It’s time for a movie and a blanket, a fireplace, thick socks, woollen caps… That’s why, it’s also time for stews and soups. With the onset of the cold weather, people crave for stews and hot recipes more than ever. So, we have added some dishes to eat with a spoon which will make the winter cold seem more pleasant.
And not only that, so you can show off the dish, we offer you the recipe of one of our essential dishes for this season: Bresse pigeon over creamy rice with a purée of pears in wine. Sounds good, doesn’t it? Read on and we’ll tell you!
At La Perla Restaurant we are very loyal to our traditional dishes, because we think its proper.
- Broken eggs with potatoes and truffle
- Anglerfish with a traditional refry
- Hake in green sauce with clams
- Cod cheeks ‘pil pil’ style with grilled mushrooms
- Rice with clams
- Chopped cuttlefish in their ink with an Idiazábal cheese creamy rice
Just to think of it opens up your appetite! But as well as our classics, we have included some new dishes in our menu:
Sheep’s milk croquettes and chanterelles
Bluefin tuna tataki with onion and soya compote
Red mullet with Iberian pork jowl
Looks delicious, doesn’t it? All of the recipes have their own trick as well as the care given by our kitchen staff. In La Perla, we want you to also be able to surprise your friends and family and that is why our head chef Urko Arroyo describes how to make one of this season’s most successful recipes.
Bresse pigeon over creamy rice with a purée of pears in wine
200 gr of rice
100 ml of cream
First of all, we’ll show you our secret for the meat stock and mashed potato recipe.
- Meat stock
The bones of 2 pigeons
1 bottle of red wine
1 L of water
In order to cook up a good meat stock, sauté all the vegetables. Once the vegetables are sautéed, add the toasted pigeon bones. Add the red wine and reduce to ¾. Then, add the water.
- Pear purée
2 conference pears
50 g of sugar
400 ml of red wine
Clean the pigeon and remove the legs and wings, which we then cook in red wine. Meanwhile, sear the breasts on the grill. With the meat juice from the pigeon carcass and a little cream, prepare a creamy rice to use as a base for the pigeon.
On the other hand, make a pear purée cooked in red wine. When serving, place the rice as a base, the grilled breasts on top and bake for one minute. The right thing to do is to place the wings and thighs on each side, and a drop of pear purée next to them. And enjoy!
The winter dishes are filling and full of flavour. In our restaurant through our dishes, as well as flavour, we like to convey sensations, experiences and moments… That’s why, we place a varied menu at your disposal so you can choose the experience you most fancy at any time.