Leg of Ternasco Ternastaki with smooth pear cream and Campari
Author Cristian Yáñez Picazo
FOR THE TERNASTAKI:
300g.deboned leg of Ternasco de Aragón (young lamb).
FOR THE PUREE:
Place 2 kg. of salt in a food processor with the thyme and rosemary and blend. Cover the deboned lamb which has been cleaned of all fat and cut into a cube shape with the salt for 45 minutes
Squeeze the juice from the lime and the orange and mix with the soy sauce.
After 45 minutes rinse the meat with water and dry with kitchen paper towels, and place the meat into the soy sauce/citric mixture for another 45 minutes, and then rinse and dry again.
In a very hot frying pan, brown each side of our cube of meat for 5 seconds.
For the pear puree, heat the water with the sugar and the Campari, until it reduces by half. Bake the peeled and cored pears at 100 Cº for 20 minutes and blend together with the reduced Campari sauce
Assembly: Brush the syrup mix on the plate. Once the meat has been marked on all sides, cut into slices approximately 20 mm. thick and place atop the syrup base. Between slices build 30 mm. layers of potato chips, to give more crunchiness to each bite.
Cristian Yáñez Picazo
When he was sixteen years old he started working in a restaurant so he could buy a motorcycle and since then Cristian Yañez went over some.
Restless, bad student and entrepreneur, the chef from Zaragoza had his first business when he was eighteen years old. Since then he had sandwich bars, tapas bars, grill houses and a dozen of establishments.
Nowadays, he manages the new Ternasca, the original –transformed into a place where you hang the kitchen tools−, El Cuartelillo and two foodtrucks where he offers “a local product as you have never eaten it before”.