Enjoy this tasty recipe with our Anayón Selección
- 4 25 g
- Potatoes confit in ham hock oil
Cylinders of 2 cm. thickness
- 200 g Wild mushrooms cream
- 400 g Wild mushrooms confit
- 60 g tartufata sauce
Sauce made with confit wild mushrooms,
- 500 cl Chicken broth thickened with 4 egg yolks
- 300 cl Sunflower oil.
- 1 Iberian pork ham hock
- 2 Iberian pork ham hock
- 75 cl Olive oil
- Make a broth of vegetables and chicken with a liter of water. Once done, strain and chill, and thicken the sauce with 4 egg yolks.
- Lightly fry the 400 g of wild mushrooms between 50-70 Cº in sunflower oil, until they have a texture between raw and cooked.
- Lightly fry the onions without permitting them to turn golden brown and they remain crystal colored, saute the 200 g. wild mushrooms with this onion and adjust the salt, blend all together in a mixer and chill, and then transfer to a pastry sleeve.
- Place the Iberian pork ham hock into sunflower oil and lightly fry between 50-70 Cº until the oil takes on the flavor of the ham hock, and then confit the potatoes for 12 hours at low temperature.
Ricardo Gil Gil
He is a third-generation chef, forefather of Kilometro Cero and the creator of “green cuisine” concept. Ricardo Gil began doing apology for vegetables of the Ebro’s streambed in Restaurante 33 in his Tudela when Cristino Álvarez encouraged him to prepare the first Spanish vegetable gourmet sample menu. He extended this movement into Zaragoza, in charge of the historical Casa Lac, and into Madrid, with his Huerta Tudelana. Unconnected to tendencies, he defends a product, local, traditional and independent gastronomy.
The recipe of tartufata 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.