Recipe of fake Embún boliches with mochi of Pyrenean veal

Enjoy this recipe of Raúl San Miguel Cotaina with our Beso de Vino Garnacha Viñas Viejas 2017

Fake Embún boliches with mochi of Pyrenean veal

Author: Raúl San Miguel Cotaina


  • boliches from Embún (a type of round bean from Huesca).
  • Metilgel (methylcellulose powder).
  • garlic
  • onion
  • leek
  • longaniza from Graus (long spicy sausage).
  • leg of veal from the Pyrenees
  • snout of veal from the Pyrenees
  • glutinous rice flour
  • saffron from Jiloca
  • edible flowers
  • courgette


  • Soak the beans. Blanch the leg and the veal snout. Cook them and add the “longaniza” and the beans for the final hour of cooking. When it has finished cooking, remove the “longaniza”, the snout and the leg. Reserve the broth. Blend the bean swith the methylcellulose powder. Reserve.
  • De-bone and cut into pieces the veal leg and chop the snout and mix. Form into a ball and chill.
  • For the mochi dough: Make small balls of zucchini and cook in the bean broth. Cook saffron in the broth and add the glutinous rice flour. Cover the ball of leg and snout completely with the dough and steam cook.
  • For the fake “boliches”: Scald the cream of beans in the hot broth so that it jellifies.
  • Place the mochi on a plate. Next add the beans broth and the fake “boliches”. Add the zucchini and lastly the edible flowers.

Raúl San Miguel Cotaina

Raúl San Miguel is a vocational cook who when he was five prepared his first dishes and at ten was making his own cakes. In spite of his youth he has been in the profession for eighteen years.

He started in the Hotel Oriente with the mission of updating his gastronomic offerings in a kitchen with a one hundred year old traditional cooking foundation: The presence of the last century chef Teodoro Bardají who prepared the banquet for the inauguration of the hotel in 1907, and whose aura perhaps still hovers over the kitchen of the hotel assisting Raul to remember his roots.

The recipe of fake Embún boliches with mochi of Pyrenean veal 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.

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