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Prepared by Fernando Pérez Arellano, chef at Restaurante Zaranda.

1 Michelin star.
Close family friend, excellent conversationalist and a connoisseur of our olive oils.

For the white onion olive oil toffee:

  • 1 kg of thinly sliced white onion
  • 100 g of extra virgin olive oil
  • 2 g of salt

Put all the ingredients in a pressure cooker and pressure cook for 30 minutes. Strain to obtain the liquid, discarding the solids. Reduce to 1/3 of its initial volume on high heat, stirring continuously with a whisk.

 

Spice blend for the marinade

  • 3 kg of fine table salt
  • 200 g of sugar
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 4 star anise seeds
  • 5 cloves
  • 15 juniper berries
  • 1 tablespoon of Chinese five-spice powder
  • 1 tablespoon of green pepper
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of black pepper
  • 1 tablespoon of cardamom
  • 1 tablespoon of ground ginger
  • 1 tablespoon of coriander
  • 1 tablespoon of paprika
  • 1 dash of nutmeg
  • 10 cloves of garlic
  • 1 sprig of thyme

 

Cooking the tongue:

  • 4 beef tongues
  • ½ kg of spice blend
  • ½ kg of lard

Cover the previously drained tongues with the spice blend and let them marinate for 8 hours. Rinse them, dry them well with a cloth and coat them with the lard. Steam them at 72ºC for 48 hours. Chill them in ice water and, when you are going to use them, peel them and cut them in 2×2 cm cubes.

At serving time, fry the cubes in abundant olive oil at 200ºC.

 

For the peas:

  • 150 g of dwarf peas
  • 150 g of onion and olive oil toffee
  • Mint leaves
  • Fleur de sel

Gently heat the ingredients together for a few minutes.

 

Finish with:

  • Caviaroli
  • Mint leaves