Tapas are categorized as snacks, canapés, or small plates that originate in Spain. Most of the time, most of us will be snacking on different varieties of tapas as a starter, before proceed to our midday meal or dinner. The best is to order different specialty of tapas, to be paired with a big glass of Sangria wine in a relaxing meal time.
Do you know what’s the difference between hot and cold tapas?
The cold tapas is where you want to prepare an appetizer quickly, such as salads, tuna, mixed olives and cheese; whereby the hot tapas are mostly cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. (such as chopitos, which are battered, fried baby squid). But, this doesn’t mean that cold tapas are not cooked! Some cold tapas are firstly cooked, and to be served later once the tapas are cooled down and to be served.
Hereby, presenting you our top hot and cold tapas we serve at Sapore:
Corn Polenta, Funghi & Truffle Oil – Hey, have you tried Polenta? #Polenta is a dish of boiled cornmeal that was historically made from other grains. Polenta e funghi is one of famous plate make in north Italy in Veneto region. The polenta look like flour but it is actually made of corn. For this, chef Fabio makes the fresh instant polenta. We boil the polenta in the water for 30 minutes until become creamy. Then, we sauté the mushrooms and we serve with polenta.
Mushrooms with Blue cheese – These lovely mushrooms will be sliced, placed side by side, with a savory blend of blue cheese and cream cheese. Super love the earthy texture of mushroom. Well, you can be a fan or not a fan of blue cheese, but you will still be surprised, as we do not have the strong pungent blue cheese that you were thinking. Taken from the fungi, this tapas will definitely give you a light creamy flavour, yet doesn’t give you a strong blue cheese tastebud.
2 Lamb racks with roasted potatoes – Do you know that the rack of lamb is one of the most prized and tender cuts of meat? A juicily roasted rack of lamb is a brilliant centrepiece dish because it’s impressive and easy to make. Eat to impress!
Baby Octopus Luciana Sauce – From Italian gastronomic tradition and sautéed in a lightly spiced tomato sauce, come and try the baby octopus cooked “Luciana style”. The Spanish mini octopus stewed with tomatoes and olives. The freshly blended tomato sauces
Iberico Pork Ribs with BBQ Sauce – We remember when we started Sapore, this hot tapas was the hot-selling tapas – Iberico Pork Ribs with BBQ Sauce. The Iberico Pork ribs are cut straight from Iberico pork loin, originally imported from southwest Spain.These indigenous black Iberico pigs are well-fed with grass. Come over and find out more!
Scrambled Eggs Bacon Truffle Oil – No one rejects the smell of truffle, as the luxury truffle flavour works best with the simplest of ingredients such as eggs. We use organic eggs with good truffles oil producer in Alba city Italy. Adding on it’s the toasted baguette and crispy bacon. The whole truffle egg tapas elevates the dish to a classy entree.
Prawn rolled with pork bacon Chilli Oil. For this, Chef Fabio wraps the prawns with cooked bacon. Then as I cook the prawn, the taste of smoked bacon gives different flavours, making this special tapas not the typical normal prawn tapas.
Salad Momotaro Tomatoes & Onion, simply refreshing!
Spanish Olives Green – green olives, onions, pickled cucumbers are our patrons’ favourite.
Anchovies Marinated in Olive Oil – Anchovies from Spain, marinated in Olive Oil. Originally from the Mediterranean sea, these fresh anchovies are firstly marinated with vinaigrette, white wine and salt, giving you a taste of sour in between others flavors.
Ah ha, when you thought it is gonna be small anchovies…no it is not. In Italy, we eat fresh anchovies like a staple food. They are high in antioxidants and low in mercury.
Spanish Tortilla, Eggs & Potato – Tortilla generally is a Spanish omelette. The classic tortilla, like the one we serve at Sapore, it is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; first we fry the eggs in oil and then we serve the tortilla cold as an appetizer.
Tuna Tartare -Using the loin of yellow tuna and to be served with one of famous avocado sauce in Mexico called guacamole. Tuna tartare gives you a very refreshing tastebud.
Tips, some of the tapas patrons can order lots of different tapas and make it as a full scrumptious main course meal instead, ¡Salud!: means cheers in Spanish.