Bonito del Norte in Olive Oil

The peculiarity is that Bonito is removed through fishing rod, do not use nets. The Bonito del Norte preserves in olive oil, when you open the glass container, it is ready to eat with salad, tomato or vinaigrettes. It can also be cooked with pasta, croquettes, lasagna and soy sauce.

Spanish Delicatessen Bonito del Norte in Olive Oil

Bonito del Norte, photo of www.nutricion.pro

Bonito del Norte fit to the Mediterranean Diet and it is a blue fish. It differs from bluefin tuna

the size of its pectoral fin being much longer.

• Omega-3
• High B vitamins
• Vitamins D and A
• Iron, magnesium, phosphorus and potassium

Bonito del Norte with mayo, red pepper and aubergine

RECIPES TASTE & FLAVOURS

Pairing possibilities with fine olive oils, wines and cheeses. 

Through this pleasurable and sensorial proposal, THE PERFECT MATCH, offers the possibility to become acquainted enjoy and promote the foods and drinks accompanying them.

A complementary proposal for a gourmets who wants to know the wildcards designed for a wide and varied assortment gastronomic.

Proposal tasting Restaurant “Iberico with  Company” Alimentaria  2012 (Barcelona)

1-PDO Ibérico de Bellota Ham with Coca bread.

2-Dehesa Selection: PDO Ibérico de Bellota Ham, Ibérico Salchichón, PDO Zamorano Cheese and DOñana Goat Cheese.

3-Ibérico loin with "air" bread, endive and tomato confit.

4-PGI Lentejas de la Armuña salad with Ibérico Chorizo.

5-Cold tomato cream sprinkled with Ibérico de Bellota Ham.

6-Andalusian stew with a touch of Obérico.

7-Ibérico ravioli and Mató cheese.

8-Creamy Ibérico Cheeds with new potatoe parmentier.

9-Ibérico "Presa" with fine herbs and caramelizad PGI Poma de Girona.

10-Ibérico "secreto" with Cadiz Flor de Sal.

Capers Sauce

Ingredients:

Capers Spanish Delicatessen

Flour

Water

Salt

Pepper

Butter

Capers Spanish Delicatessen

Way of Preparation:

We will put in a saucepan half a tablespoon of flour mixed with a glass of water, salt and pepper. I go stir while on the fire until it comes to boil.
We will remove from heat, add a tablespoon of butter mixing until it comes apart and a few drops of cold water. We will beat the Spanish capers Delicatessen, the pass through the sieve and add to the sauce by mixing all until a smooth sauce.

Fried of pepper and tuna

Tuna Spanish Delicatessen

Ingredients:

2 kilos of eripe tomatoes

Tuna vegetable oil Spanish Delicatessen

2 tins of tuna in vegetable oil Spanish Delicatessen

2 tin of piquillo peppers in strips to the chopped garlic Spanish Delicatessen

50 grams of pinions

Olive oil

Preparation:

In a frying pan we will fry the peppers of the piquillo and the cut in small pieces. We will add the pinions and will reduce the fire to prevent it from burning. When we observe that the peppers start being gilded we will add the tuna giving it a return for the frying pan for refry a bit. With the same oil, we will fry the bad tomato, to slow fire, so that the juice is consumed and the oil stays in the surface We Will Add a teaspoonful of sugar, to take acidity from it and on having withdrawn it from the fire it will be mixed by the slightly fried one of the pepper and the tuna. We will prove the condition of salt of the slightly fried one and will overturn everything in a casserole of mud.

Slightly fried East can add him to any type of pasta, meat or fish

Bread with tomato and cheese bio

Ingredients:

Bio cheese Spanish Delicatessen

Bread

Tomatoes

Olive Oil

Salt

1 part of garlic

Bio sheep’s cheese with rosemary

Bread with tomato

For regular bread:

We break the bread into slices. We leave the tomatoes in half, we spread half the tomato over the bread and throw tomatoes when only the skin remains. 

Put oil on the bread and extend.

To toast:

The procedure is the same as in the case of normal bread but also we can add garlic. The first thing to do is peel a clove of garlic and had over the bread to acquire the taste. Then we will all the steps explained above.
Once we have the bread ready to slice the cheese we want to prepare and place over bread.   

Puff-pastry with nuts

Ingredients:

Macadamias Spanish Delicatessen

1/2 kg of mass of puff-pastry

 1 glass of oil / or butter

Sirope (sugar / water / lemon)

 Macadamias Spanish Delicatessen

Almonds Spanis Delicatessen

Almonds Spanish Delicatessen 

Way of preparation:

To realize the Sirope we will put 1/2 glass of sugar in a casserole, water glass to cover it with 1/2 and to add a bit of juice of 1 lemon. We will stop to boil to slow fire until it has the wished thickness. We will smear the mold with oil, and will put it in the oven to medium temperature. When we verify that the puff-pastry is gilded we will extract it of the oven and will water it with the sirope and the almonds and macadamias. We it advise to serve cold.

Sauced Mussels

Ingredients:

Olive Oil Spanish Delicatessen

1500 gr of Spanish Delicatessen Mussels

1 glass of white wine

4 parts of garlic

Olive Oil

punctured parsley

1 red pepper

White pepper in grain

1 spoonful of flour

Salt

Water

Process:

Put the Spanish Delicatessen Mussels to boil with the white wine and some grains of white pepper.

Wine Spanish Delicatessen

At the same time, in a frying pan, frie the pepper and the garlic (cutted).

Put salt on your taste and add the flour, and after, add the liquid of the boil.

Move it to get the sauce, and leave it for a while. After this, spread the parsley on the sauce.

Mix with the mussels.

Anchovies in Salad

Anchovies Spanish Delicatessen

Ingredients:  (6 dishes)

1,5 kg. of anchovies

1/2 glass of vinegar or lemon juice (4 units)

100 gr. salt

2 parts of garlic

Olive Oil Spanish Delicatessen

Parsley

Olive Oil

Preparation:

The anchovy fillets Spanish Delicatessen are placing in a container in layers, one above the other, each layer adding about a tablespoon of oil and some garlic and parsley, until you reach the final, which will add the oil until it floats, along with garlic and parsley, then serve.

Remember:

Anchovies in this way last well in the fridge (and used for all kinds of appetizers and salads.

Alioli garlic spread sauce

Alioli garlic spread sauce

Ingredients:

7 parts of garlic

1/2 liter of olive oil

Salt

Paprika

Preparation:

Olive oil Spanish Delicatessen

Crush the garlic in a mortar until they become a paste. Seasoning with salt and pepper. Will you advance faster if cut up garlic. Do not forget that they must be of excellent class. Pour the oil little by little and stir continuously, like a mayonnaise to bind the sauce. Testing and correcting for salt. We recommend using olive oil. It is healthy, goes a long way and has excellent flavor, our palate is has always been well used.

Remember:

The preparation is often cut with ease. But all is hopeless. To fix add bread crumbs, soaked in water and vinegar, the same size as the crushed garlic, or you can put 1 or 2 raw yolks; clear that then the result will be very similar to a garlic-flavored mayonnaise, which is not bad .

Caramel of egg

Ingredients:

Caramel of egg

4 eggs

10 big spoon of sugar

2 glass of milk

Preparation:

In a ramekin with lid can be closed and no water, put 2 tablespoons of sugar and put the fire until it burns and becomes caramel. Leave to cool.
Meanwhile in a bowl, beat the four eggs, add eight tablespoons of sugar and two cups of milk and stir. (One trick to fail to get "eyes" to the custard is instead of beating the mixture move).
Pour this mixture into the flan ring in which we have previously made ​​candy. Strain the mixture is important because the egg custard prevents curdling.
Close of pan and put it in a pressure cooker in which we have 4 cups of water. Cook for 10-12 minutes. (In normal pot) and 5 minutes in pressure cooker. Cool the custard, unmolding and eat.

Meatballs

Meatballs

Ingredients:

300 gr. of veal

300 gr. of meat of bacon

1 leek

1 egg

1 onion

1 carrot

4 ripe tomatoes

2 glasses of broth

100 gr. of crumb of bread

2 garlic cloves

Oil Spanish Delicatessen

5 spoonfuls of flour

100 gr. of lard

6 spoonfuls of oil

1 small glass of white wine

Parsley

Salt

Paprika

Preparation:

Pass the meat for the machine of cut. Add the crumb of bread dipped in milk and drained, the garlic clove and parsley punctured, the egg, salt and pepper. Mix well, to form the meatballs and to pass them for flour.

Warm in a frying pan the oil and the lard, fry the meatballs and as they are gilded them to go on to a casserole. In the remaining fat fry the onion quite bad, the leek and the carrots and when it takes color add a spoonful of flour and wine. Cook to vivacious fire and once limited to add the peeled and cut tomatoes, the broth, salt and pepper. Spend the sauce for the Chinese colander and spill on the meatballs. Crush a garlic clove and parsley and add to the casserole.

Cook together 10 minutes and serve in the same casserole.

Tosta (Slice Bread) of Garlic

Garlic Spanish Delicatessen

Ingredients:

8 slices of baguette bread

50 gr. of butter

2 parts of garlic

1 spoon of punctured parsley

Preparation:

Peel and withdraw the germ of the garlic. Crush the garlics in the mortar and add the butter to temperature environment and the parsley. Mix the ingredients and smear the tracks. Put in the oven preheated to 180ºC from 4 to 5 minutes. Extract of the oven and serve immediately. 

Tuna Paté

Ingredients:

Tuna in Olive Spanish Delicatessen

200 gr. of Tuna in olive

Black Olives Spanish Delicatessen

100 gr. of black olives

50 gr. of capers

1 yolk

1 part of garlic

1 dl. of olive oil

pepper

Salt

Preparation:

Debone the olives. Dry the tuna, put in the mixer with the yolk, the peeled garlic and the capers.Add the olive oil slowly to get a sweet cream. Salt if necessary. serve in a recipy with tha black olives and part of lemon.

Mediterranean Salad

Ingredient for 4 dishes:

1 Cauliflower

50 gr. of Spanish Delicatessen Olivada Sauce

Mediterranean Salad

50 gr. of Spanish Delicatessen green olives

50 gr. of Spanish Delicatessen gherkins in vinegar

4 salad anchovies

1 little spoon of Spanish Delicatessen capers in vinegar

1 pepper in vinegar

6 spoon of Spanish Delicatessen Extra virgin olive oil

Anchovies Spanish Delicatessen

2 spoon of Spanish Delicatessen vine vinegar

Salt

How to do it:

We clean the cauliflower, separate it in branches and cook during 15-20 minutes in a pot with salty water boiling. When it is cooked well, the peeled and we are going to prepare it in a source in order that cold.

Meanwhile, we extract the jar of the olives, cut the gherkins and the pepper in small strips, clean the salt the anchovies and we take the thorns from them, and then we will wash the capers.

We Join all the ingredients with the cauliflower and mix them well.

Salted them and we spice with the oil and already we have the salad ready to serve. 

Rice with milk and dried fruits

Ingredients:

2 glass of rice

Rice and dried fruits

1 glass of sugar

1 glass of milk

1 big spoonful of oil

Macadamias Spanish Delicatessen

1 tin of Macadamias Spanish Delicatessen

1 tin of Almonds Spanish Delicatessen

Way of Preparation:

We will begin for moler the rice 2 or 3 times. Later we will add the milk, the sugar and the oil and ponedremos everything to the fire moving it constant. We will lower the temperature of the fire until the whole pasta forms a mass. We will smear the mold with oil, spread part of the before crushed dried fruits and will put the mass equalizing the surface with the hand. We will smear the surface of the mass with oil, esparciremos more dried fruits and we will put it in the oven until it acquires a golden color. One advises to serve cold

Inlet of sausages

Sausages Spanish Delicatessen

Ingredients:

150 gr. Mini Ham Spanish Delicatessen

150 gr. Fuet Extra Selección Spanish Delicatessen

150 gr. Chorizo Extra Sarta

150 gr. Cheese

Way of preparation:

This recipe is of very easy preparation.

It is a question of cutting in transverse thin slices the mini ham, the sausage and the fuet extra.

We will place a slice on other one about a tray with exquisite care. In this inlet the image is very important.

We will leave the hole in the center of the tray to place the cheese.

Spanish Omellette

Ingredients:

4 medium potatoes

Spanish Omellette

4 or 5 eggs
1 medium size onion
1/4 l of olive oil
Salt

Olive Oil Spanish Delicatessen

Preparation:

Peel, wash and dry the potatoes. Cut them in thin tracks and introduce them in a deep frying pan with the olive oil to everage temperature in order that they are cooked slowly. Add the cut onion thin. Fry it slowly with the potatoes until they are smooth and start being gilded. It suits to remove with the skimmer and cut with the same one the ingredients. After approximately ten minutes the oil slips. Beat in a cavity the eggs with little salt. Add the mixture of the potatoes with the onion.

Put again the frying pan with little drained oil and add the whole mixture. Leave it to slow fire covering the frying pan from 5 to 10 minutes, or until it is gilded for below. Give the return to the tortilla on itself with the help of a cover and leave her to fall down for another side in the frying pan until it curdles. 

PRESENTATION: To serve in a plate or round, warm or cold source.

Mussels in Alioli

Alioli & Piquillo Peppers

Ingredients:

2 kg. of fresh Mussels (bigs as possible)

2 leaves of laurel

Bit of salt

50 gr. of cooked peas

1 tin of Spanish Delicatessen Piquillo Peppers extra whole piece

Alioli Spanish Delicatessen

Preparation:

We must clean the mussels as purified as possible and remove the whole dirt that they present in the exterior (since we need them for the presentation of the plate) We Will Prepare a big pot with four fingers of water, a bit of salt and a couple of leaves of laurel and when it boils we will add the mussels. When it returns to boil we will withdraw the pot of the fire with the already cooked mussels. We will withdraw them from the water and will extract the meat of the mussels placing two pieces on a shell. We will put them in a source and will refill with a teaspoonful all the shells of sauce Allioli Spanish Delicatessen.
 

Also we will add a pea boiled on every shell and will will just adorned placing a couple of small parts of Piquillo Peppers Spanish Delicatessen on each one.

Bon appetit!!

Eggs with olives Casserole style

Ingredients (4 dishes):



Marinated Olives Spanish Delicatessen



8 eggs

400 gr. of red tomatoes

1 glass Spanish Delicatessen Marinated Olives

2 garlic

2 parts of cutted parsley

1/2 pepper

pepper powder

Olive oil

Pepper Spanish Delicatessen

salt

flour

How to do it:

Clean the tomatoes, cut in half and put in a dish. Salt it and put flour on the tomatoes.



Olive Oil Spanish Delicatessen

Warm the olive oil.

Trie the tomatoes and put it on individual dishes ( 2 half parts of tomato on each dish).

Add the parsley on the tomatoes and add salt and pepper.

Open the eggs, put on a side of tomato and add the olives.

Put it on the oven at half temperature till the eggs will be ready. 

Rice with small cuttlefish and mussels

Cuttlefish Spanish Delicatessen

Ingredients:

250 gr. rice

300 gr. cuttlefish (2 tins of Spanish Delicatessen Cuttlefish)

300 gr. of mussels (2 tins of Spanish Delicatessen Mussels)

1 onion

3 parts of garlic

4 spoonful of triturated tomatoes

Olive Oil

salt

pepper

Process:

Mussels Spanish Delicatessen

 Boil the rice with water. Slip the rice. Cut the cuttlefish in rings and open the mussels as well.

Frie the onion and garlic with Olive oil and afer this, add the rings of cuttlefish.

Add the mussels. Put salt and pepper.

Add the tomato and frie it few minutes. After this, add the rice, mix the stuff and serve it.