Marbella (Málaga), Aug 17 (EFE) .- The manager chef of the gastronomic undertaking “El Connoisseur de La Roja” and nationwide delegate of the Spanish Skilled Delicacies Choice, Daniel García Peinado, has carried out an illustration this Tuesday in Marbella (Málaga ) on how one can make a differentiated use of additional virgin olive oil (EVOO) within the kitchen.
Throughout the framework of the “Evening of Aoves” initiative, García Peinado has ready a tasting menu with 5 dishes, together with a shock dessert, for which the Spanish baptized “liquid gold” is used, linking it to different merchandise of Mediterranean gastronomy like wine, legumes or fish.
As a starter, fried olives with “garum”, a kind of croquette with a sauce rescued from the recipe ebook of historical Rome that’s made with oil; first, sea bass tartare with “cattabia” sauce and anchovies; second, pork leg stew with should bread; and for dessert, honey and EVOO flan, and as a shock, compote of honey, oil and strawberries.
The spotlight of this markedly Mediterranean menu is that this chef who bets on olive oil in his recipes, used the EVOO for every of the dishes that, because of its traits, greatest suited the proposal.
Thus, for the starter, he opted for the award-winning Verdial Único de Mondrón, awarded within the “New York World Olive Oil Contest” (USA) and a gold medal within the “Worldwide Olive Oil Contest within the Mediterranean, Terraoliva de Jerusalem ”(Israel); whereas for the primary dish, the chosen one was Finca La Torre hojiblanca, certified 5 instances because the Greatest Further Virgin Olive Oil within the Meals Awards of Spain.
Within the preparation of the stew he used the natural further virgin “Legado”, Greatest Further Virgin Olive Oil of the Province of Malaga 2021 within the class of medium inexperienced fruity; and within the one in every of desserts, the additionally from Malaga “Monjas de Antequera”, awarded with this identical award however within the class of ripe fruitiness.
The “Evening of Aoves” day started with a lecture on the tradition of olive oil as an “inexhaustible useful resource”, given by Francisco Lorenzo Tapia, an skilled in Neighborhood Vitamin and Oleiculture, from Malaga, and an introduction to the tasting of aoves given by this physician. , declared defender of the Mediterranean food plan.
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