Warm and crispy Ternasco de Aragón pate with sweet and sour sauce and truffle ice cream
Author Joaquín Muñoz Arriaga
For the pate:
Ternasco de Aragón
For the truffle ice cream:
fig balsamic vinegar
For the pate: Lightly fry the onion and garlic with pork lard or beacon fat. Add the chopped lamb meat.
When the lamb is almost done, add the foie. Season it with salt and pepper.
Wet all with brandy and the white wine and maintain over a low heat for a few minutes more.
Add the beaten eggs and adjust the salt if necessary.
Fill molds with the pate mixture and bake in a double boiler 30 to 40 minutes at 140 C°.
Fry a very finely diced onion together with the raisins.
Once the pate mixture has cooled, slice into portions and wrap in the phyllo pastry
sheets, together with the fried onions and raisins. This prepared dish is fried just before serving at the table.
For the Truffle Ice Cream: Boil the truffles in the milk, around 15 minutes. Allow to rest at a minimum another 20 minutes.
After the resting time has passed, remove the truffles and mix together the milk, yolks and sugar and heat at a minimum of 80 C° for another 15 minutes.
Cut the truffles to the smallest size possible, once sliced, cut in julienne, and lastly into tiny cubes. Add to the mixture and reserve.
Introduce the resulting mixture into an ice cream machine, when it is already chilled. If an ice cream machine is not available, place in a freezer, remove when it begins to set and whisk it. Repeat this operation 3-4 times.
Assembly: Place one or two bricks of the lamb pate on a plate and accompany this with a scoop of the truffle ice cream. Sprinkle the balsamic fig vinegar over the bricks.
Joaquín Muñoz Arriaga
Joaquín Muñoz, rule breaker and anarchist, loves the kitchen. He was born in the Basque Country and studied in the South of France; he has worked almost exclusively in Aragon’s kitchens. For sixteen years he owned and operated together with his wife Ana Mallén the Basque cuisine restaurant Txingudi, in Zaragoza.
He teaches in the Horeca Association since they opened a program for culinary studies. For the past twenty years in his restaurant Uncastello, in Uncastillo, a town near Zaragoza he has been mixing his Basque roots together with his Aragonese background, which gives his dishes a bold, original touch.