SAUTÉED LOBSTER WITH RISOTTO AND A CAVA SAUCE, SA ROMANA RESTAURANT ALCUDIA
Lobster, arborio rice, white wine shallots, parmesan cheese, chicken broth, vegetables, cream, cava.
Cut the lobster in slices and sautée, set aside.
Prepare the risotto the traditional way, chop the shallots and sweat in oil. Add the rice and slowly add the chicken broth until cooked, and add the parmesan cheese at the end.
With the chicken broth, cava and cream, reduce to the desired texture.
For the presentation, make a base with the risotto and place the lobster on top, decorate with the vegetables and add the sauce.
MATANZA SOUPS, LOS PATOS RESTAURANT PUERTO DE ALCUDIA
Ingredients for 4:
400 gr pork meat, 1 cabbage, 1 bunch silverbeet, 1 bunch parsley, 1 bulb of garlic, 1 head of cauliflower, 1 onion, 1 tomato, 200 gr peas and a piece of guindilla, 250 gr bread for soup, 1 dl olive oil, 1 litre water, salt, pepper and some paprika.
Put the pot on fire with oil, lightly fry the meat and when it is golden brown add the onion, once it is clear add the tomato and season. Next add all the vegetables, stirring twice and adding the water and spices. Simmer for 20 minutes. Once cooked, take out half the broth and vegetables, and place in the same pot bread and vegetables until they are completely dry. Finally, drizzle with fresh oil.
Red aged at 4 Kilos Vinícola winery, produced with the varieties 20% Callet-Fogoneu, 20% Cabernet, 30% Merlot, 30% Syrah. 12 month ageing process: 60% new American oak barrels, 40% second year French oak barrels.
Appearance: Deep cherry red colour with a red-blue trim and a distinct leg. Dark, saturated depth.
Nose: Good intensity, black plum, balsamic tones, vanilla and cream.
Palate: It has a very good start, marked but well-polished and pleasant tannins, good body, good acidity, luscious and with an ending that perfectly combines the fruity tones with the notes of the ageing. Good persistence though not too long. Very Mediterranean and quaffable.