Yesterday we had our friend and great cook Stéphane Poussardin at We Love Cooking preparing some recipes for "tapas" or appetizers that are tasty and very easy to make. I leave you a couple of recipes that were very successful, I hope you enjoy them.

King prawns in brick pasta with pesto

Ingredients for 4 people:

8 Prawns

2 sheets of brick dough


Sunflower oil



For the basil pesto

A bunch of fresh basil

50 gr. toasted pine nuts

25 gr. grated Parmesan

100 ml of light olive oil




To prepare the basil pesto, place the clean basil leaves in a tall container with a little water and pass them through the blender until well crushed and green. Add the Parmesan and the pine nuts, blend again and add the oil little by little until you get a smooth paste. We rectify salt.

To prepare the prawns, we start by cutting the brick pasta into 4 triangles, paint the tips with a mixture of water and flour and place a previously peeled prawn and a piece of fresh basil on top. We roll up and reserve.

Fill an iron saucepan with sunflower oil, heat until reaching 180º and fry the prawns. Drain them on absorbent paper and serve with the pesto.

Montadito of butifarra de pagés with beans from the ganxet and baked apple


A sausage of pages

mild olive oil

60g of Ganxet beans cooked with their water


4 slices of toasted bread

a golden apple

orange peel

Cinnamon powder

10g of butter

1 tablespoon brown sugar


We make a cut along the butifarra, remove the skin, crush slightly and reserve.

Remove the core of the apple, fill with the brown sugar, the butter, a little ground cinnamon and the orange peel. Bake at 180º for 45 minutes. After this time, we remove the skin from the orange and apple, pass through the blender until we get a fine cream and reserve.

Pass through the blender the Ganxet beans with a little of their cooking water and salt and reserve.

Montadito assembly:

Paint the sausages with oil and mark them in a hot frying pan on each side. Cut it into 4 equal parts and arrange it on the toasted bread. We ended up putting the apple cream and the Ganxet bean cream on top of the sausages.

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