This week that has just ended has been very important for the national gastronomic scene with a new edition of Madrid Fusión, and Direct to the Palate has been there, specifically it has been our companion Pintxo who has been at the foot of the canyon for three intense days, which has brought us so many chronicles about his impressions.
He cooking class He has made progress with two new deliveries, in which we have learned to make Neapolitan sauce and mushroom sauce. We open our mouth in our menu with a good snack based on tuna spatter, to heat the body with a cream of zucchini with the aroma of cardamom, a prelude to a magnificent baked rice typical of the Valencian community.
We have also had some meat on our menu, a tasty pork tenderloin stuffed with plums with fruit sauce has left us a good aftertaste.
Italy has been present at our table, with this pizza four cheeses that almost need to talk ... We do not neglect the sweet, which we like so much. Butter muffins and curd buns have been our snack this week.
After a long holiday break, we have returned to eat at work, this time we have tasted a pasta salad with orange and pecan nuts, and tomato and brie sandwich
We have left a bit to participate in a wine tasting in the Crusade, and already fully in the subject of wines, José de la Riva has sent us a list of wines for the January slope, in addition to detailing the tasting of a wine Tuesday 2007.