patatas guarnición patatas Meléndez

Our potatoes, protagonists in a Michelin-starred recipe in the web series “Allergen-free” promoted by Tierra de Sabor.

In the 5th episode of the web series “Allergen-free: a gluten-free and lactose-free journey through Castilla y León”, the chef of the restaurant ‘El Ermitaño’ – the only Michelin- starred restaurant in Zamora – prepares a marinated veal tongue with potato and liliaceae garnish, using Meléndez product.

Patatas Meléndez participates in the web series “Allergen-free: a gluten-free and lactose-free journey through Castilla y León”, promoted by Tierra de Sabor. An initiative articulated in an audiovisual journey through Castilla y León with the help of renowned chefs from restaurants in this autonomous community, which seeks to bring brands of products with the “Tierra de Sabor” seal closer to people who, due to allergies, intolerances or other circumstances, have to eat gluten-free or lactose-free food with all the guarantees of quality and safety.

On this journey, guided by chef Mateo Sierra, author of the recipe book “¡Sin gluten!” and well known for his participation in Masterchef, the initiative stops at El Ermitaño, in Zamora, the only Michelin-starred restaurant in the province of Zamora. The recipe chosen by Pedro Mario and Óscar Pérez, the chefs of this flagship business of traditional Castilian-León cuisine, is marinated veal tongue garnished with potatoes and liliaceae, using, of course, Meléndez products.

Specifically Meléndez garnish potatoes, which cook in a short time and are perfect to accompany all kinds of meat and fish, and are very rich in carbohydrates. In this Michelin Star restaurant recipe, they are prepared by sautéing them first in garlic oil and then cooking them until the water evaporates completely. A couple of chilli peppers are added to the cooking process to give them that spicy touch typical of the area. Finally, they are mashed without adding any more liquid, so that the potato is the real star of this El Ermitaño signature dish.

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