Quinoa and curly kale salad with spinach chips and purple potato chips
Reference: 18822 Curly kale and Quinoa salad Ingredients: Curly Kale and Quinoa salad Fresh Spinach Oil Sea salt Pepper purple potatoe
Tapa of slab confit of knuckle of pork with piquillo peppers, pearl onions and garlic aioli
Reference: 2177 Ham hock slab Ingredients: Ham hock slab Piquillo peppers Aioli sauce Pearl onions
Veal amn piquillo pepper bombd and potatoes Sastret’s
Reference: 2842  Veal and piquillo pepper bombs Ingredients: Vela and piquillo pepper boms Chips Potatoes Sastret’s Julienne vegetables Maionese Sriracha sauce
Pulled beef burger, with caramelized onion, piquillo pepper mayonnaise, and gouda cheese cream.
Reference: 27402 Â Pulled oxtail Reference: Â 18652H caramelized onion
Pulled chicken with sriracha sauce, carrot spaghetti and mint oil
Reference: 26712  Pulled Chicken Ingredients: Pulled Chicken  Sriracha sauce Carrots Mint Oil.
Boneless beef cheek confit with Ssamjang sauce.
Reference:Â 27007 Boneless beef cheek confit Ingredients: Boneless beef cheek confit Ssamjang sauce Chinese cabbage and Yondu soup Thai chili.
Iberian secreto confit with yakiniku sauce, egg ravioli and padrón peppers
Reference: 2151 Confit Iberian secret Reference: 18739 Padrón peppers Ingredientes: Confit Iberian secret Padrón peppers Eggs Salsa Yakiniku
Cod brandade with piquillo pepper cream
Reference: 29282 Cod Brandade Ingredients: – Brandade of cod – Piquillo peppers
The false myth that needs to be debunked is that frozen foods lose nutrients, said Sònia Plana, co-founder of Exquisitarium
20.01.2023 OPINION / FROZEN FOODS, NUTRIENTS, RESTAURANTS Exquisitarium was set up in March 2005. Since then, the mission of this Catalan company has been to cook products as varie
Oxtail with chocolate and red wine tapa with vegetables.
Reference: 2718 Oxtail with chocolate and red wine Ingredients: Oxtail with chocolate and red wine Vegetables Red fruits
