ESPINALERcookery book

·STARTERS·

SALAD WITH TUNA, ANCHOVY & ROMESCO SAUCE

Take two or three table spoons of Romesco Sauce in a bowl and dilute it with a bit of water. Leave it aside.

Clean the curly endive leaves and place them in the base of the bowl and season it with Romesco Sauce.

Chop the olives in half and leave them over the curly endives. Dice the cod and add to it with tuna and anchovies. Season the salad with a bit of olive oil.

· 6 Espinaler Anchovies in brine· 1 Espinaler’s Tuna in olive oil.· Espinaler’s Stuffed olives · 100gr Espinaler’s Romesco Sauce· 50gr raw cod· Curly Endive Leaves

INGREDIENTS(FOR 2)

DIRECTIONS PLATE UP

WHITE ASPARAGUS CREAM WITH BLACK OLIVE PÂTÉ

DIRECTIONS

Drain the liquid from the asparagus jars and set them aside. (We will use them both latter)

Blend the asparagus, cream, salt, pepper and between 80-100 cl. of the liquid from the jar of asparagus. Do so until you acquire a smooth cream.

Mix in a bowl the pâté of olives with the oil until diluted. Meanwhile, chop coriander.

Pour the white asparagus cream in a dish and add the diluted pâté of olives. Decorate it with a couple of anchovy fillets and sprinkle the coriander.

INGREDIENTS(FOR 2)

· 2 jars of Espinaler’s white asparagus· 8 Espinaler’s anchovy fillets in oil· 200 ml Cream with 18% of fat· Tablespoons Espinaler’s olives pâté· Extra Virgin Olive Oil· Salt and Black pepper· Leaves of coriander

PLATE UP

HUMMUS WITH LIGHT TUNA BELLY & AVOCADO

DIRECTIONS

Add to the blender the chickpeas, olive oil, salt and the lemon juice. Blend it until acquiring a smooth cream.

Dice half avocado and a tomato in a bowl. Add olive oil, salt and the chopped onion. Mix it.

Cover the base of the Soft Tortilla with humus and add two table spoons of the mix of avocado and tomato over it.

Place the Tuna Belly and finally some olive oil.

INGREDIENTS

· 200g Espinaler’s Chickpeas· 1 Tin Espinaler’s Tuna Belly· Soft tortillas Stand ‘N’ Stuff· 1 Avocado· 1 Tomato· 40gr of Onion· Olive oil and salt · Lemon juice

PLATE UP

SARDINES WITH SEASONED POTATO

DIRECTIONS

Boil the potato with skin and leave it aside to cold down and peal it. In a bowl season it with paprika, two table spoons of Romesco sauce and coarse salt.

Smash it and mixt it all until acquiring an uniform mass. Leave it aside.

Once done, make a quenelle with the potato. The quenelle is made with two soup spoons, shaping the paste like a croquette without rounding the ends (See final serving).

Over the quenelle place the sardines (Or baby sardines, at your taste). Season it with rucola, coarse salt and the oil from the tin.

· 1 Big Potato· 1 Espinaler’s Sardines Tin (3/5u)· 40gr Espinaler’s Romesco Sauce· Paprika· Coarse salt· Rucola

INGREDIENTS(FOR 2)

PLATE UP

FILLED TOMATOESWITH ANCHOVY

DIRECTIONS

Mix the olive pâté with a few drops of oil and reserve.

Wash the tomatoes and slice a lid on top. Remove the seeds and pulp from the tomato with a spoon and reserve.

Chop the feta cheese, anchovies and olives and mix all them with the pâté mixture. This will be used to fill the tomatoes.

Fill the tomatoes and place again the tomato slice on the top of it.

Ready to serve.

· 2-3 tomatoes· 8 Espinaler Anchovy fillets in brine· 10 Espinaler Stuffed olives· Tablespoons Espinaler’s olives pâté· 100 gr. Feta cheese· Extra Virgin Olive Oil

INGREDIENTS(FOR 2)

PLATE UP

SARDINES SALAD WITH HONEY AND COTTAGE CHEESE

We mix two tablespoons of honey with a little oil from the can of sardines and a pinch of salt.

In a bowl, place the cottage in the bowl, add the arugula and the quince cubes. We also add the nuts and finish placing the sardines.

Season it with olive oil or balsamic vinegar cream from Modena.

INGREDIENTS(FOR 2)

· 1 Espinaler Baby Sardines Tin· 40g Arugula or lettuce· 30g Quince· 10 Nuts· Tablespoons of honey· Olive oil and Modena vinegar cream.· Salt

DIRECTIONS & PLATE UP

SALMOREJO WITH OCTOPUS & AVOCADO

For the Salmorejo:

Add all ingredients to the blender and blend it until the mixture becomes homogeneous. Leave it aside.

Put a round mold in the middle of the dish and fill with a double layer: In the base place a tablespoon of diced tomato and, above, the octopus and repeat. Add diced avocado.

Pour the Salmorejo (we can do it with a bottle of sauces /oil) and decorate with avocado and leaves of arugula.

INGREDIENTS(FOR 2)

· 1 Octopus tin in olive oil Espinaler· Half avocado· 1 tomato (salad)

To cook “Salmorejo”· 8 Climber tomatoes· 1 garlic· 75gr Bread from the previous day· 10cl olive oil· 5cl vinegar· Cs sal

DIRECTIONS PLATE UP

TUNA BELLY SALAD WITH TOMATO

Chop the tomato into dice and the onion into julienne.

Put the tomato base in a bowl and season it with olive oil and salt. Add the chopped onion into julienne and the pieces of white tuna at your taste.

We can use katsoubushi chips to decorate (optional).

· 1 Green tomato (ripe)· ½ tender onion· 30g White tuna belly chunks · Chips of katsoubushi*· Tablespoons Extra virgin olive oil· Tablespoons Salt

* Flakes of white tuna, Japanese elaboration, obtained through the drying, fermented and

smoked white tuna of deep-sea fishing.

INGREDIENTS(FOR 2)

DIRECTIONS & PLATE UP

FOIE COLD CREAM WITH ARTICHOKES & TRUFFLED ALMOND

Put in a bowl the foie gras, the artichokes (if you like, cut them into halves) and the cream. Garnish with pepper and shred the mixture until liquid.

Crumble about 10 truffled almonds and the figs into four parts.

Place the artichokes and the pieces of figs in the center of the plate and decorate with pieces of almond. Add the foie gras cream without covering.

· 1 Jar Artichokes 16-20p. Espinaler· Espinaler Truffled Almonds· 5 Figs· 250g Foie· 80ml Cream· Pepper and salt

INGREDIENTS(FOR 2)

PREPARACIÓN EMPLATADO

RAZOR CLAMS CEVICHE WITH VEGETABLE CRUDITÉS

Chop a red and a green pepper, two very small tender garlics and do the same with the can of razor clams.

In a bowl add a few drops of mirin, soy, chives and chopped garlic, black sesame, Espinaler sauce and razor clams. Mix all the ingredients with oil leave it aside.

In the base of a glass place the chopped peppers and add the mixture with the razor clams and decorate it with thin strips of zucchini.

· 1 Razor-clams Tin 5/8p. Espinaler · 1 Red pepper and 1 green· 2 Tender garlics· Black sesame pinch· Tablespoons Espinaler sauce· Tablespoons Mirin and Soy· Juice from half lemon· Chopped chives· 50g strips Zucchini

INGREDIENTS(FOR 2)

DIRECTIONS PLATE UP

ANCHOVY & TUNA MOUSSE

Mount sweet cream into the blender.

Inside a bowl put the tuna without oil and the anchovy fillets. Mix and dress with Tin oil.

Serve the mousse spread in a toast or inside a bowl with carrot sticks for dipping or with bread, as you like.

· 200ml Sweet cream 35% fat· 1 Espinaler Tuna Espinaler olive oil Tin· 6/8 Espinaler natural anchovies· 2 Medium size carrots· Cebollino chives

INGREDIENTS(FOR 2)

DIRECTIONS PLATE UP

PICKLED MUSSELS LITTLE CAKE WITH GUACAMOLE

Inside a bowl mix avocado, pickle sauce of mussel, minced onion and basil leafs. Remove all and make a homogeneous mix.

Cut in twice the cherry tomatoes.

Spread the pickled guacamole into toast and cover it with mussels and cherry tomato sandwiched.

Decorate with basil leafs and dressed with virgin olive oil drops.· 2 Espinaler mussels Tins 8/10 pieces

· 1 Espinaler Sauce · 20 Cherry tomatoes· 1 Avocado· 1/4 Onion (for mince)· 2 toasts· Basil fresh leafs· Olive oil

INGREDIENTS(PARA 2)

DIRECTIONS PLATE UP

·MAIN DISHES·

BLACK RICE OFCOCKLES & BABY SQUIDS

Sauté the onion and garlic cloves over medium-low heat with the oil from the squid tin (about 30min).

Cut baby squids into slices and add them to the sautéed ingredients. Mix and pour the squid ink, salt and add the rice.

Next, add the hot fish broth and the water from the cockles tin. Cook for 12 minutes and leave to stand 5min. more.

For the pil-pil sauce: Blend all the ingredients, except baby squids, to get the cream (or pil-pil). We can add soft oil. Later, spread the sauce on the baby squids.

Serve the rice and decorate with cockles and baby squids and pil-pil sauce.

· 320g Rice (Bomba style)· 1 Espinaler’s cockles tin 40/50 pieces· 2 Espinaler’s baby squid tins* 5/8 pieces · 1L Fish broth· 5g Squid ink· 1 Onion and 2 Cloves of garlic· SaltFor the pil-pil sauce: (made with the oil of baby squids tin):· 1 Roasted garlic clove· Olive from the baby squid tin· Salt, water· 2g Goma xanthan (thickener)

DIRECTIONS

INGREDIENTS(FOR 2)

*We use one tin when fry the rice and the other to decorate.

PEPPERS FILLEDWITH WHITE TUNA

DIRECTIONS

Dice the onion, carrot and tomato. In a bowl add the sweet corn and the previous well chopped vegetables.

Add the white tuna, the mayonnaise and mix it all until becomes homogeneous. Leave it aside.

Stuff the Piquillo peppers with the mixture.

Place the stuffed peppers in a dish and season it with olive oil and balsamic cream vinegar. Ready to serve.

· 1 jar Espinaler’s Piquillo Peppers · 1 Espinaler’s white tuna in olive oil tin. · ½ Onion · Mayonnaise· Half tomato· 30gr Canned sweet corn · 30 gr Carrot

INGREDIENTS (FOR 2)

PLATE UP

MINI BURGUERS OF BELUGA LENTILS

DIRECTIONS

Hit the oil in a pan and sauté well chopped and diced half an onion and a clove of gar-lic.

Add in the stir-fry the lentils and stir it un-til the sauce disappears. Smash it a bit with a fork and let it cool down.

Add to the mixture 10 chopped nuts sea-soned with parsley, thyme and pepper.

Then, add to the mixture flour until we achieve a compact mass. Shape the bur-gers and brown it on both sides in a pan with a bit of oil. Keep them hot.

Cut the roll of bread by half and arrange the hamburgers with a leaf of lettuce, a slice of tomato, two onion rings and few drops of ketchup.

INGREDIENTES(FOR 2)

· 1 jar Beluga lentils Espinaler (250g)· 50g of Wholegrain flour· 10-12 chopped nuts· ½ Big Onion & 1 Clove of garlic· Olive oil· A pinch of parsley, thyme and pepper

To plate up (2 burguers): 2 Slice of tomato2 Leaf of lettuce20gr of Ketchup4 Onion Slices (optional)

PLATE UP

SEAFOOD PIZZA

Preheat oven to 200º for about 10 min.

In a wooden plank make a volcano of flour and place the egg in the middle. Mix both ingredients and mould until we get the homogeneus dough, of the size we want*.

Introduce it into the oven and heat it only for baked the dough. Later we finish it to cooking.

Once baked, add the ingredients: mozzarella, tuna, pepper strips, olives in halves and a couple of anchovy fillets.

Then add more mozzarella and oregano and finally bake for 5 minutes.

* We can make pizza, mini pizzas or even calzone one. To make this the dough must be bigger so that we can close it.

For the dough: · 400-500g Flour· 1-2 Eggs· 20ml Water

For pizza:· 1 Espinaler light tuna tin· 6 -8 Espinaler stuffed olives· 8 Espinaler red pepper stripes· 4-6 Espinaler Anchovy fillets· 100g Mozzarella· Dry oregano

INGREDIENTS(FOR 2)

DIRECTIONS

SHELLFISH RAVIOLI

Fill the scallops into a frying pan and remove. Add the tuna and mix untill is all integrate.

Then we add the minced boiled egg and a liquid cream jet. Remove and keep it apart untill the moment of create the ravioli.

Fill the pasta leave with the necessary shellfish mix. 3 per person.

Para la crema: add the fish broth to the frying pan with the chives and liquid cream and mix. When arrives to boiling point introduce the ravioli and cook during 3-4 minuts.

Put he ravioli (at your choice) at the dish and cover with parmesan. Could be gratin at the oven or with a blowtorch.

INGREDIENTS(FOR 2)

· 2 tuna in Espinaler oil Tins· 1 Scallop Tin in Gaelish sauce· 1 Boiled egg· Ravioli fresh leaves (WANTONS)· 50ml Nata líquida· Parmesan

Para la crema:· 150ml Fish broth· 50ml Nata líquid cream· Minced chives

DIRECTIONS PLATE UP

CLAMS & ASPARAGUS IN GREEN SAUCE

Chop garlic and parsley separately in tiny pices. Then, chop by half the green asparragus and boil them for 2-3 minutes.

Pour 3 table-spoons of olive oil into a frying pan and cook the minced garlic and parsley for 2 minutes.

Add flour, remove and then pour half glass of water, leave it and bring it to a boil.

Finally add the clams with their juice and the asparragus. Cook it at low fire 30 seconds.

Advice:

It is very important to add the clam juice to the pan, it will add the flavour to the dish.

· 2 Espinaler natural Clams tins· 1 Espinaler White asparragus tin· 1 green Asparragus bunch· 2 clove of garlics· Parsley leafs· 1 Flour spoon· Oil and salt

INGREDIENTS(FOR 2)

DIRECTIONS

ARTICHOKES MEATBALLS

DIRECTIONS

Sauté the bread crumb with milk and keep it apart.

Inside a bowl we add the minced meat, minced garlic and parsley. Continue with an egg, salt and the bread crumb. Remove all together for make de meatballs mix.

On a tray covered with flour we build the meatballs (as your choice) and we fried at the pan. Keep it apart on a tray with an absorver paper.

At that time, we fry onion and tomatoes.

When their start to boil add the meatballs and then the artichokes. Keep cooking untill is done.

Ready to serve and serve to taste.· 200g minced Meat· 1 Espinaler Artichoke 16-20 pieces· 80g Flour (*)· Milk* (c/n)· Bread crumb· 2 riped Tomatoes· 1 Onion, 1 Garlic,· 1 Egg· 20ml Water· Parsley leafs

* Necessary amount

INGREDIENTS(FOR 2)

PITA BREAD WITH BABY SARDINES

DIRECTIONS

Toast bread as the indication of the manufacturer.

Mix mayonnaise with milk and a drop of salt. Keep it apart.

Cut the lettuce and onion in thin sticks and break the nuts and then drain the sardine oil.

Open the pita bread and fill it under with mayonnaise mix and cover with lettuce, onion and carrot.

Add 2 or 3 baby sardines and cover all with mayonnaise.

· 4 Pita bread· ½ Iceberg lettuce· 2 medium size Carrots· ½ Onion· 1 Baby Sardines tin*· Mayonnaise· Milk · 10 Nuts· Salt

*Also you can use mussels or tuna belly

INGREDIENTS(FOR 2)

PLATE UP

MACKEREL TEMPURA

DIRECTIONS

Mix flour, beer and salt untill gets thick dough.

Prepare one dish with absorver paper. Take off the mackerel fillets from the tin through the dish for drying all the excess oil. Then spread it with the mix of flour, beer and salt.

Fry the mackerel fillets back and forth.

Fill the dish with the roasted onion, pepper and aubergine from the jars.

Cover with mackerel fillets tempura and dress with garlic mayonnaise drops, rocket salad leafs and sesame seeds.

· 2 Espinaler olive oil mackerel · 2 Espinaler roasted vegetables jars· 150g Flour· 20ml Beer· 20ml Garlic mayonnaise· Teriyaky sauce drops· Sesame seeds

INGREDIENTS(FOR 2)

·TAPAS·

TUNA WITH ANCHOVY & PEPPER

· 20g Light Tuna*· 2 Stuffed Olives*· 2 Piquillo Pepper stripes*· 1 Anchovy*· 1 slice of bread

* Espinaler’s product

INGREDIENTS

COD BRANDADE WITHPIQUILLO PEPPER

Cut the slice of bread and place the light tuna.

Then add two halfs of olive, the Piquillo pe-pper’s stripes and the anchovy fillet.

Finally, put the chilli and the olive joined in a skewer.

DIRECTIONS

· 30g Cod Brandade*· 1 Espinaler Piquillo pepper stripes· 10g Fried onion· 2 leaves of curly endive· 1 slice of bread

*For brandade (30g):· 200ml Olive oil· 2 garlic cloves, 2 potatoes· 500g Unsalted Cod· White pepper & salt

INGREDIENTS

For brandade:Fry the garlic cloves with a pan. Pour it once is hot in a container to blend it. There add the cod, the potatoes and blend it until the mix-ture becomes homogeneous. Add salt and pepper at your own taste.

Tapa: Put the cod brandade, previously elabora-ted, in the base of bread. Then, add the strips of pepper and two leaves of curly endive. Garnish with the fried onion.

DIRECTIONS

OCTOPUS WITH A POTATO MIX & ALLIOLI

SALMOREJO WITH MUSSELS

· 3 pieces of Espinaler’s octopus · 20g potato mixture*· Tablespoons Espinaler allioli· Tablespoons Paprika· 1 slice of bread

* For the potatoe mixture:· 1 boiled potatoe · Tablespoons Paprika· Tablespoons Espinaler Romesco sauce

INGREDIENTS

*For the potato mix:Boil the potato and put in a bowl without peal and season it with paprika, Romesco sauce and Maldon salt.Smash it and mixt it all until acquiring an uni-form mass. Leave it aside.

Tapa: Place the mixed potatoes in the base of bread and the slices of octopus over it. Garnish with garlic mayonnaise and season it with paprika.

DIRECTIONS· 10g of salmorejo· 2 Espinaler’s mussels· 10g Iberian ham· 1 slice of bread

* For salmorejo:· 8 Climber tomatoes· 1 Garlic· 75gr Stale Bread· 10cl Olive oil· 5cl Vinegar· Tablespoons of salt

INGREDIENTS DIRECTIONS

*For salmorejo: Blend all the ingredients until the mixture becomes homogeneous. Leave it aside.

Tapa:Spread the salmorejo in the base of bread and place the mussels.

Add the ham shavings and sprinkle with crumbled parsley.

ELVER WITH SCRAMBLED EGGS

ROASTED VEGETABLESWITH BABY SARDINES

· 25g Elver in garlic sauce· 30g of scrambled eggs*· 10g garlic chives seeds· 1 Rebanada de pan

For scrambled eggs:· 1 Garlic· 1 Egg· 20 ml of cream· Olive oil and salt

INGREDIENTS

*Scrambled eggs:Roast a whole garlic and then bring the pulp of it in a pan, with the egg, a bit of oil, salt and cream.Crush it and place the mixture in a saucepan. Cook it until acquiring an omelette texture.

Tapa:Place the scramble eggs on the slice of bread. Add the elver from can and fill up with garlic chives seeds.

DIRECTIONS

. 150g Espinaler escalivada*· 3 Espinaler’s baby sardines· Toastes-cracker· Parsley

*The jar contains roasted red pepper, aubergine and

onion.

INGREDIENTS DIRECTIONS

Chop the Escalivada in small pieces. Cover the base of the toast with a layer of it, do it with a spoon or a pastry bag.

Place above it 2 or 3 Baby Sardines and de-corate it with the chopped parsley.

PINTXO WITH ANCHOVY

PINXO WITH WHITEBAIT IN VINEGAR

· 1 Stuffed Olive*· 1 Anchovy in brine*· 1 Chilli· 1 Cherry tomato· Feta cheese· Toothpick XXL

*Espinaler’s products

INGREDIENTS

Place the olive and chilli into the toothpick. Then, add the piece of feta cheese wra-pped in an anchovy.

Finally, place the cherry tomato.

DIRECTIONS

· 1 Piquillo pepper strip*· 1 Stuffed olive*· 1 Artichoke*· 1 Whitebait*· 1 Chilli· Toothpick XXL

*Espinaler’s products

INGREDIENTS DIRECTIONS

Place the olive and chilli into the too-thpick. Then, add the artichoke wrapped in a whitebait (anchovy in vinegar).

Finally, place another olive, this wrapped in a Piquillo pepper strip.

CONTENTS

STARTERS MAIN DISHES TAPAS· Salad with tuna, anchovy & Romesco sauce· White asparagus cream with anchovies· Hummus with light tuna belly· Sardines with seasoned potato· Tomatoes filled with anchovy & olives· Baby sardines salad with honey & cottage cheese· Salmorejo with octopus & avocado· Light tuna belly & tomato salad· Foie cold cream with artichokes & truffled almonds· Razor-clams ceviche with vegetables crudités· Anchovy and tuna mousse· Pickled mussels little cake with guacamole

· Black rice of cockles & baby squids· Peppers filled with white tuna· Veggie burguer of beluga lentils· Seafood pizza· Shellfish ravioli· Clams and asparagus in green sauce· Artichoke meatballs· Pita bread with baby sardines· Mackerel tempura

· Espinaler experience pintxo· Cod brandade with Piquillo pepper· Octopus with a potato mix & allioli· Salmorejo with mussels· Elver with scrambled eggs· Roasted vegetables with baby sardines· Gilda with anchovy· Gilda with whitebait (anchovy in vinegar)

TABLE OF

ESPINALER CENTRALAvda. Progrés, 47

Pol. ind. Els Garrofers08340 Vilassar de Mar

Barcelona937 502 521

ESPINALER TABERNACamí Ral, 1

08340 Vilassar de MarBarcelona

937 591 589

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