1 leg of Ternasco of 1 Kg / 100 gr. strip truffle / 400 gr. of carrot / 4 hearts of alcahofas / 400 gr. fine green beans / 400 gr. of small potatoes / 4 red tomatoes / 1 glass of dry white wine / 1/4 l. Roux blond broth / olive oil / salt / pepper / butter.
Wick the leg with the truffle (reserve for the juice).
Salpimentar and sprinkle of oil. Bake 50-60 min.
Reserve the leg. Break down the source with the wine and the broth. Go through the Chinese and add the reserved truffle, chopped to the juice. Garnish with tomatoes and cooked vegetables chopped al dente and sauteed with butter.
Serve the whole leg and sprinkle with the hot truffled juice.
Recipes courtesy of the restaurants "La Venta del Soton" and "La Venta del Cachirulo".
Carretera de Cogullada s/n Mercazaragoza.
Edificio Matadero, Oficinas 19-20
50014 ZARAGOZA
For more information call the telephone in Spain +34 976470813, or by FAX at +34 976471839.
The Regulatory Council of the Specific Designation "TERNASCO DE ARAGON" offers the following recipes:
If you want to extend your information on Aragon you can begin crossing another interesting route is the Mudejar, Patrimony of the Humanity, also you can extend your cultural knowledge on Aragon examining its municipal and institutional heraldry without forgetting, of course, some of its emblematics figures as Saint George Pattern of Aragon also book of Aragon.
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Leg of Ternasco de Aragon Trufada (GRILLED IN HIS JUICE).
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