Bruno Oteiza's recipes from April 4 to 8, 2016

Cooking with Bruno Oteiza is broadcast from Monday to Friday in Nova from 2:00 p.m.

These are the recipes of the week from April 4 to 8, 2016:

April 4, Monday: "Gallo al vino"

"Le coq au vin" or the rooster in wine, is a classic of French cuisine. Bruno Oteiza, lover of this traditional recipe, has not hesitated to prepare it for us. A stew that has history and that we will undoubtedly keep in our recipe book.

April 5, Tuesday: "Cannelloni stuffed with homemade pate"

Bruno Oteiza comes with this pasta dish with a different filling. Cannelloni are one of our favorite pasta dishes, but what do you think if we make ourselves a pate to fill them?

April 6, Wednesday: "Chop at home, piquillos and garlic potatoes"

Few people can give up a good beef cutlet with their peppers and potatoes. Today Bruno wants to show us that at home we can also enjoy a good chop.

April 7, Thursday: "Cod with black crust, its pilpil and air of parsley"

Our chef Bruno Oteiza wants to go beyond cod to pilpil, so today he will delight us with a cod with a different black crust with sepia ink and also prepare an air or parsley foam.

April 8, Friday: "Peas with sweetbreads"

We are in the middle of spring and the peas are one of their star guests. Like every cook, Bruno takes advantage of the best of each season and today he will prepare fresh peas with gizzards.

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