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TXANGURRO CANNELLONI, SEA URCHIN VELOUTÉ, MARINE PLANKTON PIL-PIL, AND PERCEBE SEAWEED

A cannelloni that pays homage to Euskadi, its seas, and its pil-pil sauces. We use shredded spider crab from the Cantabrian Sea, mixed with its coral, and add it to a delicate sauté, following the traditional Basque method, then roll it into a cannelloni. It’s topped with a sea urchin velouté, a drizzle of marine plankton pil-pil, and crowned with marvelous codium seaweed. A dish that captures the essence of the sea and Euskadi.

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