POSADAS: AN APPROACH IN THE KITCHEN THAT DOES NOT WAIVE ON ESSENCE

Extra virgin olive oil (EVOO) has a privileged place in the kitchen of Carlos Posadas at the Piñera restaurant in Madrid (Spain). This renowned Basque chef has successfully reinvented himself since his time at the well-known hotel Santo Mauro in Madrid.

With a renewed menu based on a technical, classic and French influence, far from the so frequent existing frivolities currently in the world of gastronomy, Posadas constructs his work on the base of good produce and the intensity of its flavor.

It is in this straight forward approach to cooking, that EVOO is a good fit as an enhancer of the Mediterranean flavor par excellence.

Posadas was an Olive Oil world ambassador for the International Olive Council, so his recipes give preference to EVOO for better quality in his dish like the ‘oil fried in oil’, which uses the Arbequina variety and is elaborated with cod fritters, the fish is emulsified with the oil in a percentage of more than 60%.

In his menu, there are dishes invoking new flavours with liquid gold, like his rib of Iberian prey with violet potato and vanilla oil.

Also the EVOO of picual variety is an essential dressing for his scarlet tongue with olives, his boletus mille and Iberian pork chuck with a ragout cane jar and his red mullet roasted with its own ‘suquet’.

A softer olive oil, in particular the olive juice of the hojiblanca variety of first cold press, is essential to give the Mediterranean character to its orechiette of durum wheat semolina with sea urchin, squid noodles and Italian ‘ Lardo de colonnata’.

Enjoying the cuisine of Carlos Posadas at the Piñera restaurant in Madrid is to take back the essence of the product in general and the extra virgin olive oil in particular. A necessary counter-trend, almost essential, in recent times.

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