Goulash con Spaetzle, focaccia y tarta de peras con crema catalana - Ariel en su salsa (13/05/2026)

Starter: Focaccia with potato and rosemary, sautéed yellow bell pepper, balsamic-roasted onion, stuffed olives, and bocconcini Dessert: Pear tart with crème brûlée INGREDIENTS: Goulash Roast beef 2kg Onions 2kg Red bell peppers 2 Paprika Garlic (to taste) Ground chili pepper (to taste) Oregano (to taste) Oil (to taste) Salt (to taste) Hungarian gnocchi Flour 500g Eggs 4 Milk 120ml Clay water 120ml Nutmeg (to taste) Salt (to taste) Pepper (to taste) Parsley Potato and rosemary focaccia Strong flour 1kg Yeast 40g Water 480 ml White wine 75 ml Olive oil 75 ml Salt 20 g Raw potatoes 2 units Rosemary to taste Fine salt Filler: Sautéed yellow bell pepper, onion roasted in balsamic vinegar, stuffed olives, bocconcini Pear and Catalan Cream Tart Shortcrust pastry: Flour 500 g Butter 250 g Eggs 2 units Sugar 50 g Water 20 ml Pears Butter Sugar Catalan Cream Milk 500 ml Egg yolks 4 units Sugar 100 g Cornstarch 25 g Orange zest to taste Vanilla essence to taste Brown sugar to taste