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FRESH PASTA WITH BOLETUS AND UMBRA SAUCE
Recipe by David López (Rehearsal Local Chef) For the fresh pasta: - Flour. - Eggs. - Water. - Salt. - Umbra Deortegas. We make a volcano with the flour and in the center we put the eggs, sal...
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FIGS, FRESH CHEESE AND FRANTOIO DEORTEGAS
Ingredients: 3/4 figs. 1 slice of fresh goat cheese. Pinions. Frantoio Deortegas. Mint leaves for decoration Elaboration: We cut the figs into thin slices a...
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HUMMUS WITH HOJIBLANCA DEORTEGAS
Ingredients: 400 g of cooked chickpeas. 1 clove garlic. 1 small spoonful of cumin powder. Lemon juice. 1 tablespoon of Hojiblanca Deortegas. 1 small spoonful of...
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