La circular gastronomy and the kitchen of use as the pepper leaf tea presented by Joan Roca centered the first day of Madrid Fusion. In the contest, new products such as truffle pesto and others recovered such as Carnot, a traditional herbal liqueur from Denia
El Carnot, from Denia for everyone
Denia's most traditional herbal liqueur, the Carnot, has just been recovered and featured in Madrid Fusion. It disappeared in the 50s of the last century, when the person who had popularized it, Enrique Boluda, went to the grave with the formula. East schnapps was distinguished from other liqueurs by being made with artisan herbs and have a bitter taste. The "Carnotet" It was drunk in Denia at a peseta, mixed with siphon water and as an aperitif to whet the appetite.
Now Antonio Fornés, a native of Denia, has recovered it after finding the formula that Josep Bordehore kept. It is made from 17 native herbs of the region of La Marina Alta, without sugars or chemical essences. “I have given it a new life associating it with current tastes. The ingredients are the same, but I have changed the proportions ”, Fornés tells us. Advises to combine it with normal tonic or tonic pink, to give it an orange color, or with Seven-Up and Sprite. "And instead of taking a gin tonic, you have a Carnot ”.
Joan Roca, innovating without complexes
If one of the current axes of the innovation is the use, the best Spanish chef, Joan Roca, is exploring it masterfully and without complexes. Has featured in Madrid Fusion a tea made from the leaves of the pepper plant. “We planted many varieties of pepper and realized that we could treat the pepper leaves as if they were tea leaves. We can infuse them and make an extraordinary drink ”, he explained.
So in the Celler de Can Roca now the ceremony of the Pepper "tea". A way to discover from the roots and tradition of tea, a very different infusion with a new flavor. The same plant is also used to make a frozen of pepper leaf as a matcha tea. A way to elaborate new flavors from the basics of gastronomy and also making the most of the pepper plant almost entirely.
Following the same idea of use in the kitchen, he has also used the potato skin to make a potato foam soufflé. In reality, the chef is inviting us to open our minds, explore new flavors and get out of our flavors, textures and aromas of comfort. And all this from the use of well-known products and plants.
Fresh truffle pesto, more possibilities for truffle
In the origins of pesto of truffle There is a dog, that of its creator, Javier Acedo, who found this fungus by chance one day out in the woods. This led him to take a liking to collect truffles first and cook with them later: "And the hobby became a business and the homemade recipe got into a pot." The creator of Alonso truffles, one of the few marketers that has fresh seasonal truffle the 365 days a year.
En Madrid Fusion has presented a fresh truffle pesto, based on summer or autumn truffle, and another black truffle pesto. They contain 40% truffle, oil, macadamia nuts and cashews.
Acedo highlights its composition of fresh truffle and 100% natural, without colorants or preservatives, because "many truffled products on the market do not have truffles". The truffles come from plantations of Guadalajara and Teruel. Acedo recommends fresh truffle pesto to make pasta, risottos, lasagna or cannelloni fillings and even on niguiris. The black one recommends it for carbonara sauces, foie gras, patés, cheeses or sauces perigord.
Products such as fresh truffle pesto are very interesting to enhance many dishes. Also to discover other ways of making the truffle that from a nearby product is helping to structure and give richness to the territory. At the same time we enriches our gastronomy helps the fusion of different cuisines in an easy and creative way. So far, this has given of itself Madrid Fusion although there are still speakers to display your creations.
