GASTROBAR SANDWICHES - ENGLISH VERSION

Page 1

GA STRO BAR

SANDWICH Sosa Ingredients S.L.

Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat


BEEF BURGUER

GA STRO BAR

BOC ATAS

WITH TIKKA MARINADE AND ONION

Ingredients: PRODUCT

Burguer Bread 100 g Fermentus Ref. RAI14002

Onion Sofrito Culinary Journey Ref. 19020206

Tikka Marinade Culinary Journey Ref. 19020711

Endive Cantonese Peanut Sosa Ref. 45151047

Beef Burger Salt

QUANT.

€/KG

€/SANDWICH

1u

0,90 €

20 g

11,90 €

0,24 €

20 g

15,40 €

0,31 €

5g

3,20 €

0,02 €

3g

11,50 €

0,03 €

150 g

14,37 €

2,16 €

2g

0,28 €

0,00 €

TOTAL:

3,65 €

Elaboration: Season meat burger with salt and score it to taste. Cut burguer bread in halves and score with a knob of butter until golden brown. Spread both sides with Tikka Marinade Culinary Journey. Put some Onion Sofrito Culinary on a slice of bread, set few endive leaves and the burger on top. Sprinkle some Cantonese peanuts Sosa and cover it with the other slice of bread.


PULLET MOLLETE

GA STRO BAR

BOC ATAS

WITH MANJAR BLANCO

Ingredients: PRODUCT

QUANT.

Mollete Bread Fermentus

€/KG

€/SANDWICH

1u

0,51 €

Pullet chicken

60 g

11,90 €

1,20 €

Fried Bacon

15 g

15,40 €

0,08 €

Chorizo morcón

15 g

3,20 €

0,11 €

Black Sausage

15 g

11,50 €

0,14 €

15 g

14,37 €

0,29 €

Salt

2g

0,28 €

0,00 €

Pepper

1g

11,50 €

0,01 €

TOTAL:

2,33 €

Ref. RAI14005

Manjar Blanco Culinary Journey Ref. 19020107

Elaboration: Place pullet chicken, black sausage, chorizo morcón, and fried bacon in a saucepan. Cover with water and slow cook it for 2 hours until meat is tender. Drain and reserve cooking juice. Mince meat and season with salt and pepper. Meanwhile, mix Manjar Blanco Culinary Journey with juice from cooking in right proportion to obtain a smooth and creamy texture. Cut Mollete Bread Fermentus in halves and fill in with minced meats. Bake for 8 minutes at 180ºC. Add Manjar Blanco Culinary Journey and serve.


CONFITED PORK JOWL

GA STRO BAR

BOC ATAS

WITH MANGO CHUTNEY ESCAROLE AND FREEZE DRIED GREEN PEPPER

Ingredients: PRODUCT

Wholemeal Spelt Loaf bread Fermentus

QUANT.

€/KG

€/SANDWICH

100 g

10,00 €

1,00 €

80 g

8,00 €

0,64 €

15 g

8,43 €

0,13 €

1g

120,78 €

0,12 €

10 g

8,50 €

0,09 €

Salt

2g

0,28 €

0,00 €

Virgin Extra Olive Oil

5g

5,00 €

0,03 €

TOTAL:

2,00 €

Ref. RAI120013

Pork Jowl Mangue Chutney Culinary Journey Ref. 44200600

Freeze dried Green Pepper Sosa Ref. 48000160

Escarole lettuce

Elaboration: Bake Wholemeal Spelt Loaf Bread 15 minutes at 200ºC. Candy pork jowl in sunflower oil for 6 hours at 75ºC, drain and let cool. Cut it in 1cm slices and score both sides until golden brown and crispy. Drain with kitchen paper for 2 minutes until grease is absorbed. Season escarole lettuce with salt and oil. Cut bread in halves, set escarole on top and then the hot pork jowl. Spread Mango Chutney Culinary Journey on top and sprinkle freeze dried green pepper Sosa. Serve warm.


TRADITIONAL SOBRASADA

GA STRO BAR

BOC ATAS

WITH CHEESE AND HONEY

Ingredients: PRODUCT

Sandwich Loaf Bread Fermentus

QUANT.

€/KG

€/SANDWICH

100 g

2,00 €

0,20 €

Traditional SobrasSada (Majorcan sausage)

60 g

13,33 €

0,80 €

Goat Cheese

20 g

18,36 €

0,37 €

10 g

10,15 €

0,10 €

TOTAL:

1,47 €

Ref. RAI15001

Orange Honey Sosa Ref. 00100903

Elaboration: Cut 2 slices of bread Fermentus 1,5 cm thick. Mix sobrassada with orange honey Sosa and spread it on one of the slices. Add goat cheese on top. Close as a regular sandwich with the other slice on top and score both sides in griddle. Serve warm.


DUCK MAGRET

GA STRO BAR

BOC ATAS

WITH F&S PEARS, FRESH SPROUT SALAT AND HOISIN SAUCE

Ingredients: PRODUCT

Oil coca Fermentus

QUANT.

€/KG

€/SANDWICH

100 g

5,00 €

0,50 €

60 g

14,00 €

0,84 €

15 g

9,62 €

0,14 €

10 g

18,00 €

0,18 €

15 g

10,38 €

0,16 €

Salt

2g

0,28 €

0,00 €

Black pepper

1g

8,00 €

0,01 €

Extra virgen olive oil

5g

5,00 €

0,03 €

TOTAL:

1,85 €

Ref. RAI17002

Duck Magret Pear Fruit & Sauce Cold Confit Sosa Ref. 44200145

Sprout mix Hoisin Sauce Culinary Journey Ref. 19020503

Elaboration: Salt the magret with salt and pepper, sauté on the side with the skin on low temperature until golden and crunchy, slip around and continue cooking for 5 minutes on medium heat in order to reach a uniform cooking result. Take off the pan and drain the excess of fat. Bake the Coca de Aceite Fermentus at 200ºC for 20 minutos. Cut the coca and spread with Hoisin Sauce Culinary Journey. Season the sprouds with oil and a pinch of salt and spread on the inferior slice. Cut the duck magret into slices and place on top of the salad. Finish off with the drained pear F&S Cold Confit Sosa and closed with the other slice of bread. Finish off the sandwich in the sandwich maker.


CREAM CHEESE

GA STRO BAR

BOC ATAS

WITH PICKELED ARTICHOCS, CONCENTRATED TOMATO DRESSING AND FREEZE DRIED BLACK OLIVES

Ingredients: PRODUCT

Black olive bread Fermentus

QUANT.

€/KG

€/SANDWICH

100 g

2,50 €

0,25 €

30 g

8,12 €

0,24 €

50 g

13,45 €

0,67 €

Apple vinegar

3g

29,36 €

0,09 €

Extra virgen olive oil

5g

5,00 €

0,03 €

1g

5,60 €

0,01 €

5g

150,79 €

0,75 €

Salt

1g

0,28 €

0,00 €

Mediteranian salt flower Sosa

2g

14,16 €

0,03 €

TOTAL:

2,07 €

Ref. RAI12005

American cream cheese Elle&Vire Ref. 00150710

Pickeled artichoques

Concentrated tomato Culinary Journey Ref. 19021701

Freeze dried black olives Sosa Ref. 44050392

Elaboration: Bake the Black olive bread Fermentus for 18 minutes at 190ºC. Prepare a dressing with the oil, vinegar, concentrated tomato Culinary Journey and a pinch of salt. Cut the bread in half and spread both parts with the American cream cheese Elle&Vire. Place the previously diced and pickled artichokes on the inferior slice, season with vinaigrette and add the freeze dried black olives Sosa. Finish off with the Mediterranean salt flower Sosa and the other bread slice on top.


WHITE BUTIFARRA DEL PEROL

GA STRO BAR

BOC ATAS

WITH CANDIED MINI-LEEKS WITH ROMESCO

Ingredients: PRODUCT

Hot dog bread Fermentus Ref. RAI114003

Mini-leek Romesco Culinary Journey Ref. 19020135

White Butifarra del perol Salt

QUANT.

€/KG

€/SANDWICH

100 g

9,90 €

0,99 €

50 g

15,42 €

0,77 €

25 g

17,69 €

0,44 €

80 g

9,33 €

0,75 €

2g

0,28 €

0,00 €

TOTAL:

2,95 €

Elaboration: Cut the mini leek into slices and fry for 5 minutes with some oil at medium heat. At the same time, cut the butifarra del perol in half and score at medium heat until reaching a crunchy texture on every side. Cut the hot dog bin Fermentus in half, place the Romesco Culinary Journey on the inferior half, continue with the hot leek and finish off with the butifarra del perol. Close with the superior half of the bin and heat 3 minutes in the oven at 180ºC and serve.


SMOKED SALMON

GA STRO BAR

BOC ATAS

WITH JRIN XPEH SAUCE, SPROUD MIX AND CANTONESE PECAN NUT

Ingredients: PRODUCT

Blini

QUANT.

€/KG

€/SANDWICH

100 gr

3,21 €

0,32 €

60 gr

26,56 €

1,59 €

15 gr

23,99 €

0,36 €

10 gr

18,00 €

0,18 €

2 gr

110,23 €

0,22 €

6 gr

28,91 €

0,17 €

Extra virgen olive oil

5 gr

5,00 €

0,03 €

Salt

2 gr

0,28 €

0,00 €

TOTAL:

2,85 €

Smoked salmon Jrin xpeh Sauce Culinary Journey Ref. 19021903

Sprout and flower mix Freeze dried Cherry tomato halves Sosa Ref. 47400010

Cantonese Pecan nut Sosa Ref. 00000000

Elaboration: Toast the blinis slightly in a pan until slightly colored. Put the previously with salt and pepper seasoned flowers and sprout salad on one of the bread slices. Place the in thin slices cut smoked salmon on top , in form of a tissue and pour Jrin Xpeh Sauce Culinary on top. Finish off with some pieces of Cantonese Pecan nut Sosa , freeze dried cherry tomato halves and cover with the other blini.


CRUMBLED CODFISH

GA STRO BAR

BOC ATAS

WITH SICILIAN PESTO, FRESH RUCULA, BASIL AND MINT SALAD

Ingredients: PRODUCT

Round Bread Fermentus

QUANT.

€/KG

€/SANDWICH

1u

0,60 €

40 g

22,00 €

0,88 €

20 g

17,30 €

0,35 €

Fresh Rucula

8g

40,60 €

0,32 €

Fresh Basil

2g

8,00 €

0,02 €

Fresh Mint

2g

10,00 €

0,02 €

Extra Virgin Olive Oil

5g

5,00 €

0,03 €

Salt

2g

0,28 €

0,00 €

TOTAL:

2,19 €

Ref. RAI13003

Codfish Sicilian Pesto Culinary Journey Ref. 19021709

Elaboration: Bake Round Bread Fermentus at 190ºC for 12 minutes and cut in halves. Prepare a salad with rucula, basil and mint and season it with salt and oil. Put some salad on top of the slice, then some codfish on top. Spread Sicilian pesto Culinary Journey and close as a regular sandwich with the other slice on top.


“CAP I POTA”

GA STRO BAR

BOC ATAS

WITH HAZELLNUT AND TRUFFLE OIL

Ingredients: PRODUCT

Flat Bread Fermentus Ref. RAI17001

Cap i Pota cold meat Hazelnut Oil Sosa Ref. 00351006

Truffle Shavings Culinary Journey Ref. 19011606

QUANT.

€/KG

€/SANDWICH

100 g

5,00 €

0,50 €

40 g

12,63 €

0,51 €

3g

60,00 €

0,18 €

4g

268,45 €

1,07 €

TOTAL:

2,26 €

Elaboration: Cut Flat Bread Fermentus in halves and spread Truffle Shavings Culinary Range in both slices. Place thin slices of cap i pota cold meat on top and dress with a dash of Hazelnut Oil Sosa. Score sandwich and serve warm.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.