[et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”7px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”8px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.10.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
In this new post and to continue with our AOVE menu we are pleased to introduce you to Alberto Mart\u00ednez, better known as @cocinaconpapen<\/p>\n
Alberto has always been passionate about cooking, but it is only recently that he decided to dedicate himself fully to it, first through Instagram and then training as a gourmet until today that he is already working in the kitchen, collaborating with some companies and gastronomic influencers.<\/p>\n
He is a native of S\u00e1stago, as is our master miller Arantxa Gar\u00edn, hence his link with our mill and our commitment to young people who value their work, effort and creativity.<\/p>\n
For us it is a pleasure to present this second menu in which we use simple and local products complemented to perfection with some of our star EVOO, we are sure you will love it.<\/p>\n
If you want to know a little more about Alberto, you can visit his Instagram profile @cocinaconpapen.<\/a><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.10.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n <\/p>\n We start with a delicious and light starter, with few ingredients that we can have at home at any time and that is why it serves to accompany countless second courses, as a snack at any time of the day or to surprise someone in an invitation to eat at home.<\/p>\n The tomato in this recipe is a delight because it visually resembles the classic beef but then in the mouth it is super nice and fine. Take trompe l’oeil! <\/p>\n As for the EVOO that we are going to use in this recipe I chose the arbequina variety for its intense flavor and presence, it is at the height of the other ingredients, enhancing them but without overshadowing any of them.<\/p>\n Here you have this delight:<\/p>\n Tomato tartar (serving for 2 persons)<\/p>\n 3 medium tomatoes<\/p>\n 1 egg (yolk only)<\/p>\n 50-70 ml SAFEITO arbequina EVOO<\/p>\n \u00bd lime<\/p>\n 1 teaspoon mustard<\/p>\n Salt<\/p>\n 1 tablespoon worcestershire or perrins sauce<\/p>\n \u00bd tablespoon chopped capers<\/p>\n \u00bd tablespoon chopped black olives<\/p>\n 3 or 4 whole black olives for garnish<\/p>\n A handful of cilantro<\/p>\n Hot sauce to taste (in my case valentina black label)<\/p>\n 1 good sardine in brine cut in pieces<\/p>\n Chives and croutons\/toasts to serve with the meal<\/p>\n <\/p>\n Preparation<\/p>\n This recipe is quite simple, we have to perform 2 steps in the following order, since one of them needs a few minutes to get it right.<\/p>\n To get the tomato to acquire a texture that resembles the flesh we have to make a concass\u00e9<\/em>, which is nothing more than peeling and extracting the seeds. To do this: <\/p>\n <\/p>\n We put water to boil and introduce the tomatoes to which we have previously made a small cross cut in the part opposite to the stem, and scald them for 20-30 seconds or until we see that the skin that we have cut curls a little. Have cold water or water with ice ready to put the tomatoes in it. <\/p>\n <\/p>\n Peel and cut them into quarters to make it easier to remove the seeds. With the help of a small sharp knife, remove the area near the stem and then, with the knife itself or a soup spoon, remove the seeds in “clusters”. This is the wonderful tomato caviar. <\/p>\n <\/p>\n Now we have the “tomato meat”, but there is a lot of water left over.<\/p>\n <\/p>\n Finely chop the tomato and spread it on a plate or dish with paper towels, cover it with another layer of paper and press lightly so that it releases some water. After about 5 to 10 minutes it is necessary to replace both layers of paper with new ones to absorb as much water as possible from the tomato. Set aside for plating. <\/p>\n <\/p>\n <\/p>\n This preparation is similar to a classic yolk mayonnaise, if you know it, it will be very simple and if you don’t, it will be too.<\/p>\n <\/p>\n First of all, chop all the ingredients (capers, olives and cilantro). To continue you need a medium sized bowl and a blender with a whisk, although you can do it by hand, but you are going to get a workout! <\/p>\n <\/p>\n Once all the ingredients are prepared, start emulsifying the egg yolk, the mustard and a little bit of lime at minimum speed until it takes some consistency. Then add a little oil and emulsify. Finish adding the lime juice and while you continue whisking, add the oil in a thin stream and increase the speed a little. The texture we are looking for is not mayonnaise, but it should have some consistency because a little liquid is going to be added, it should be like a cream. <\/p>\n <\/p>\n Add and mix the rest of the ingredients and adjust salt and spice.<\/p>\n <\/p>\n Now all that remains is to assemble the plate<\/p>\n Use a plating ring to make a nice shape or mount it directly.<\/p>\n Place the tomato tartar on the bottom and press a little (leave a hole in the ring for emulsion).<\/p>\n Cover with a good layer of the emulsion and remove the mold so that it covers the tomato like a mantle.<\/p>\n Place the sardine cut into several pieces on the tartar, spread the olives and tomato caviar on the plate and finally crown it with chopped chives and some toasts of your favorite bread.<\/p>\n [\/et_pb_text][et_pb_video src=”https:\/\/youtu.be\/Mk9xDbTRi1A” _builder_version=”4.10.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][et_pb_button button_url=”https:\/\/almazaraartal.com\/tienda\/” url_new_window=”on” button_text=”\u00bfQuieres disfrutar los beneficios del mejor Aceite de Oliva Virgen Extra? Haz clic” button_alignment=”center” _builder_version=”4.9.9″ _module_preset=”default” custom_margin=”49px||60px||false|false” global_colors_info=”{}”][\/et_pb_button][et_pb_text _builder_version=”4.10.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n <\/p>\n Who doesn’t like a good sirloin steak, which by itself is already a delight, but accompanied by a good sauce with simple, natural and zero kilometer ingredients makes it a spectacle that could only culminate in an award-winning oil such as the AOVE “Aceite de Marta” EMPELTRE variety. <\/p>\n To go along with such a succulent morsel, we are going to treat the sirloin in a much more elegant way by cooking it at its exact temperature (62\u00baC) so that its interior is at the perfect point and then we will mark it so that it takes on a golden and attractive tone, which will also give it more intense and toasted flavors.<\/p>\n The original pesto sauce that we all know is perfect, but we can make variations that do not overshadow them and in which we will not miss any ingredient. I recommend that you try it as it is in this recipe because the ingredients and quantities are the result of a few tests to get a finger-licking mix, but imagination and taste always come into play, of course! What is important is that you choose a good EVOO such as “El Aceite de Marta” EMPELTRE variety from lower Aragon, it has a very well balanced flavor and smell, soft but with character that provides a perfect canvas to paint all the other ingredients of this Aragonese pesto. <\/p>\n <\/em><\/p>\n Sirloin steak with Aragonese pesto (portion for 2 persons)<\/p>\n 1 pork tenderloin<\/p>\n 20gr of raw almonds<\/p>\n 40gr of JARA D’Estrabilla cheese<\/p>\n 40gr fresh spinach<\/p>\n \u00bd garlic (but this is to taste)<\/p>\n 75ml of EVOO “El Aceite de Marta” empeltre variety<\/p>\n \u00bc cup of water<\/p>\n 2 medium potatoes<\/p>\n Decoration:<\/p>\n Toasted chopped almonds<\/p>\n Several spinach leaves<\/p>\n <\/p>\n Preparation<\/p>\n Like the tartar, this recipe has 2 elaborations:<\/p>\n <\/p>\n It cleans and removes practically all the fat and connective tissue to leave a top-notch sirloin.<\/p>\n <\/p>\n If you have decided to grill it, I recommend that you cut it into 2-3cm thick medallions so that they remain juicy in the center and sear them in the pan or griddle for 2-3 minutes on each side or to your liking.<\/p>\n <\/p>\n If, on the other hand, you want to enjoy the low-temperature texture, season generously with salt and pepper and vacuum-pack the sirloin, cook it in the roner<\/em> at 62\u00baC for 45 minutes and then sear it on the griddle or frying pan over high heat until it takes color. For presentation you can cut it in medallions or in 3 or 4 cubes as in the video. <\/p>\n <\/p>\n <\/p>\n This is the key to the dish, a sauce of those of the baste to leave the dish clean and shiny, it is important that it has a good texture and color for it, we will use the glass chopper and then a second beat with the blender arm.<\/p>\n <\/p>\n Chop the dry ingredients, almonds and cheese in the chopper. Then add the garlic and spinach and when you have everything finely chopped, add all the oil. <\/p>\n <\/p>\n Transfer everything to a bowl suitable for the blender arm and add a splash of water so that everything emulsifies a little and changes the color and texture. Finally adjust the salt. <\/p>\n <\/p>\n Let’s go with the assembly of the dish, but first I talk about the potatoes, you can accompany with any type of potato and make it to your liking, I did them in the oven with salt, pepper and a little of the same AOVE “El Aceite de Marta” at 180\u00baC for 40 min and to brown at the end 10 minutes 250\u00baC.<\/p>\n <\/p>\n Plating:<\/p>\n Drizzle the bottom of the dish with our wonderful Aragonese pesto.<\/p>\n Arrange the meat in a circle around the sauce and add salt flakes to taste.<\/p>\n Spread the potatoes also around the sauce.<\/p>\n Finally, decorate the sauce with the spinach leaves and chopped almonds.<\/p>\n <\/p>\n Enjoy this marvel!<\/p>\n [\/et_pb_text][et_pb_video src=”https:\/\/youtu.be\/4XnmtJPDhd0″ _builder_version=”4.10.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][et_pb_text _builder_version=”4.10.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n A classic dessert, without excess sweetness but totally sweet due to its texture and flavor, to which we have added Safeito quality arbequina EVOO, whose olives have been harvested green, obtaining very clear scents and flavors of nuts that take the chocolate to another dimension.<\/p>\n In addition, I have added the detail of the jam to bring an extra flavor that in this case is apricot because it is a product of proximity and we were in season, but you can do it with any other fruit such as orange, strawberry, melon, etc.. Even without it this dessert is perfect. <\/p>\n A manhattan glass will be the perfect support to present this piece of dessert, if you don’t have one you can use any type of glass or bowl, but make sure it is transparent because it will be just as good but it will be fun to see the layers.<\/p>\n I also advise that if you decide to use quality jam, it would be foolish to use a premium quality EVOO for a white label jam, as well as chocolate, do not skimp on the main ingredients.<\/p>\n On the other hand, this dessert requires a bit of technique and specific utensils such as a whisk, a spatula or cat’s tongue and a thermometer. The latter is the most special and at the same time useful because it allows us to remove the syrup at the right point, if you do not have it, the preparation is a little complicated because you have to be removing part of the syrup to know at what point it is, there are many videos on the internet that show how it is done but I recommend you to get a thermometer. <\/p>\n <\/p>\n Apricot and EVOO chocolate mousse (for 5-6 servings)<\/p>\n 125gr dark chocolate 70% for melting<\/p>\n 70gr of Safeito empeltre EVOO<\/p>\n 100gr sugar<\/p>\n 50gr of water<\/p>\n 2 eggs<\/p>\n 70gr whipping cream (min 30% fat)<\/p>\n 6 good spoonfuls of apricot jam<\/p>\n <\/p>\n Decoration:<\/p>\n 1 apricot<\/p>\n 6 mint leaves<\/p>\n <\/p>\n Preparation<\/p>\n This mousse is the mixture of 3 consecutive preparations that I am going to explain below:<\/p>\n <\/p>\n Use the bain-marie to melt the chocolate and add the EVOO. Separate the yolks from the egg whites and once everything is well mixed and melted add the yolks and keep it in a bain-marie, but turned off. <\/p>\n <\/p>\n <\/p>\n This is a bit more complicated, but as I said, if you have a cooking thermometer it will be much easier.<\/p>\n <\/p>\n In a small saucepan heat the sugar and water to make a syrup until 118\u00baC or a syrup ball\/strong strand, meanwhile in a bowl begin to whip the egg whites with the help of a whisk until they are stiff but not fully whipped.<\/p>\n <\/p>\n You must be attentive to the syrup so that it does not overdo it, and when it has reached the point is incorporated by wire while we continue beating until we obtain the duck bill when we lift the rod. It is important that you do not increase the speed of the blender too much because you have to be beating until the temperature of this meringue is almost at room temperature, this will make it keep better the spongy structure when you mix it and when the mousse is formed. <\/p>\n <\/p>\n Remove the chocolate from the bain-marie and place it in the bottom of a large bowl, add the meringue and mix with wrapping movements as shown in the video.<\/p>\n <\/p>\n As simple as having the cream cold and whipping it with the whisk of the mixer, it has to acquire body marking when you take out the whisk, but without whipping it completely (in the video it was impossible with those temperatures, but at home it is very simple and it will take you just 1 minute). Incorporate it again to the whole with enveloping movements. <\/p>\n <\/p>\n Assembly and plating:<\/p>\n In the Manhattan glass, cover the bottom with jam in the amount you like, my recommendation is a generous spoonful so as not to make the dessert too sweet, but everyone has a different sweet tooth.<\/p>\n Add a good layer of mousse, but do not go all the way to the top, it is more elegant.<\/p>\n *Cover with cling film and chill for at least 3 hours for the mousse to form and take the right texture.<\/p>\n When serving, place two apricot slices on one side and a mint leaf in the center.<\/p>\n Enjoy this marvel!<\/p>\n [\/et_pb_text][et_pb_video src=”https:\/\/youtu.be\/U0mnVEwxUqk” _builder_version=”4.10.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" [et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”7px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.9.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”8px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.10.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”] In this new post and to continue with our AOVE menu we are pleased to introduce you to Alberto Mart\u00ednez, better known as @cocinaconpapen Alberto has always been passionate about cooking, but it is … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[118],"tags":[],"class_list":["post-8666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menus","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts\/8666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/comments?post=8666"}],"version-history":[{"count":1,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts\/8666\/revisions"}],"predecessor-version":[{"id":8687,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts\/8666\/revisions\/8687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/media\/8667"}],"wp:attachment":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/media?parent=8666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/categories?post=8666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/tags?post=8666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TOMATO TARTAR AND ARBEQUINA OLIVE OIL<\/h3>\n
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LOW TEMPERATURE PORK TENDERLOIN ARAGONESE PESTO (Marta oil)<\/h3>\n
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APRICOT AND OLIVE OIL CHOCOLATE MOUSSE<\/h3>\n
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