In October 2012, Dave and I spent a few days exploring the beautiful city of Barcelona. We stayed in this really cool Airbnb, on the rooftop of a small building, with amazing views of the city. Our days started off drinking espresso in the square, then we walked around and explored the city all day. We would end our days with enjoying the sunset and some wine on our roof, and then dinner at a local restaurant.
One of our favorite days was when we stumbled upon a food and wine festival, Mercat de Mercats, on the streets in front of the Barcelona Cathedral. We enjoyed lots of Spanish wines, delicious tapas like, garlic shrimp, toasted baguette with tomato and Prosciutto, and 'patates pfaffenhofen' (baked cheesy potatoes). Check out the recipes below.
Heat olive oil in a skillet over high heat until it begins to smoke. Add minced garlic and a few pinches of red pepper flakes.
Add the shrimp and heat for 2-3 minutes.
Carefully transfer shrimp to a bowl or platter and drizzle remaining oil on top.
10 - 12 shrimp (fresh or frozen)
4 garlic cloves, minced
Extra-virgin olive oil
Red pepper flakes
Toasted Baguette with Tomato and Prosciutto
Heat oven to 375. Wash and cut tomatoes in halves. Peel and cut garlic cloves in halves. Set both aside.
- Cut the baguette into ½ slices, place on a baking sheet, and drizzle with a little olive oil. Toast until lightly brown.
- Remove from the oven and rub garlic, then tomato on each toasted piece.
- Top with prosciutto (*Optional: Add shredded Manchego cheese on top)
10 slices of prosciutto (cut in halves)
Extra-virgin olive oil
2 garlic cloves
Heat the oven to 400. Lightly butter four small, oven safe, baking dishes.
Peel and cut the potatoes in thin slices (about ¼-inch thick). Place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat and cook for 5-7 minutes. not to overcook potatoes; they should still hold their shape nicely. Drain and divide potatoes into baking dishes.
Dice onion and add on top of potatoes. Add salt and pepper.
Beat the eggs and milk together and evenly pour over potatoes.
Cover the baking dishes with aluminum foil and bake for 30 minutes. Remove from the oven, top with grated cheese and bake for another 10-15 minutes.
Once cheese has melted and the top is golden brown, remove from the oven and serve.
4- 5 large russet potatoes, sliced 1/4-inch thick
1 large onion, chopped
8 -12 ounces milk (250-375 ml)
1 cup sheep cheese, grated, for topping
Salt & pepper