NEW ARAGON CUISINE RECIPES ~Nº 4~

To talk about Aragon Lamb is without doubt to talk about quality. Aragonese Lamb Cutlets served with the mature taste of the artisan Cheese from Tronchon and a young Red wine from the Borja countryside form a combination difficult to match.

Aragonese Lamb Cutlets
Served with dry nuts Rice and Tronchon Cheese Salsita.

Ingredients for 2 people:
Cutlets
Aragon Lamb……….........................2 portions
Jalon Valley Olive Oil......................... to cook

Rice
White Rice.........................................100 grm
Low Aragon dry Nuts…………........50 grm
(Almonds and Walnuts)

Salsita
Tronchon artesane Cheese….….........150 grm
Tomato..............................................1 pcs
Fresh Thyme……..............................1 string

Recipe:
Cook the Rice with a light Beef Stock. Before serve it , fry it slowly with the chopped Nuts. Season and serve hot.

To make the Salsita, dice the Cheese and mix with the chopped Tomato. Add fresh Thyme, Salt, Black Pepper and serve chilled.

Season the cutlets and panfry to the desired point. Serve the cutlets together with the Rice and the Salsita around.

To serve this dish accompanied by a young Red wine from the Borja countryside is the best way to enhance these rooted flavors

··· with my best flavors ···
Cesar Liesa

Recipes: Index - 1 - 2 - 3 - 5