| Cala Llevadó, donne la possibilité de pratiquer des sports nautiques sur ses plages et profiter des nombreuses activités d’animation pour les enfants et adultes, avec plusieurs routes à pied ou avec MTB. |
|
|
|
Cours de cuisine
CUISINE DE TOSSA: Un cours de cuisine est organisé un après-midi par semaine. Deux cuisinières de Tossa enseignent la manière de préparer les plats les plus typiques de la cuisine de Tossa et de la cuisine Catalane : "cim i tomba", "calamars farcits i mandonguilles", "arròs de cabra", "arròs de paraigüero", "sípia amb pèsols", "mar i muntanya", "arròs negre", "fideus a la cassola", etc.
Les clients participent aux cours en mangeant les plats cuisinés et partagent leur table.
Il vous est possible de consulter les recettes.
|
|
|
Mar i muntanya
INGREDIENTS :
1 whole chicken (cut into ¼)
King prawns
300 gr small crabs
oil – pepper – salt
flour
ripe tomatoes
2 onions
1 cup of brandy liquor
garlic
1 bunch of herbs (bay leaf, oregano, thyme)
PREPARATION :
Dress the quarters of chicken with salt and pepper, roll in flour and lightly brown them in a frying pan. Then transfer to a casserole dish. Do the same to the king prawns and set them aside on a plate.
In the same frying pan fry the chopped onions, herbs and tomatoes. Mix in one small teaspoon of flour and 2 tablespoons of water. Leave to boil for about 5 minutes and then transfer the mixture into the casserole dish with the chicken.
Crush the crabs in a mortar and add to the casserole. Leave to cook slowly for about 20 min. Then pass the ¼ of chickens to another casserole. Strain the sauce well over the chicken and then arrange the king prawns among the chicken.
Prepare a mixture of crushed garlic, almonds and hazelnuts, and mix with the cup of wine and add to the casserole, and leave to cook for 5 min. More. Test for salt and serve.
|
|
 |
1 / 1
  |
|
|
|
|
)
