Recipe of peaches, basil, and black olives
Enjoy this recipe of chef Roberto Aragón Barreu with our Beso de Vino Syrah & Garnacha.
Roberto Aragón Barreu
Roberto is from Huesca and is a hard- working chef, relentless and humble. He does not give himself enough credit, but he was in the core of the origin of the high cuisine in Aragón, that was represented in the former restaurant La Navas in Huesca.
He started alongside Fernando Abadía, one of the greats. Then he decided to see the world, and he learned from the masters Martín Berasategui, Manuel de la Osa y Xavi Pellicer. On his return he contacted Carmelo Bosque who invited him to take part in his project, the restaurant Lillas Pastia, where he has been cooking for the past twenty years.
The recipe of peaches, basil, and black olives 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.