Patata Agria de Alcalá de Moncayo con Piruleta de Ternasco de Aragón IGP

SOUR POTATO FROM ALCALÁ DE MONCAYO WITH TERNASCO LOLLIPOP FROM ARAGON PGI

Ingredients:

  1. 500 gr. sour potato from Alcalá de Moncayo
  2. 2 skirts (low pit) by Ternasco de Aragón IPG
  3. Rosemary and thyme from Moncayo
  4. 2 carrots
  5. 2 zucchini
  6. Mix of lettuce, alfalfa sprouts and edible flowers
  7. Sierra del Moncayo Oil
  8. Grenache vinegar
  9. In season, Moncayo mushrooms

Elaboration:

Once the clay container is modeled, cover its interior with baking paper or a very thick gauze.

Introduce the turned potatoes into balls of about 3cm in diameter.

Sprinkle with rosemary and fresh thyme and paint with "Sierra del Moncayo" oil.

Bake at 150º for 40 min.

Bone the low cuts, beautify, salt and pepper and fill with strips of carrot and zucchini cut into longitudinal slices. Roll up, starting at the thinnest part, forming a roller about 8cm in diameter.

Bride and roast in the oven at 180ºC for half an hour. Allow to cool.

Make the vinaigrette by adding reduction (to 1/3) of Muscat of Ainzón with fresh rosemary and thyme leaves.

Presentation:

Once the roller is cold, remove the bramante thread and cut it into medallions. Cross them with skewers and mark on the plate.

Break the clay wrap of the potatoes and place them next to the lollipops and the lettuce bouquet

In season add sautéed mushrooms. Garnish with edible flowers.

I.E.S. JUAN DE LANUZA Cooking School

C/de los Capuchinos, 1 50540 Borja (Zaragoza)

Telephone: 976 86 73 68