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Enjoy the best recipes of Spanish gastronomy Online, in addition to its typical products
In this post we show you different ideas for delicious recipes in which you can add the increasingly famous truffle sauce.
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The black truffle is an underground fungus highly valued in gastronomy for its intense and characteristic aroma and flavor. In this post you will find delicious recipes that use black truffle as the main ingredient, from a classic risotto to an elegant fresh pasta dish, which will allow you to enjoy the delicacy of this delicacy in the comfort of your home. Go ahead and try them and surprise your diners with dishes full of flavor!
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Ternasco IGP from Aragon is lamb meat which is characterized as tender and juicy and with a distinctive and delicate flavor. The feeding of these lambs is based mainly on breast milk and natural pastures, which contributes to the quality of the meat.
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The black truffle is the most prized fungus in the culinary world, but little is said about the sauces that can be made with this fungus
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How to make crumbs of Teruel, the authentic migas aragonesas, we give you the recipe to be able to make your crumbs at home and enjoy an old-fashioned flavor
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Typical dish from Aragon, of course, typical dish from Teruel. We explain the history of the ternasco de Aragón.
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One of the easiest and fastest meals to make is ham with melon, a unique dish with a great track record that is still preserved in our Mediterranean cuisine
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One of the gourmet products of the house is the duck confit, a star product without a doubt, of great quality, ideal for combining in salads or making unique recipes that include this gastronomic jewel.
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Discover the best way to cut the ham. The different knives and techniques to get perfect slices and enhance the flavor of your ham. Your guests will not be indifferent to your skill and you will give them the pleasure of savoring each nuance.
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Recipe and culinary trick for eggs and black truffle. Give a special touch to your recipes by giving them all the flavor and aroma of Teruel.
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