Recipe of creamy truffled rice with artichokes, porcini mushrooms and tempura lamb brains
Enjoy this recipe with our Beso de Vino Garnacha Rosado.
David Pardos Hernández
David Pardos, from Zaragoza, started cooking by chance. He was attracted by the tourism sector and he registered on the Catering School in Miralbueno. He completed his culinary training with The National Employment Institute. After this, he builds in Zaragoza, Aragonese Pyrenees, the coast from Tarragona and Madrid’s kitchens. He saw different facets of the catering service. He also tried his luck as a business man managing one Tabernalia. He defends the temporary nature and the quality product and in Palomeque he mixes the Aragon’s tradition with the outer influence which the market is demanding.
The recipe of creamy truffled rice with artichokes, porcini mushrooms and tempura lamb brains 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.