The restaurant serving pinecones, mushrooms and herbs
30-07-2015
Miguel Ángel de la Cruz us the talented Spanish chef at La Botica de Matapozuelos (Plaza Mayor 2, Matapozuelos - Valladolid. Tel: +34.983.832942)
Studying the evolution of a restaurant from one generation to the other is always interesting. I’m referring to the dialectics in the Vivalda family – father and son – to Antica Corona Reale in Cervere. To the gradual handover between the Santini’s at Al Pescatore in Canneto sull’Oglio. Or, in Spain, to the work of the Morán family in Casa Gerardo, we wrote about it here. It is exactly in Spain that we went – though a little further south – to taste once again the cooking of La Botica de Matapozuelos. We had first been there some time ago, to discover the style of Miguel Ángel de la Cruz, born in 1976, a chef many Spanish critics praise.
So at Botica the generational confrontation is solved by relying on the choices made by the client: traditional menu or 2.0? We choose the second one, discovering at least three emblematic ingredients for the chef: mushrooms, aromatic herbs and pinecones. The latter are collected and frozen: when frozen, they can be grated on the dish, to add woody and balsamic notes. Or once they are back at room temperature, they become as soft as an orange and can be squeezed on the food, thus freeing their inner juices.
In our case, they were used to season some spring mushrooms preserved in vinegar, before a series of entrées that have launched the culinary expedition which then was developed thanks to dishes full of captivating intensity and “natural” elegance: Baby onions with summer truffle and green pinecone gelatine; a delicious Roasted endive with chicory juice, baby onions and oregano, a recipe that is both archetypical and very modern; a spectacular fake egg – the solid egg white is made with thickened sheep milk, the creamy real egg yolk is prepared with mushrooms and leak and cardoon broth.
On top of the tasting menu, there were the Lamb sweetbreads with black porcini and grated green pinecone: a great dish. The closing was also of the highest quality: Carob ice cream with mint and lemon balm infusion.
Everything was beautiful and good, and the same goes for the wines selected by Miguel Ángel’s younger brother Alberto.
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief