– by Samira Akili –
Flor de Sal d’Es Trenc is a sea salt from Mallorca that is available in its natural taste as well as with selected flavours and that helps you to add a special taste to your everyday dishes with no effort. In Es Trenc, in south east Mallorca, the local tradition of salt production is hundreds of years old. It dates back to the Romans and Phoenicians, who began extracting Mallorcas „white gold“ in the 4th century BC. Today Es Trenc is most notable for its beautiful miles long beach, still there is salt being extracted by traditional techniques.
MORE THAN A MIXTURE WITH SPICES
At last years blogger dinner at the Ellington Hotel in Berlin I came across the Flor de Sal d’es Trenc, handcrafted salt from the balearic Island of Mallorca, locally and organically produced. The different salt variations (mixed with dried herbs, mushrooms and olive amongst others) were served as an appetizer alongside freshly baked dark rye bread and cultured Butter. I was instantly amazed by how much the Salt variations enhanced the taste of something that many would call ordinary such as buttered bread. Usually I’m not a huge fan of spice mixes and the like, except of course for my beloved curry pastes. For one thing I prefer to dose every ingriedient and spice myself to find the taste I like, for another the spice mixtures I have tried to use were either not noticeable in the end or tasted artificial. This was not the case at all with the salts from Es Trenc. I still like to experiment with long after I first tried them at the Ellington. Their aromas are intense and their taste natural. As a result of the intensity of their flavour, I only ever use a couple of pinches of the salt to receive the outcome I am aiming for.
FROM ROSE TO BLACK OLIVE
I use the sea salts when I don’t have much time or if I want to upgrade the taste of a simple dish. An example for the latter are potoatoes with curd cheese – a simple dish from childhood days. Adding the sea salt Mediterranea to the cheese gives the additional aroma of dried herbs as oregano, majoram and thyme. By the way, the herbs are also from Mallorca. Besides the herb flavoured sea salt I love the type Olivas Negras which I also used for today’s dish and which is perfect with sweet potatoes or risottos. Same holds for the type Boletus which contains a variety of dried mushrooms. If you like to mix sweet and salty flavours, I can also recommend the Hibiskus and Orange&Chili types. I used the Orange&Chili for preparing a chocolate tarte for Christmas.
- 1kg potatoes
- 400g flour
- 1 egg
- 3 tsp. Flor de Sal d’Es Trenc Olivas Negras
- 1 small Hokkaido
- 2 large onions
- 4 cloves of garlic
- 1 tsp honey
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 1 tbsp margarine
- 50 ml white wine
- Flor de Sal d’Es Trenc Mediterranea
- For the gnocchi cook the potatos with skin until soft inside. Put on a kitchen towel and let them dry and cool off for around 30 minutes before peeling them.
- Mash the potatoes, add flour, the egg and the black olive sea salt. Knead the mixture to a smooth dough and put it into the fridge for around 30 minutes.
- Take a piece of dough and roll it into a rope. Cut little pieces from the rope and form it with a fork (check yt formore details here).
- Cut the pumpkin into little pieces. Put a large pan on medium headt and add oil, margarine and honey. Fry onions and garilc for a short moment before adding the pumpkin. Roast the pumpkin until it gets soft then add the white wine and tomato paste.
- Continue frying until the liquid has vanished then add the gnocchi to the pan until they are a bit roasted. Season with chili flakes and Flor de Sal d’Es Trenc Mediterranea. You can serve it with some extra feta and a splash of lemon!
This article was first published on www.samieze.com