Recipe of turban of borage over truffled potato with saffron

Enjoy this recipe with our Beso de Vino Syrah & Garnacha

Turban of borage over truffled potato with saffron

Author Ramón Baztán Gracia


  • 200 g borage
  • 300 g potato
  • Salt
  • Extra Virgin olive oil from

  • Truffle
  • saffron
  • Garlic
  • Ham from Teruel
  • Pork rinds


  • Clean the borage and boil in water with salt.
  • Once it has boiled for 10 minutes, place in iced water to preserve the color and stop the cooking.
  • Sauté over a medium high heat with extra virgin olive oil, adjust the salt and reserve. Bake the potato wrapped in aluminum foil for 45 minutes at 180 Cº.
  • Once the potato is baked, peel and cut in a brunoise, and reserve 100gr
  • For the foam: Whisk the potato with 100 ml. of cream and add the saffron and salt. Pass through a very fine strainer and place in a syphon with two charges of gas.
  • Peel a shallot and a garlic clove and dice finely, then fry in a saute pan with extra virgin olive oil and add the potato. Dice a small amount of truffle, and add to the fried potato.
  • Add the mixture that has been mixed with a blender and add to the fried potato, season and reserve.
  • Dehydrate the cured ham and the thinly sliced pork belly in the oven at 50 Cº for 1 hour.


To assembly place foam on the bottom of a deep dish plate. Place one third of the fried potato in food ring and fill the remainder with borage. Place crystals of cured ham and the pork rind.


Ramón Baztán Gracia

Ramón Baztán Gracia

Ramón Baztán, from Saragossa studied in La Salle Montemolín when he saw a notice announcing the Escuela de Hostelería de Guayente (Guayente’s Culinary School). Attracted by the possibility of staying for one whole week in the Pyrenees, he enrolled in school and he was hooked into the profession. When he finished his studies, in 1992, he did his apprenticeship in El Cachirulo of Saragossa and he still works there. His cuisine is furthermore that of the historical restaurant: a mixture of tradition and avant-garde that will adapt to clients tastes.

The recipe of turban of borage over truffled potato with saffron 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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