Mario Sandoval
and Mario Villalón
Discover what Nordesiño means for Mario Sandoval and Mario Villalón, and their pairing ideas.
Featured recipes
Russian salad with crab sticks and prawns
Preparation time
90 minutes
Ingredients:
- 250 g potatoes
- 3 eggs
- 100 g crab sticks
- 50 ml mayonnaise
- 40 g carrots
- 100 g prawns
Method:
- Wash the potatoes and carrots, boil them and leave them to cool. Then peel them and cut them into pieces, creating a roughly mashed texture.
- Break the crab sticks up and set aside.
- Boil the eggs for 10 minutes. Leave them to cool and then grate them. Set aside.
- Boil the prawns, cut them and set them aside.
- To make the Russian salad, put the potatoes, carrots, crab sticks, prawns and grated egg in a dish.
- Season and add the mayonnaise until you achieve a uniform texture which is not dry but doesn’t have too much mayonnaise either.
- Spread the Russian salad so it covers the entire dish and add a final layer made up of mayonnaise and grated egg.
Russian salad is a truly quintessential cold appetiser. Its creaminess pairs to perfection with the herbal aromas of Nordesiño, making for an unquestionably perfect match which is fresh, simple and ideal for any time of the day.
Mario Sandoval
Mini Toro Bravo hamburger
Preparation time:
45 minutes
For the mini hamburger:
- 500 g Toro Bravo (Spanish Fighting Bull) beef mince
- 20 g salt
- 15 g pepper
- 40 ml fizzy water
- 6 g Jaipur curry
- 20 g mashed garlic and parsley
- Mini hamburger buns: x 4
For the onion confit
- 100 g onion
- 30 ml red wine
- 30 ml port
- 20 g sugar
Method:
For the mini hamburger:
- Add the salt, pepper, Jaipur curry, fizzy water, and mashed garlic and parsley to the meat
- Mix well and make patties with the help of a burger press/cutter
- Cook each side in a frying pan at medium heat for 3 minutes
For the onion confit:
- Finely dice the onion and fry on a low heat
- Once it is cooked, add the wine and leave to reduce
- Lastly, add the sugar and strain
How to serve:
Place the patty inside the bun and the onion confit on top.
Nordesiño Tip:
If you’re pushed for time and want to rustle up something quickly, you can always make a no-frills hamburger with bacon, cheese, onion, rocket and tomato. It’ll only take you around 20 minutes from start to finish.
This dish is a homage to Spain, tradition, sustainability and simplicity. It’s a dish which showcases the very best the rural world has to offer, and brings it to the city.
The fresh, wine-based aromas of Nordesiño contrast with the flavours of this hamburger to create a perfect pairing.
Mario Sandoval
Textured Gilda
Preparation time:
90 minutes
For the liquid olives:
- 40 g Gordal olives
- 40 ml water
- Bay leaf
- Oregano
- 1 clove of garlic
- 50 ml extra virgin olive oil
- Thyme powder
- Glaze: 2 g cocoa butter
- Anchovies marinated in vinegar: x 10
- Anchovies 00 (large fillets): x 10
For the Piparra pepper ice cream:
- 200 g Piparra peppers
- 30 ml vinegar
- 200 ml water
- 80 g powdered milk
- 25 ml invert sugar
- 5 ml glycerine
- 15 g dextrose
- 7 ml cream
- 80 ml milk
- 5 g stabiliser
- 20 ml liquid glucose
- Kiwi green food colouring
For the Gordal olive spheres:
- 100 g Gordal olives
- 1 l water
- 30 g calcium lactate gluconate
- 6 g sodium alginate
Method:
For the liquid olives:
- Macerate the olives, and then drain and blend with the water until you have a uniform mixture
- Put in moulds and freeze
- Cover with the cocoa butter
For the Piparra pepper ice cream:
- Wash the Piparra peppers and blend with the water and vinegar
- Put the mixture in a saucepan together with the rest of the ingredients, except the food colouring, and heat it up to 70 °C
- Strain again and add the food colouring until you achieve the desired colour
For the Gordal olive spheres:
- Blend the (pitted) olives with the water, and strain using cheesecloth
- Then blend the strained juice with the calcium lactate gluconate, put in a squeeze bottle and set aside
- Give it a good shake and put in the fridge for around 1 hour, after which time it will be ready to use
- Using a spherification spoon, make the olive spheres in the alginate
- Once the outer film has formed, wash them in water and immerse them in olive oil
Nordesiño Tip:
If you’re in a rush, you can also make some Gildas using pickled chillies, salted anchovies and green pitted olives. In less than 10 minutes, you’ll have a mouth-watering appetiser.
This pairing is based on very natural ingredients, with liquid, moist textures that evoke the herbal aromas of Nordés and the smoothness of Nordesiño.
The spice of the pepper, the strength of the extra virgin olive oil and the taste of the anchovy combine with the Nordés and Alabariño wine of Nordesiño to offer flavours which both complement and contrast each other to create the perfect match.
Mario Sandoval
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