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GASTRONOMY  

Since time inmemorial, wine and spices have been essential elements of a good cuisine.

Our products for cooking VALDEPABLO, mix in perfect harmony these two elements to give an unique touch to your dishes and sauces.

Now, we suggest you some recipes using our wines:

 
   

SOY AND VEGETABLE RISOTTO

INGREDIENTS:

PREPARATION:
Sauté the rice with the onion, add the Ideal for cooking Valdepablo and keep aside.

Toss the vegetables in the olive oil and soy sauce, add the rice and cook it for 5 minutes and finally add the cream and cook it for a further 2 minutes. Leave to rest for 5 minutes before serving.

 

     
 

FRUTTI DI MARE

INGREDIENTS:

PREPARATION:

Cook the spaghetti in a mixture of salted water and White wine with fines Herbs.
Sauté the fish gently with the garlic and parsley, then, add some Ideal for Cooking Valdpablo and the fish stock and cook it over a low heat for a few minutes.

Warm the spaghetti through in the sauce and garnish the dish with the fishes.

 

     
 

SBEEF SIRLOIN WITH PUERTOPABLO WINE SAUCE

INGREDIENTS:

PREPARATION:

Make a stock with the vegetables, Puertopablo wine and beef bone for flavour. Bring it to the boil and allow to reduce.
Once all the ingredients are cooked through, take away the bone and blend the vegetables.
Fry or grill the sirloin steaks and serve them with the sauce.

 

     
 

SOLE AND GREEN ASPARAGUS EN PAPILLOTE

INGREDIENTS:

PREPARATION:

Cortar un trozo de papel de aluminio o papel especial para cocina y colocar encima el lomo de lenguado.
Envolver en este lomo 3 espárragos trigueros, salpimentar al gusto y rociar con  Ideal para cocinar Valdepablo.
Cerrar herméticamente el papillot y cocer al hormo durante 6 minutos a 200ºC
Transcurrido este tiempo, abrir el papillot y servir el plato

 

     
 

SEA-BASS WITH VERMOUTH

INGREDIENTS:

  • 1 Kilogram Sea-bass
  • 2 Carrots
  • 1 Leek
  • celery
  • ½ cup of vermut Casa Valdepablo
  • ½ cup of liquid cream
  • crushed pepper
  • tarragon
  • salt

PREPARATION:

Clean well the sea basses, wash them, take them away the skin and extract the loins. You can ask that the fishmonger does it. Peel the carrots, leek, celery and chop all fine julienne. Cook the vegetables in boiling salted water for 15 minutes; strain and reserve it.

Place the vegetables at the bottom of an ovenproof dish, fillets of sea bass on them and sprinkle with a little of cooking broth of vegetables and the vermouth Casa Valdepablo.

Bake it in hot oven, 8-10 minutes on high temperature. Collect in a small saucepan  cook the fish stock, cream and chopped tarragon, cook them 5 minutes over high heat, pass by Chinese sea bass and serve it with the sauce, accompanied by broccoli and another vegetable to taste.

 

     
 

 PEARS IN PUERTOPABLO WINE

INGREDIENTS:

PREPARATION:

Peel the pears, leaving them whole, and place them in a casserole. Add the sugar, cinnamon and lemon peel and cover them with water and Puertopablo wine in equal proportions. Leave to marinate them for 1 hour.
Finally, place the pears over the heat until they are tender. Serve them garnished with cream.