfoodandwine.com), and she also writes for several publications. The quoted piece of wisdom is from The Guardian.
“…because cava has something quite distinctive to offer. As opposed to most fizz that’s made in cool parts of the world, such as England and Champagne, cava is made in the hot, dry Penedès wine region south-west of Barcelona, where grapes ripen early (the harvest should be well under way by the time you’re reading this). This typically means they don’t have to add a “dosage” (the sweet liquor that rounds out leaner, sharper base wines), which makes for drier wines that are more versatile with food.”
Read the whole article on The Guardian
Corvina fish (Cilus gilberti) in cava sauce
– 1 corvina in 2 slices
– 1 leek
– 1 onion
– 2 tbs of olive oil
– 20 g flour
– 100 ml cava
– 250 ml fish stock
This recipe is from the YouTube channel of Moulinex Spain. In the video a food steamer is used, but if this type of equipment is not available in your home, you can simply use a frying pan and some olive oil to cook the fish. For tha sauce a saucepan is needed. First fry the onion and the leeks in a little olive oil, add the flour, fry for a few more seconds, then add the fish stock and the cava. Cook for 10 minutes and then mix it until you get a smooth, thick sauce.
Monkfish with grapes and cava
– 8 slices of monkfish
– 150 g pearl onion
– 450 g julienne vegetables
– 1 bottle milk cream
– 300 g white grape
– 1/2 bottle of cava
– Half lemon
– 4 tablespoons of olive oil
– Iodized salt
Place the frozen fish in the fridge on a tray with a rack, the night before to let it thaw.
Boil the pearl onion, directly frozen, for about 5 minutes; remove it from the water and cool it. In the same water, add the directly frozen julienne vegetable, blanch it for 2 minutes, cool it and reserve it. Wash the grapes and peel 24 large berries and reserve them. You can crush the rest with a little water and a few drops of lemon; finally strain it.
Once the monkfish is thawed, salt it, flour it and fry it. In a flat saucepan, heat a little oil, sauté the previously boiled pearl onions and, when well done, add half a bottle of cava, let it reduce and add the cream of milk and the grape juice. Put the monkfish back in the casserole, add the peeled grapes, the julienne vegetables and finish cooking. You can decorate it with a little parsley.