Receta del chef José Rojano Ingredients 150 g butter 150 flour 1l milk 250 g semi-cured cheese with paprika Flour Eggs Breadcrumbs Salt and pepper Recipe Prepare a bechamel with the butter, flour and milk. Grate the cheese and add to the bechamel away from the heat. Leave to cool. Shape into croquettes. Flour them,…
Receta del chef Ale de la Nuez Ingredients For the gnocchi: 125 g of flour, Egg A kg of sweet potato 200 g of Cured Maxorata Cheese with Paprika For the green sauce: Half a bunch of coriander basil medium Half lemon 40 gr of toasted almonds a peeled garlic 150 g of olive oil…
Receta del chef José Rojano Ingredients Prawns Breadcrumbs Goats’ milk yogurt Olive oil Lemon Truffle Recipe Peel the prawns and thread onto skewers. Roll in the breadcrumbs and fry in plenty of oil. To accompany the dish, prepare a sauce by mixing the yogurt with the oil and adding a few drops of lemon and…
Receta del chef José Rojano Ingredients Suckling pig Apple Maxorata semi-cured cheese Cream Salt and pepper Lard Truffle Recipe Roast the suckling pig in the Spanish traditional manner covered in lard. Prepare a sauce using the remaining juice, the cheese, cream and truffle. Finally, roast some apples in the same oven. Once cooked, crush. To…
Receta del chef José Rojano Ingredients Kid goat meat Maxorata semi-cured cheese Sliced bread Onion and leek Olive oil Salt and pepper Recipe Stew the kid goat meet with the leek and onion. When complete, debone and assemble in round moulds. Cut the cheese using a ring the same size as the moulds. Use a…
Receta del chef José Rojano Ingredients 250g of lentils 25 g onion, 25 g pumpkin, 25 g courgette, 25 g leek, 25 g grated tomato, 25 g red pepper and 25 g carrot 2 tablespoons of olive oil 30 g of semi-cured Maxorata cheese and 30 g of grated cured cheese 30g of cream Vegetables…
Receta del chef José Rojano Ingredients Courgette Maxorata cured cheese Guacamole Olive oil Pepper Salt Vinegar dots Recipe Cut the courgette into thin slices and grate the cheese. Add salt and pepper and sprinkle with the olive oil. Serve with the guacamole and dots of vinegar SUITABLE FOR VEGETARIAN