Enjoy this delicious recipe with our Beso de Vino Syrah & Garnacha
Mist over the Calanda field
Ingredients
- 100 g rice
- 50 g Cured ham from D.O. Teruel
- 50 g Yellow foot mushrooms
- 50 g Cured cheese from El Moncayo
- Extra virgin olive oil from Lower Aragón
- Liquid cream
- Ham bone
- Kappa (quick coating gelatine)
- Thinly sliced cured ham.
- Black olive pate
- Crispy onions bits
Instructions
- Blend together the crispy onion bits, the black olive pate and the previously dried thinly sliced cured ham until it is chopped to a fine powder.
- Prepare a risotto with cured ham and yellow foot mushrooms. Blend and place on top of previously prepared peach flan molds.
- Allow to chill, turn out of molds and bathe in a ham gelatin.
- Dye the remaining ham green and form into the shape of leaves, and bathe in nitrogen so they are brittle.
Olga Gascón Fraga
Olga Gascón is fighting for a dream that she now shares with his brother Javier. The young cook from Calanda finally managed to open her restaurant Almendro’s in 2013 in her home town. Restless and creative, she uses cooking as a way to exploit her artistic side. She trained in the Escuela de Hostelería de Teruel and she has worked in large kitchens in Zaragoza, Teruel, Aínsa and the Basque Country. From her hometown she defends a gastronomy based around the products of Bajo Aragón, Teruel and Aragón, in that order.
The recipe of mist over the Calanda field as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
