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COOKED CHICKPEAS AND WHITE BEANS NAVARRA STYLE |
COD FISH AJOARRIERO |
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Cooked chickpeas: in this dish, the best chickpea is softly accompanied by carrot, garlic, celery and paprika as well as a dash of olive oil, which gives it its inimitable flavour.
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White beans Navarra style: The finest and most tender white beans from Navarra Lowlands enhanced with olive oil and cooked with tomato, onion and garlic as required by the traditional recipe are a true delicacy.
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Both these products come in 720-ml jars.
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This is one of the basic dishes of traditional Navarra cooking. The best northern cod and genuine Lodosa Piquillo peppers form a happy combination thanks to a delicious sauce that makes this an ideal first course that only needs heating and serving. rosara Ajoarriero comes in an easy-open 270-ml tin.
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NAVARRA STYLE SNAILS |
READY-TO-USE SNAILS |
The delicate snail is the main ingredient in this succulent traditional Navarra dish. rosara snails have all been "deceived"; that is, they have been put up with part of the snail peeping out of the shell. This makes it easier to pick them out when eating. The sauce that comes with this course talks for itself: tomato, onion, carrot, garlic and olive oil plus the finishing touch: some good chorizo from La Rioja. Rosara Navarra style snails come in a 425-ml easy-open tin.
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For those gourmets that want to prepare their snails their own way, rosara puts them up just as they are, natural, with a touch of bay leaf and pepper, which is undoubtedly appreciated. And, yes, they have all been "deceived"; that is, part of the snail is peeping out of its shell to make it easier to get at with the pick.
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SAUTÉ 'à la Navarra' |
ESCALIVADA |
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Rosara sauté is a real solution for the kitchen. A great many dishes start with these ingredients: green pepper, tomato, onion, garlic, vegetable oil and salt. They come all chopped to the right size and shape for making a wide variety of dishes: sautéed bonito, poached eggs sauté... etc. rosara sauté comes in a 425-ml jar.
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This is one of the most traditional Catalan dishes and rosara has added a touch of Navarra with the succulent Lodosa Piquillo pepper. Besides this vegetable, escalivada is made up of onion, eggplant, salt and, of course, olive oil. Rosara escalivada comes in a 370-ml jar.
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QUAIL EGGS WITH PIQUILLO PEPPERS |
STEWED MOUNTAIN RED GROUSE |
This just might be the most delicate of all rosara traditional dishes. Extremely fine quail eggs soaked in sauce and with Lodosa Piquillo peppers are the ideal companions for meat and fish courses or simply for a snack. This dish comes in a 230-ml jar.
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This wild game dish of rosara's uses exclusively real mountain red grouse to ensure quality and flavour. The grouse come with a sauce made of fumé, onion, garlic, spices, olive oil and aged Rioja vinegar, delirium for the palate. Rosara grouse come in a crafted re-sealable 850-ml jar with one grouse per jar.
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EL MARMITAKO |
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Rosara kitchens now invites you to enjoy this real fishermans dish.
El Marmitako is North sea bonito with potato and a delicious sauce of garlic, pimento, tomato and olive oil.
Rosara selects and prepares the freshest bonitos most meticulously so you can delight in the full flavour of a good sailors dish in your own home.
Rosaras El Marmitako is put up without any colouring agents or preservatives of any kind and comes in 400-gr jars.
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