Turban of borage over truffled potato with saffron
Author Ramón Baztán Gracia
Extra Virgin olive oil from
Ham from Teruel
Clean the borage and boil in water with
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
Add the mixture that has
been mixed with a blender and add to the
fried potato, season and reserve.
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, 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.