NAVARRA GOURMET

Contrast of flavours in spring vegetables

Ricardo Camarena “Arrop”, in Valencia

Harmony of Opposites

There are times in which harmony is achieved by contrasting different flavours, a philosophy which has served as an inspiration for Ricardo Camarena, of the Arrop Restaurant in Valencia. "We're looking for terroir and for well defined flavours, which are sometimes complete opposites, but which lend harmony to the dish", he explained.

This philosophy was clearly evident in his dish "Parmentier of turnip, pulses and St George's mushrooms" conceived as a warm salad. "These are three ingredients with well defined flavours but which harmonise well together", he affirmed. This dish, which is prepared with truffles in winter, is served with bread croutons and a salad of flowers to decorate the plate.

He also prepared some "Peas with mollusc juice" a dish which combines the sweetness of the peas and spring onions, the herbaceousness of the beans and the flavour of the juice. "Peas are a product which, if not cooked correctly, can go from excellent to mediocre", he explained. The third dish "Morel mushrooms and leg on cream of marrowbone without marrowbone", is prepared with a cream with an intense marrowbone flavour on a glazed veal leg.

Finally, as a dessert, Camarena presented an iced cream of parsnip milk, prepared like a Tiger nut milk drink, and parsnip cereals "created as a complete breakfast, with cereals and milk products", he explained. The chef's four recipes are highly representative of the menu at this restaurant. "We prepare dishes which are coherent with our gastronomical resources, since there are only four chefs at the restaurant", he stated.

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