Esclatasangs a la Plancha con Ajo y Perejil
Grilled Saffron Milk Caps with Garlic and Parsley
Yes, keto as served. About 3g net carbs per serving, lower than 6 in 10 Spanish dishes.
What it is
A seasonal specialty, fresh saffron milk caps (Lactarius deliciosus), known as 'esclatasangs' in Catalonia, are simply grilled or pan-fried in olive oil with generous amounts of minced garlic and fresh parsley. An intensely flavorful and earthy mushroom dish.
Key ingredients
Saffron milk caps (esclatasangs), extra virgin olive oil, garlic, fresh parsley, salt, black pepper.
Optional tweaks
Confirm no flour is used to dust the mushrooms, and no butter/flour-based sauces are added. Ensure no bread is served with the dish.
Watch out for
Often served with bread (omit). Any flour dusting before grilling. Sugary additions (unlikely).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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