A dish that is a real delicacy, with the Aragonese ternasco as the protagonist, prepared according to the recipe of chef Marcelo Alejandro Altamirando, has the perfect pairing in our Monasterio de las Viñas Crianza.
Rack of Ternasco de Aragón prepared at low temperature with Jerusalem artichoke cream, crystals of ajoaceite and powdered herbs
- Rack of Ternasco de Aragón
- Jerusalem artichoke
- Cooking cream
- Virgin olive oil
French the rack of lamb, place in a vacuum bag with olive oil, a garlic clove and a sprig of thyme. Cook in a steam oven at 90C° for 6 hours.
Chill rapidly to stop the cooking. Wash, peel and clean the Jerusalem artichokes. Cook together with cream and salt for 20 minutes.
Blend in a food processer to obtain a creamy texture. Its taste is reminiscent of truffles. Remove the leaves of the
parsley from the stalks and blanch the leaves with sodium bicarbonate. Blend in a food processer with olive oil and garlic cloves and reserve.
Place isomalt sugar in a pot and allow it to melt. When reaches 110C°, remove from the heat and allow it to cool to a working temperature of 80C°.
With the aid of a 2 cm. diameter ring, and carefully blowing, make 2 globes.
Place a small quantity of ajoaceite inside the globe, while shaping it. Reserve it for plating.
Remove the thyme and the rosemary from their stems. Dehydrate in the oven at 50C° and reserve. Heat the oven to 200 C ° and roast the rack of lamb for 6 minutes.
To Assembly: on a flat plate paint a wide streak with the Jerusalem artichoke cream. With a condiment squeeze bottle place various dots alongside of the streak. Sprinkle the herb powder over the streak. Place the rack of lamb in the center of the streak. Carefully place the isomalt ajoaceite globes taking care not to touch the cream to avoid the globes collapsing.
Marcelo Alejandro Altamiranda Zorrilla
Marcelo Altamiranda was studying system analysis but he grew bored, and after doing a cooking course in his native Argentina fell in love with the profession. This was the beginning of a journey that would take him to the U.S., France, and Spain where he has resided since 2004. Everywhere he has worked has left its mark: from the U.S., the merging of cultures, from France, the technique and from Spain, the appreciation for gastronomy.
The recipe of rack of ternasco de Aragón prepared at low temperature with Jerusalem artichoke cream, crystals of ajoaceite and powdered herbs 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.