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Ensaladilla Rusa

November 8, 2011 By Delia

Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Filed Under: Appetizer Recipes, Eggs, Party Food, Recipe, Salad Recipe, The Sides Tagged With: anchovies, capers, ensaladilla, Ensaladilla Rusa, olives, potato, potato salad, spanish food, Spanish potato salad, tapas, tapas recipe

Artichokes with Clams

November 3, 2011 By Delia

Artichokes with clams is a common Spanish tapas because artichokes are readily available in that region. This dish can be eaten with bread or even rice.

For this recipe we used bottled artichoke hearts, but you can use fresh ones if desired; just steam or sauté it until soft. I personally prefer fresh ones even if they take time to cook. I like the taste and texture more.

 

Ingredients:

20 pieces preserved artichoke hearts

6 garlic cloves, finely chopped

2 tablespoons olive oil

1 cup vegetable or fish stock

1 tablespoon flour

2 tablespoons dry white wine

24 pieces clams, rinsed and scrubbed

Salt and pepper to taste

 

Drain the artichoke hearts and set aside. After, heat the oil in a deep frying pan over medium heat. Fry the garlic in the oil for 1-2 minutes or until it is browned.  Add the flour and then pour in the white wine and vegetable stock.  Mix well until the flour is dissolved. Place the clams in the saucepan and cook it for 5-8 minutes or until they open. Discard unopened ones. Next, put the artichoke hearts in the pan and cook it for another 2-3 minutes or until heated through. Season it with salt and pepper to taste. Transfer it to a plate and serve immediately.

 

Photo Courtesy Of:   psd

Filed Under: Appetizer Recipes, Recipe, Seafood Recipe, Vegetable Recipes Tagged With: artichokes, Artichokes with Clams, clams, Spanish tapas, tapas, tapas recipe

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