Crudité of Vegetables with Artisanal Tapenades Roberto&Lázaro

Ingredients:

 

- Artisanal Tapenades Roberto&Lázaro

. Iberian with Hazelnuts

. Mediterranean with Almonds

. "Brava" Hot

. Catalan with Almonds ans Hazelnuts

. "Provençal" with Nuts

 

- Pepper Green, Red and Yellow

- Cherry Tomatoes in various colors

 - Courgette

 - Cucumber

 - Carrot

 - Fresh Chive

 - Celery

 - Radishes

 - avocado (sprinkled with lemon or oil so it will not rust)

 - Mushrooms (sprinkled with lemon)

 - Cooked Beets

 - Cooked Asparagus

 - Corn on the cob cooked and cut

 

Cut vegetables, combining their colors

 

NOTE: You can add cooked Broccoli and Cauliflower, mangetout, leaves Endivia and other      

            egetables that can be eaten raw.

Salad with “Piquillo” peppers, Octopus, Tuna fillet, Modena vinegar to the Mediterranean Tapenade with Almonds

Ingredients for 4 people:


.Roasted Piquillo peppers ( 4  to 6 per person)
.50 gr. of Roberto&Lazaro Mediterranean Tapenade with Almonds
.Tuna fillet
.Cooked Octopus (it can be of good quality cans)
.Lamb’s lettuce or rocket (Arugula)
.Sweet-sour gherkins
.Yellow cherry tomatoes
.Extra Virgin Olive Oil
.Modena vinegar
.Optional, a small amount of salt

 

Emulsify the Mediterranean Almond Tapenade with Extra Virgin Olive Oil and Modena vinegar. Don’t make it too dense. Keep what is left for other salads or grilled vegetables.  
Put on the plates as shown on the picture. Distribute the Piquillo peppers living an empty space in the middle. Add the lamb’s lettuce and the cooked Octopus on the top and the Tuna fillets on top of the peppers. Decorate the dish with sliced gherkins and cherry tomatoes cut into halves. 
Distribute spoons of R&L Mediterranean Almond Tapenade emulsion on the salad, without or with just a little salt.


ATTENTION PLEASE: This type of recipe belongs to what we call “Home-made fine cuisine”. It’s easy to do at home, with the best and healthiest ingredients. All are at a reasonable cost for most households. Quality and style available to everyone.

Salad of White Beans and Fusilli with Catalan Tapenade of Almonds and Hazelnuts

Ingredients 4 people:

 

. 150 g de Fusilli, Rigatoni, Farfalle, Tortiglioni, Trofie …

. 100 g Catalan Tapenade with Almonds and Hazelnuts

. 150 g de White beans cooked to the point

. 2 Boiled eggs

. 1 Tomato, 1 Spring onion, 1 Green pepper, ½ Red pepper, ½cucumber,       

  1 Branch of celery

. ½ Cup of coffee Extra Virgin Olive Oil, ¼ Cup of coffee Vinegar of Modena

 

Cook the fusilli point, cooled with ice water and reserve.

                                                                                                                      Emulsify the Catalan Tapenade with Almonds and Hazelnuts, the Virgin Olive Oil and vinegar of Modena.

           

Cut vegetables into julienne (the celery finely chopped).

 

Mix the pasta with white beans, vegetables, grated boiled egg.

Mixed with the emulsion of Catalan Tapenade Roberto&Lázaro, check salt and cool in the fridge.

 

To serve decorating the plates with the same vegetables used and boiled egg

 

 NOTE:  This recipe can be made with other Artisanal Tapenades Roberto&Lázaro.

              Tuna in olive oil can be added.  

Baked vegetable toast (Escalibada) with Catalan Tapenade, Almond and Hazelnut, Tuna and Anchovies

Serves 4:


- Country bread or similar cut into thick slices “Catalan way”
- 1 130 gr. jar of Catalan Tapenade with Almonds and Hazelnuts Roberto&Lazaro
- 2 eggplants 
- 2 red peppers
- 2 onions
- 1 can of tuna in olive oil

- 1  can of anchovies in olive oil
- Extra virgin olive oil, salt and minced oregano.


Bake eggplants, peppers and onion in oven, on a grill or in a pan without oil. Turn around several times so that every side of the vegetables is in contact with the grill. 


If you use the oven at a temperature of 200 ° C, put the eggplants, the peppers and the onions on a baking dish into the oven. Turn around every 10 minutes. Switch off after 30/40 minutes, after making sure that the vegetables are tender. Take out the baking dish and wrap it in newspaper (it keeps well the heat). Leave it to rest for 20 minutes.  This method makes the vegetables easier to peel.  Then peel and cut the vegetables and put aside with the tuna and the anchovies.


Toast the bread slices on a grill or in the oven. Spread the  Catalan Tapenade with Almonds and Hazelnuts R&L  on the toasted bread slices, put the red pepper, the eggplant and the onion slices on top.  Add a little bit of salt, the tuna, the anchovies, some extra virgin olive oil and oregano. Enjoy!


Attention please: The leftover vegetables will be an excellent and healthy appetizer at your next meal. 

 

Pizza to the “Provençal” Tapenade with Waltnuts and Fruits of the Sea

Ingredients:

 

. 1 quality Pizza dough.

· "Provençal" Tapenade with Waltnuts Roberto&Lázaro (2 soup spoons)

. Homemade tomato sauce (2 soup spoons)

. Tuna in oil

. Cooked mussels

· Zucchini (can be Eggplant)

· Onion

. Green and red pepper

· Fresh tomato

· Extra Virgin Olive Oil

. Grated cheese and Mozzarella

· Salt, Orégano

 

Cut Zucchini (Eggplant) in medium rings, the onion and the pepper into thick strips, stop by frying pan over high heat to take color.

 

Spread on the dough's Pizza (the finest possible)  Extra Virgin Olive Oil, distribute already mixed, the "Provençal" Tapenade with Walnuts with  fried homemade tomato sauce at the base.

 

 Add decoratively, Zucchini (or Eggplant), onion, peppers and chopped tomatoes. Spread the tuna in oil and mussels.

 

Finish with grated cheese, sliced Mozzarella and Oregano.

 

Baking time.

 

NOTE: Try other varieties of Artisan Tapenades Roberto&Lázaro.

            You can add peeled prawns, sautéed baby squid  ... 

Potato Cake and Veal to the Catalan Tapenade            with Almonds and Hazelnuts 

Ingredients:

 

- 100 gr. Catalan Tapenada with Almonds and Hazelnuts Roberto&Lázaro
- 400 gr. chopped Veal or Beef
- 1 Kg. Potatoes
. ½ onion, ½ green or red pepper, 1 stalk celery (optional), 2 cloves of garlic, ¼ glass of Cognac or Whiskie (optional)                                                                                     

- GratedCheese (to taste)                                                                                            - Extra Virgin Olive Oil                                                                                                  - Salt, ground Oregano, fresh Basil

 

Cook the potatoes and make the puree, add butter, salt and ground oregano, cool in fridge.

 

Fry the finely chopped vegetables, add the minced meat and Brandy/Whiskie, flaming or saute 5 minutes, add, the species and aromatic plants (save Basil for presentation), remove from the heat, add and mix the Catalan Tapenade  with Almonds and Hazelnuts R&L, taste of salt and put the meat in a colander to remove the liquid, cool in fridge.

 

Presentation: In ring or mold, forming a layer of mashed potato, put the second layer with meat, add the grated cheese and gratin in the oven 5-10 minutes, cool 5 minutes, removing the mold and decorate the plate.


NOTE:  This recipe can be made with any of the five Artisanal Tapenades Roberto&Lazaro

Endives with Gulas and Cantabrian Anchovy to the Vinaigrette Mediterranean Tapenade with Almonds

Ingredients 4 persons:

 

. 4 Endives
. 175-200 gr. Gulas
. Cantabrian Anchovy  in Olive Oil,  10-12 fillets

 

Vinaigrette:  
. 3 soup spoons Mediterranean Tapenade with Almonds Roberto&Lázaro
. 2 Fresh chives (or red onion)
. 4 soup spoons Extra Virgin Olive Oil
. 3 soup spoons Sherry vinegar (or Modena)
. 2 soup spoons fresh dill
. 1 Pear tomatoe
. ½ Green peper
. Oregano, Cumin, Salt

 

Separate the endive leaves, use larger.
Tapenade Mediterranea emulsify with extra virgin olive oil and sherry vinegar, adding to the ingredients of the very finely chopped vinaigrette, mix well.

 

Add the Gulas, mix and check the salt.
Fill sheets Endivia, decorate Biscay anchovy steak  ½ filet

Pizza Bolognese and "Brava"

Ingredients:
 
. 1 quality Pizza dough
· -Hot- “Brava” Tapenade Roberto&Lázaro (2 soup spoons)
. Bolongese Sauce, 250 g.
· Extra Virgin Olive Oil
. Cheese Mozzarella
. Orégano

 
Prepare Bolognese sauce *, if possible the day before.

Spread on the dough's Pizza (the finest possible)  Extra Virgin Olive Oil, distribute already mixed, the "Brava" Tapenade R&L at the base.
 
Spread the Bolognese Sauce.

Finish with cheese Mozzarella and Oregano.

Baking time.
 
BOLOGNESE SAUCE:
                                                                                                                                  . 250 g. chopped veal 
. ½ onion, ½ green and red pepper, 1 stalk celery, 2 cloves of garlic
. 250 g. grated fresh tomato
. ¼ cup Brandy (to taste)
. Extra Virgin Olive Oil
. Sal, pepper, cumin, oregano, basil.
                                                                                                                          Slowly fry the finely chopped vegetables, add the minced meat and brandy, flambear or saute 5 minutes, add fresh tomato grated, the species and aromatic plants.
A very low heat, for one hour, watching and turning every 10 minutes, review the salt.

Bolognese Sauce and "Brava"

Ingredients 4-6 persons:

 

. 500 g. chopped veal 

· -Hot- “Brava” Tapenade Roberto&Lázaro (4 soup spoons-100g)
. 1 onion, 1 green and 1 red pepper, 1 stalk celery, 2 cloves of garlic
. 750 g. grated fresh tomato
. ½  cup Brandy (to taste)
. Extra Virgin Olive Oil
. Sal, pepper, cumin, oregano, basil.
                                                                                                                          Slowly fry the finely chopped vegetables, add the minced meat and brandy, flambear or saute 5 minutes, add fresh tomato grated, the species and aromatic plants.
A very low heat, for one hour, watching and turning every 10 minutes.

Finish adding the "Brava" Tapenade R&L, review the salt.

 

NOTE:  Good of Pizza and all kinds of Pasta, Lasagne, Moussaka, Cannelloni, Courgettes               and Aubergines stuffed ....

            If you prefer not spicy, change by the Catalan Arbequina Tapenade of Almonds               and Hazelnuts

TAPA    -   Potatoes "Bravas" 

Ingredients 4 persons:
 
- 1 Kg. Potatoes 
- 125 gr. -Hot- "Brava" Tapenade Roberto&Lazaro 
- Vegetal Oil (preferably Virgin Olive Oil)


Cut the potatoes into the desired shape, leaving 15-30 minutes in water and drying.

Frying in vegetable oil (preferably Virgin Olive Oil), drain, add the Tapenade "Brava" hot, mix and serve

 

NOTE:  Traditional Spanish "Tapa" that can be equally tasty with cooked potatoes

                   Ceviche of Sea Bass and Prawns                  to the“Brava” Tapenade

Ingredients 4 persons:

 

- 400 gr. Clean Sea Bass (Grouper, Corvina ..) 
- 400 gr. Prawns (Shrimp) 
- 100 gr. -Hot- "Brava" Tapenade Roberto&Lazaro 
- 500 Gr Limes
- 1 Avocado
 - 2-3 pear tomatoes 
- 1 Green Pepper
- 1 Purple Onion
- Virgin Olive Oil Extra (from 50 to 100 ml.) 
- fresh Coriander 
- Dryed Oregano, Cumin milled, salt

 

Cut the fish into squares and peeled prawns and half, cover with juice freshly squeezed limes. Book in a refrigerator between two and four hours.

 

 

Cut into julienne the tomato, green pepper, red onion, purple union and avocado. Add fish and shrimp, reserving the liquid marinade, which emulsify the "Brava" Tapenade R&L, adding to ceviche next to Virgin Olive Oil Extra, a little dried oregano, ground cumin and fresh coriander enough fine chopped.

Check the salt and Extra Virgin Olive Oil.

 

NOTE:

- You take advantage of the liquid Ceviche in Peru is known as “Tiger milk”

- Fresh fish consumed raw or marinated always have to freeze to prevent    

  Anisakis

          Artichokes and grilled Sausages with           Artisanal Tapenades Roberto&Lazaro

Ingredients:

 

- Artisanal Tapenades Roberto&Lázaro
                . Ibérian Tapenade with Hazelnuts
                . Mediterranean Tapenade with Almonds
                . "Brava" -Hot- Tapenade
                . Catalan Tapenade with Almonds and Hazelnuts
                . "Provencal" Tapenade with Walnuts

 

- Artichokes 3-4 por person
- Sausages, blood Sausages, fresh Chorizo ……
- Salt, Extra Virgin Olive Oil.

 

Cut the trunk to the artichokes, remove one or two layers of outer leaves, and hit a little so they open, Add some salt and olive oil in the opening and place them on the grill, to maximum temperature until being roasted (10-20 minutes, depending on griddle, oven or charcoal grill).

 

Put meat on the grill to finish all the cooking at the same time, and enjoy in the company of our Artisan Tapenades Roberto&Lazaro, “1ªs Author Tapenades on the Spanish Market”

 

Bon Appetit.

                    Creole Pies to the “Provenzal”                    Tapenade with Walnuts R&L

Ingredients 4 persons:

 

. 24 Wafers for dumplings ( empanadas)
. 400 g. minced meat (veal, beef, veal-pork mixed)
. “Provençal” Tapenade with Walnuts R&L, 4 tablespoons (“Brava” Tapenade R&L if you

  want spicy)
. Vegetables Cajún (Onion, Green Pepper, Celery), 3 cloves of garlic, parsley
. 2 Medium tomatoes
. Spices Cajún, 1 tablespoon (Or to crush in mortar a bit of cumin, oregano, salt, garlic,

  cayena, red, black and white pepper, seeds of coriander, cardamomo, seeds of mustard.

  (nothing happens if any spice is absent)     
. 4 tablespoon of brandy, aged rum or Cogñac (at will)
. Parmesan cheese or similar, 50 g.
. 2 eggs 
. Extra Virgin Olive Oil

 

Prepare sauté with the Cajun vegetables and garlic, all finely chopped, add the minced meat, turn it and put the skinless and chopped tomatoes, adding the Cajun species and chopped parsley. Make 5 minutes, add (at will) brandy and flambé, fry until liquid evaporates. Add and mix  the selected ArtisanTapenade R&L and grated cheese. Reserve

 

In the center of the wafer  for dumplings, put two tablespoons of the prepared meat and moisten with water the edges, place another wafer (whole) over, and seal the edges with the tip of a fork.

 

Spread with egg beaten the dumplings, Place in oven tray and bake at 200 º, 12-15 minutes. (They can fry in oil, suppressing the passage of the beaten egg).


Enjoy your meal!

 

NOTE:   "Creole" and "Cajun" It refers to two cultures that are similar but different. Both

             have French origins and arise in the United States, in the state of Louisiana and

             particularly in the city of New Orleans.

          Noodles in Mediterranean Tapenade               with Almonds (Fideuá)

Ingredients 4 persons:

 

. 400/500 g Noodles
. 75 g Mediterranean Tapenade with Almonds Roberto&Lázaro (3 tablespoon)
. 500 g Cuttlefish or Squid 
. 8-12 Prawns or Shrimp , 2-3 per person
. 1 Tomato,  1 Onion, 1 green Peper, 3 Garlic 
. Red pepper pulp, 2 tablespoon (or ½ tablespoon sweet paprika)  
. White wine, ¼ cup (optional)
. Extra Virgin Olive Oil
. Fish stock, ½ Liter

 

Toasting the noodles in the pan, reserve. Fry the finely chopped vegetables, add the red pepper pulp or the sweet paprika, add the cuttlefish or squid cut, add the white wine (optional), cook 5 minutes. Mix the Mediterranean Tapenade,  check point salt.


Incorporate toasted noodles, cover with hot fish stock, cook the noodles time, add the Prawns-Shrimp 5 minutes before end of cooking.


NOTE:   It can be accompanied with Majorcan Aioli sauce (Mayonnaise + garlic and 
            parsley very crushed)

Oriental Gazpacho to the "Brava" Tapenade

Ingredients 4 persons:


-125 gr. "Brava" Tapenade Roberto&Lázaro
- 4 yogurt Greek type of 110-125 g 
- 1 large eggplant or 2 small 
- 1 large red pepper or 4 Piquillo peppers,
- 1/4 disheartened garlic clove, 
- 1/4 lemon 
- Oil Virgin Extra Olive (10 
tablespoon)
- Pepper, salt and broth of the Eggplant and pepper roast
- olives black without bone, mint or Basil or parsley or coriander fresh and chopped everything  

                                         
Wash Eggplant and red pepper, rub with oil and cook in the oven at 180°, giving the turn to them to cook on all sides, 15 to 20 minutes. in total. Let cool, remove the skin, reserving the broth.


In the Blender add the eggplant, red pepper (or the piquillo peppers), "Brava" Tapenade, type Greek yogurt, 1/4 disheartened garlic, juice of 1/4 lemon, salt and pepper, add the broth that eggplant and roasted peppers.


Blend in Blender, adding Extra Virgin olive oil, until it is with cream texture, if you prefer something more liquid, add a little vegetable broth. Salt to taste.  Leave to cool in the fridge.


Presentation with: pitted black olives chopped, mint or basil, or parsley, coriander, chives, all fresh and finely chopped, or grated boiled egg.

Carpaccio of Cod and Prawns to the    Mediterranean Tapenade with Almonds R&L

Ingredients 4 people:

 

· Desalted Cod or fresh, 300g (wide back)
. 12 medium Shrimp/Prawns. Mediterranean tapenade with almonds Roberto & Lazarus 100 Gr 
· Extra Virgin Olive Oil 10 tablespoons
. Sherry vinegar of Modena, 4 tablespoons
. 1 tomato
. Desalted Cod or fresh, 300g (wide back)
. 12 medium shrimp
. Mediterranean tapenade with almonds Roberto & Lazarus 100 Gr
. Extra virgin olive oil 10 tablespoons
. Sherry vinegar or Modena, 4 tablespoons
. 1 tomato

 

Fresh Cod or desalting 48 h., dried with paper towels and wrapped in plastic wrap  or furnace.
Entered in the freezer for 2 hours.
Shrimps/Prawns are peeled, cut in half (removing the intestine), drying with paper towels. Place slightly apart between two paper or transparent film oven (threes shrimp games), with a rolling pin is crushed until a thin layer, introduced in freezer 30 minutes.
Emulsify the Mediterranean Tapenade Almond R & L with the Extra Virgin Olive Oil and Vinegar.
Remove cod and prawns from freezer, cut the cod thinly with a sharp knife.
Grate the tomato on the plate we present the Carpaccio.

 

Serve with Cod and Prawns on the grated tomato, spread the emulsion Mediterranean Tapenade Almond on Carpaccio, decorating the edges of the plate or serving tray.

 

NOTE:

- Fresh Fish consumed raw or marinated always have to freeze to prevent Anisakis

- The Iberian Tapenade with Hazelnuts Roberto & Lazarus, is also suitable for this type of

  Carpaccio

Pizza to the Iberian Tapenade with Hazelnuts,           Cheese and Quail egg

Ingredients:


 . 1 quality Pizza dough.
· Iberian Tapenade with Hazelnuts Roberto&Lázaro, 3 soup spoons.
. 4 Qual egg (optional).
. Homemade tomato sauce, 3 soup spoons.

. Spanish Blood sausage.
. Spanish Chorizo or the like, 200 gr.
. Pork Bacon, 200 gr.
. Spanish Ham ,  100 gr.
. ½  onion, ½  green, ½  red pepper
. Grated cheese (Manchego, Parmesan ..)
· Salt, Oregano
 
Slice the sausage and bacon, fry slightly, remove.
Cut diced ham or thick strips.                                                                                      Cut the onion and peppers into julienne, go through the pan 2 minutes.


On the base Pizza (the finest possible), distribute already mixed, the Iberian Tapenade with Hazelnuts R&L, with  the homemade tomato sauce.

Add decoratively, the Blood sausage, Chorizo, Bacon, Qual eggs (optional), Ham, onion and peppers, finish with grated cheese and Oregano.
 
Baking time.

 

NOTE: The Artisanal Tapenade brings a little salt, so you need little

Sea bass Tartar to the Catalan Tapenade with Almonds and Hazelnuts in a bed of Guacamole

Ingredients 4 persones:

 

. 2-3 Sea Bass (loins clean, skinless and boneless)
. 3 soup spoons,  Catalan Tapenade with Almonds and Hazelnuts  Roberto&Lázaro            . 1 Lime                                                                                                                      . ½  Purple Onion                                                                                                        .3 soup spoons, extra virgin olive oil                                                                              . 2 soup spoons, fresh dill                                                                                            . 2 soup spoons, fresh chives                                                                                        . Ground black pepper, Salt


Cut with knife, finely, the sea bass filets.
Incorporate the Catalan Tapenade with Almonds and Hazelnuts R&L, the lime  juice  and freshly ground black pepper, mix well.
Add the onion, dill and chives, finely chopped.
Check salt.

 

- Guacamole
. 4 Ripe Avocados
. 1 Lime
. ½ Purple Onion
. ½ Pear Tomatoe
. ½ Green Pepper
. 2 soup spoons, Chopped fresh Coriander
. 2 soup spoons, Tapenade "Brava" -Hot- Roberto & Lazaro
. 3 soup spoons, extra virgin olive oil
. Oregano, Comin and Ground black pepper, Salt
                                                                                                                                Cut avocados in half, removing the bone and collect the contents with a spoon, mashing with a fork until desired consistency.  Incorporate the lime juice and the “Brava” Tapenade, mixwell.                                                                                                      Incorporating finely chopped, the onion, green pepper, tomatoe and coriander, mixwell and check salt

 

On the dish, put a mold, incorporate Guacamole, gently press and add the Sea Bass Tartare.
Gracefully decorate the surface of tartar and presentation plate with vegetable elements, besides Fresh dill and chives.

Beef Steak Tartar with “Brava” Tapenade

Ingredients for 4 people:

 

. Beef sirloin (200/250 gr. per person)
. 6 soup spoons of “Brava” tapenade “Roberto&Lazaro
. Half red or sweet white onion
. 2-3 sweet sour gherkins
. 4 soup spoons of extra virgin olive oil
. 3 soup spoons of Perrins, Worcester or Soy sauce
. 4 soup spoons of lemon juice
. Salt, black pepper, fresh chives

 

Mince the meet finely with a knife, do the same with the onion and the gherkins.
Incorporate the lemon juice, the “Brava” tapenade” R&L, the extra virgin olive oil and the Perrins sauce.
Mix with a spoon until all ingredients are incorporated.
Add black pepper and salt at your convenience.
On the dish, put a mold and put the mixed meat inside. Press lightly down, add some minced chives and present the dish with small toasts.


ATTENTION PLEASE: The “Brava” tapenade of Roberto&Lazaro (first” author tapenades” on the Spanish market) is made with diverse prime quality ingredients, so you don’t need to add other products like capers, Modena vinegar, Tabasco and more ….

     Puff Pastrty pie with Sardines from Cantabrian                and Catalan Tapenade with Almonds                 and Hazelnuts

Ingredients 4 persons:


. Puff pastry
. Catalan Tapenade with Almonds and Hazelnuts, R&L, 130 gr.
. Small or medium sized (Cantabrian) Sardines, 700 gr.
. ½ Green pepper
. ½ Red peppers
. ¼ Courgette (squash)
. 2 Ripe tomatoes
. Extra Virgin Olive Oil
. Fresh dill or fennel and basil
. Oregano, salt

 

Clean the sardines taking out the rasp, wash and dry, cut into halves.
Cut vegetables in thick julienne and slightly stir-fry (al dente). Grate tomatoes (if you have chorizo 
peppers, add 1 or 2 tablespoons.) Add fresh dill or fennel well minced and a little salt (the tapenade R&L 
already contains salt). Put aside.

Flatten the puff pastry as well as possible and pinch pastry edges with fingers together to keep the 
vegetables inside. 
Pierce the pastry dough with a fork, beat the egg yolk and a spoon of water and brush the dough with it.
H eat the oven to 200 °, put the pastry inside and bake about 10 minutes in the lower part of the oven. 
Take out and cool during 5 minutes.
Put the Catalan Arbequina tapenade R&L on top of the dough, distribute the vegetables on top and end 
up decorating with the sardines, adding minced oregano and a small amount of salt.
Put into the middle part of the oven and bake about 10 minutes at 200 ° with bottom and top fire. 
Present on the table adding fresh minced basil.
                                                                                                                                Attention: This recipe can be done with pizza dough or homemade traditional coca 

               dough (something between pizza and bread), recipe can be found on the web. 

Salmon marinated with Whisky and Dill, accompanied Iberian Tapenade with Hazelnuts

Ingredients 4 persons:

 

. 800 g/1 kg. Fresh Salmon (filet clean, without skin or bones)
. Iberian Tapenade with Hazelnuts Roberto&Lázaro, jar 130 g.
. 75 ml.  Whiskey *
. 2 tablespoons chopped dill fine
. ½ teaspoon of teaspoon ground different peppers (black, white, Jamaica ..)
. ½ teaspoon sweet paprika
. ½ teaspoon lemon zest
. 2 teaspoons of salt
. ½ teaspoon Perrins sauce (ad lib)

 

Mix in a small bowl the dill, lemon zest, paprika, peppers and salt 
Put the Salmon in a suitable container, add the whiskey. Salmon covered with transparent film kitchen, put on weight (¿a carton of milk?), put in refrigerator, turning the salmon every 12 hours, leaving three days.
Filleting the salmon just before serving, accompanied by Iberian Tapenade with hazelnuts R&L, with snacks, thin toast, boiled potatoes …


NOTE: * The liquor can be Sherry of Brady, French Cognac, Aged Rum, Aged Tequila ...

TAPA - Nest of Catalan Tapenade with Almonds             and Hazelnuts, Sobrasada from Mallorca,              Cheese and Quail Egg

Ingredients 4 persons:

 

. Puff pastry and/or patty dough
. Catalan Tapenade with Almonds and Hazelnuts, R&L, 130 gr.
. Sobrasada of Mallorca. Cheese, to taste (Mahon, Manchego, Idiazabal, Provolone, Mozzarella, Emmental ..)
. 24 Quail eggs
. 1 egg 
. Parsley
. Molds for muffins, pastry nests or the like.

Preheat the oven to 200ºc.


Extending the puff pastry and flatten, prick with fork, cut circles with a pastry cutter, ring or large vessel.
Beat the egg and paint the pastry with a kitchen brush.
Put in moulds pastry circles shaping.
Fill the pastry with 1 teaspoon of Tapenade Catalana with Almonds and Hazelnuts R&L, the same amount of Sobrassada of Mallorca, the cheese into pieces small or shredded, the quail egg, ending with a little chopped parsley.
Insert into the central Grill 15-20 minutes at 200 degrees with upper and lower fire, until you see the puff pastry toast.

 

NOTE: Can be any variety of Artisanal Tapenade Roberto&Lázaro, changing ingredients

           (Navarre Chistorra, Fresh chorizo, sausage and seasonal vegetables ...)

TAPA - Padrón peppers stuffed of Catalan Tapenade with Almonds, Hazelnuts and Mozzarella cheese

Ingredients per 4 persons: 

 

- Padrón Peppers, 10-12 per person. 
- Catalan Tapenade with Almonds and Hazelnuts R&L, jar 130 g. 
- Shredded Mozzarella Cheese.

 

Cut the top of the pepper, carefully remove seeds, filling the interior with a teaspoonful of Catalan Tapenade with Almonds and Hazelnuts and Mozzarella Cheese.


Heat the oven to 220 °, insert the peppers 5-7 minutes.

 

NOTE: You can use Guernica pepper, Jalapeño .., Cheese Mahón, Manchego, Emmental ..

           and other varieties of Artisan Tapenade Roberto&Lázaro

TAPA - Sardines stuffed with "Provenzal" Tapenade      with Walnuts R&L and Piquillo pepper

Ingredients 4 persons: 

 

- 32 sardines medium-sized or small, clean, without head, guts and backbone, double 4-5 per person. 
- “Provenzal” Tapenade witt Walnuts R&L, 130 g. 
- Peppers of Piquillo or similar roasted, skinless.
- Flour, bread crumbs, parsley can be added. 
- 3 beaten eggs, salt, pepper.
- Virgin Olive Oil.  

 

Open sardines, put a layer of Provençal Tapenade with Walnuts.
Put ½ roasted pepper. Close with another sardine over.
Roll in flour, beaten egg and bread crumbs, salt and pepper and fry in hot olive oil.
If sardines are large, they can be filled into halves. 

 

NOTE: Anchovies and other varieties of Tapenade R&L can be used.

           Recipe offered by our client of Madrid, Rosa Maria Thode Mayoral.
BAKED: Preheated oven at 220 degrees for 5-8 minutes, until you see roasted.

Brandade of Salmon with Mousseline of  Mediterranean Tapenade with Almonds R&L

Ingredients 4 persons:
- Fresh Salmon, 500 g., clean and spineless.
- 1 Potato 200/300 g.
- 100 ml whole milk.                                                                                                    - 4 Cloves garlic, Extra Virgin Olive Oil 100 ml, salt and ground black pepper. 


Mousseline
- MediterraneanTapenade with Almonds Roberto&Lázaro, 200 g                                      - Mayonnaise, 200 g                                                                                                    - 1 Egg white


Cook the potato with skin and set aside.
In a saucepan with the milk, add the Salmon, boil 5 minutes, remove the salmon and reserve milk.                                                                                                              Cut the garlic, frying in Estra Virgin Olive Oil, remove garlic and reserve the flavoured oil.

                                                         

In a bowl of kitchen, put the chopped Salmon, baked potato, put the chopped Salmon, baked potato, the flavoured oil and shred with electric mixer. We are adding the reserved milk until a smooth cream and dense. Salt and pepper to taste.

 

Make Mousseline: emulsify the Mediterranean Tapenade with Almonds R&L and the Mayonnaise. Fit the clear and integrate it into the prepared sauce,  with gentle movements, envelopes from the bottom up.

 

On a baking sheet, arrange a hoop or mold, Add the salmon brandade, the Mousseline of Mediterranean Tapenade and Aldmons R&L and gratinate in the oven.  Present in your dish decoratively.


NOTE: The Brandade can be made with cod, monkfish, tuna, sea bass, trout ..

TAPA - Potato "Pump", Meat and Tapenade "Brava" -Barceloneta- 

Ingredients 4 persons: 

 

- 2 Kg. de potatoes
- 500 g. minced meat (veal, beef, veal-pork mixed)
- -Hot- “Brava” Tapenade, jar 130 g. 
- Onion, garlic, green pepper, celery, parsley
- Extra Virgin Olive Oil
- 3 eggs, beaten
- Bread crumbs, salt, pepper

 

Cook the potatoes with skin, remove skin, make the puree by adding 3 tablespoons Extra Virgin Olive Oil, salt and pepper and set aside.

 

Fry onion, garlic, pepper, celery and parsley, incorporate and fry the ground beef. Finally add 3 tablespoons Tapenade "Brava", mix and set aside.

 

Cold, make balls of potato in the Palm of your hand, with the help of a spoon is filled with meat, ball closes carefully with potato.


Pass the balls in beaten egg, breadcrumbs and fry in hot Oil Extra Virgin Olive.

 

Emulsify the rest of “Brava” Tapenade, with three tablespoons of extra virgin olive oil and sherry vinegar or Modena.

 

Serve Pumps Potato accompanied with "Brava" Tapenade 

 

NOTE: - Use old potatoes are more dense by having less water.                                                 - The Barceloneta is the old fishing district of Barcelona (Spain), with numerous

              and traditional tapas bars.

TAPA  -    Octopus to Catalan Tapenade Emulsion                with Almonds and Hazelnuts R&L

Ingredients 4 persons: 

 

- 1,5 kg. Octopus
- 1 Kg. potatoes
- Catalan Tapenade with Almonds and Hazelnuts Roberto&Lazaro, jar 130 g. 
- Extra Virgin Olive Oil
- Paprika, salt

 

Cook in salted water the Octopus and potatoes with their skin, in different containers.

 

Remove the skin from the potatoes, cut and serve decoratively, adding the Octopus.

 

Emulsify the Catalan Tapenade with a rod, put into pastry bag and distribute on the Octopus, decorate the plate with paprika and a Ribbon of Extra Virgin olive oil.
 
¡ Bon Appetite ¡ 

TAPA  -  Puff Pastry pie with roast peppers,       black pudding of Soria -black Sausage-, and emulsion of Iberian Tapenade with Hazalnuts R&L

Ingredients 4 persons:


. Puff pastry
. Iberian Tapenade with Hazelnuts, R&L, 130 gr.
. Black Pudding of Soria ( of Burgos, of vegetables, Black Sausage ..) .
. Large Red peppers (can be Piquillo or other)
. ¼ Courgette (squash)
. Extra Virgin Olive Oil
. 1 Egg. 
. 2 garlic cloves, parsley (or chive), Oregano, Salt.

 

Oven roasting red peppers, reserve covered until cool, remove skins, seeds and cut.
Add the cloves finely chopped garlic, parsley, oregano, salt and 3 tablespoons Extra Virgin Olive Oil, reserve.


Extending the puff pastry, flattening roller and pricked with a fork, cut into 6 pieces, To paint with egg the puff-pastry, h eat the oven to 200 °, Bake the puff-pastry, reserve.


Remove the skin to the black pudding of Soria or the like, cut into regular pieces and bake at 200 degrees 5 minutes, reserve.


To emulsify with rod or holder the Iberian Tapenade with Hazelnuts, and 6 tablespoons Extra Virgin Olive Oil.

 

To present in the plate: Piece puff pastry, red roast peppers (without liquid), the black pudding (sausage), and the emulsify Iberian Tapenade wirh Hazelnuts R&L,  to decorate the plate originally

 

Attention: This recipe can be done with pizza dough or homemade traditional coca

               dough (something between pizza and bread), recipe can be found on the web. 

 Barcelonian Artichokes to the Catalan Tapenade with Almonds and Hazelnuts R&L

Ingredients  4 Persons:

 

· 12/16 Artichokes, depending on size 
· 100g Catalán Tapenade with Almonds a¡ns Hazelnuts R&L 
· 4 cloves of garlic
· 3 tablespoons chopped parsley
· 1 eggplants, 1 red peppers, 1 onion
· 100 cc. Extra virgin olive oil
· 2 Lemons, Salt, black pepper
· 2 Water glasses


Roast eggplant, red pepper and onion, cool, remove skins and reserve.

 
Peel the stem of the artichokes, which is used, removing the outer fibrous part , Remove the harder outer leaves, Polishing the base around the stem, with a sharp short knife, cut the tip of the artichokes, and reserve them in water and juice of a lemon so that they do not blackened.

 

Finely chop the parsley and garlic, add to the casserole with the artichokes, cover with extra virgin olive oil and emulsified Catalan Tapenade, Add two glasses of water, the juice of 1 lemon , salt and black pepper. cover and to cook slowly 25-30 minutes.   

             

Finely chop half the red pepper, eggplant and onion, and add the last five minutes of cooking. Remove the artichokes, allow to reduce the sauce 5 minutes.

 

Serve with your sauce, gracefully decorating the dish

TAPA   -   Prawns with baby eels to the                                "Brava" Tapenade R&L                 

Ingredients 4 persons: 

 

- 8 Prawns 
- 600 gr. Baby eels
- “Brava” Tapenade” Roberto&Lázaro, 3 tablespoons                                                     

- Extra Virgin Olive Oil                                                                                                  - 8 cloves of garlic, salt, pepper

 

Quickly turn the prawns in olive oil extra virgin hot. 

 

Reduce heat, put the chopped garlic and when to take color.

Reduce heat, place the chopped garlic, frying, add the "Brava" Tapenade and incorporate the baby eels. Heat, salt and pepper, place the prawns and decoratively finished doing 2-3 minutes.

 

NOTE: - You can use other varieties of Artisanas Tapenades R&L

Red Bream baked with vegetables and Mediterranean Tapenade with Almonds R&L

Ingredients for 2: 


- 1 Red Bream of 2 servings
- 75 g. Mediterranean tapenade with almonds Roberto & Lazaro
- Potatoes, Onion, Green Pepper and Red Tomato
- 1/2 lemon
- 1 cup white wine (cava, cider..) 
- Extra virgin olive oil
- Salt, pepper


Cut round potatoes, onions, peppers and tomato in thick julienne, add 2 tablespoons  Oil Extra Virgin Olive,  spread on the baking sheet and put 10 minutes in the oven at 200 degrees, preheated.


Spreadable inside the Red Bream and among the superior courts, with the Mediterranean tapenade with almonds, lightly salt and pepper the outside of the fish, introduce into lemon slices.


Place on the baking sheet, add the white wine and 4 tablespoons Olive Oil Extra Virgin, bake 12 to 15 minutes, soaking the fish with sauce to 6 minutes.

 

NOTE: This recipe can be sea bass, monkfish, Hake, accompanied by other Artisanal Tapenades R & L.

     Quail stuffed with Semolina, Raisins and Boletus with Timbale of Cous Cous, vegetables and "Provençal" Tapenade with Walnuts R&L

Ingredients 4 persons: 

 

- 1 o 2 Quail per person
- “Provençal” Tapenade with Walnuts Roberto&Lázaro, 130 g jar 
- 400 g Cous Cous
- ½ liter of vegetable or chicken broth
- 400 g of Boletus (or 100 g flour of boletus)
- 1 Onion, 1-2 Green pepper, 1-2 Red pepper 1-2 Carrots,  1 Garlic, 1 Stick of celery

- 50 g Raisins

- Oil Extra Virgin Olive, Salt, Water

 

Emulsify 2 tablespoons of “Provençal” Tapenade with Walnuts with the same amount of water and Extra Virgin olive oil. Spread quail with salsa and set aside in refrigerator at least 4 hours (It is not necessary to add salt and pepper quail).

Moisturize raisins in water from the night before (can be Cognac, Ron ..).

 

Heat the vegetable broth, when you are ready to boil, turn off the heat, add Cous cous semolina, stand for 3 minutes and separate the grains with a fork so that they are loose, salt lightly.

 

Stuffed Quail: Fry onion ¼, green pepper ¼, red pepper ¼, stick of celery ¼, boletus incorporating all very finely chopped.
At room temperature, add 1 tablespoon the “Provençal” Tapenade with Walnuts R&L, 8 cous cous tablespoons and the chopped raisins, mix and fill the quail aided with a dessert spoon. You can close the gap of the quail with bramante thread.

 

Place in the oven to roast, add a little Oil Extra Virgin Olive in the quail, and 1 cup of water, roast at 180-200º, 40 minutes approximately.

 

Timbale: Cut the onion, green pepper, red pepper and celery, in julienned. In wok or skillet with 2 tablespoons oil over high heat, pass the vegetables 1-2 minutes, they should be "to dente”, reserve. Grate carrot and stay 1 minute in the wok, reserve.

Presentation on the plate, in cylindrical mold, add in layers the Cous cous, the vegetables, Cous cous, carrot, Cous cous, ending with “Provençal” Tapenade with Walnuts R&L.

 

Add the roasted quails  (by removing the thread of bramante), adding sauce of roast and  and decorate to taste. ¡ Bon Appetit !

TAPA  -  German Potato Salad and Mediterranean    Tapenade with Almonds R&L

"TEXT TRANSLATION, RECIPE IN SPANISH"

Spaghettis to the Iberian Tapenade with Hazelnuts

"TEXT TRANSLATION, RECIPE IN SPANISH"

Hake to the Catalan Tapenade with Almons, Hazelnuts and Vegetables

"TEXT TRANSLATION, RECIPE IN SPANISH"

         Golden Fisch the “Provençal” Tapenade           with Walnots

"TEXT TRANSLATION, RECIPE IN SPANISH"

Sausage in Black Beer, Blueberries and Tapenade Catalana with Almonds and Hazelnuts

"TEXT TRANSLATION, RECIPE IN SPANISH"

      Roasted Pork Ribs with Catalan Tapenade        with Halmonds and Hazelnuts Marinated

"TEXT TRANSLATION, RECIPE IN SPANISH"