- De la Riva, El Mesón de Doña Filo, La Barra de La Tasquería, La Taberna de Elia, La Tasquita de Enfrente, Salino, TerZio, TreZe and Triciclo will be offering a series of exclusive recipes over 13 days — and even a themed tasting menu, all bearing each establishment’s personal stamp—made with liver, kidneys, offal, tongue, brains, cheeks and the whole head of lambs from this Aragonese PGI, the first in Spain for fresh meat to have its offal certified.
- It will be a unique opportunity in Madrid — although it will be running simultaneously in Aragón — to discover the versatility and contrasts offered by these ingredients, which might at first glance seem less prestigious, but which these chefs know how to bring out to their full potential.
The ‘Ternasco de Aragón’ PGI has recently certified the offal from its lambs, becoming the first fresh meat in Spain with a recognised quality designation to do so, and this milestone deserves a special celebration. For this reason, Madrid will host the 1st Ternasco de Aragón PGI Lamb Offal Festival between 15 and 27 September at nine renowned restaurants, each with a delicate touch and expertise in working with meat and offal to make the most of these ingredients. During this period, each restaurant will offer – either as off-menu items or as part of a special tasting menu – their own original recipes made with liver, kidneys, offal, tongues, brains, cheeks and the whole head of these animals – the parts covered by this certification – under the guidance and advice of the Regulatory Council, which is organising these particularly tasty and unique events.
These are the dishes designed for the occasion by each restaurant:
‘Roman-style’ lamb’s brains from ‘Ternasco de Aragón’ PGI; ‘Ternasco de Aragón’ PGI lamb’s kidneys with onions in sherry; grilled ‘Ternasco de Aragón’ PGI lamb’s kidneys in a crispy coating; ‘Ternasco de Aragón’ PGI lamb offal, Obdulia-style.
Will be offering a comprehensive tasting menu, ‘Ternasco de Aragón, a living treasure’, comprising:
Ternasco de Aragón PGI lamb’s liver pâté with figs and migas.
Marinated Ternasco de Aragón PGI lamb kidneys and boletus mushrooms with a green salad.
‘Coca’ with ‘Ternasco de Aragón’ PGI lamb’s tongue, candied carrots and ratatouille jus.
Ternasco de Aragón PGI lamb’s brains (Villaroy) with summer truffle demi-glace.
A stew of Brunete chickpeas and Ternasco de Aragón PGI lamb offal.
Ternasco de Aragón PGI lamb cheeks Vizcaína-style with cod tripe.
‘Ternasco de Aragón’ PGI lamb kidneys à la meunière with hummus, pine nuts and gnocchi; ‘Ternasco de Aragón’ PGI lamb’s tongue taco, baby squid and Ras al Hanout; Khao Soi with ‘Ternasco de Aragón’ PGI lamb cheeks in red curry.
Pastry parcel filled with ‘asadurilla’ lamb (PGI Ternasco de Aragón) (pastry made with port and chocolate); Onion soup with Ternasco de Aragón PGI lamb kidneys (based on cocido soup, fresh spices and sherry); Carpaccio of Ternasco de Aragón PGI lamb kidneys confit in butter, with a pistachio and grapefruit vinaigrette.
‘Ternasco de Aragón’ PGI lamb kidneys with caviar; ‘Ternasco de Aragón’ PGI lamb brains lightly blanched in black butter.
Faux risotto made with ‘Ternasco de Aragón’ PGI lamb cheek; Cubes of ‘Ternasco de Aragón’ PGI lamb’s tongue.
Ternasco de Aragón PGI lamb offal tacos with onions, manzanilla sherry and guacamole.
Ternasco de Aragón PGI lamb’s head terrine; Ternasco de Aragón PGI lamb kidneys with egg and potato.
Grilled Ternasco de Aragón PGI lamb kidneys, smoked fennel parmentier and apple vinaigrette with trout roe; Aragonese ‘anticucho’ of Ternasco de Aragón PGI lamb tongue, heart and cheeks, herb yoghurt, homemade naan bread and spiced juice.
All these delicious, sustainable and high-quality dishes can be enjoyed at the respective restaurants at both lunch and dinner times — subject to opening hours — throughout the 13 days of the 1st ‘Ternasco de Aragón’ PGI Lamb Offal Festival. On the brand’s website and social media channels, @ternascodearagonigp, the success of this initiative—which is being launched for the first time in the Spanish capital and will also take place, during the same dates, in 19 restaurants across Aragón—will be highlighted.
Source: AIRES NEWS Comunicación