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Intense flavor, made with raw sheep's milk, with 12 months of healing and a texture that will delight your palate . "Cheese is milk with bacteria and everything else is illusion" (Isabel Allende)
Cabrales cheese is a type of blue cheese that is produced in the Principality of Asturias (Spain) from cow milk, goat and sheep. It is characteristic of the council and some local "Cabrales Peñamellera of Alta.
The ventresca is the most gentle and sensitive . Is
is a triangle-shaped area at the bottom of the
fish near the head. The difference in this part comes from their
characteristic flavor with a taste much more thin and delicate that the
rest, resulting in a delicacy
Asparagus has always been a food with taste and distinction in the table. But at the prestigious Culinary must also add its therapeutic properties. How to prepare asparagus we have at any time of year, fresh from March to June, and preserved.
The confit is the one-piece preparation of meat of duck cooked by long time in its own grease and preserved next in a container hermetically turned off, immersed and completely covered for that same grease that ... [
The confit is the one-piece preparation of meat of duck cooked by long time in its own grease and preserved next in a container hermetically turned off, immersed and completely covered for that same grease that contact with air avoids him. In co ... [
Once duck put in the mouth was made out of with liver ( 98 % ), leave and spicery.To the himself a conserve product his caducity becomes of 4 years, always in fresh place or refrigerator. Once once the glassy can was opened, to being thi ... [
In Martiko ducks's breeding develops at farms scattered by Navarra's mountains of the north. In liberty and in complete nature, his nutrition composed by corn, he has a duration of four months, in addition to qunce days of fattened intensive. At the end of this fattening period, the duck's...
It becomes elaborate as from the duck's breast. After seasoning with salt, pepper, and any one grasses, he hangs himself at natural drying rooms. There the cure of the magret to become a ham of delicate and exquisite palate takes place .He is ideal like appetizer mighting also to take a serving...
It becomes elaborate as from the duck's breast. After seasoning with salt, pepper, and any one grasses, he hangs himself at natural drying rooms. There the cure of the magret to become a ham of delicate and exquisite palate takes place . He is ideal like appetizer mighting also to take a serving...
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