Category: Prawns


Carpaccio of prawns, pine nuts, rucula with piquillo sauce


Salsas Asturianas



  • Peel the prawns and place a few between 2 sheets of baking paper, then with the help of a glass beat the prawns to get a thin sheet. When we have the sheet, we freeze it.
  • Meanwhile we toasted some pine nuts to the pan.
  • To stamp the shrimp from the freezer, remove the 2 papers of oven and place in dish until it temper, finally decoramos with sauce of piquillos, the rucula and the pine nuts

Meatball cups N




As usual with my recipes, this is an easy appetiser to make. We just have to prepare some medium-sized meatballs. In my case I’m using veal as usual- just use the recipe you like the most.

Once coated with flour and fried, set them aside on a dish and prepare the cups. To do this, grease a mini cupcake pan with a little of oil. Take a packet of ‘La Cocinera’ pasty wafers and make them smaller with the help of a round cookie cutter or a glass. Fill each hollow in the pan with a wafer and bake for 10 minutes, making sure they do not brown too much.

When they are done, carefully take them out and leave them to cool. Then, heat up a jar of Salsas Asturianas five pepper sauce and add the meatballs, heat them up and place one in each wafer cup. Cover with the remaining sauce.

The result is worth the effort.