Escalivada (rousted aubergines, onions, tomatoes and sweet peppers), marinated tofu and beluga lentil salad is specially indicated for vegetarian people, as it is very nutritional. The lentil in it is called beluga -or caviar- because it is really tiny, although it is one of most high-protein species as well.
Refreshing salad with exotic touches of couscous, melon, fresh cheese and anchovies, accompanied with lettuce.
Salmon marinated in the traditional way with salt, pepper and sugar and left covered for al least 24 hours, little diced and mixed with natural mango (cut into small pieces as well), lettuce leaves and it all topped with peanuts battered in wasabi dust. Wasabi is a spicy root of Japanese origin.
For most vegan ones, this tomato and burrata salad will make you enjoy mixed seasonal tomatoes dressed with black olive tapenade, mint, and olive oil.
Made of seasonal or cultivated wild mushrooms (shitake type) sautéed with ham and accompanied with quail eggs fried on the griddle.
King-size rigatoni with gorgonzola sauce and sautéed wild mushrooms and a reduction of Modena vinegar.
Whole-grain rice whose origin is Chinese and nowadays cultivated in the north of Italy, in the Po plain; black and very aromatic. Here in the Petra we prepare it with a reduction of dairy cream, sobrassada (Majorcan sausage), grated Mahon cheese and fried Canadian wild rice.
Grilled chicken skewer garnished with basmati rice and a sauce made of honey and lime juice.
Grilled desalted cod fillet garnished with a purée of French origin purple sweet potatoes and tomato jam. Purple sweet tomatoes, also known as Chinese truffle or Vitelotte potato, are believed to be really nutritious, more than white potatoes, and have great antioxidant properties as well.
Petra’s duck confit in red wine sauce is a duck thigh slow cooked in its own fat for a couple of hours. The result is a really tender meat which is little roasted afterwards in the oven and flavoured with a red wine sauce.
Grilled gilt-head bream with smoked aubergines and cottage cheese purée as accompaniment. The cheese constitutes the sauce, the aubergine gives creaminess; an oil made of sun-dried tomatoes, very tasty and really aromatic, completes the dish.
Typical Catalan custard made of yolks mixed with sugar, cornflour and cinnamon-infused milk, boiled and stirred until it all curdles. Carquinyolis are really good sweet dry almond biscuits.
Base of carrot cake, yogurt mousse and natural mango cream all over it.
For real chocolate lovers: chocolate cake with hot chocolate sauce poured on it.
mmm… How to define a tiramisu..?