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THE IMPORTANCE OF BEING CALLED … ERNEST HEMINGWAY

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At this time of year when the internationally renowned Fiestas de San Fermín are approaching, we cannot help but remember one of its most avid and frequent followers: Ernest Hemingway.

                “The country about which a novelist writes is the country he knows, and the country which he knows is in his heart”. I do not know for sure if Hemingway was thinking of Spain when he wrote this, but it is extremely likely, for few foreign writers have known and loved our country as much as he did. Hemingway knew Spain very well and felt a part of it … a country just emerging from the Civil War and quite different from the present one...

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BOTÍN , PREMIADO COMO MEJOR RESTAURANTE TRADICIONAL

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El pasado 25 de junio, Botín recibió el premio al mejor restaurante  tradicional, concedido por el jurado de la VII Muestra Gastronómica de la Pasta y el Dulce de Daroca.

El jurado que votó los premio estaba constituido por el periodista José María Iñigo, Sergio Sauca, jefe de deporte de TVE, José Ribagorda, responsable de los informativos de fin de semana de Tele5; el chef Pedro Larumbe, José Felix  Tallado, presidente de la Comarca Campo de Daroca, y el asesor gastronómico Juan Barbacil.

Además de Botín, en otras categorías fueron premiados el chef Pedro Subijana,el maestro repostero Paco Torreblanca y el Asador Sagartoki de Vitoria.

El premio fue recogido por nuestro director adjunto, Javier Sánchez...

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THE TARTA BOTIN

Tarta Botin

This is a recipe passed on down from Grandfather Emilio and it is one of the most popular desserts among our customers.

Ingredients: For the cake: 6 eggs, 125 gr of sugar and 150 gr of flour.  Pastry cream filling: 1.5 liters of milk, 225 gr of sugar, 120 gr of flour, 7 egg yolks and 1 whole egg. Covering: 6 or 7 egg whites and 200 gr of sugar.

Preparation:

Beat the eggs with the sugar until a creamy mixture is obtained which should triple its initial volume.  Then, add the flour slowly and mix it carefully, so that the mixture does not drop.  Pour everything into a round mold and bake at 170º for 25 to 30 minutes.

To make the cream, separate the yolks from the whites, and set the whites aside...

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