Inside digital version, free and available on major platforms, Kindle and Apple Books, interovic, Sheep and Goat Meat Interprofessional offers a delicious recipe book with more. 70 prescriptions suckling pig, lamb and kid to advocate the consumption of this healthy national meat.
To this end, Interovic invites the reader to discover and rediscover the delicious and sustainable meats, possibly lamb, suckling pig and kid, behind the livestock industry that keeps the rural environment alive and active. such an industry helps promote biodiversity across the region, resettle populations in rural areas and prevent fires. Lamb meat modernized and with ‘El Recetario’ Through recipes and new cuts from chefs and prescribers, Interovic offers innovative and versatile options for the public to enjoy. such as medallions, thigh steak, tournedó, churrasco, churrasquitos, carillon steaks or collars.
With Foreword by Jesús Sánchez of El Cenador de Amós (3 Michelin stars in Cantabria), the chief praises the shepherds, reviews their work. Gastronomic memory of celebrations with lamb at the tableencourages readers to dare, with all the recipes from lamb to her childhood chilindrón to the head of lamb she shared with her mother at weddings and at Christmas. “Don’t stop cooking and enjoying the kitchen, it’s the kitchen that’s good for you and your environment,” she emphasizes..
‘El Recetario’ divides the summary of recipes into: three categories: Traditional recipes, contemporary recipes and recipes with stars, prepared by chefs, are collected in this last section. Begoña Rodrigo from La Salita or Toño Pérez from Atrio. Each recipe consists of two pages, one with an introductory photo, the other with the ingredients and step-by-step neatly put together, as well as preparation time, number of people, easy level, medium and hard, and type of meat (lamb, suckling pig or kid) via icons.
Thus, in the relevant section traditional recipes we find some of them like lamb breasts roasted in the oven; boiled lamb, re-fried chickpeas and rice, churrasco al mole, lamb San Jacobo and lamb flamenquins. on the block contemporary recipes We can follow the steps to make lamb meatballs with pita sauce, pancakes with lamb and tangerine caviar, some breaded suckling pork chops, roast with honey and mustard, churrasquitos wok with vegetables and a lamb sandwich Paquito. caramelized pepper. Finally, in recipes with starsYou can follow the directions to start cold with Toño Pérez (Atrio, 3 Michelin stars), Nacho Manzano’s lamb sandwich (Casa Marcial, 2 Michelin stars), Samuel’s Moorish lamb with crispy lamb and citrus sauce. Lamb cannelloni with dried apricot béchamel and plums by Moreno (Molino de Alcuneza, 1 Michelin star) or Begoña Rodrigo (La Salita, 1 Michelin star).
The book can be downloaded for free at: https://elrecetario.corderonacional.com/ebook
It also has a website where you can look at all the recipes included in it.Recipe Book’: https://elrecetario.corderonacional.com/
‘The Recipe Book’ is part of the campaign’Closer is better’ Interovic, whose aim is to promote consumption of suckling pigs, lambs and national goat kids, especially at Christmas.
“The aim of ‘El Recetario’ is to spread the culinary options of the national lamb and suckling pig and allow the public to discover it. New ways and recipes for preparing lamb beyond traditional cuts. The book collects years of work and collaborations with different prestigious chefs and prescribers.” Explain Raúl Muñiz, chairman of Interovic.
Looking at the label is the best way to be sure of the origin of our lamb.Although there is still a percentage of those who do not, more and more people are realizing the importance of consuming local products, and more than 70% of consumers prefer to consume local lamb and kid meat.
When purchasing products of national origin, consumers bet on our farmers, our towns, our native breeds and a much fresher produce, In addition, it guarantees the future of an industry that only occurs in rural areas.