Cellar Tastings

White Truffles are one of the most sought after gourmet products in the world. This creative Spanish recipe incorporates the white truffles into a delicate sauce over baby squid. The recipe was contributed to Cellar Tastings by the hottest new restaurant at the moment for creative cuisine, Restaurante Teté. Located in the emblematic Madrid neighborhood of Malasaña, on a pretty narrow street, Teté is a gem of a place. The decor is lovely and relaxed. Upon arrival, you are given your menu, which is made of exquisite rice paper, and comes in a large rice paper envelope. Take out the menu, and be tempted by the original and tasty concoctions such as Rissoto with grilled shrimp and chopped walnuts, calamari sorbet and succulent baby lamb. Seafood is another strength on the menu, and this recipe is based on the finest ingredients.

Preparation

We first produce the Dublin Bay Prawn blend. Over the blend, we place the garnish. Over the garnish we place the Dublin Bay Prawns and the baby squids. Finally we add the truffle oil around the dish, not directly on the squid.

1. Dublin Bay Prawn Blend: we fry lightly the vegetables– fennel, onion and celery – previously chopped, together with the almonds. We separate the heads and then we peel the rest. We dry the peelings in the oven ( 90ºC). With 2 carrots, 2 onions, 2 celery branches, a parsley bunch and the capers we make a stock together with the dried peelings, boiling for 20 minutes. Next we put the lightly fried vegetables, the prawns main parts and the heads in a casserole adding the stock at the end. After boiled, we grind and strain it, getting the paste in that way.

2. Garnish: we chop the squash in little sticks. Next we peel and boil the broad beans. We boil the mushrooms in olive oil. Then we fry the squash sticks, adding next the mushrooms also chopped in little sticks. Finally we add the broad beans, so we have the garnish made.

3. Truffle oil: we make it with olive oil.

4. Dublin Bay prawns and baby squids: we cut the baby squids in rings and then we grill them. We grill too the prawns.

5. Finally we assemble the dish as described previously.

Try this dish with: Ochoa Rosado, Navarra, Spain

The wine region of Navarra, in Spain, is mostfamous for its granche based rosé wines. Ochoa is one of the top wineries in Navarra in terms of quality, value for money and for innovation. It is a family-run firm, Javier Ochoa being the winemaker and Alvaro Ochoa the sales director. The grapes are grown and selected by the Ochoa family. Javier Ochoa is personally responsable for making all of the wines. The bodega is not quite boutique, but production is limited and yields are low, in order to make the wines concentrated with depth and complexity. The vineyards are located in the gorgeous, medieval village of Olite and in Traibuenas. The historic winery dating back to the 1800's is still used for oak maturation, while the newer winery just outside Olite includes modern installations for vinification and the bottle pavillions. Ochoa is best known for its excellent rosado wines.