The Zaragoza restaurant Gayarre presented yesterday, Wednesday, to the specialized gastronomy press its next days dedicated to truffles. They will be launched from Friday, January 22, and will last until March 15. Different media had the opportunity to share a table with the Aragonese doctors experts in truffle Domingo Blanco, researcher at the University of Zaragoza and Juan José Barriuso, director of the Graus Research and Truffle Center. Trinidad Usón, vice president of the Zaragoza Truffle Growers Association and owner of the truffle company Foresta Algairén, was also present.
A menu consisting of three appetizers and five dishes will feature the most precious fungus “tuber melanosporum” as the main ingredient. Truffle sheet, grilled chistorra and Rio Vero truffle cheese cream with glass bread make up the aperitif to continue with fresh pasta noodles with traditional carbonara, foie confit in olive oil with stewed lentils, creamy truffle rice and ternasco meatballs with “perfect” puree according to Teodoro Baradají.
The sweet touch will be put by the chocolate and citrus dessert.
The chosen winery is Henri Abelé French champagne or Valdubón red wine from Ribera del Duero. The price is 49.50 euros VAT and cellar included.
Source: Lugares con estrella, by Eduardo Bueso
