Menu 4

Menu 4

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Pan con tomate
Gambas carpaccio
Bacallà a la llauna, spinach & piquillo peppers
Hazelnut & plum cakes

Method

  1. The day before

    Make the cakes, cool and store in an airtight container.
  2. Marinate the tomatoes for the gambas and leave in a cool place overnight.
  3. On the day

    Slice the prawns and assemble the carpaccio.
  4. Make the pan con tomate.
  5. Cook the bacallà a la llauna.
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