Crudité of Vegetables with Artisanal Tapenades Roberto&Lázaro



- 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



. 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 



- 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


. 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

  BABA GHANOUSH (Eggplants cream) to the      Iberian Tapenade with Hazelnuts Roberto&Lazaro

Ingredients (4 persons)


4 Eggplants 
2 tablespoons Iberian Tapenade with Hazelnuts Roberto&Lazaro 
3 tablespoons Tahini (sesame cream)(1) 
6 tablespoons Extra Virgin Olive Oil 
1 Lemon 
2-3 Garlic cloves
1 ½ tablespoon Baharat / Zahtar (mixture of Oriental Spices)* 
Sweet / Spicy Paprika
Coriander or fresh Parsley
Pita bread and/or Crudités (Carrot, Celery, Cucumber, Zucchini, Radish, Beet cooked ...)


Roasting oven eggplants or iron, let cool, peel and set aside.

In a fit whipping bowl, place the roasted eggplant, the Iberian Tapenade R&L, the Thaini sauce, garlic cloves disheartened, lemon juice, Extra Virgin Olive Oil, and spice mix*, prepare the cream, check the salt and reserve in refrigerator.


Display decoratively, sprinkling sweet paprika (or mixed sweet/spicy), add chopped coriander or parsley and a splash of extra virgin olive oil.

Serve with warm pita bread and/or varied seasonal crudités (carrots, celery, cucumber, zucchini, radish, cooked Beets ...)


NOTE:                                                                                                                        * Baharat/Záhtar. Traditional blend of spices from the Middle East (Lebanon, Israel, Syria, Egypt ...), used in sauces, vegetables, meat and fish marinades, stews (Mutabal, Hummus, Falafel, Muhammara ..)                                                                              Mix and mince the following species:                                                                            Thyme, 2 tbsp. / Oregano, 1 tbsp.  / sweet Paprika, 1 tbsp.  / hot Paprika, 1 teaspoon  / ground Cardamom, 1 teaspoon  / Somak 1 tbsp  /  ground Cumin, 1 tbsp.  / ground Cinnamon, 1 teaspoon  / ground Black Pepper, 1 ½ teaspoons  /  grate 1 Nutmeg  / grate 6 Cloves
(1) Tahini, it can be found in specialty stores.

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

Caribbean Cebiche to the “Brave” Tapenade

Ingredients 4 persons:


- 400 gr. clean Fish (sea bass, grouper, hake ..)
- 200 gr. Prawns (Shrimp) 
- Tapenade "Brava" -Hot- Roberto & Lazaro, 2 tbsp 
- 500 Gr Limes
- 1 Avocado
 - 2 pear tomatoes 
- 1 Green Pepper
- 1 Purple Onion
- Virgin Olive Oil Extra (from 50 to 100 ml.) 
- fresh Coriander 
- Dryed Oregano (1 tsp), ground cumin and black pepper, salt

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

Cut into julienne the tomato, green pepper, red onion, purple union and avocado. Remove the liquid from the marinade and add the fish and prawns to the vegetables.

Emulsify the "Brava" Tapenade  R&L with the Extra Virgin Olive Oil, adding the cebiche, along with oregano, cumin, black pepper and finely chopped fresh coriander.

NOTE: - Fresh fish consumed raw or marinated always have to freeze to prevent                           Anisakis.
          - With the "Brava" Tapenade R&L, the ceviche is slightly spicy , if you like Mexican               taste, add at will well chopped chili (habanero, jalapeño, serrano ...).
          - The liquid Cebiche in Peru is known as “Tiger milk” (“Leche de Tigre”).

          Artichokes and grilled Sausages with           Artisanal Tapenades Roberto&Lazaro



- 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 g  "Brava" Tapenade
- 4 yogurt Greek type of 110-125 g 
- 1 large eggplant
- 1 large red pepper or 4 Piquillo peppers,
- 500 g. red mature tomatoes
- 1/4 disheartened garlic clove, 
- Sherry or Modena Vinegar, 2 tablespoons
- Oil Virgin Extra Olive, 10 tablespoons
- ¼ spoonful of coffee of ground cumin, salt and broth of the Eggplant and pepper roast
- Presentation to the taste: 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.

Blanch the tomatoes, remove the skin, itching on the machine, to remove seeds and to reserve.

In the Blender add the eggplant, red pepper (or the piquillo peppers), "Brava" Tapenade, type Greek yogurt, the reserved tomato, 1/4 disheartened garlic, Sherry or Modena vinegar, 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 to the taste: pitted black olives chopped, mint or basil, or parsley, coriander, chives, all fresh and finely chopped.

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.



- 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


    Tortiglioni with creamy sauce of mincemeat       to the “Brava” Tapenade R&L



- 400 g Tortiglioni (Penne, Rigatoni, Macaroni…) 
- 50 g "Brava" Tapenade Roberto & Lázaro
- 400 g Mincemeat (beef, pork or mixed)
- 2 cups of meat broth
- 40 g of butter
- Extra Virgin Olive Oil ½ cup
- 2 cloves of garlic
- 1 onion
- ¾ cup of liquid cream
- 2 tablespoons of lemon juice
- 2 egg yolks
- 2 tablespoons chopped fresh basil (fresh fennel)

- salt and pepper
- ¼ glass of white wine


Fry the Mincemeat with half the butter and Extra Virgin Olive Oil, add salt and pepper, add the "Brava" Tapenade, remove and reserve separately.
                                                                                                                                  Sauté the onion and garlic, chopped, in a saucepan with the butter and Extra Virgin Olive Oil, add the meat broth, the white wine, the liquid cream and the lemon juice, bring to a boil, boil for 5 minutes over a heat medium.

                                                                                                                                  Cook the Tortiglioni to the "dente", strain and reserve.
Add the Mincemeat “picadillo” to the sauce and bring it to a boil again. Remove from heat and add egg yolks and fresh basil, stirring.                                                                                                                                       
Serve hot pasta flavored with its sauce, adding grated Mozzarella cheese.

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


 . 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.

Mashed potatoes "Joël Robuchon" to the Mediterranean Tapenade with Almonds R&L, accompanied by Secret of Iberian to the ember 

INGREDIENTS  4 persons

· 1 Kg. Of firm-fleshed potatoes  ("ratte", "kennebec" or similar)
· Water to cover 2 fingers above 
· 130 gr. Mediterranean Tapenade with Almonds Roberto&Lázaro
· 250 gr. of butte
· 200-300 Ml. of whole milk
· Coarse salt, 10 gr. x liter of water
· Fine salt
· White pepper
25 min. Cooking + 30 min. Preparation
· 800 g. of Iberian secret filleting (sirloin beef, lamb chops ..)
· Salt, pepper, ground thyme, Extra Virgen Olive Oil


Prepare the meat with salt, black pepper and ground thyme, heat the griddle and broil to the desired point . 

1 - Choose potatoes of uniform size so they will cook at the same time.                          2 - Washing unpeeled, cover with cold and salt water (10 g. X liter of salt water).            3 – Cover and cook until the tip of a knife comes out easily. About 25/35 minutes.            4 - Cut the butter into small cubes and keep it very cold in the refrigerator.                      5 - Drain the potatoes and remove the skin while still warm. Make puree with the finest grid mounted.                                                                                                              6 - A low heat, let dry puree, stirring vigorously with a spatula or wooden spoon.              7 - Passing a small bucket by the water tap, emptied without drying and heating milk.      8 - Over low heat, incorporate little by little into the mash the butter. Must move vigorously so that the result is smooth, legato and unctuous.                                          9 - Add the very hot milk, in a thin trickle, Keep mixing until the milk is absorbed.            10 – Incorporate the Mediterranean Tapenada with Almonds R&L, slowly, emulsifying with the rod.                                                                                                              11 - Try adding salt and pepper.                                                                                12 - Finally, at will, for the mashed remains softer and lighter, You can pass through a fine sieve.


Present the dish gracefully, decorating the puree to style "Robuchon" (with the edge of the knife, grate the surface of the puree to is center)


- Modest tribute to the great Chef "Joel Robuchon", creator of mashed potatoes with star "Michelin" (died August 6, 2018), perhaps the best chef in the twentieth century .            We incorporate our Mediterranean Tapenade with Almonds Roberto&Lazaro, artisan elaboration and selected as the best pâté in Spain by the prestigious Repsol Guide -     

Linguine with Fruits of the Sea in creamy sauce of Iberian Tapenade with Hazelnuts R&L 



- 400 g Linguine (Noodles,Tagliolini,Spaghetti …) 
- 50 g of Iberian Tapenade with Hazelnuts Roberto & Lázaro (or of the other varieties of Tapenades)
- 300 g of Filets of white Fish 
- 8 bare Shrimps (Prawns) 
- 90 g of Smoked Salmon 
- 2 cups of broth of fish (with the remains of the fish and shrimps) 
- 1 garlic clove 
- 1 onion 
- ¼ glass of white wine 
- 200 ml of cream 
- 2 yolks of egg 
- 2 spoonfuls of juice of lemon 
- 30 gr. of Butter 
- Virgin Olive Oil Extra, ½ cup 
- 2 tablespoons chopped fresh dill (fresh or basil Fennel) 
- salt and pepper

Lightly fry the fish cut into small pieces with half the butter and extra virgin olive oil, salt and pepper and reserve separately.
Add the remaining butter and Olive Oil Extra Virgin, finely chop the onion, garlic and saute, add the fish stock, white wine, cream and lemon juice, boil 5 minutes over medium heat, add the Ibérica Tapenade with Hazelnut R & L, remove and reserve.


Cook the linguine to "dente", strain and set aside.  
Incorporate at fish sauce, peeled prawns, chopped smoked salmon and boil again, check the salt, remove from heat, add the egg yolks and fresh dill, stirring.


To serve the Linguine flavored with his sauce.

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 ….

     Salad of Trottole Tricolore to the vinaigrette                                 of Catalan Tapenade                            with Almonds and Hazelnuts R&L


     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. 

- 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 ¡ 

      Mussels in Vinaigrette of Catalan Tapenade       with Almonds and Hazelnuts R&L



- 1,5 kg Mussels
- 100 g of Catalan Tapenade with  Almonds and Hazelnuts Roberto&Lázaro
- 1-2 Tomatoes
- 1  Fresh chive
- 1 Red pepper
- 1 Green pepper
- 1 Cucumber
- 1 Carrot
- 1 Stem of celery
- 1 Boiler egg
- 2 tablespoons chopped fresh dill, can be: Fresh fennel, Basil, Parsley or Coriander, to taste
- 1 teaspoon dried oregano and ground cumin
- Salt and ground black pepper
- Extra Virgin Olive Oil, ½ cup
- Sherry or Modena Vinegar, ¼ cup

Wash the vegetables and cut them in Brunoise (squares of 1 to 2 mm ), carrot and boiled egg, grated better.

Add spices and aromatic herb selected. 


Emulsify with rod or fork the Catalan Tapenade with Almonds and Hazelnuts R&L, next to Extra Virgin Olive Oil and sherry or Modena vinegar.                                                      Add the vegetables and refrigerate for 30 minutes.


Clean and cook the mussels  (to steam or with ½ cup white wine or beer), cool, separate the top shell and fill each mussel with vegetables in vinaigrette.


NOTA: Any variety of Artisanal Tapenade Roberto&Lazaro can be used . 

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

Pie-Quiche of Tomatoes and Mediterranean Tapenade with Almonds R&L

Ingredients 4 persons:


. 1 Breeze Pasta (short pastry)
.  Mediterranean Tapenade with Almonds Roberto & Lázaro, 100 g.
. 6 small, peeled and chopped tomatoes
. 3 large onions, finely chopped
. 1 teaspoon of sugar
. 2 tablespoons fresh basil strips
. 1 cup Olives without cut bone
. 1 cup shredded Gruyere cheese (Emmental or similar)
. 30 g. of butter
 . Extra Virgin Olive Oil
. 2 eggs
. Dried oregano


The Pasta extending Breeze re-dressing the mold and it to fit to his size, to beat 1 yolk of egg and the Pasta smearing with paintbrush Breeze. To cover with paper of oven, to add a handful of dry beans or chick-peas above. To bake 15 minutes 200 º, to withdraw of the oven, to reject the paper and the vegetables.


In a pan with hot butter (add ½ cup Virgin Olive Oil Extra), saute onion 5 minutes, add tomatoes, To add ½ spoonful of dry Oregano, the sugar, salt and pepper. To work fitfully 10 minutes to soft fire, to withdraw of the fire, to seep to eliminate the excess of liquid, to add 1 egg and to reserve.


Distribute the Mediterranean Tapenade Almond R & L based on the mass, add the sauce and cut olives mixed with fresh basil strips. Sprinkle with grated cheese.

To bake 20 minutes 200 º, until it could estimate that the mass is creaking and the grilled cheese.


NOTE:  Any variety of Tapenade Roberto&Lazaro can be used.

TAPA - Fish fry to the Andalusian  with Mediterranean Tapenade Sauce and Almonds R&L


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.

Snails to the Spanish with Tapenade “Brava” R&L



- 1 kg Snails

- 50 g of “Brava” Tapenade" Roberto & Lázaro

- 250 g mincemeat (beef, pork or mixed)

- 500 g skin without, scalded natural tomato

- 1 onion

- 1 green pepper and red

- 1 leek

- 3 cloves of garlic

-2 tablespoons of sweet and spicy paprika to taste)

- Virgin Olive Oil Extra

- vinegar

- ¼ glass Brandy

- 1 glass of white wine

- salt and pepper

- 1 glass of vegetable broth or chicken

- parsley


Snails are ready to cook (fasting several days)


To wash carefully the snails in water with vinegar, Rubbing the snails in the water with vinegar several times,  (repeat from 3 to 5 times).

Introducing the snails in a covered saucepan of cold water, to soft fire, when they start going out of his rind, putting to maximum fire and scalding rapidly.

To seep and to reserve the snails


Heat the extra virgin olive oil, incorporating minced onion, leek, garlic and peppers, fry 3 minutes,add the minced meat, turn the sofrito, add the brandy and flambém


Add sweet and spicy paprika to taste, the natural tomato, mashed, adding snails, white wine and broth, add salt, pepper, thyme and rosemary, To cook 50 minutes slowly, to add the "Brave" Tapenade and the bad parsley, to cook 10 minutes.


This recipe improves preparing the day before.


Bon Appetite!

         COUS COUS to the Catalan Tapenade                      with Almonds and Hazelnuts Roberto&Lazaro             with seasonal vegetables to Wok,         sausages  and Oriental Spices 

Ingredients (4 persons)


Cous Cous, 240 g
Catalan Tapenade with Almonds and Hazelnuts Roberto&Lázaro, 2 tablespoons
1 Eggplant
1 Zucchini
1-2 Green pepper
1-2 Red pepper
1-2 Carrot
12 Shallots or French onions
12 Cherry tomatoes
( Mushroom in quarters, Broccoli, Cauliflower, Green asparagus, Beet, Pumpkin, Turnip, Artichokes , …)
Extra Virgin Olive Oil
Water or vegetable broth (the same volume as Cous Cous)
Baharat/Záhtar (Mixture of Oriental Spices) *2 tablespoons 
Salt, Coriander or fresh Parsley



Arrange the Cour Cous in a bowl, add the water or hot vegetable broth, cover and leave to hydrate a few minutes.
Emulsify the Catalan Tapenade wit Almonds and Hazelnuts R&L with 8 tablespoons of Extra Virgin Olive Oil, add to Cous Cous hydrated, mix and shelling with fork, salt to taste, reserve.
Cut the selected seasonal vegetables into large pieces.
Add a few tablespoons of Extra Virgin Olive Oil to the wok, transfer the vegetables to the "dente" in a rapid heat, incorporate the mixture of oriental spices and salt (add cherry tomatoes at the last minute).
Present the dish creatively, adding the coriandro or chopped  parsley.

NOTE:                                                                                                                        * Baharat/Záhtar. Traditional blend of spices from the Middle East (Lebanon, Israel, Syria, Egypt ...), used in sauces, vegetables, meat and fish marinades, stews (Mutabal, Hummus, Falafel, Muhammara ..)                                                                              Mix and mince the following species:                                                                           Thyme, 2 tbsp. / Oregano, 1 tbsp.  / sweet Paprika, 1 tbsp.  / hot Paprika, 1 teaspoon  / ground Cardamom, 1 teaspoon  / ground Cumin, 1 tbsp.  / Somak 1 tbsp.  /  ground Cinnamon, 1 teaspoon  / ground Black Pepper, 1 ½ teaspoons  /  grate 1 Nutmeg  / grate 6 Cloves

     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 !

            Stuffed Escalopes ("Cachopo") to the                  Mediterránean Tapenade with Almonds R&L



- 8 small schnitzels (Escalopes) similar size (Beef or Veal)    
- Mediterranean Tapenade with Almonds Roberto&Lázaro, 100 g (or other varieties of 

                                                                                                    Tapenades R&L)
- 4 slices of ham (Iberian, Serrano, Bayonne, Parma)
- 4 slices of semi-cured cheese to taste
- Roasted red pepper (can be from Piquillo)
- 6 Eggs
- Flour
- Breadcrumb
- Virgin Olive Oil 
- Salt, ground pepper


Spread a layer of Mediterranean Tapenade with Almonds R&L in 4 escalopes, put a slice of ham, another cheese and roasted red pepper. Put another steak on top, in the form of a book, little salt and ground pepper.

Arrange in different containers, the flour, the beaten eggs and the breadcrumbs,  Escalopes pass through flour, beaten egg and finally breadcrumbs. If you prefer more breaded, go through egg and breadcrumbs a second time.

Fry the stuffed Escalopes in plenty of hot olive oil, two or three minutes per side, when this browned, remove and put on absorbent paper.

Serve and accompany with fried potatoes or roasted peppers.

           Marinated Lamb with Roasted Potatoes                           in Eastern Mediterranean Sauce                to the "Brava" Tapenade R&L



- 12 Thick chops of Leg (they can be of ox, pork, turkey)
- 100 g “Brava” Tapenade Roberto&Lázaro
- 1 Kg. New potatoes
- Ricotta cheese, 300 g. (4 Curds, Mató, fresh cheeses)
- 100 g. Dried tomato
- 1 Gherkin medium or 50 g of capers
- Flour
- Breadcrumb
- 3 Eggs
- Extra Virgin Olive Oil, 100 ml
- 200 g. Butte
- ½ Lemon, Juice
- Garlics
- Whithe wine, ½ cup
- Dry oregano 
- Fresh Basil
- Salt, black ground Pepper
                                                                                                                                MARINATED LAMB:  
- Garlics, 2 cloves
- Extra Virgin Olive Oil, 4 soup spoons
- Whithe wine, ½ cup
- Dry oregano 
- Salt, black ground Pepper


Crush garlic in mortar, adding Olive Oil, white wine, oregano, salt and ground black pepper.
Add the lamb and marinate 4 hours.


To withdraw from the seasoning the lamb and to dry with kitchen paper, to happen for flour, well-trodden egg and breadcrumbs, to reserve.


Wash the potatoes, cut into large wedges with your skin, add salt and ground black pepper, 200 g of butter and ½ cup white wine, roasting oven at 200 ° 50/60 minutes turning every 15 minutes.


To prepare the Eastern Mediterranean Sauce to the "Brave" Tapenade R&L, to reserve.


Roasting oven maximum temperature in the lamb chops 10-15 Minutes for side (They can be fried in Virgin Olive Oil Extra).


Decoratively present lamb and roast potatoes with Eastern Mediterranean Sauce.


Bon Appetite !!

- 300 g Ricotta cheese (4 Curds, Mató, fresh cheeses ..)
- 100 g “Brava” Tapenade Roberto&Lázaro
- 100 g. Dried tomato
- 1 Gherkin medium or 50 g of capers
- 1 Garlic clove
- Extra Virgin Olive Oil, 2 cups
- ½ Lemon, Juice
- Fresh Basil
- Salt


To hydrate with warm water the dry Tomatoes (1 hour), dry them, and sting very thin, add the grated garlic and add extra virgin olive oil. To have minimally 1 hour.

Mix the fresh cheese or curds with "Brava" Tapenade R&L, add the tomato with his oil Olive, finely chopped the gherkin or the capers, the lemon juice, oregano, adjust salt, emulsify with rod, And add the fresh Basil.


NOTE: - If you prefer the sauce without spicy soft spot, replaced by Mediterranean   

             Tapenade with Almonds R&L.                                                                                       - If you like salsa without stumbling, you can pass it by mixer, before adding the


                     Pork feet Gratin with Allioli of                                 "Brava" Tapenade R&L accompanied                  by Greek Skordalia mashed potatoes


· 4 Pork feet divided by the half.
· Hot “Brava” Tapenade  Roberto&Lázaro, 4 tablespoons.
· Allioli, 8 tablespoons  (1 egg, 2 cloves garlic disheartened, Extra Virgin Olive Oil, salt).
· Bay leaf, salt, black pepper.
· Greek Skordalia mashed potatoes:
                   a- 750 g. Cooked potatoes
                   b- 3  Disheartened garlic cloves
                   c- 175 ml. Extra Virgin Olive Oil
                   d- Juice of 1 lemon
                   e- Salt
                   f- Ground pepper
                   g- Chopped parsley, 3 soup spoons
                   h- Crush the garlic, mix with cooked mashed potatoes, add the remaining                           ingredients and emulsify with rod.


Cook the pork feet next to the bay leaf, salt and black pepper. Reserve.                                                                                                       

Prepare the Allioli by adding the "Brava" Tapenade R&L (you can add the mashed garlic with mayonnaise and "Brava" Tapenade R&L).   


Prepare the Greek Skordalia Potato puree, reserving in a refrigerator.                                                                                                             

Spread the “Brava” Tapenade Allioli  R&L over the pig's feet, gratin in the oven at maximum temperature.                                                   


Present decoratively plated next to the Greek Skordalia, accompanied by ground paprika.                                                                               


Take advantage !!!


Hake Cake with seasonal Vegetables, accompanied by “Piquillo” (red pepper), Leeks Sauce and "Brava" Tapenade R&L


          Meatballs "Bravas" of Beef with            Cheddar and Mozzarella Cheesses


Eggplant stuffed with Beef to the “Provencal” Tapenade with Walnuts R&L, accompanied by roasted pepper and onion


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


Hake to the Catalan Tapenade with Almons, Hazelnuts and Vegetables


      Roasted Pork Ribs with Catalan Tapenade        with Halmonds and Hazelnuts Marinated