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The menu with Menorcan
sobrasada by Pau Sintes

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Ingredients (for 10 units):
– Tender sobrasada
– 360gr. flour
– 100ml. milk
– 100ml. oil
– 1 egg
– Salt

1) Mix the warm milk with the yeast and make a homogeneous dough with all the ingredients except the sobrasada and the egg. Knead for 10 minutes and let the dough rest for 40 minutes.

2) Prepare dough balls and with a rolling pin make the dough thin. Place a long piece of sobrasada inside and roll it up.

3) Place the sobrasada canes on a tray lined with baking paper, paint them with egg yolk, and bake them in the oven at 180º until golden.

4) Cool and taste.


Ingredients for 4 people
– 2 fresh calamari
– Sobrasada cured farmhouse.
– Garlic
– Parsley
– Extra virgin olive oil

Clean the squid and cut it irregularly, including the legs and tentacles.

With the pan very hot, add olive oil and sauté the squid for approximately 2 minutes. Add the minced garlic and parsley and sauté for another minute.

Add the sobrasada, remove from the heat, and continue stirring for 1 minute.

Rest while we serve a good Menorcan wine and enjoy this delicacy.


Ingredients: for 2 medium cocas.
– 500 gr. strength flour
– 30gr. yeast
– 5gr. of salt
– 300ml. milk
– 100gr. olive oil
– 50gr. ointment butter
– Sliced cured sobrasada
– 50gr. Sugar
– 50gr. anisette

Make a dough with the flour, and the yeast dissolved in the milk, oil, salt, and butter. Work the dough for 10 minutes and let the dough rest until it doubles its volume.

Divide the dough in two and stretch it out on two baking trays. Place the laminated sobrasada and the sugar on top and leave to ferment again for 30 minutes.

Cook in the oven at 190ºC until a golden color is obtained.

When it is removed from the oven, we paint it with anise.

Let it cool and enjoy!

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