Vive las verduras

Vacuum cooking of vegetables from La Ribera

Javier Luariz-Ayerdi, from the Senda de los Olivos restaurant in Ablitas (Navarre)

Javier Luariz-Ayerdi, from the Senda de los Olivos restaurant in the Pago de Cirsus bodega in Ablitas (Navarre), takes advantage of their proximity to farmland to cook asparagus straight after they have been delivered by the farmer. He then treats them with kid gloves, cooking them at a low temperature until they are somewhere between cooked and al dente as this preserves all their aromas and keeps them crisp and firm. The head chef at Senda de los Olivos has thus overturned the traditional tendency of overcooking vegetables. He also uses vacuum cooking techniques to ensure that artichokes do not oxidise or discolour. His repertoire also includes white truffle oil which is made at the Pago de Cirsus bodega itself.

« Return to the programme for the 13th