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Recipes for cooking: teaspoons of escalivada with quail eggs with extra virgin olive oil Spelunca Espluga Calba DO Garrigues


Ingredients for 4 servings;

1 red pepper, 1 eggplant, quail eggs, trout caviar, extra virgin olive oil Spelunca, parsley and salt.

  1. Cook the quail eggs for about 5 minutes, let cool, peel and cut in half.
  2. Bake the eggplant and pepper in the oven or grill until soft. Peel a squash, grate it and season it with oil.

3. Spread a little escalivada in each teaspoon, put half an egg and a little caviar on top. Garnish with parsley leaves and serve