They grow a selection of the most exquisite bolets 365 days a year that you can taste in the best restaurants on the island.
It started as a hobby but in 2016 it
became a family project,
Bolets de Menorca was born from a hobby, interest, and family passion for bolets. In 2002, it started as a hobby but in 2016 it became a family project, characterized by enthusiasm, effort, and a well-done job.
They grow a selection of the most exquisite bolets 365 days a year that you can taste in the best restaurants on the island. And not only that, but they also have their workshop.
Exquisite recipes that never cease to surprise those who try them. Always defending the use of local products. They offer experiences, recently listed as one of the best agricultural experiences nationwide. A surprising, guided tour, ending with a delicious tasting. Or if you prefer, you can enjoy the ”free tasting” and taste as many products as you want. And for the most daring, cooking courses, talks, show cooking, and much more.
Under the brand ”Sa Cuina de Sa Sinia”, they offer all their creativity
in the transformation of
their bolets.
Under the brand ”Sa Cuina de Sa Sinia”,
they offer all their creativity
in the transformation of their bolets.
Recipe by Pau Sintes
using Bolets Menorca products.
Recipe by Pau Sintes
using Bolets Menorca products.
Ingredients
– Pork cheeks
– Onion
– Carrot
– Garlic
– Bottle of red wine
– Varied mushrooms from Bolets Menorca
– Monalisa potatoes
– Sa Canova butter
Preparation
We mark the pork cheeks and reserve. We add the vegetables and poach them. We reduce the bottle of wine and add the cheeks again. We stew until they are tender (approximately 2.5 hours). We strain the sauce and reserve.
We crumble the meat from the cheeks while still hot and press them into a terrine, cover, and set aside overnight.
We cut the piece.
For the parmentier, we boil the potatoes and season them with butter, salt, and pepper to taste. We put our pieces of cheek terrine in the oven at 200ºC until a thin crispy crust is created all over the surface. We sauté our mushrooms and glaze with sauce to bind everything together.
To plate, we base our parmentier with butter, the terrine medallion with its crunchy cape, and cover it with the sauce and mushrooms. Sprinkle a little Fornells Flor de Sal and enjoy!
