Summer is coming and the body asks us for less clothes and lighter and more refreshing recipes. With this idea hanging around our heads, we proposed to chef
Nino Redruello
- at the head of the group La Familia de La Ancha, which has the restaurants La Ancha (two locations in the capital), Las Tortillas de Gabino and Fismuler (Madrid and Barcelona) and delivery Armando- working with a
dozen classic summer dishes
. The result is a selection of delicate recipes in which
tradition and innovation
go hand in hand. If to this we add seasonal raw materials, absolute respect for the product and technique, we have Nino Redruello in its purest form. Rich and nutritious proposals that Nino
explains in a simple way
, because if he knows something, it is cooking.
Not only because of genes and dedication: it is the
fourth generation
of a family dedicated to restoration, that of La Ancha.
Also by training (he studied at the Luis Irizar Cooking School, did an internship in Arzak, Zuberoa, El Bulli).
We start with a classic of the dishes against the heat: the gazpacho.
Do not hesitate and get to work to succeed with this summer recipe.
The cook in his restaurant Fismuler.
Green gazpacho from "to lo verde"
INGREDIENTS
(4 people). 600 g of very green tomatoes, 100 g of avocados, 600 g (already peeled) of very ripe Piel de Sapo melon, 20 g of green pepper, 40 g of Dutch cucumber, 2 g of yellow chili, 50 g of bread, 60 g of EVOO, 50 g of Sherry Reserve vinegar, 3 g of mint, 1 g of coriander, 5 g of celery, salt, 80 g of crème fraîche and 30 g of pistachios.
PREPARATION
. We remove the peduncles from the green tomatoes and cut them, like the avocado, from which we remove the skin and the bone. We chop the melon -which must be
very ripe
so that it gives the cream the
sweetness we need-
, eliminating the seeds and skin. We cut the pepper, from which we remove the seeds, and the cucumber into pieces and without the asses or seeds to prevent it from repeating. If we buy the yellow pepper -which will give a spicy touch- fresh, we
discard the seeds
; if it is in paste, half a tablespoon of coffee will suffice. We put the bread into pieces. From peppermint and coriander we only take the leaves because
the stems are bitter
.
Peel and chop the celery.
We put everything in a container or in a food processor and
let it marinate with the oil
, salt and vinegar for at least one hour.
Afterwards, we crush, we go through a fine china or strainer
pushing with a saucepan
and we put it to cool.
To plate we will use a bowl.
With the help of two spoons
, we make a quenelle of crème fraîche, sour cream or whipped yogurt, which will give the cream a lactic touch.
We finish decorating with the pistachios that we will have
toasted
before
in a pan
with a drop of oil.
And to enjoy.
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