TERNASCO DEL MONCAYO IN ITS SURROUNDINGS

Elaboration:

Creamy garlic, sour potato and Trasmoz cheese: Make a mashed potatoes by cooking the potatoes in sheep's milk, apart from confit garlic in Campo de Borja olive oil. When everything is cooked, crush it together and bind it with the Trasmoz cheese, season and set aside.

Land of mushrooms and truffle: Dehydrate boletus and crush them with truffle, bread crumbs and nuts. Stretch and dry in an oven.

Reduction of Grenache D. O. Campo de Borja: Reduce in a wide saucepan wine 100% Grenache to a quarter, bind with xanthan.

Spheres of sheep kefir and ras al hanuit: Make kefir spherifications in an alginate bath, once on the plate we will add the ras to the hanuit on top.

Ternasco glazed with Moncayo honey and soy: Cook at low temperature the ribs of ternasco, once cooked glazed with its own juice, sesame oil, soy and honey until it is shiny.

Borage macerated in Campo de Borja olive oil and Grenache salt: Cook the borage without cleaning of hairs 2 minutes in boiling water and refresh in ice water, leave two minutes, and in the same water pass your hand to remove the lint and make them translucent. Macerate them in olive oil and Grenache salt.

Plating:

Arrange all the ingredients harmoniously and decorate with flowers and buds.