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La Barretina
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Address:
Plaça Major, 28
Zip Code:
17468
Town:
Orfes
City:
Vilademuls
Telephone:
972 56 02 80
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Type of cuisine:
Market, Home-style or traditional
Specialities:
The rustic setting and typical Catalan cuisine make La Barretina restaurant a pleasure for the senses and for the most demanding palettes. From our early days, duck has been the signature ingredient on our menu and the true star in our dishes. Our gastronomic selection consists of an eleven-dish tasting menu with a bird-base. It is available on order for customers at a price of €30 (VAT not incl.). Our menu also includes typical Catalan dishes such as rabbit with raisins and pine nuts, cannelloni, roast lamb shoulder and onions filled with pan-fried meat. In addition, we offer a complete selection of specialities made with local produce: Onion tart, mixed mushroom flan, cap i pota salad with pork and mushrooms, piquillo hot peppers filled with meat, hake pie, duck with figs, duck carpaccio, duck à l’orange, cod cooked in bain-marie, pig’s trotters with cuttlefish, roast lamb shoulder, and spicy sauce with horn of plenty mushrooms.
Closed:
Thursdays all day and Sunday nights
Holidays:
From the second fortnight of December to the second fortnight of January
Capacity:
50
To hightlight:
Belongs to 'Grup Gastronòmic'
Observations:
Our customers are able to choose their wine directly from our cellar, where we have a wine list available. Our establishment has a completely separate room able to hold 25 diners. Making the décor stand out in this spot has always been a priority which we like to keep up. A good example is the endless amount of objects everywhere, from carbide lamps to a curious collection of bags between the entry stairway and the restaurant interior. The establishment hides a small cloister, full of vegetation, which leads to a discreet room able to hold twenty-five diners. The entry to the cellar is also in the courtyard, where our customers may choose the wine they would like themselves and take it to the table.
Services:
Credit cards allowed,
Air conditioning
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Duck with figs
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Ingredients:
6 duck thighs, 1 large onion, 2 mature tomatoes, garlic and parsley, 30 dried figs, 1 litre of stock and a glass of anisette. Picadillo ingredients: 10 almonds, 10 hazelnuts, 2 garlic cloves and 1 cracknel.
Elaboration:
Season the duck and roast in the oven (180ºC) for 30 minutes to degrease it. In a separate pot, make the sofrito placing first the onion, garlic, parsley and finally the grated tomato. Once the sofrito is a good confit, add the duck and flambé all the dried anisette, covering it all with white stock (preferably from duck and chicken). Leave on a low heat for around an hour. In this way, the duck turns soft and sweet. If cooked quickly there is a risk that the meat is over-cooked. Meanwhile, prepare the picadillo in the mortar and blanch the dried figs so they lose their sweetness. Add them to the pot when there are fifteen or so minutes left for the dish to be ready. Once the dish is ready, make a Catalan picadillo with the mortar (almonds, hazelnuts, garlic, parsley and a cracknel). Cook for a couple of minutes more and leave to rest a while before serving. Variations: The anisette may be substituted for a good glass of old wine and the dried figs for any dried fruit, such as raisins, apricots, plums, etc.
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