COOKINGS AND WINES

with Jume Martí



CARDET TOPF, BOHNEN UND
REIS MIT SEPIA GALERA

Llàgrimes de Tardor blanc 2009

CARMEN GUILLEMOT
Taller de cocina
Colón 26, Alcanar
T. 977 730 323
www.carmenguillemot.net
WEIN
Tipe / Style:

In Eiche fermentiert

Rebsorte:

Grenache

DOP: Terra Alta

Cellar: Agricola Sant Josep



INGREDIENTS

Cardoons
Chards
Beans
Rice
Squillas
Cuttlefish
Lightly fried onion, garlic, leek, tomato sauce and saffron
Olive Oil
Salt of Herbs
Mineral Water



Scald the cardoons in mineral water and salt.
Fry the squillas with olive oil
In a pot, fry the onion, garlic, leeks, tomato sauce, saffron and salt of herbs. Use the the oil of frying the squillas. When it is fried we add mineral water and boil the beans.
When they are cooked, add the cardoons and the chards to the pot , while in a small saucepan, fry a few cloves of garlics, the chopped cuttlefish and, finally the rice using some olive oil of frying the squillas and then add them to the pot.
Once the rice is cooked, it can already be served.






More terres


ROUTE 01. Ebre Battle places

Salvador Carbó

ROUTE 03.The Ebre seas

Baladre de Balada

Guide


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Restaurant Matadero

Hotel Las Dunas

Restaurant del Port

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