The chef Lior Schechori has created three unique pairings for La Mítica and has been so kind to tell us about the steps so anyone can try to recreate them at home. Do you want to know more? Keep reading!

First things first, allow us to introduce Lior. She is a passionate food and wine lover and a trained chef who studied culinary arts at Barcelona’s prestigious Hofmann School of Hospitality. She also holds the WSET level 3 certification. Lior is originally from Israel, after working in the corporate world in Germany, she decided to fulfill her life dream of attending a culinary school. She is based in Barcelona, where she is helping international travelers to explore, discover, and experience local culture through its amazing food and wines. For her cooking and recipes, she draws on inspiration from the melting pot cuisine of Israel and the delicious ingredients of the Mediterranian.  

 

Let’s take a look at her unique proposals!

La Mítica Brut Rosé – Caramelized Onion, Mushroom & Gruyere empanada tartlets

La Mitica Rosé is floral and fragrant cava with refreshing acidity so she paired it with an equally sweet and fragrant dish of caramelized onions and sautéed mushrooms with a rich Gruyere cheese.

Recipe (serves 2-3)

 

Ingredients:

For the dough:

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 170 grams unsalted cold butter (cut into small cubes)
  • 1 egg
  • ¼ cup to ½ cup of water or milk adjust as needed to obtain a soft and smooth dough
  • 1 egg + 1 tbsp water beaten together (for the egg wash)

 

For the topping:

  • 1 tbsp olive oil
  • 1 large yellow onion (thinly chopped)
  • 500 grams white button mushrooms (cut into cubes)
  • 1 clove garlic (chopped)
  • Salt and pepper (to taste)
  • ¼ cup of La Mítica Rosé
  • 200 grams shredded Gruyere cheese (can be replaced by any variety of Swiss cheese)
  • Handful of parsley (chopped)  

 

 Instructions:

  1. Mix the flour and salt with a whisk. 
  2. Incorporate the cold butter into the flour so that the butter stays in little clumps throughout the mixture with an immersion blender or a fork.
  3. Add the egg and the water or milk (in small increments) and mixing with a fork until a clumpy dough forms.
  4. Split the dough into 2 large balls and set in the refrigerator covered with a towel. 
  5. Preheat oven to 200ºC and line two baking sheets with parchment paper.
  6. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
  7. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
  8. Add the garlic and sauté until fragrant, about 1 minute. Season with salt and pepper to taste.
  9. Add the cava, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
  10. Roll out the dough into a thin sheet (about 2 mm) and cut out round disc shapes (use round molds or a large glass). 
  11. Top the rounds of empanada dough with a small spoonful of the onion and mushroom mixture. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
  12. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

 

 

 

La Mítica Brut – Mussels Hamusta*

*adapted from “The Palomar Cookbook” by Layo Paskin & Tomer Amedi

La Mítica Brut is fresh, citrusy and with a touch of sweetness which is echoed by the mussels and combined with lots of fresh flavors of herbs and anis.

Recipe (serves 2)

 

Ingredients:

For the stock:

  • 1 tbsp olive oil
  • 1 onion roughly chopped 
  • 4 garlic cloves, peeled and chopped
  • 4 celery ribs roughly chopped 
  • 3 Swiss chard leaves (green parts only)
  • 1 tsp toasted coriander seeds
  • 1 tsp toasted fennel seeds
  • 1.5-liters water or vegetable stock 

For the dish:

  • 800 grams mussels (scrubbed and cleaned)
  • ½ cup anise-flavored spirit 
  • 1 fennel bulb, thinly sliced 
  • 1 zucchini, shaved with a peeler 
  • 2 celery ribs, peeled with a peeler, then thinly sliced on the diagonal 
  • 4 swiss chard leaves (green parts only), washed and roughly chopped 
  • 50 grams butter, cut into cubes 
  • Juice from ½ lemon
  • Handful of parsley (chopped) 
  • Handful of coriander (chopped) 
  • Salt and pepper (to taste)

 

 Instructions:

  1. Warm-up a large pan, once warm, drizzle the olive oil. Add all the ingredients for the stock and sauté until fragrant, about 3 minutes.
  2. Add the water or vegetable stock and bring to a boil. 
  3. Reduce the heat and simmer until reduced to ⅓.
  4. Strain through a fine sieve and set aside.
  5.  Heat a large, wide, shallow pan over a high heat, add the cleaned mussels and leave them for 1-2 minutes to dry out (some will open and drain more liquid out). 
  6. Add the anise-flavored spirit let it cook until it evaporates and most of the mussels have opened up. 
  7. Add the hamusta stock, bring to a boil and cook for 3-4 minutes until the rest of the mussels open up. Discard any mussels that haven’t opened up.
  8. Add the fennel, zucchini, and celery and cook for another 3-4 minutes. 
  9. Add the Swiss chard and the butter and shake the pan to thicken the sauce.
  10. Add the lemon juice, parsley, coriander, salt and pepper to taste. 

 

 

 

La Mítica Brut Nature – Potato Chip Chicken Tenders & Rosemary Aioli

La Mítica Brut Nature has very distinct aromas of herbs and a subtle yet long mineral finish. The pairing of the chicken tenders benefits from the high acidity and dry character of the cava and herb aromas are enhanced by the rosemary aioli.

Recipe (serves 2-3)

 

Ingredients:

For the chicken tenders

  • 300 grams boneless, skinless chicken breasts, sliced
  • 125 grams flour
  • 2 eggs, beaten
  • 180 grams potato chips of preference, crushed
  • Salt and pepper (to taste)

 

For the rosemary aioli 

  • 1 egg
  • Juice from ½ lemon
  • 3 tbsp fresh rosemary leaves, minced
  • ½ tbsp Dijon mustard, optional*
  • ½ cup good quality avocado oil
  • Salt (to taste)

 

 

Instructions:

For the rosemary aioli 

  1. Combine all ingredients (except avocado oil) in a deep bowl. 
  2. Using an immersion blender or whisk, simply blend egg, lemon juice, rosemary, mustard (if using) and salt, then, with the blender running, drizzle in the oil in a steady stream until it is all used.

 

For the chicken tenders

  1. Preheat oven to 220°C.
  2. In a wide dish add the flour, salt, and pepper, and stir to combine.
  3. In another dish, beat the eggs.
  4. On a separate dish, crush your favorite type of potato chip.
  5. To bread the chicken, first place the chicken slices in the dish of seasoned flour and mix until completely coated.
  6. Pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
  7. Place the egg-coated chicken and in the dish with crushed chips and mix until they are completely coated.
  8. Lay the potato chip-coated chicken onto a parchment paper-lined sheet tray.
  9. Bake for 25 minutes, or until the chicken reaches an internal temperature of 74°C and is golden brown.

 

 

What do you think of the recipes? We cannot wait to try them out! If you dare to recreate any of the pairings, you can share them with us (#mythicalpairings). Remember that we are currently cooperating with chefs and cooks to create more food pairings inspired by different cuisines of the world.

 

Thank you very much Lior, for these spectacular pairings and for sharing your recipes with us!