Recipes

SUGGESTIONS OF APPETIZERS WITH CAVIAR BLANCO DE SIERRA NEVADA
(SNAIL EGGS)

CARPACCIO OF AVOCADO, PRAWNS AND WHITE CAVIAR

Ingredients:
  • 1 avocado
  • 1 apple
  • Cooked shrimp
  • 1 Chilli pepper
  • Cherry tomatoes
  • Lemon juice
  • Salt with hibiscus (common salt can also ve used)
  • White caviar
  • AOVE Arkilakis

Peel the avocado and cut it into thin slices. We have on the service plate. We cut the apple also in slices, without peeling, and we arrange it above the avocado. Sprinkle with a little lemon juice so that they do not rust or avocado or apple. We add the chilli cut into slices. We have the prawns cut in half on top. We also cut the cherry into slices and add to the dish. We add the salt. We crown the dish with the snail eggs distributed above. And we water with our EVOO. We serve immediately.

CHAMPIÑON WITH TOMATOES CHERRY AND CAVIAR WHITE MARINADO WITH OIL OF THYME

Ingredients:
  • Snail Roe
  • Mushrooms
  • Cherry tomatoes
  • AOVE de thyme
  • Fresh thyme leaves for garnish
  • Salt from spring or similar

1º.- Cut the mushrooms into small pieces and place them on a plate of slate with a little salt.
2º.-Cut the cherry tomatoes into segments and place them on the mushrooms as a fan with a pinch of salt.
3.- Put the roe of Caracol on top of the mushrooms and season them with the thyme EVOO.
4.- Garnish with fresh thyme leaves.

CALABACIN AND SMOKED SALMON WITH CAVIAR BLANCO

Ingredientes:

  • Snail Roe
  • Smoked salmon
  • Zucchini
  • AOVE de thyme
  • Salt from spring or similar

1º.- Cut the zucchini into slices with the peeler and place them on a slate plate with a little salt.
2º.- We place the Salmon (as a spoon) on top of the zucchini.
3º.- We introduce Snail eggs into Salmon.
4th.- Sprinkle everything with a few drops of thyme EVOO.
5th.- We decorate with fresh thyme leaves.

AVOCADO WITH CAVIAR BLANCO CEBOLLINO AND AOVE DE ROMERO

Ingredientes:

  • Snail eggs
  • Avocado
  • Chives
  • Finite toasts
  • EVOO (extra virgin olive oil) of rosemary
  1. Grind the avocado with a pinch of salt and spread it on a toast
  2. We add the snail eggs and put a few drops of Rosemary EVOO
  3. Decorate with a sprig of chives

WHITE CAVIAR WITH CILANTRO BUTTER AND ROME AOVE

Ingredientes:

  • Snail eggs
  • Butter
  • Finite toasts
  • Cilantro
  • EVOO (extra virgin olive oil) of rosemary
1. Spread a toast with butter
2. We add the snail eggs on a coriander leaf
3. We put a few drops of rosemary aove

AVOCADO WITH CAVIAR BLANCO KAKI AND AOVE DE ROMERO

Ingredientes:

  • Snail eggs
  • Avocado
  • Kaki sharoni
  • EVOO (extra virgin olive oil) or rosemary
  1. grind the avocado with a pinch of salt and spread it on the toast
  2. Cut a few strips of kaki to put over
  3. Add the caraco roel and put a few drops of Rosemary EVOO

TARTAR DE GAMBA WITH CAVIAR BLANCO (recipe by Juan Ramon gonzalez higuero)

Ingredientes:

  • Snail eggs
  • Prawns that we will have frozen
  • Lime juice
  • Chopped chives
  • Aove (extra virgin olive oil)
  • Salt and pepper
  1. Once defrosted, we will peel the prawns and remove the black thread from the intestines, splitting them into small pieces.
  2. Let the prawns marinate in the refrigerator for an hour in a mixture made with lime, chives, oil, salt and pepper
  3. After the maceration time we shape the prawns with a mold
  4. We add the spiral eggs
  5. Decorate with chives

APPETIZER OF MOTORCYCLE OCTOPUS IN POTATO VESSEL OF LA VEGA AND GUACAMOLE WITH PEPPER'S AOVE, CAVIAR BLANCO DE SIERRA NEVADA AND AOVE MONTES DE GRANADA

Recipe by JESUS ​​BRACERO/Chef at the Alhambra Palace Hotel

DESSERT OF RED FRUIT MARMALADE, STRAWBERRY PILE, CAVIAR BLANCO AND CHORREON DE VINAGRE DE MOSCATEL.

Recipe made by chef Victoria Tango.