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.