Chef -head Abraham Ortega presented this Saturday in Festival of Ideas and Culture His salad made of sweet potatoes saturated with Canar sweet. The dish with which he defended this “without gastronomy, there can be no culture.” Black, shrimp, salty cucumbers and spices, such as Lorel, Pepper and cinnamon, seasoned this dish with which the star chef Michelen intended to emphasize the importance of combining the avant -garde and traditions.
Life dishes, such as our grandmothers, and fresh ingredients of the Earth are part of this Show Which was held by the leading Katays Gonzalez. During an interview with the chef, it was emphasized that the use of ingredients is the key to the Canary cuisine, which he protects. He also insisted on the importance of duality and contrasts between cold and warmth.
The first dish presented by this chef was caused by the summer that has already reached Las -Palmas -e -gran Canaria in the form of this abdomen of a donkey that covers the city since June. The animated music square has passed this festival, which also has a merchant, a truck with food, areas for children …
For the second dish, he used shrimp, pickled algae, Mojo with kidneys cured with seasonings that will wear Mujo. This is a plate from his restaurant with a star of Michelen, called a Tabayea and has a tasting letter. Ortega also explains that in his restaurant he puts nomenclatures in each dish with the main ingredients and, therefore, the product in various forms.
The chef -pier insists that the Canary Islands are one of the cheese communities and noted that this is one of the regions where it is most consumed. In this sense, he emphasized indicative floral cheese, especially it. He explained that one of the richest is achieved by the practice of Transmans and emphasized the importance of this tradition.
The third dish is sheep’s meat, which is cooked over low heat to remove the strong taste of the animal. Ortega recalled that traditionally in the Canary Islands he ate a lot of stewed Tusenov Jaramagos when he eats sheep, when he does a transmoman. In this dish, he guarantees that he is looking for simplicity and is accompanied by a garrison, which consists of a crispy texture colloe. Another curious product is Pinutela, a kind of fried pine chocolate.
