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Iberian secreto confit with yakiniku sauce, egg ravioli and padrón peppers

Reference: 2151 Confit Iberian secret Reference: 18739 Padrón peppers Ingredientes:
  • Confit Iberian secret
  • Padrón peppers
  • Eggs
  • Salsa Yakiniku
Preparation Take an egg and separate the yolk from the white, then cook the white in a frying pan at its point and add the egg yolk that we had previously separated in the center and carefully wrap it with the white as a ravioli, and we reserve Next we cut the secreto into thin strips and sauté it in a pan with the yakiniku sauce until the sauce caramelizes. To regenerate the peppers, it is not necessary to defrost them previously, but we will heat them in the microwave for 90 seconds at 800W. We recommend sprinkling with coarse salt To prepare this dish we place the secreto as a base, where we will place the egg ravioli and the padrón peppers. A simple but especially tasty creation that we encourage you to try

The false myth that needs to be debunked is that frozen foods lose nutrients, said Sònia Plana, co-founder of Exquisitarium

20.01.2023 OPINION / FROZEN FOODS, NUTRIENTS, RESTAURANTS

Exquisitarium was set up in March 2005. Since then, the mission of this Catalan company has been to cook products as varied as appetisers, first courses, second courses, desserts, sauces and dish bases (more than 250 references in the catalogue). Recently cooked, the products are ultra-frozen to preserve their properties, texture and flavour and are stored in the freezer at -18ºC for a maximum period of 12 months, without the need for additives and preservatives. We spoke with Sònia Plana, the co-founder of Exquisitarium, about the benefits of using frozen products in the HORECA sector (hotels, restaurants and caterers), including not only saving time but also saving money.

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