This recipe includes one of the main gourmet foods of the world: the white truffle. Also known as “the golden tuber”, has a particularly delicate flavor and a deep smelll, which makes them a prized culinary seasoning. The meat from the roe deer is the most tender of all game, so it must not “be overdone”, the chefs of Gastromium tell us how.
The chef Willy Moya wanted to create a recipe that focuses tradition and includes his personal touch. The recipe mixes nougat, a sweet dough obtained by cooking honey, sugar and egg whites, and incorporating peeled and roasted almond. Traditional desserts with the presence of cultured Andalusian cuisine, a delicacy for sweet lovers.
Jose Melero loves his hometown of Cadiz, that’s why his career has always been closely linked to “Almadraba tuna” which he considers to be “a magical product from his land, with supernatural properties”. Another chosen ingredient is the papoyo cheese is a product that can claim to be purely artisanal.
If the sirloin is from suckling lamb and you manage to make a film of clarified honey, then you have all required ingredients to achieve a gourmet cuisine with this dish. The honey gives excellent softness to the recipe of chef Paco López.
The ragout is a typical preparation of Italian cuisine that consists of leaving the ingredients to cook in their own juices. In this recipe we found a gourmet ragout that includes the best of both our land and sea.
Simplicity marks this dish, and according to the chef, the raw ingredientes speak for themself. Enrique Caballero relies on the good work of Andalusian cuisine and while always being critical, he also adds image to his recipes so that the best of the sea enters first through your eyes.