The weekend of 9 to 12 of june, there was the third "Tast a la Rambla" edition, a gastronomical event that, for some days, makes the best cusine be on the street.
At the stands at the lower part of La Rambla, close to the port, many tapas and dishes from excellent restaurants of Barcelona could be eaten. Some of these restaurants had Michelin stars. Having a walk there was admiring a dish after another.
Personally, I want to underline four I tasted:
Venere rice with sobrassada and Maó cheese (Semproniana)
What a wonder!!! I thought the sobrassada would make a greasy rice, but Ada Parellada surprised us with a very tasty rice, at its point and no heavy at all. It was surprising to find crispy rice that gave an special texture to the dish, scented with the always excellent Maó cheese. We would have repeat it!
Pão de queijo with smoked rib (Boteco Fogo)
The restaurant that has as promoter the famous football player Dani Alves brought to the street a typical delight from Brazil: the "Pão de queijo", a cheese bread made with manioc starch. When try this wonder, there is a risk of finding a slightly salted product, but from João Alcántara's stoves anyone can find a very balanced and tasty bread. It was a part of a sandwich with a very delicate pork rib, well cooked and very scented. It made remember the real recipe to a brazilian like my wife.
Cheesecake (Pastisseria Canal)
With the shape of a Mini Babybel, Pastisseria Canal presented a delicious cheesecake with raspberries. It was a semifreddo with creamy cheese taste (good and not heavy) that rounded a rasperry jelly that gave the acid contrast to the cheese creaminess. A trompe-l'oeil!
Mini-cronut (Chök)
Sincerely, the first time I ate a cronut I was disappointed: it was during the time cronut was the fashion sweet treat and anyone who claimed to be experienced at cooking tendencies should have ate it. I resisted but at last I tasted that pastry fashion item... And I did not find it special. But the mini-cronut that people of Chök presented was something different, because it was not an extra sugar dry dough, but a light preparation that combined perfectly with the fruit on the top.
We are waiting for next edition!
At the stands at the lower part of La Rambla, close to the port, many tapas and dishes from excellent restaurants of Barcelona could be eaten. Some of these restaurants had Michelin stars. Having a walk there was admiring a dish after another.
Personally, I want to underline four I tasted:
Venere rice with sobrassada and Maó cheese (Semproniana)
What a wonder!!! I thought the sobrassada would make a greasy rice, but Ada Parellada surprised us with a very tasty rice, at its point and no heavy at all. It was surprising to find crispy rice that gave an special texture to the dish, scented with the always excellent Maó cheese. We would have repeat it!
Pão de queijo with smoked rib (Boteco Fogo)
The restaurant that has as promoter the famous football player Dani Alves brought to the street a typical delight from Brazil: the "Pão de queijo", a cheese bread made with manioc starch. When try this wonder, there is a risk of finding a slightly salted product, but from João Alcántara's stoves anyone can find a very balanced and tasty bread. It was a part of a sandwich with a very delicate pork rib, well cooked and very scented. It made remember the real recipe to a brazilian like my wife.
Cheesecake (Pastisseria Canal)
With the shape of a Mini Babybel, Pastisseria Canal presented a delicious cheesecake with raspberries. It was a semifreddo with creamy cheese taste (good and not heavy) that rounded a rasperry jelly that gave the acid contrast to the cheese creaminess. A trompe-l'oeil!
Mini-cronut (Chök)
Sincerely, the first time I ate a cronut I was disappointed: it was during the time cronut was the fashion sweet treat and anyone who claimed to be experienced at cooking tendencies should have ate it. I resisted but at last I tasted that pastry fashion item... And I did not find it special. But the mini-cronut that people of Chök presented was something different, because it was not an extra sugar dry dough, but a light preparation that combined perfectly with the fruit on the top.
We are waiting for next edition!
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