Hace unas semanas recibimos la visita en Minerva de Jeff Koehler, escritor y periodista gastronómico y se vé que nuestro Paté de Perdiz le dejó un buen recuerdo:
In the space of a handful of days, I ate perdiz shredded and stuffed in canelones with local black truffles; in croquettes with cured ham (prepared by the legendary oil producers’ Nuñez de Prado’s family chef); wrapped in fatty bacon, roasted, and eaten with grapes; and, on three different occasions, as paté. The best paté de perdiz was in Zuheros at a lovely 19th century cortijo that’s just been converted to an inn, Hacienda Minerva, where it came covered with just-pressed, unfiltered extra-virgin olive oil and matchsticks of fresh acidic apple. Sublime.
Si quieres ver el artículo completo pincha en este enlace: http://jeff-koehler.com/?page_id=5
In the space of a handful of days, I ate perdiz shredded and stuffed in canelones with local black truffles; in croquettes with cured ham (prepared by the legendary oil producers’ Nuñez de Prado’s family chef); wrapped in fatty bacon, roasted, and eaten with grapes; and, on three different occasions, as paté. The best paté de perdiz was in Zuheros at a lovely 19th century cortijo that’s just been converted to an inn, Hacienda Minerva, where it came covered with just-pressed, unfiltered extra-virgin olive oil and matchsticks of fresh acidic apple. Sublime.
Si quieres ver el artículo completo pincha en este enlace: http://jeff-koehler.com/?page_id=5
