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39
High Street
New
Haven, CT 06510
Telephone:
203-865-1933
Fax:
203-752-1459 |
10 Wall Street
Norwalk, CT
06850
Telephone:
203-866-8800
Fax:
203-899-0576 |
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| Recipes | Meigas | Ibiza | Home |
Chef Bollo came
to the states in 1995 and was immediately taken in by Ignacio Blanco, a successful
chef/restaurant owner who had already established himself throughout Connecticut as the
premiere Spanish cuisine restaurateur by way of his three restaurants; Mediterranean Grill
in Wilton, Pika Tapas, and Meson Galicia. Bollo came on board and
took things a step further with all three restaurants by training the chefs,
developing new menus based on Mediterranean cuisines, and creating a style all of his own.
With all three places finely tuned, Bollo returned to Spain to
further study and hone his culinary skills. Bollo perfected his signature Basque/French
cuisine after a stint in several highly Michelin rated hotels and restaurants in Palma de
Mallorca, San Sabastain, and Lasarte. In 1999 Bollo reunitied with
Blanco to create Meigas in New York.
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| Octopus
Terrine |
Menus favorites
such as Wood Roasted Piquillo Peppers Stuffed with Baby Lamb, Baby Squid Cooked in its own
ink, Marinated Fresh Anchovies on Crispy Toast with Salmon Caviar and Black Olive
Tapenade, and Marinated Mussels with Mussels Water Foam are delicious small plates perfect
for lunch or shared appetizers. "Platos," entree plates, include Slow Cooked Cod
Fish with Catalan Black Rice and Aioli, Braised Short Ribs, with Aged Sherry, Montsia Rice
with Saffron Broth, Shrimp, Clams, Mussels and Fish, and Grilled Cuttie Fish and Foie Gras
with Sautéed Vegetables and Squid Ink Vinaigrette.
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Cold Vegetable Soup
(Gazpacho Andaluz)
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20
2 lb
2 lb
2 t
8
1/2 C
1 t
pinch
pinch |
piquillo peppers
tuna
Philadelphia cream cheese
chopped chives
egg yolks
blended rosemary
lemon juice
salt
white pepper |
Crush the garlic and chopped pepper in a mortar with a little salt. Add the tomatoes, which
have been cut into pieces and the moistened breadcrumbs.
When everything has been well crushed, add olive oil little by little, stirring continuously.
When it has been absorbed, add cold water and then strain off. Add vinegar and salt and serve
very cold with croutons as accompaniment. |
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Red Snapper Ondarreta
Style
(Pargo Estilo Ondaretta)
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| (4) 6 oz |
fillets of snapper |
2 cloves |
garlic |
| 6 oz |
shrimp |
2 T |
sherry vinegar |
| 6 oz |
mussels |
1 whole |
red hot pepper (pepperoncino) |
| 16 oz |
potatoes |
1/2 C |
fish stock |
| 1 |
onion, medium sized |
salt and pepper |
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| 1 C |
extra virgin olive oil |
chopped parsley |
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Peel the potatoes, wash them thoroughly and cut them into thin slices. Chop the onion. Put the
onion and potatoes into a baking pan with olive oil, salt and pepper and bake until done.
Put fillets of fish on a grilled flat top. Cooked fish on the skin for five minutes.
In a sauté pan add olive oil, garlic, mussels, shrimp, sherry vinegar, hot pepper, salt and
pepper and cook sauce for 2 minutes. Pour over the cooked fish. |
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Wood Roasted Piquillo
Pepper
Stuffed with Tuna Mousse in Sabayon of Rosemary
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(4) 6 oz
6 oz
6 oz
16 oz
1
1 C |
fillets of snapper
shrimp
mussels
potatoes
onion, medium sized
extra virgin olive oil |
Marinate the tuna in chives, lemon juice, salt and pepper.
Put tuna, chives and salt and pepper in blender. Blend until smooth. Stuff tuna mousse in the
piquillo peppers.
Whip egg yolks with cream cheese in a cup of blended rosemary. Arrange around piquillo
peppers. |
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