Enjoy this recipe of Nacho Leal García with our Monasterio de las Viñas Cariñena Viñas Viejas 2016
Tataki of Duroc feather bones
- feather bones of Duroc pork
- 50 ml. soy sauce
- 1 lemon
- 1 orange
- 1/4 Kg. rosemary honey
- 2 peaches from Calanda in syrup
- 1 pink tomato from Barbastro
- 10 black olives
- 1/4 large sweet onion from Fuentes
- 1 artichoke
- 50 g. patamulo semi cured cheese
- extra virgin olive oil from Lower Aragón
- Marinate the Iberian pork feather bones in soy sauce, lemon juice, orange juice and honey for 1 hour. While marinating, peel the artichokes and slice very fine. Fry and set aside.
- Remove the pits from the peaches. Blend without syrup in mixer and pour in a decoration squeeze bottle.
- For the honey and sweet onion caramels: Very finely chopped the onion, fry it and when crunchy mix with room temperature honey. Allow to harden and reserve.
- For the tomato caviar: Cut the tomato in half and carefully separated the meaty flesh from the seeds.
- Cut the olives in half, remove the stone and reserve. Remove the pork feather bones from the marinade, dry on a paper towel, cut into rectangles and clean away any fat or cartilage and brown all 4 sides. Allow it to rest for 3 or 4 minutes and then cut into 5 mm. thick slices.
- On a plate place a dot of peach puree, a square of tomato pulp and olive half. Place the pork feather bones on top with a fine grater, powder the cheese over the meat and crown with the crunchy artichoke. At the same time place the caramels of onion and honey on the plate.
Nacho Leal García
Nacho Leal has always had affection for cooking so when he finished his secondary education he entered the Escuela de Hostelería de San Lorenzo. He trained in emblematic kitchens
such as El Churrasco, Zaragoza, Las Torres, Huesca, and El Lago de Subijana in Panticosa.
Always hungering for knowledge, he began studying business and hotel corporate management, which opened doors for him in Maastricht, Washington and Acapulco. After a time in Casa Lac and Ricardo Gil’s La Huerta Tudelana, he was appointed head chef of Las Palomas.
The recipe of Tataki of Duroc feather bones 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.