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Cafè del Teatre Restaurant


MEATBALLS WITH OLIVES AND BORDEAUX MUSHROOMS

 

Ingredients for the meatballs:

½ kg minced veal

½ kg minced pork

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of chopped parsley

4 chopped garlic cloves

½ grated onion

2 eggs

100g breadcrumbs (soaked in milk)

200g flour

 

Ingredients for the sauce:

300ml Olesa virgin oil

100g dry Bordeaux mushrooms

500g assorted mushrooms

1 can of stuffed olives

6 garlic cloves

2 onions

1 glass of brandy

 

Preparation:

To make the meatballs, mix the minced meat with all other ingredients except the flour. Make the meatballs, douse them well in flour, and fry them in olive oil. Set the frying oil aside.

 

To make the sauce, with the oil set aside make a sauté with the onion and the oil until it takes on a golden color. Add two teaspoons of flour and stir until well blended.

 

Add the meatballs, the olives with half of the juice, the mushrooms and the Bordeaux mushrooms. Let everything boil for approximately half an hour on low heat, and add salt to taste.



  • Plaça de l’Oli, no number
  • 93 778 57 37
  • Meatballs with olives and Bordeaux mushrooms


OLESA TOURISM

Olesa de Montserrat is a municipality rich in culture and tradition, located in the foothills of the mountain of Montserrat. Olesa de Montserrat is located in the north of the comarca (county) of Baix Llobregat, in the subcomarca of Montserratí, halfway between Barcelona and the Montserrat Monastery. The natural area of the municipality, with its beautiful and magnificent scenery, is bounded by the Llobregat river and the mountain chains of Sant Salvador de les Espases and Puigventós. Olesa’s roots are markedly agricultural; it is noted in particular for its cultivation of olives of the palomar or Olesan variety, native to the region, from which the famous Olesan oil is extracted.

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