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It went feverishly, so short, ushering in March, the month of… all the things that happen in March. Well, it has something special: new seasonal foods are added, such as the first asparagus and peas of the year. With them and many other types of fruit and vegetables at the best time to eat, we have put together a new edition of our weekly menu that is as tasty and balanced as ever.
Monday February 27th
FIRST: ARTICHOKE SPINACH SOUP
The artichokes are in peak season and they’re delicious fresh, but if you end up grinding them to make a cream, there’s a trick to save time: buy them frozen.
SECOND: BRAISED TURKEY MEATBALLS
Chef Amor González shares a family recipe that sees the turkey meat enriched with cold cuts and frolic in a sauce with potatoes, peas, and chopped almonds and garlic.
DESSERT: SNACK MILK
The traditional – and somewhat forgotten – milkshake should triumph with its rice pudding flavor and frozen foam texture.
Tuesday February 28th
FIRST: BORSCH (BEETROOT CREAM)
This simple and comforting soup was Yuri Gagarin’s food in space and sparked the uprising on the “Penet Ship Potemkin.” You are lucky enough to be able to prepare it in your kitchen without any further complications.
SECOND: PASTA WITH SARDINES AND ASPARAGUS RAGÚ
The “pasta con le sarde” was the most humble and popular in Sicily. Our version differs from the original in that it is enriched with green asparagus and a tomato and carrot sauce.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: The smell of tangerines is not so easy to wash off your fingers, but compared to its juiciness it is the lesser evil.
Wednesday March 1st
FIRST: Puff pastry pockets with Swiss chard and blue cheese
Not having time to cook doesn’t mean throwing away ready meals every day: there are complex recipes that can be adapted. As an example, these filled puff pastry pockets where we skip the step of preparing the dough.
SECOND: CAULIFLOWER ‘WING’
Yes, we know cauliflower doesn’t have wings, but we’re referring to this recipe that way because we’re going to give it the same treatment as chicken. And best of all: The marinade allows a thousand equally delicious variations.
DESSERT: PORTUGUESE PASTELS DE NATA
These puff pastry and cream tarts, whose secret recipe is known only to the owners of the eponymous pastry shop in Lisbon, are a real treat and have become a tourist attraction thanks to the international fame of the product.
Thursday March 2nd
FIRST: ROQUEFORT GUACAMOLE
It’s no traditional guacamole, but it’s a delicious appetizer that adds the intensity of the cheese to the creaminess of the avocado.
SECOND: BAKED WITCH WITH GARLIC AND LEMON
A very simple dish of baked fish where the blue whiting can be substituted for mackerel, brotola, boga or other, but the dressing of fresh lemon, oil, garlic and parsley is non-negotiable.
DESSERT: SEASONAL FRUIT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for colds.
Friday March 3rd
FIRST: THAI SEAFOOD HEARTS
Except for the red chili (replaceable with chili) for this recipe, there’s no need to go crazy looking for rarities.
SECOND: LENTILS WITH SPINACH
Nothing modern or exotic: this is a traditional lentil stew. In this variation, chorizo and black pudding are replaced with spinach.
DESSERT: CHEESE SOUP WITH ORANGE AND HAZELNUTS
The freshness of the citrus and the saltiness of the goat cheese complete a dessert that seems very delicate but is made with the cap.
Saturday March 4th
MAIN DISH: PERUVIAN ROASTED CHICKEN
A recipe to get all the flavor of a Peruvian chicken “Al Carbon” without having to use this fuel. Fries and salad are optional but highly recommended.
DESSERT: SEASONAL FRUIT: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they’re delicious nonetheless.
Sunday March 5th
MAIN DISH: ROASTED CAULIFLOWER WITH CARROT AND ORANGE
For those who find that cooked cauliflower tastes like a stink bomb, we highly recommend trying it roasted.
DESSERT: JUICY CHOCOLATE CAKE
A chocolate cake with a strong, moist and moist taste, topped with a chocolate ganache that we can refine with a little salt so that the contrast helps us appreciate the sweet more.
the drink of the weekend
MARIANITO DELUXE
The Marianito is a very popular aperitif in Burgos, the Basque Country and La Rioja, consisting of mixing vermouth with a dash of gin. This is a Finolis version, courtesy of Bilbao Cotton Club bartender Íñigo Parallé.
If you would like to read our previous weekly menus, click here