Mist over the Calanda field

Author Olga Gascón Fraga


  • 100 g rice
  • 50 g Cured ham from D.O. Teruel
  • 50 g Yellow foot mushrooms
  • 50 g Cured cheese from El Moncayo
  • Extra virgin olive oil from Lower Aragón
  • Liquid cream
  • Ham bone
  • Kappa (quick coating gelatine)
  • Thinly sliced cured ham.
  • Black olive pate
  • Crispy onions bits


  • Blend together the crispy onion bits, the black olive pate and the previously dried thinly sliced cured ham until it is chopped to a fine powder.
  • Prepare a risotto with cured ham and yellow foot mushrooms. Blend and place on top of previously prepared peach flan molds.
  • Allow to chill, turn out of molds and bathe in a ham gelatin.
  • Dye the remaining ham green and form into the shape of leaves, and bathe in nitrogen so they are brittle.