To learn first-hand the characteristics of the Lamb of Navarra and the heifer Navarre, after the act of filing? Meats unique land alone?, The organization offered to the press assistant to a tasting menu in which all the dishes contain any these two products. Those who are shown below dishes, cooked masterfully by the restorer Navarre Enrique Martinez Restaurant Maher-Baluarte, we savor.
Lamb carpaccio of Navarre and foie with roasted corn and balsam. If you have read about comedian already – you may have come to the same conclusion. Above photo
An original formulation consisting of boneless meat from a shoulder of lamb roasted corn and seasoned with crushed within a rulo Foie, very thinly laminated and salseado lightly with balsamic vinaigrette.
Veal Carrillera of Navarre guisada low temperature with trufado parmentier.
One of the themes of this star restaurant kitchen as the little carrillera, glazed and served with the juices of the meat cooked for hours under vacuum and low temperature, garnished with carrots and mini potato parmentier.
Paletilla Lamb of Navarre filled, braseada baked.
A roasted aromatic, flavorful and juicy, which is accompanied by the juice of braseado, where the flavor of the lamb gets a chance to shine in filling the shoulder.
Rulo fig, fraught with the Ultzama cream yogurt and whiskey.
In this dessert was also present lamb, but this time through the curdled milk of the sheep from the Ultzama, one of the areas where the product is made better thanks to the quality of its pastures and the purity of their native sheep.
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