Hortus Recipes |

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We present a traditional recipe with rabbit but in this case we add our spicy sausage and our organic white onion “sofrito”. Ingredients: Rabbit Organic white onion “sofrito” HORTUS APRODISCAe Sobrasada Laurel Cinnamon Salt, black pepper, extra virgin olive oil and water Preparation: In a pan with oil and a pinch of salt, fry sobrasada cut, skinless, when they throw the rabbit is thrown, clean, seasoned and made into pieces and let fry until very blond. Meanwhile, in a pan, pour the white onion “sofrito” heat a little and pulled the contents of the pan. Then added a glass of water, a bay leaf, a log of cinnamon, salt and black pepper. Gets choked, covered and little fire, until the rabbit is tender. Extrated from: http://www.thesecretlarevista.com/ca/12/6013/Conill_amb_ceba.html
Now that the season starts beans, we present a recipe that will surprise your guests, along with our Organic Spicy Tomatoe Marmalade gives a special touch. Ingredients (for 4 people): 800 g of sweet bean 150 g of bacon 150 g of “botifarra” black 200 g of onion 100 g organic spicy tomatoe marmalade HORTUS APRODISCAe 60 g of young garlic Extra virgin olive oil Procedure: Drown the beans in a skillet or saucepan with oil and covered it sweat, make a chipped with some chopped onion into strips, some garlic, a bit of bacon to the pan sofreiremos prior to jump where the beans with a few small pieces of “botifarra” white or black, or both. A few pieces of ham are also ideal. Go stirring and tossing until they are ready. It can present in various containers, a few can be put in a teaspoon, and emulsify with tomato jam piccante covering the beans. Sprinkle with chopped basil. This spoon can serve both cold and hot, but in this format are perhaps better cold or at room temperature better. Extrated from: http://cuinagenerosa.blogspot.com.es/2011/02/favetes-amb-melmelada-de-tomaquet-i.html / http://sofregitsipicades.blogspot.com.es/2012/02/favetes-saltades-amb-carxofes-i-fetge.html
We present a very simple dish served with our Organic Romesco Sauce. Ingredients: 6 monkfish tails Organic romesco sauce HORTUS APRODISCAe Cognac Flour Extra virgin olive oil Salt and pepper Preparation: Put salt and flour to the monkfish tails and cook in a sauce pan with extra vergin olive oil. Place the romesco sauce in the casserole, pour a good cognac drops to flare up then add the tails and cooking. Extrated form: http://escacicuina.wordpress.com/2012/12/23/rap-amb-romesco/
If you want to enjoy “calçots” but you cannot arrange a traditional outdoor “calçotada”, we propose achieve an outstanding result by roasting them and pair it with our delicious Organic Romesco Sauce. Ingredients: 25 units of “calçots” Extravergin Organic Olive Oil. 1 jar of organic romesco sauce HORTUS APRODISCAe Preparation: Heat oven evenly to 190 ° C. Clean the “calçots” cut the exceeding green top leaves and root then peel few green layers. Lay the calçots on an aluminium foil and on the baking tray. We add few drops of the organic extra virgin olive oil. Oven it for about 15 minutes and then turn them upside-down . Oven 20 minutes more. Bear in mind that in this case you don´t need to blacken them! Serve and pair it with the Organic Romesco sauce. From: http://www.donamvida.com/blog/category/calcots-de-ciutat/ Image from La Cocina de Piescu.
We present a very simple recipe but very tasty with our Organic Romesco Sauce. Ingredients: (for 2 people) 4 artichokes 400 g white beans 1 tablespoon organic romesco sauce ECO HORTUS APRODISCAe (or to taste) Preparation time: 20 min Preparation: Pelar artichokes (remove outer leaves) until the leaves clearer. Cortar the tips of the leaves, leaving only the “heart”. Cut into 6 parts. On a pan with oil, sauté the artichokes. Añadir white beans and organic romesco sauce and finish sautéing echo. Extrated from: http://www.hiulitscuisine.com/carxofes-mongetes-salsa-romesco/

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