SPANISH LEMON FIZZ
Provided by Giada De Laurentiis
Categories beverage
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Freeze 6 wine glasses for at least 15 minutes.
- Pour the sparkling wine, vodka and lemon juice into a blender. Add the sorbet and ice cream. Blend until thick and smooth, 15 to 30 seconds. Pour into the chilled glasses.
- Spear some berries on a small skewer or toothpick to garnish the glasses. Serve immediately.
- Alternatively, freeze the mixture for several hours until firm and scoop into the glasses and garnish with berries.
Nutrition Facts : Calories 179 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 37 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 1 grams, Sugar 24 grams
SWEET POTATO AND KALE SPANISH FRITTATA
Provided by Giada De Laurentiis
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
SPANISH POTATO OMELET
Provided by Giada De Laurentiis
Time 2h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
- Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
- Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
- Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
- Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
EASY SPANISH GILDA RECIPE - PEPPER, OLIVE, & ANCHOVY SKEWERS
This Gilda recipe makes the perfect Spanish appetizer to serve on a night of pintxos! It's salty, acidic, and delicious, perfect for pairing with cocktails or Spanish vermouth.
Provided by David Pope
Categories Appetizer
Time 2m
Number Of Ingredients 4
Steps:
- Drain the olives and pickles, and remove the stalk of the guindillas. If the gherkins are too large for one mouthful, slice them in half.
- Start by skewering the gherkin on a toothpick.
- Next, skewer one extreme end of the anchovy fillet, followed by the guindilla peppers.
- Skewer the other end of the anchovy fillet. The anchovy should now be threaded through the peppers.
- Finish it by skewering the olive on top, and then dress your skewers in a bit of extra virgin olive oil.
Nutrition Facts : Calories 11.15 kcal, Carbohydrate 0.24 g, Protein 0.85 g, Fat 0.8 g, SaturatedFat 0.13 g, Cholesterol 2.4 mg, Sodium 99.6 mg, Sugar 0.03 g, ServingSize 1 serving
SPANISH GILDA
This is a delicious and so so so easy tipical spanish "tapa". Perfect for parties and picnics with a cooled glass of wine. In spain its eaten before lunch when people get out from work and go to bars with friends to have a healthy and mediterranean gilda with it´s correspondant glass of wine (or four). Taste the real flavour of spain on a single bite.
Provided by jabato_112
Categories Lunch/Snacks
Time 15m
Yield 10 Gildas, 10 serving(s)
Number Of Ingredients 4
Steps:
- -take a toothpick.
- -insert one olive.
- -bend the anchovie until both ends touch and insert the pick in the middle
- -do the same with the chili.
- -put all of them on a plate and pour a little olive oil over.
- Buen provecho.
Nutrition Facts : Calories 31.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 3.4, Sodium 188.2, Carbohydrate 4.5, Fiber 0.8, Sugar 2.3, Protein 2.1
GILDAS
Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticaded mélange.
Provided by Jordi Valles
Categories Spanish
Time 10m
Yield 12 skewers, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive.
- Stack the gilda onto a plate and serve immediately.
Nutrition Facts : Calories 152.1, Fat 10.7, SaturatedFat 1.6, Cholesterol 16.7, Sodium 1609.5, Carbohydrate 8.9, Fiber 2.9, Sugar 4, Protein 7.7
CHICKEN GILDA
This is a dish my italian mother-in-law came up with. It is so simple and so yummy! And it makes any kitchen smell great!
Provided by Suzanne P
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces in a glass dish, 9 x 13.
- In a medium bowl, mix together all marinade ingredients.
- Pour marinade over chicken pieces and marinate for at least 1/2 day or overnight (in refrigerator).
- Put everything, marinade and all, in a 350 oven and bake for 45 minutes.
- After 45 minutes, put under broiler to crisp chicken on all sides.
- Serve w/ pan drippings and mash potatoes.
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