Tapas Variadas

Rape con bacon y romero (monkfish in bacon with rosemary)

1. Pat the fillet dry after washing and cut into 10 pieces. Salt and pepper the fillet pieces. Wrap the seasoned pieces in a slice of bacon with a sprig of rosemary and secure with a skewer. Sear the fillet pieces for 3 minutes on each side so that the bacon is seared and the fish remains slightly translucent inside.

Tumbet (Mallorcan vegetable casserole)

1. Cut the potatoes into slices and cook them in the pan with oil without turning the slices brown. Cut the aubergine into slices, salt and cover with kitchen paper to remove the water. Then cook the aubergine in the same pan and fry lightly. Cut the peppers into wider strips and fry in the same pan. In a baking dish, first layer the potatoes, aubergine and then the peppers and pour the sauce over them. To cook through in the oven for about 15 minutes at 150 degrees.
2. Preparation of the sauce for tumbet: Finely chop the tomatoes, onions and a few pieces of aubergine and peppers. Fry everything in the pot and bring to the boil with a little vegetable stock. Then puree everything and season with salt and pepper.

Berenjena a la plancha (breaded eggplant)

1. Cut the aubergine into slices, season with salt and cover with kitchen paper and leave to drain. Rub the slices with garlic. Mix the breadcrumbs with the finely chopped parsley. Turn the slices in egg and breadcrumbs and fry in the pan.

Pinchos de solomillo (skewers with fillet)

1. Cut the beef fillet into narrow strips and season with salt and pepper. Fry the cherry tomatoes in the pan. Skewer the fillet with a tomato. Then fry the skewer briefly for about 2 minutes.

Galletas de Parmesan con gambas (Parmesan thaler with prawns)

1. Finely grate the Parmesan cheese over a grater. Season the prawns and fry them briefly in the pan. Cut the figs into small pieces. Scatter 10 small cheese thalers on a baking sheet lined with baking paper with the Parmesan. Roast the Käsetaler in the oven at 180 degrees top heat. Shortly before the end, place a gamba and a piece of fig on each Parmesanthal and bake briefly.

Albondigas con salsa picante (meatballs with a spicy sauce)

1. Preparation of the meatballs: Roast the almond sticks and place in a bowl, finely chop the onion, garlic and chilli and fry until translucent and then put them in the bowl. Core and finely chop the dates and place in a bowl. Mix in the minced meat and the spices and form walnut-sized balls. Roll in breadcrumbs and fry until golden brown.
2. Preparation of the sauce: chop onion, garlic and sauté. Add paprika, chilli and tomatoes and sauté. Add tomato paste and deglaze with broth. Simmer over a low heat for about 15 minutes. Puree the sauce and add to the pan with the meatballs. Boil the roast and add the chopped coriander. Season with a little sherry. Pour hot over the balls.