The chef Víctor Encinal of the Cayena de Cáceres Restaurant has been the winner of the 11th edition of the Espiga Award. The award given by cordex y Rural Fund of Extremadura. Recognizes the best gastronomic proposal of Extremadura lamb 'Corderex'.
Encinal has wowed the jury and won with his next recipe.
'Lamb leg cannelloni Corderex with its juice. Contains dry pesto, pate and fine lamb parmentier. In addition to the crunchy skin and pil pil with artichoke petals'.
The six finalist chefs competed in the contest today under the watchful eye of a jury of experts from the world of Gastronomy. The originality, plating and presentation of each proposal.
The winner has a prize of an economic endowment of 1.000 euros. Also get a Certified Diploma that will be delivered to all the finalists of the contest.
The recipe demonstrates the versatility of lamb meat
Victor Encinal has created the winning recipe highlighting the taste and quality of the Extremadura lamb 'Corderex'. This is how he explained it after being awarded.
«HWe polished these cannelloni with a light parmentier sauce. Then, the lamb's own juice to enhance its intense flavor. We also wanted to give prominence to that crispy lamb skin. Also, with lamb liver pate. Finally, a pil pil of peas with the artichoke petals ”.
The five finalist recipes in the contest have also been characterized by great originality. For example, the 'cylinder of lamb in sauce toffee with mango bonbon, false brain and potato millefeuille '. Also the 'leg of lamb stuffed with mushrooms glazed in its juice over creamy chestnut rice and mint air'.
They talk about IGP Corderex
Raúl Muñiz, technical director of the IGP Corderex, has rated the event.
«There has been a huge turnout this year. In addition, the quality with which each edition the contestants come, preparing very innovative recipes, demonstrating the great versatility of lamb meat and the quality of the Corderex certified PGI. '
If you want to know more about these awards you can visit the web: www.corderex.com
