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 Maxorata or El Tofio soft cheese Brown sugar 1/2 kg onion 300 g sugar Recipe Prepare a preserve with the sugar and the onion. Set aside. Cut the cheese into rectangles and prepare a gratin using brown sugar. Serve with the preserve. SUITABLE FOR VEGETARIAN
Chef José Rojano recipe Ingredients Maxorata semi-cured cheese Gold powder Recipe Slice the Maxorata semi-cured cheese into pieces. Coat with the gold powder and serve. SUITABLE FOR VEGETARIANS
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…