Asturian gastronomy is very rich and balances tradition and innovation in all kinds of dishes and creations. One of the greatest riches of gastronomic Asturias is the pantry of the land and the sea, in addition to the tasty and healthy products that are made at home, based on autochthonous breeds.Asturias is an orchard, with faba as queen, a local product that is the main base of the most emblematic spoon dish of Asturias: fabada. The richness of the Asturian garden means that the spoon dishes, ideal for autumn-winter, are of exceptional quality and very varied: the different versions of the fabada or the pot constitute a world of possibilities where onions or peppers also have room. fillings… or other dishes where the fork is also incorporated, but where the excellence of the garden is the true protagonist.
But, in addition, Asturias has more than 300 kilometers of coastline, which are its balcony and showcase to the sea and the food that comes from it. The fish and shellfish of this region are well-deserved for their exceptional quality and for some peculiarities, ranging from fishing gear to the way they are seasoned or tasted.
Asturian meat also has recognized prestige and quality. Native bovine breeds such as the Asturiana de los Valles as the one from the Montaña that feed on very nutritious and natural pastures and other autochthonous breeds such as the Asturcelta gochu, the pita pinta, the pitu de caleya and the sheep xalda. In short, a rich and fertile land with products that give rise to dishes as unique as this one. Xata Roxa carpaccio with Asturian cheeses, a recipe from La Posada de Antrialgo (Piloña), offered by Turismo de Asturias.
Xata Roxa carpaccio with Asturian cheeses
INGREDIENTS
For 4 people:
- Loin of Xata Roxa
- Cheese: from Vidiago and smoked from Pría
- Virgin Olive Oil
- Grapefruit
- Flake salt
- Pepper
- Basil
- Bread
- Olive oil
ELABORATION
Cut a few slices of bread, spread them with olive oil, cover with a piece of Vidiago cheese, and bake without grating.
Between two sheets of parchment paper we put thin slices of smoked cheese from Pría and bake until we get a ‘cheese biscuit’.
Cut the Xata Roxa loin into slices as thin as possible and lightly macerate them in the grapefruit juice for a few minutes, depending on the thickness.
On the slice of bread with Vidiago we place the slices of meat, sprinkle the basil and pepper, add salt and finish decorating with the Pría smoked biscuit.
Xata Roxa carpaccio with Asturian cheeses
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Recipe name
Xata Roxa carpaccio with Asturian cheeses
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