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    tapas com Mandriola de Lisboa

    Tapas Night with Mandriola: 7 irresistible suggestions

    
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    For a different and delicious dinner, pair your Mandriola with these 7 suggestions.

     

    How about a tapas night? Prepare a unique menu, gather your favorite Mandriola, and enjoy with your friends. Get inspired with these 7 suggestions and create a tapas night with Mandriola.

     

    1. Bacon wrapped dates

     

     

    Surprise your guests with this delicious tapa that contrasts the sweetness with the saltiness.

     

    Ingredients:

    – Dates

    – Slices of Manchego cheese (or another cheese of your choice)

    – Slices of bacon

    – Honey

     

    Directions:

    1 – Cut the dates in half and remove the pits.

    2 – Place a portion of cheese inside each date and wrap it with a slice of bacon.

    3 – Stick a toothpick in to keep the shape of the roll and brush each skewer with honey.

    4 – Place the skewers on a baking tray lined with parchment paper and bake for 15 minutes at 175ºC.

     

    2. Bread with brie cheese and ham

     

     

    Your guests will love this irresistible combination of flavors and textures.

     

    Ingredients:

    – Italian bread (or another bread of your choice)

    – Brie cheese

    – Ham

    – Olive oil

    – Rosemary

     

    Directions:

    1 – Bake the ham slices in the oven at 180ºC for 15 minutes. Remove and reserve.

    2 – Cut the bread into slices and place on a baking sheet. Drizzle with a bit of olive oil and place the slices of brie cheese on top. Bake at 200ºC until the cheese has melted (about 10 minutes).

    3 – Cut the ham into pieces and place on top of the bread.

    4 – To finish, add a sprig of rosemary while it’s still warm to give the dish even more flavor.

     

    3. Red gazpacho

     

     

    It’s super easy to prepare this refreshing and revitalizing delight.

     

    Ingredients:

    – 1 kg of tomatoes

    – 100 g of green bell pepper

    – 100 g of cucumber

    – 3 cloves of garlic

    – 15 ml of vinegar

    – 60 ml of olive oil

    – 15gr of salt

    – Croutons and parsley (for garnish)

     

    Directions:

    1 – Chop the cucumber, bell pepper, tomato, and garlic.

    2 – Put the mixture in a blender and add the vinegar, olive oil and salt. Process for about a minute and strain the liquid.

    3 – Store in the fridge for 2 hours to ensure it stays fresh.

     

    4. Cucumber and shrimp canapés

     

     

    An elegant, easy-to-prepare tapa that perfectly combines freshness and flavor.

     

    Ingredients:

    – 12 shrimp 20/30

    – 2 teaspoons salt

    – 1 teaspoon paprika

    – 1 teaspoon garlic powder

    – 2 tablespoons virgin olive oil

    – 1 large cucumber

    – 150 g guacamole

    – 3 cherry tomatoes

    – Fresh coriander

     

    Directions:

    1 – Peel the shrimp, leaving the tails intact. Season the shrimp with half of the salt, paprika, and garlic powder.

    2 – Sauté the shrimp in olive oil until golden brown.

    3 – Slice the cucumber into rounds and season with the remaining salt. Top each cucumber slice with a dollop of guacamole. Place a shrimp, a quarter of cherry tomato, and coriander on top of each slice.

     

    5. Padron peppers on ricotta toast

     

     

    An extension of the classic padrón peppers on a sophisticated ricotta base.

     

    Ingredients:

    – 150 g padrón peppers, stems cut off

    – 2 slices of toasted bread

    – 2 tablespoons of ricotta

    – ¼ of a lemon, squeezed and zested

    – 2½ tablespoons extra virgin olive oil

    – ¼ teaspoon pepper

    – ¼ teaspoon sugar

    – Paprika to taste

     

    Directions:

    1 – Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar, and a generous pinch of salt together in a bowl.

    2 – Spread the ricotta over the toast.

    3 – Cook the peppers in olive oil in a skillet until they are well-blistered. Shake the skillet now and then.

    4 – Transfer the hot peppers to the sauce, mix, then place them on the toast. Pour the remaining sauce on the top and serve straight away.

     

    6. Portobello mushrooms stuffed with burrata

     

     

    Not only does Spain offer good tapas. This one comes from Italy and brings with it a flavor experience that convinces even the most demanding palates.

     

    Ingredients:

    – 160 g portobello mushrooms

    – 100 g red onion

    – 2 cloves of garlic

    – 300 g carrot

    – 1 bay leaf

    – 2 tablespoons olive oil

    – 1 teaspoon salt

    – black pepper powder to taste

    – 125 g burrata with buffalo milk

    – basil to taste

     

    Directions:

    1 – Preheat the oven to 180º. Meanwhile, carefully wash the mushrooms. Set aside the mushroom caps.

    2 – Chop the mushroom stems and cores. Set aside.

    3 – Finely chop the onion and garlic cloves into a pan. Add the previously peeled and grated carrots. Add the onion and garlic.

    4 – Add the bay leaf, olive oil, and half of the salt. Let it sauté for 5 minutes, stirring occasionally.

    5 – Add the chopped mushroom cores and stems and cook for another 5 to 10 minutes.

    6 – Season with the remaining salt and black pepper.

    7 – Fill the mushroom caps with the sautéed mixture.

    8 – Cut the burrata in half, place each half on top of the sauté, and bake for 15 to 20 minutes.

    9 – Remove from the oven and sprinkle with chopped fresh basil.

     

    7. Potatoes bravas

     

     

    Potatoes bravas are one of the most delicious and popular tapas in Spain. Discover how to prepare them at home.

     

    Ingredients:

    For the potatoes

    – 500 g medium potatoes

    – 200 ml extra virgin olive oil

    – 1 teaspoon salt

    – fresh parsley to taste

     

    For the sauce

    – 3 tablespoons extra virgin olive oil

    – 1 chopped onion

    – 2 teaspoons paprika

    – 1 teaspoon cayenne pepper

    – 1 teaspoon cornstarch

    – 33 cl beer

    – 2 dl vegetable stock

    – 3 tablespoons tomato concentrate

    – 1 teaspoon white wine vinegar

    – salt

     

    Directions:

    1 – Peel the previously washed potatoes and cut them into quarters.

    2 – Start preparing the sauce in a frying pan. Sauté the onion in olive oil for 5 minutes and add the paprika and cayenne pepper.

    3 – Add the cornstarch, beer, salt, and vegetable stock and mix. Leave to simmer for 10 minutes, then add the tomato concentrate.

    4 – Blend the mixture with a hand blender and add the vinegar.

    5 – Back to the potatoes, fry them in olive oil for 10 minutes. Reduce the heat and simmer for another 10 minutes.

    6 – Remove the potatoes and absorb the excess oil with a paper towel. Season with salt and parsley and serve with the sauce.

     

    Mandriola, the perfect pairing for your tapas night

     

    A tapas night with your Mandriola de Lisboa is the right choice for toasting while snacking on a lively conversation.

     

    A tip: serve one tapa at a time. This way, your guests will enjoy each tapa individually. Book your next tapas night with Mandriola now!

    [seccao_slider] => Array ( [slideshow] => ) [article_text_2] => [showmap] => Não )

    For a different and delicious dinner, pair your Mandriola with these 7 suggestions.

     

    How about a tapas night? Prepare a unique menu, gather your favorite Mandriola, and enjoy with your friends. Get inspired with these 7 suggestions and create a tapas night with Mandriola.

     

    1. Bacon wrapped dates

     

     

    Surprise your guests with this delicious tapa that contrasts the sweetness with the saltiness.

     

    Ingredients:

    – Dates

    – Slices of Manchego cheese (or another cheese of your choice)

    – Slices of bacon

    – Honey

     

    Directions:

    1 – Cut the dates in half and remove the pits.

    2 – Place a portion of cheese inside each date and wrap it with a slice of bacon.

    3 – Stick a toothpick in to keep the shape of the roll and brush each skewer with honey.

    4 – Place the skewers on a baking tray lined with parchment paper and bake for 15 minutes at 175ºC.

     

    2. Bread with brie cheese and ham

     

     

    Your guests will love this irresistible combination of flavors and textures.

     

    Ingredients:

    – Italian bread (or another bread of your choice)

    – Brie cheese

    – Ham

    – Olive oil

    – Rosemary

     

    Directions:

    1 – Bake the ham slices in the oven at 180ºC for 15 minutes. Remove and reserve.

    2 – Cut the bread into slices and place on a baking sheet. Drizzle with a bit of olive oil and place the slices of brie cheese on top. Bake at 200ºC until the cheese has melted (about 10 minutes).

    3 – Cut the ham into pieces and place on top of the bread.

    4 – To finish, add a sprig of rosemary while it’s still warm to give the dish even more flavor.

     

    3. Red gazpacho

     

     

    It’s super easy to prepare this refreshing and revitalizing delight.

     

    Ingredients:

    – 1 kg of tomatoes

    – 100 g of green bell pepper

    – 100 g of cucumber

    – 3 cloves of garlic

    – 15 ml of vinegar

    – 60 ml of olive oil

    – 15gr of salt

    – Croutons and parsley (for garnish)

     

    Directions:

    1 – Chop the cucumber, bell pepper, tomato, and garlic.

    2 – Put the mixture in a blender and add the vinegar, olive oil and salt. Process for about a minute and strain the liquid.

    3 – Store in the fridge for 2 hours to ensure it stays fresh.

     

    4. Cucumber and shrimp canapés

     

     

    An elegant, easy-to-prepare tapa that perfectly combines freshness and flavor.

     

    Ingredients:

    – 12 shrimp 20/30

    – 2 teaspoons salt

    – 1 teaspoon paprika

    – 1 teaspoon garlic powder

    – 2 tablespoons virgin olive oil

    – 1 large cucumber

    – 150 g guacamole

    – 3 cherry tomatoes

    – Fresh coriander

     

    Directions:

    1 – Peel the shrimp, leaving the tails intact. Season the shrimp with half of the salt, paprika, and garlic powder.

    2 – Sauté the shrimp in olive oil until golden brown.

    3 – Slice the cucumber into rounds and season with the remaining salt. Top each cucumber slice with a dollop of guacamole. Place a shrimp, a quarter of cherry tomato, and coriander on top of each slice.

     

    5. Padron peppers on ricotta toast

     

     

    An extension of the classic padrón peppers on a sophisticated ricotta base.

     

    Ingredients:

    – 150 g padrón peppers, stems cut off

    – 2 slices of toasted bread

    – 2 tablespoons of ricotta

    – ¼ of a lemon, squeezed and zested

    – 2½ tablespoons extra virgin olive oil

    – ¼ teaspoon pepper

    – ¼ teaspoon sugar

    – Paprika to taste

     

    Directions:

    1 – Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar, and a generous pinch of salt together in a bowl.

    2 – Spread the ricotta over the toast.

    3 – Cook the peppers in olive oil in a skillet until they are well-blistered. Shake the skillet now and then.

    4 – Transfer the hot peppers to the sauce, mix, then place them on the toast. Pour the remaining sauce on the top and serve straight away.

     

    6. Portobello mushrooms stuffed with burrata

     

     

    Not only does Spain offer good tapas. This one comes from Italy and brings with it a flavor experience that convinces even the most demanding palates.

     

    Ingredients:

    – 160 g portobello mushrooms

    – 100 g red onion

    – 2 cloves of garlic

    – 300 g carrot

    – 1 bay leaf

    – 2 tablespoons olive oil

    – 1 teaspoon salt

    – black pepper powder to taste

    – 125 g burrata with buffalo milk

    – basil to taste

     

    Directions:

    1 – Preheat the oven to 180º. Meanwhile, carefully wash the mushrooms. Set aside the mushroom caps.

    2 – Chop the mushroom stems and cores. Set aside.

    3 – Finely chop the onion and garlic cloves into a pan. Add the previously peeled and grated carrots. Add the onion and garlic.

    4 – Add the bay leaf, olive oil, and half of the salt. Let it sauté for 5 minutes, stirring occasionally.

    5 – Add the chopped mushroom cores and stems and cook for another 5 to 10 minutes.

    6 – Season with the remaining salt and black pepper.

    7 – Fill the mushroom caps with the sautéed mixture.

    8 – Cut the burrata in half, place each half on top of the sauté, and bake for 15 to 20 minutes.

    9 – Remove from the oven and sprinkle with chopped fresh basil.

     

    7. Potatoes bravas

     

     

    Potatoes bravas are one of the most delicious and popular tapas in Spain. Discover how to prepare them at home.

     

    Ingredients:

    For the potatoes

    – 500 g medium potatoes

    – 200 ml extra virgin olive oil

    – 1 teaspoon salt

    – fresh parsley to taste

     

    For the sauce

    – 3 tablespoons extra virgin olive oil

    – 1 chopped onion

    – 2 teaspoons paprika

    – 1 teaspoon cayenne pepper

    – 1 teaspoon cornstarch

    – 33 cl beer

    – 2 dl vegetable stock

    – 3 tablespoons tomato concentrate

    – 1 teaspoon white wine vinegar

    – salt

     

    Directions:

    1 – Peel the previously washed potatoes and cut them into quarters.

    2 – Start preparing the sauce in a frying pan. Sauté the onion in olive oil for 5 minutes and add the paprika and cayenne pepper.

    3 – Add the cornstarch, beer, salt, and vegetable stock and mix. Leave to simmer for 10 minutes, then add the tomato concentrate.

    4 – Blend the mixture with a hand blender and add the vinegar.

    5 – Back to the potatoes, fry them in olive oil for 10 minutes. Reduce the heat and simmer for another 10 minutes.

    6 – Remove the potatoes and absorb the excess oil with a paper towel. Season with salt and parsley and serve with the sauce.

     

    Mandriola, the perfect pairing for your tapas night

     

    A tapas night with your Mandriola de Lisboa is the right choice for toasting while snacking on a lively conversation.

     

    A tip: serve one tapa at a time. This way, your guests will enjoy each tapa individually. Book your next tapas night with Mandriola now!

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