NEW ARAGON CUISINE RECIPES ~Nº 5~

Aragon has been always a land with deep roots open to all kind of people and cultures. The origin of this recipe starts by the times of the Aragon Crown when we absorbed culinary trends from Italy.
Pastas of traditional elaboration like the ones prepared in Daroca served with Wild Mushroom Goat Cheese from Tarazona, Pork Longaniza Sausage from Graus and one of Calatayud Cavas bind an unmatched combination of flavors.

Herbed Daroca Pasta
Served with roasted Pork Longaniza from Graus and Wild Mushroom Goat Cheese from Tarazona.

Ingredients for 2 people:
Pasta
Pasta from Daroca........................2 portions
Low Aragon Olive Oil...................to season
Fresh Thyme.................................1 string

Pork Longaniza Sausage
Longaniza from Graus....................200 grm

Salsita
Wild Mushroom Goat Cheese
from Tarazona...............................150 grm
Tomato........................................ 1 pcs
Almonds...................................... 1 teaspoon

Recipe:
Boil the Pasta in water with little Olive Oil. Season with Salt, Black Pepper and serve hot with some fresh Thyme chopped.
Roast the Longaniza sausage, slice it thinly and mix it with the Pasta before serve it. To make the Salsita dice the Cheese and mix it with the Tomato and chopped toasted Almonds.

Season and spread the Cheese Salsita over the Pasta.

This dish accompanied by one of the magnificent Cava Wines from Calatayud is the best way to enrich these centuries old flavors .

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

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