Today’s Aragonese cuisine reflects the variety of foods from a privileged geographical area, a great gastronomic tradition and the influence of millenary cultures, with products such as the lamb from Aragon, the ham from Teruel, the peach from Calanda, the oil from Lower Aragon …
Products that today have given rise to an interesting mix between popular stews steeped in history and tradition and an ambitious renewed cuisine. And of course, the wines of the region, the fruit of a millenary oenological culture. Not surprisingly, one of the tourist slopes that arouses the greatest interest is oenological tourism, since Aragon has four wine-producing denominations of origin: Somontano, Cariñena, Campo de Borja and Calatayud.
And in the specific case of Zaragoza, the gastronomic temptation seems to be throughout the city, often in the form of tapas, small creations that range from the most traditional, which are already a classic in the city, to the most innovative, authentic examples of the most avant-garde cuisine. Of course, all of them have one point in common: the high quality of their products and their careful presentation. The best known tapas area is El Tubo. It is located in the old town, like the squares of Santa Marta, Santa Cruz and San Miguel. In all these locations, traditional establishments are combined with innovative proposals full of imagination and good taste.
But, in addition, Zaragoza celebrates every year the Gastronomic Contest – Horeca Awards, an important event not only for the hospitality sector but also for all those who like to eat well. Organized by the Zaragoza Restaurant Association (HORECA), this event has the support of the Zaragoza City Council, the Aragón Provincial Council and Tourism, and the sponsorship of several commercial brands, and over the years it has led to dishes as tasty like this borage, gnocchi, eel from the Ebro Delta, a recipe from Absinthium Restaurant offered by Zaragoza Turismo.
Borage with gnocchi and marinated eel
INGREDIENTS
- 1 borage plant
- 200 g of marinated and roasted eel Kabayaki style
- 1 nut of butter
- 20 ml double cream
- 5 g flying fish roe
For the gnocchi
- 250 g potato
- 75 g of wheat flour
- 1 egg yolk
- Salt and pepper
ELABORATION
We cook the borage, and when they are cool in ice water and reserve the stems. With the leaves we make a cream by crushing them with butter and cream.
For the gnocchi, we cook the potatoes, peel them and go through the food mill, season and mix with the flour and the yolk to obtain a dough. With the right apparatus we make small pieces one by one.
When we have prepared them, we sauté them and add the stems of the borage.
At the time of serving, in a large plate we put the cream of leaves, butter and cream as a base, we add the gnocchi freshly sautéed with the borage, and on top the minced eel, its juice and the roe.
Borage with gnocchi and marinated eel
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Recipe name
Borage with gnocchi and marinated eel
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