-
Beatriz Torija posted an update
Level:
Executive Chef
Delicacies in the north of Spain. I love barnacles
Level:
Executive Chef
Delicias en el norte de España. Me encantan los percebes
Translated from Spanish
Lana Mihajlović, Edgar_GR and 6 others9 Comments-
Barnacles—those rugged delicacies from the northern coast of Spain—are pure ocean intensity in a bite. Sadly, we can’t get them here in Australia, which makes them all the more intriguing. If you would like to check it out, Shaun Hergatt includes a recipe for percebes (gooseneck barnacles) in his Tasting Menu Design course.
1-
Level:
Executive Chef
@judyrusselllive-com-au gracias! Echaré un vistazo a ese curso. ¿Qué mariscos y pescados tomáis en Australia?
-
-
Level:
Executive Chef
Disfruta esos percebes y de la gastronomÃa del norte ! Las vacaciones hay que aprovecharlas😉
1-
Level:
Executive Chef
@loles-mhotmail-com gracias, Maloles. Totalmente de acuerdo. Además, después de la puesta a punto verde 🌿 tras el reto, ahora puedo excederme sin remordimientos 🤣🤣🤣
1
-
-
Level:
Executive Chef
Vamos Bea eso es un pecado mortal,
Madre mÃa que festÃn!!!
1-
Level:
Executive Chef
@mercedesminayapalaciosgmail-com el marisco me gusta, pero no es lo que más me emociona… ¡Salvo los percebes! Me rechiflan
-
-
Level:
Sous Chef
What is that?! 😮
1-
Level:
Executive Chef
@lanamihajlovic hahahahahaha, Lana, I think it’s time for you to schedule a trip to Spain 🥰. Barnacles are a very highly prized seafood here. They grow attached to rocks with a lot of waves. You eat the meat inside. They taste like the sea, the most intense I would say.
They are very expensive because they can only be collected by hand and it is very dangerous to do so. Those who are dedicated to it, are called “percebeiros”, and they literally risk their lives
Level:
Executive Chef
@lanamihajlovic jajajajaja, Lana, creo que es hora de que programes un viaje a España 🥰. Los percebes son un marisco muy muy apreciado aquÃ. Crecen pegados a rocas con mucho oleaje. Se come la carne que hay dentro. Tienen sabor a mar, el más intenso dirÃa yo.
Son muy caros porque solo se pueden recoger a mano y es peligrosÃsimo hacerlo. Quienes se dedican a ello, se llaman ‘percebeiros’, y literalmente se juegan la vida
1a year agoTranslated from Spanish
-
Level:
Sous Chef
@beatriztorijagmail-com Wow 😮 that sounds both fascinating and terrifying at the same time! Now I’m even more curious to try them… guess Spain just moved a little higher on my travel list! My husband said that he will not sleep because of this photos 😂
1
-
-
-
