These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.
- Quick Glance
- 50 M
- 5 H, 10 M
- 1
About Sasa Mahr-Batuz | Andy Pforzheimer
Sasa Mahr-Batuz is the co-founder and creative director of Barteca Restaurant Group. A native of Argentina and a former professional tennis player, he has been in the restaurant business for more than 25 years. He opened Barcelona Restaurant and Wine Bar in Norwalk, CT in 1996, an award-winning Spanish tapas restaurant which has now expanded to more than six locations. Andy Pforzheimer has worked as a chef and restaurant developer in France, California, and New York City. He lives in Wilton, CT. The Barcelona Cookbook is their first book together.
Wild Mushrooms with Herbed Cheese
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
- Quick Glance
- 1 H
- 4 H, 15 M
- 2
Calamari a la Plancha
Calamari a la plancha is squid cooked over a very hot plate–in this case, cast iron skillets. This calamari recipes takes all of 20 minutes to make.
- Quick Glance
- 25 M
- 25 M
- 0