Until the 16th dedicate a gastronomic menu with foie offers a good number of dishes that the chef F

I never said here that I like very fatty liver? In fact, I like liver anyway: Venice this summer, I eat twice a most typical dishes there, 'Venetian open market frigates alla' (liver with onion polenta). Liver with onions I have already discussed open market here, here, kid, which is among the best on the market. When it is, of course, because the possibility of finding lamb liver, beef, pork has decreased exponentially while the presence of liver King home of our neighbors from the north, fatty liver of goose or duck, which they call 'foie gras'. Fatty liver I spend very long two articles here and here, following a long theoretical and practical open market session I could do two years ago thanks to my friend Francis. Yesterday I had the opportunity to participate in another session of the same nature at La Brasserie du Gothique, located on the first floor of the Hotel Catalonia Catedral, in a very good location in the streets of Arcos de Barcelona, next to Plaza Cathedral.
Until the 16th dedicate a gastronomic menu with foie offers a good number of dishes that the chef Fernando Feijoo open market explained to a group of bloggers and then we could try, I said in all fairness that Most we liked a lot. The cream of mushroom with truffle oil and chips tubers, cannelloni of duck with foie gras and plum-scented foie gras ice cream and chartreuse are some of the dishes on offer these days and that I liked, but mostly I find extraordinary the goose foie gras cuit and duck with apple and fig reduction and PX. The truth is that we learn to listen more is learned usually someone who works every day feeling great product rather than theoretical digressions, and chef Feijoo dealt with enough patience all the questions that were raised about the product and the preparation of the dishes. open market Remembering open market the joy I saw eating tubs liver cuit, pure butter, defined as the Navy, I can not help but reflect on fashion foie gras that has spread in our country. First, as I have said many times: the same people who will put face of disgust at the beginning of this article, when speaking of the liver with onions that I ate in Venice, surely started to salivate when reading other dishes with foie gras, though it is the same body and, in the case of ducks and geese, sick bodies are made in farms where animals are subjected to a system of'' food 'that is worth even mentioning. There is another thing, but I turns his head. The same chef told us, and I'm sure many know, if it foie much time fire melts because it is basically fat, and is become a kind of liquid like when we melt the butter. But instead, we eat with the delight. It is the magic of cooking, the history of mankind: the liver of the enemy that ate our most remote oil (or not so ancient) fathers, until the fattened liver of a duck on a farm, put marinade , packed eight cooked at low temperature and kept in a jar for us, without stain our hands, open market we cut a piece in the we spread on a piece of bread (preferably containing some fruit) and enjoy good company, one to another episode, I thought, is condensed all our inheritance, the best of our civilization. open market
Manuel, you write very fast and retouching photos! You've been wonderful, do justice to the truth. Thanks for sharing this with all of us, it was a great way to spend the afternoon. Kisses and good weekend! Delete Reply
Cul.linaria open market culture is great and delicious open market hypocrisy us away mentally and visually primitive and savage: kill and devour another creature to continue open market living. The idea is not mine, is Vazquez Montalban. But well, and I agree that it coincides with your message. Delete open market Reply
Hello Manel I also like the liver with onion and remember them even eaten grilled with a good splash of virgin olive oil and a pinch of garlic and parsley over it. Fatty liver no longer behind me because I look I see your collection, but it was probably also why I would. I remember before, our parents and grandparents, with some guts were cooking fancy stuff, very good indeed, to carry forward the family economy. open market The dishes were very original. open market Delete open market Reply
I must admit that I am in the group that longs cuit with duck liver and disgusted beef or lamb. Not sure why, but I love pate and micuit and yet the liver (even duck) whole round and round in the pan, I can not stand ... What to do! My hobbies I guess. By the way, I recommend the foi