Recipes

FRESH PASTA WITH BOLETUS AND UMBRA SAUCE

Recipe by David López (Rehearsal Local Chef) For the fresh pasta: - Flour. - Eggs. - Water. - Salt. - Umbra Deortegas. We make a volcano with the flour and in the center we put the eggs, sal...

HUMMUS WITH HOJIBLANCA DEORTEGAS

Ingredients: 400 g of cooked chickpeas. 1 clove garlic. 1 small spoonful of cumin powder. Lemon juice. 1 tablespoon of Hojiblanca Deortegas. 1 small spoonful of...

Homemade muffins with Arbequina Deortegas

Ingredients For 12 muffins 3 free-range eggs 180 g wheat flour 110 g cane sugar A tablespoon of yeast a pinch of salt 100 ml of Arbequina Deortegas extra virgin olive oil 50 ml milk...

Tuna tataki with Tzatziki and wild arugula

Ingredients for tuna: 200 g of fresh red tuna loin. 50 ml soy sauce. 30 ml of rice vinegar. 1 tablespoon sesame seeds. Ginger. Salt. Ingredients for the Tzatziki: 1 Greek yogurt...

Tagliatelle with mushroom cream, truffle and Umbra

Ingredients for the pasta: 300 g of wheat flour. 3 free-range eggs. 3 tablespoons of Umbra. C/S of salt. Preparation of the pasta: Make a volcano with the flour and in the center add t...

Tasting of Umbra with sourdough bread

Bread ingredients: 1 Kg of organic wheat flour. 300 g of sourdough. 600 of water. 15 g of salt. Tasting: Nothing is easier to taste this product than to use a good freshly made sourdough br...

Cod meatballs, piparras and Umbra

Meatballs ingredients: 900 g desalted cod loin. 30 g of lemon juice. 50 g of Brandy. 75 g ground almonds. 10 g of garlic. 15 g of fresh parsley. 80 of Umbra. C/S of black pepper. 2 eggs. ...

Wheat and Umbra stew

Stir fry ingredients: 0,5 g of saffron. 30 g of sweet paprika. 300 g of fried tomato. 80 g of toasted bread. 200 g of fried almondd. 2 dl of aove. Stir fry elaboration: Fry all ingredie...

Beef jerky seasoned with Umbra and pepper

Ingredients: Cecina to your taste. Umbra to your taste. Pepper to your taste. Cecina: Beef selected with salting, drying and with a slow healing and aging process. Smoked with oak and holm ...