Freixenet's sparkling wine or cavas are made in the classic méthode champenoise tradition. It's a difficult and lengthy process, but well worth the effort. Freixenet's wines can be enjoyed in so many ways, from accompanying a casual brunch to the most elaborate celebrations.
From brunch to tapas to dinner and everything in between, these tasty recipes are perfect pairings with Freixenet sparkling wines.

Tortilla with Potatoes, Artichokes and Peppers

Here is a classic brunch dish from author Anya Von Bremzen's book The New Spanish Table. Making great use of eggs, perhaps the world's most readily available protein, combined with flavours of the Mediterranean, this "Tortilla" (an omelette in Spain) makes a filling dish for a crowd. Pair this budget-friendly dish with a frosty pitcher of a "special occasion pink" drink, and you've got a party that even the most cultured guest would appreciate. With a wedge of "Tortilla" and a tumbler of pink sangria in hand, toast Mum with a hearty "Salud!" or "To your health!" Spanish-style.

4 tbsp olive oil, plus more if needed
Half medium onion, quartered and thinly sliced
1 large Yukon Gold potato, boiled then quartered and thinly sliced
3 jarred artichoke hearts, rinsed, patted dry, and thinly sliced
1/4 cup sliced roasted red bell peppers (jarred or fresh)
4 large eggs
2 tbsp chicken broth
Flaked kosher salt

Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until limp, 3 to 5 minutes. Add potato and cook, stirring gently, for 5 minutes. Stir in artichokes and peppers and cook another 2 to 3 minutes. Transfer vegetables to a bowl and let cool. Place eggs, broth, and several pinches of salt in a bowl and beat until combined. Let stand 10 minutes.

In a heavy 8-inch skillet, heat 5 tbsp olive oil until it is just beginning to smoke. Pour in the egg mixture along with the vegetables and flatten it with a spatula until the top is fairly even. Reduce the heat to medium-low. Shaking and tilting the skillet, gently lift the egg to let any liquid run underneath and cook about 5 minutes. Run a thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate larger than the skillet and, using oven mitts, invert the tortilla onto the plate. If the skillet looks dry, add a little olive oil.

Carefully slide the tortilla back into the skillet, uncooked side down. Shake skillet to straighten the tortilla, and push the edges in with the spatula. Reduce heat to very low and cook the tortilla until a toothpick inserted in the centre comes out clean, 3 to 4 minutes.
Insert the tortilla onto a serving plate and pat top with a paper towel to absorb excess oil. Cool, and then cut the tortilla into wedges and serve warm or at room temperature.

Try serving with our Authentic Pink Sangria cocktail recipe.

Tortilla with Potatoes, Artichokes, and Peppers can be found, along with other Spanish favourites,in The New Spanish Table by Anya von Bremzen.
Smoked Salmon Sandwiches

Smoked Salmon is a perfect match for bubbly and deliciously good for you too.
Makes 32 small sandwiches.

1/4 lb thinly sliced smoked salmon
1 container of chive cream cheese
1 English cucumber, peeled
16 slices of thin, pumpernickel bread
4-6 tbsp chopped fresh dill

Take cucumber and thinly slice crosswise, using a mandolin or other slicer to get the slices extra thin. Set aside. Remove crusts from bread and discard. Take two slice of bread and evenly spread cream cheese on both. Layer salmon slices on one piece of bread. Top evenly with slices of cucumber. Sprinkle lightly with dill. Cover with other slice of bread and gently press down on sandwich. Cut diagonally, into 4 triangles, and arrange on plate. Repeat with remaining slices of bread.
Prawns in Cava Sauce with Pasta
Serves 2

8.8 oz. sliced mushrooms
olive oil
10.5 oz. peeled prawns
1 1/2 cups Freixenet Cordon Negro Brut
Garlic powder
Black pepper and salt
Parmesan cheese
Chopped parsley
Chopped onion
1 diced tomato
1 cup whipping cream
16 oz. spaghetti

Season mushrooms with salt and pepper then fry in olive oil until cooked.
Remove from pan and place prawns, Freixenet Cordon Negro Brut, garlic powder, salt and pepper. Cook prawns until liquid starts to boil and then remove. Add the chopped onion and tomato and simmer until the liquid has been reduced by over half (about 8-10 minutes).

Pour the cream while stirring continuously then cook for a further two minutes until the mixture has thickened slightly and the quality has been reduced. Add the prawns and mushrooms then season to taste with salt and pepper.

In the meantime, cook the pasta following the instructions provided on the packet. Drain the pasta and place it in the pan with the remaining cream and parsley. Stir well so that the cream sauce flavours the past throughout.

Serve with extra sauce on top and sprinkle with Parmesan cheese.

 Cava, a taste for moderation
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