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At Tan a Gustito Tapas they love this seasonal product to the point of advising the best ways to taste it. For the chef and co-owner of the restaurant, David Hidalgo, it is preferable to use it raw, cut into thin slices directly on the plate to be tasted. This has to be simple to be able to taste all the characteristics of this tuber in the most natural way possible.
It is preferable to use it raw, cut into thin slices directly on the plate to be tasted
Originally from the Italian Piedmont, this tuber, which is harvested from September to December, is perfect to combine in dishes such as fried eggs, classic fondue, creamy risotto, traditional tagliolino or steak tartare.
From the middle of November to January of next year, the white truffle will be the protagonist in many of the dishes served at Tan a gustito Tapas. One of these recipes is poached egg, cooked exactly at 62º and accompanied by Robuchon-style potato parmentier and fresh white truffle.
One of these recipes is the poached egg, cooked exactly at 62º and accompanied by potato parmentier
Another of David Hidalgo's specialties, the subject of some workshops, is pasta made with thirty-three egg yolks. A wonderful way to enjoy a homemade recipe, made with care and crowned by the queen of kitchens at this time of year.