Perhaps you have heard of the CRISPR method or have recently read about the discovery of an anti-tumor pigment. What do these two scientific breakthroughs have in common? Both have arisen from the waters of Bras del Port, a hundred-year-old sea saltworks nestled in the Salinas de Santa Pola Natural Park (Alicante). The microscopic life of the sea saltworks The coastal salt pans are salty wetlands rich in biodiversity that are the ideal home for hundreds of species. Bras del Port is an example of salt mining where the work of man coexists in harmony with nature in a unique symbiosis where both help each other. Although flamingos are the best-known inhabitants of these natural settings, microscopic life is also present and holds secrets that science is trying to unravel. Examples of this are halophilic microorganisms (organisms that live in extremely saline environments) and, more specifically, haloarchaea, such as the species known scientifically by the name of Haloferax mediterranei, which has been the subject of numerous investigations. The CRISPR method of gene editing The microbiologist from Elche, Francis Mojica, from the University of Alicante (UA), discovered in 2005 some repetitive sequences in the DNA of Haloferax mediterranei and coined the [...]
Starter 2 servings 15 minutes Medium difficulty Preparation: We cut* the octopus leg as thin as possible and reserve it. Mix the oil, vinegar, honey, paprika, Bras del Port Eco sea salt and the pepper to make the vinaigrette. Beat it well with a fork and let it rest for a few minutes. Dip the octopus slices in the vinaigrette, arrange them on a plate and season with the Bras del Port Sea Salt Flakes. * If the octopus leg is frozen a little before using it will be easier to cut. Ingredients (2 servings): 1 boiled octopus leg 100 ml extra virgin olive oil 1 tablespoon of sherry vinegar The juice of half a lemon Sweet paprika 1 teaspoon of honey Pepper Bras del Port Eco fine sea salt Bras del Port Sea Salt Flakes Download the sheet of this recipe aquí.
Main course 4 servings 35 minutes Medium difficulty Preparation: Clean the mushrooms and chop them. Then chop the onion very thin. Melt 60 g of butter in a casserole, add the onion and part of the boletus and cook until the onion is soft without letting it brown. Add the rice over a high heat and stir, pour the red wine and bring to a boil while stirring. Let the wine reduce a couple of minutes and pour the chicken stock stirring well. Season the risotto with the Bras del Port Eco sea salt, pepper and saffron. Let it cook for 12-15 minutes (according to instructions given by the rice manufacturer). Mix with the rest of the butter and grated Parmesan cheese and remove from heat. On the other hand, sauté the rest of mushrooms and sprinkle with the chopped parsley. Place the risotto in the bottom of a soup plate and put the mushrooms on top. Finally add the Bras del Port Red Wine Sea Salt Foam. Ingredients (4 servings): 300 g mushrooms 130 g onion 60 g butter 300 g risotto rice 800 ml chicken stock 150 ml [...]
Dessert 4 servings 20 minutes Medium difficulty Preparation: Hydrate the jelly leaf in a bowl with water. Preparation of chocolate ganache: Heat the cream together with the orange zest, the cinnamon stick and the brandy. Add the gelatin, remove the cinnamon and mix well. Pour the cooking chocolate and beat it until it is homogeneous. We reserve and cool in the fridge until it thickens. Cut the bread into slices of approximately 1 cm thick, paint them with butter and mark them in a pan to lightly toast them. Place a quenelle * of ganaché on the toast, sprinkle with a bit of orange zest and with the Bras del Port Sea Salt Foam. *A quenelle is a perfectly smooth, rugby-ball scoop of any soft food which is achieved using one or two spoons, previously dipped in hot water. Ingredients (4 servings): 4 brioche bread slices 200 ml cream 300 g de cooking chocolate Orange zest 100 ml brandy Cinnamon stick 1 jelly leaf Butter Bras del Port Sea Salt Foam Download the sheet of this recipe here.
Starter 2 servings 35 minutes Low difficulty Elaboración: Mix the flour with the yeast. Make a hole in the middle and add the grated cheese, milk and softened(*) butter and work the mixture until you get a fine dough. Let it rest in the fridge for about 10 minutes. Stretch and mold the dough into a thin sheet and cut into squares. Place the squares on a baking sheet and paint them with the beaten yolk. Sprinkle with the Bras del Port Sea Salt Foam with Tomato and Basil. Bake at 180º for about 12 minutes or until they begin to brown. Just take out of the oven and sprinkle with a little more Sea Salt Foam. * Leave the butter at room temperature for about two hours or put it in the microwave, at low power, in batches of 10 seconds, until it is soft. Ingredients (4 servings): 100 g wheat flour 60 g butter 60 g grated Parmesan cheese 1 egg yolk 1 tablespoon of milk 1 teaspoon of yeast Bras del Port Tomato and Basil Sea Salt Foam Download the sheet of this recipe here. [...]
Starter 4 servings 10 minutes Low difficulty Preparation: Cut the avocados in half and remove the bones. Remove the pulp of the avocado with the help of a spoon and crush it with a fork and add a splash of lemon.. Peel the tomatoes, remove the seeds and cut into cubes. Chop the onion and coriander very thin. Mix all the ingredients together with a few drops of tabasco, a little oil and Bras del Port Eco sea salt. Put the guacamole in a bowl and decorate on top with the sprouts and Bras del Port Charcoal Sea Salt Flakes. Serve with nachos or salty sticks. Ingredients (4 servings): 2 ripe avocados 1 spring onion 1 tomato A few drops of Tabasco Extra virgin olive oil Coriander 1/2 lemon Spring onion sprouts for decorate Bras del Port Eco fine sea salt Bras del Port Charcoal Sea Salt Flakes Download the sheet of this recipe here.
The documentary 'Human Nature' explores the implications and impact of the revolutionary genetic editing technique #CRISPR, whose research was born in our Bras del Port salt marshes.
At Bras del Port we not only produce salt to accompany recipes, another of our products is dishwasher salt. Discover what it consists of.
Starter 4 servings 10 minutes Low difficulty Preparation: Rinse and drain the chickpeas. Peel the garlic and squeeze the half lemon. Take the chickpeas, the water, the olive oil, the Bras del Port Eco sea salt, the garlic, the lemon juice and the cumin and mix them well until getting a homogeneous mixture without lumps. Serve the hummus in a bowl and decorate with some sweet paprika, chopped chives, a dash of olive oil on top, sesame and
The marine salt flats generate a wetland ecosystem that becomes the ideal home for numerous species of birds, fish and flora.