Recipe of wagyu beef with airy nitrous parmesan rocks, creamed peaches from Calanda with wine reduction

Enjoy this recipe of chef Félix Baztán Martínez with our Anayon Garnacha.

Wagyu beef with airy nitrous parmesan rocks, creamed peaches from Calanda with wine reduction

Author Félix Baztán Martínez


  • 120 gr wagyu beef per person (karubi cut)
  • 300 gr Parmesan cheese
  • 100 ml milk.
  • 200 ml crema 38% fat.
  • 2 soda siphon chargers.
  • 100 gr Parmesan cheese.
  • 100 ml water.
  • 200 gr peaches from Calanda.
  • 200 gr sugar.
  • 3 gr Xanthan gum.
  • 200 ml wine
  • 50 gr sugar


  • Place in vacuum bag and cook for 2 hours at 65 Cº, sear the meat over a high heat to char the outside while leaving the interior pink.
  • For the nitrogen rocks: Place the Parmesan cheese into a cooking food processor and cut until very fine. Add milk and leave liquid at 60 Cº. Remove and add the cream.
  • Pour inside the siphon with the 2 charges and leave for 12 hours. Once it is settled, make small foam rocks with a spoon and introduce into liquid nitrogen. The desired consistency is a crunchy exterior and a creamy interior.
  • For the parmesan air: Add water and cheese into a food processor. Leave for 1 hour at 60 Cº.
  • Pass through a colander and let it cool for 1 hour. Add soy lecithin and introduce air creating bubbles.
  • For the peach cream: Make compote with the fruit and the sugar. Add water and blend in the food processor with a little of Xanthan gum. Refrigerate for 6 hours.
  • Wine reduction: Heat the wine with sugar in a pot over a medium heat until achieving desire creamy texture.
  • Decorate with microgreens and edible flowers.

Féliz Baztán Martínez

“I have always felt passionate about cooking, ever since I was very young”. Félix Baztan says that he has been lucky to grow up in a gastronomic world. His father, a business man, owned many restaurants where Félix spent the first part of his working life. He received a prestigious education that began in Le Cordon Bleu and Le Ritz Escoffier, in Paris. Afterwards he traveled to work in Mexico and Malaysia. This has all combined to make him a chef who possesses an international point of view. “My cooking is international, because I am international.

The recipe of wagyu beef 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.

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