Allioli and Romesco Special
Allioli and Romesco are most commonly used in the UK with the barbecue in the summer but for Catalans they are the base for a wide variety of dishes, especially in winter. In this class you will learn about some of the dishes that are made in the winter with romesco or allioli.
We will make:
4 different types of allioli
Patatas Bravas Arola
‘osso bucco’ (tall de cuixa) with romesco
Mussels with allioli and romesco
The class will also include and aperativos of olives and cured meat as well as a glass of wine.
The cost is £65 inclusive of wine, containers to take any leftovers home, all the recipes and aprons.
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16 Jan 12 by Going With My Gut
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