August 17, 2023

News

Tamara Falcó and Cristina Oria unveil the salad of the summer in the Porcelanosa SmartKitchen

The chefs create a simple and very tasty dish with various exotic touches.

On this occasion, the Marquise of Griñón invites Cristina Oria to experiment with new flavours and textures in the kitchen. The recipe: a prawn, mango and roast chickpea salad that will make you the perfect summer hostess.

Three styles on the same plate: tropical, Oriental and Mediterranean. The fusion of the spices, prawns and mango gives an explosion of flavour that are sure to delight any palate.

In this culinary event, Cristina Oria reveals a professional project she has recently undertaken to develop a flower garden with an edible and a decorative line for her catering and restaurants.

Meanwhile, Oria shared with Tamara some anecdotes and details of her family and personal life, such as the fact that her grandparents had several bakeries in Guipúzcoa, or that she loves gastronomic trips to discover the markets of each city.

The chef of Le Cordon Bleu claims how important it is to have “a good encyclopaedia of flavours to educate children’s palates because it changes the way they eat.” Tamara and Cristina also had time to talk about Porcelanosa Group‘s 50th anniversary, which the Spanish multinational is celebrating this year.

Preparation

Ingredientes

• 400 gr. cooked chickpeas
• 3 g minced garlic
• 2 g paprika
• 2 g cumin
• 2 g Sichimi seasoning (also known as the chili of the seven flavours)
• 15 ml. vegetable oil
• 14 raw prawns
• 150 g baby spinach
• 1 lemon
• 1 mango
• Mustard
• Sake
• EVOO
• Salt
• Pepper

Preparation:

  • Mix chickpeas with spices and 15 ml of vegetable oil.
  • Bake the chickpeas at 200º for 25 minutes and at 110º for 15 minutes, stirring regularly. This can also be done in the frying pan.
  • Clean the shrimp and macerate in the sake.
  • Cut the mango into cubes, the same way you would for a fruit salad.
  • Make a vinaigrette with olive oil, salt, a pinch of mustard and the lemon.
  • Marinate the mango cubes in the vinaigrette.
  • Dry the prawns and sear them in a frying pan. Season with salt and pepper. Set aside.
  • Drain the mango and mix the resulting liquid well with a whisk.
  • Dress the spinach with a little of the resulting vinaigrette.
  • Serve the spinach with the mango, prawns and chickpeas.
  • Finish with a little more vinaigrette or olive oil.

SmartKitchen, a kitchen with the latest technology

Gamadecor has developed a new kitchen concept and created the Smart Kitchen. Porcelanosa’s smart kitchen comes with a new solution: the invisible dual inductive worktop. Kitchen surfaces are the space where we prepare and finish our dishes.

Installed under the worktop, the new inductive system of the Smart Kitchen provides a larger, more hygienic work area, where the only element to be found is a small touch screen for controlling the different electronic devices.

Internally, the dual system allows the cooking plate to be used as a hob or to electrify small electrical appliances, without the need for cables or batteries.

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