The Ternasco de Aragón is a lamb less than 90 days old, fed with mother’s milk and natural cereals until it reaches a carcass weight that ranges between 8 and 12.5 kg. Its demanding aging and control process is regulated by the Ternasco de Aragón PGI, the first fresh meat in Spain to be recognized with a specific Denomination.
In addition, due to the sum of its qualities, Ternasco de Aragón is probably one of the best meats that can be eaten today. A great option to include meat in the daily diet thanks to its low cholesterol content and its large amount of proteins and vitamins – making it ideal for both children and adults of all ages – benefits that have been confirmed by numerous studies carried out in recent years by different researchers, including those at the Miguel Servet Hospital in Zaragoza and the University of Zaragoza.
And from a culinary point of view, it is one of the most versatile meats at the time of its preparation, an excellent meat when prepared in a traditional way, but which also perfectly supports the most avant-garde cooking techniques. Presented on a plate, on a lid, or in a sandwich. Paired with a wide variety of sauces and accompaniments, or simply grilled. Baked, grilled or stewed at a low temperature. The limit is set by the creativity and innovation capacity of the chef who prepares each preparation, such as this Fideuá de Ternasco de Aragón, a recipe offered by the IGP Ternasco de Aragón.
Ternasco fideuá
INGREDIENTS
- 500 g of skirt meat from Ternasco de Aragón
- 360 g of thick noodle for Fideuá
- 100 g peas
- 1 red bell pepper
- 1 sweet onion from Fuentes
- 2-4 cloves of garlic
- Extra virgin olive oil
- Saffron from Jiloca
- Water or meat broth
- Salt
ELABORATION
In a paella pan, frying pan or low saucepan, pour a couple of tablespoons of extra virgin olive oil and put it over low heat. Add the onion and the well-cut red pepper and sauté it a little.
When they begin to lose their toughness, add the chopped meat until it is golden brown. Next, we add the saffron threads, stirring so that they do not burn, add the peas and noodles, sauté everything together for a couple of minutes and add water or meat broth in the proportion 2.5 cups of water for each cup of noodles.
With the low heat, add salt to taste, add the garlic well crushed with a little oil and wait for all the water to evaporate.
Finally, we give it a heat stroke in the oven so that the upper layer is well toasted, remove and let it rest for a few minutes. At the time of serving we can accompany with a little homemade aioli.
Ternasco fideuá
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Recipe name
Ternasco fideuá
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