Traditional food with fresh flavors

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Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
Traditional food with fresh flavors
I’ve been traveling a lot and always it is nice to meet people but the best thing is have dinner with them. So I want to show you food where I grow up, My menu takes away from Madrid to my small village in La Mancha by sampling some excellent typical dishes, starting with a wonderful Manchego cheese. I follow this with a tasty plate of roasted red peppers with tomato and tuna and a plate of a strong-flavoured garlicky, oily, fishy puree. The highlight is the main course, which is a stew, made along the same lines of the lamb caldereta, famous in Miguel Esteban (Castilla-La Mancha), but I cook it using chunks of very flavoursome pork. It is cooked for hours on end, it is so very tender it melted in your mouth. I have a really refreshing and excellent wine which is produced in my village and the cake and coffee finished the branch nicely.
$35  per guest
Any day · 21.00
Just send me and message and we will agree the day...
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Marisa
Meet Marisa
Madrid, Spain
Reply rate: 14%

Appetizer
• Mojete: This salad has tomato, tuna, egg and red pepper, drizzled with an olive oil and cumin dressing. It’s light and refreshing
• Ajo Arriero ( Brandade) . A mixture of salt cod, pureed potato and olive oil. Served with crusty bread or with deep fried croutons, toast or slices of baguette.
• Queso Manchego in an aromatic dressing.

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Caldereta de Cerdo: Cadereta is something like stew. My traditional stew is made of pork, tomato, garlic that has been cooked in wine in the resultant gravy. Seasoning and flavorings are added. The stew is typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

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Home cake from my mum’s recipe

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White and red wine from my hometown