| Articles . Food&Drink |
| Roasted foie on chard fronds with moorish
chicken broth |
| We invite you to step inside a world of wholesomely andalusian and innovatively creative. |
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Chef: El Ombú Restaurant - Hotel Don Carlos.
Photo: Esteban Montero |
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INGREDIENTS: 50 gr. fresh liver + 1 chard stalk + 100 gr. prunes +
100 cl. chicken broth + 1 tbsp. butter +
1 cup Port wine
PREPARATION: Place the slice of fresh liver in sunflower oil at 180ºC.
Put the liver in the oven at 135º until the center reaches 45º.
Set aside.
Rinse the chard stalk and blanch in salted water. Cook the prunes in the chicken broth for 30 minutes over medium heat.
Sauté the chard stalk in butter. Glaze with Port wine and add the chicken broth
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| El maridaje (The Pairing) |
| Waltraud 2007 |
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TASTER'S NOTE: Delicate notes of ripe
cherry and raspberry jam
strike a rich chord with the
sweet tannins.
GASTRONOMY: Serve at 10-12ºC. Ideal with oysters and shellfish. Magnificent with fish, rice dishes, pastas with marinara sauce, duck in sweet sauce, etc.
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