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From Spanish Cuisine to heaven

On 02/10/2019
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16 years ago a young Ferran Adriá showed up on the cover of “The New York Times” making history in Spanish Cuisine. In his picture he was holding an “air of carrot”, where we could read “The New Nouvelle Cuisine. How Spain is becoming the New France”. Months later, the “Time” magazine […]

Cannelloni of Spanish bull tail with black truffles and artichoke chips

On 22/12/2016
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Ingredients:Serves 4About 3-4 pounds of Spanish bull tail 2 onions 1 leek 2 carrots 1 head of garlic 1 bunch of thyme 1 bottle of red wine 4 lasagne sheets Bechamel sauce: ½ l of milk 30g/1oz butter 30g/1oz plain flour A truffle of 50-60 g (2oz), tuber melanosporum 2 artichokes 100 g/ 3,5oz Micro […]

Pig’s trotters stuffed in black truffle sauce

On 25/11/2015
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