Hortus Recipe: Bean Salad with nice cava, organic spicy tomatoe marmalade, mushrooms and organic romesco sauce.

We present a very special salad prepared by the restaurant restaurant El Dien Vallfogona de Balaguer, and + bio offered in Agramunt Nougat Fair this year.
  1. We clean the escabechamos nice and gentle heat oil with 400 cl, 300 cl of white wine vinegar and 200 cl of cava, along with some kind “* anise, bay leaf, thyme …”.
  2. Cut the green beans into strips and add to boiling water for 5 minutes, you have to be a little crispy, cool it with water and ice.
  3. Confit the mushrooms winds with oil. Grind black olives with oil. Blanch the green almond, we cool and peel.

Of the dish:
  1. Dress beans with organic spicy tomato, black olive oil and the mushrooms.
  2. We put at the bottom of the dish nice pickled bean salad on top, the green almond and flowers.
  3. Along with the salad organic spicy tomato and lines of organic romesco sauce.
Categorias: Hortus Recipes, Romesco Sauce, Spicy Tomatoe Mermelade.