Restaurant Name: L´Olla Cook Name: Jorge Núñez and Solà Cooking Type: Catalan and Mediterranean. Capacity: 44 People Cooking Time: From 13 to 20 to 15.30 and 22.30 Weekly closing: Monday nights and all day Tuesday, Wednesday, Thursday and Sunday. Menu costs 30 euros (VAT included) Address: Via Augusta 40 - L'Hospitalet de l'Infant   The menu OLLA Proposal: Incoming: Food of the pot. First course: Pasta with truffle cream and prawns. Saucer: Tuna with fresh foie on a bed of caramelized leeks. Dessert: Chocolate cake with hazelnut ice cream and raspberry coulis. Bodega (specify name of the wine and wine): Viña de Segura Viudas Heredad OJ Penedes. Name of dish: Tuna with fresh foie on a bed of caramelized porrros. INGREDIENTS FOR 4 PEOPLE - 4 tuna 150-200 grams. - 4 fresh foie escalopes 500 grs. - 100 grs. caramelized leek. - Salt flakes. - Cream of balsamic vinegar. - Salt, pepper and olive oil. First, put a frying pan with a drizzle of oil, so that it warmed. Season the tuna loin, the mark either in the pan on both sides. Then do the same pan the escalope de foie, round and round just because platforms, but undone. All this will put the dish, which we have prepared the bed of caramelized leeks, you will get the salt flakes and decorate the dish with a few drops of balsamic cream.  

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