Recipe of creamy truffled rice with artichokes, porcini mushrooms and tempura lamb brains
21/02/2020
Enjoy this recipe with our Beso de Vino Garnacha Rosado.
Creamy truffled rice with artichokes, porcini mushrooms and tempura lamb brains
Ingredients
- Truffed rice
- Porcini mushrooms
- Artichokes
- Meat broth
- Truffled oil
- Onion
- Cured cheese
- Olive oil
- Basil
- Butter
- Salt
- Pepper
- Tempura flour
- Lamb’s brains
Instructions
- Gently fry the diced onion in olive oil in a sauté pan, add the truffled rice. Pour in the broth a bit at a time, set aside a sliced porcini mushroom and add the remainder. Allow the mixture to continue cooking gently.
- Clean the artichokes. Slice into thin layers and fry in olive oil. Cook the remaining porcini slices on a grill and reserve.
- When the rice reaches its ideal point add the grated cured cheese, butter and diced basil. Stir and remove from the heat.
- Blanch the brains in boiling water for 2 minutes, remove pan from heat and leave in the water for 5-10 minutes, and then drain.
- Dry on paper towels, cover with tempura flour, and deep fry. Drain on paper towels and season.
Notes
To assembly: Place the rice on a serving dish, and place the artichoke slices, the grilled porcini slices and the deep fried tempura.
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.
