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Fefo Nieves rescues more than a hundred and a half of traditional recipes from the kitchen of Lanzarote and Fran Belín makes the necessary story to understand them
José Nieves Caraballo, Fefo Nieves, Jam Entrepreneur -Lala- y mojos -Fefo-, From the most traditional to innovative adventures cautious, I had been, a long time, Feeling the need to margulize in the oceanic funds of the kitchen Conejera to remove the abundant production that occurred in each house of each town. Humble production, Do not believe, As corresponds to an island of skeletal cupboard. But production, finally. Recipes of rabbita alma. Pride of each domestic stove.
That idea was transferred, one fine day, to the journalist and writer Fran Belín, reference in gastronomy on the islands and beyond, to make a conduct thread between the recipe of the Lanzarote of yesteryear and the future reader and who knows if making the recipe itself. And both roasted those plains, which Quijote and Sancho, Seeing mirages in the form of the possibility of the necessary institutional support, until one day, A mill turned out to be true.
Two years ago, Fefo Nieves told the idea to the then newly elected president of the Cabildo de Lanzarote, Oswaldo Betancort, who encouraged him to throw p’alante without even seeing a sketch of the recipe project.
It is not time to count the comings and coming of texts, borne, grades, Posits and Wasaps between Nieves and Belín, because they were more than a few, When saying of the prestigious journalist at the press conference for the presentation of the creature. What, Let's say it now, is called Traditional Lanzarote Cuisine. Just what it is: Traditional Lanzarote Cuisine. Nor cheat the title or, of course, The content does. So really that one seems to be smelling the aromas of the dishes sitting on the side of the fire contemplating the grandmother's mandil.
The book, Illustrated with images of photographer Moisés Acosta, With Roberto Belín Bejarano of graphic advisor, includes more than 160 Traditional recipes, yes, With an approach that combines history, local product and sustainability.
The elaboration of home dishes, In the home kitchen of Fefo Nieves, With his son José Nieves Medina directing operations, That for that is a subject of the subject. And the classification of recipes, by Elena Nieves Rodríguez.
All of them, and some lucky more, They can attest that recipes, In addition to historical, They come out with what is counted on the corresponding page and know what tradition knows. To Puritito Love.
The tropical chiringuito dedicates to the book its mythical dinners of a summer night
The dinners of a summer night, event that during the last days of July, A few of August and early September, It brings together Suns Repsol and, This year, Michelin Star in the Tropical Chiringuito of Playa Blanca, Lanzarote, He will base his menus on the book of Fefo Nieves. This was pointed out by Luis Benito, Owner of the mythical southern local, that will ask each participating chef, that interpret traditional recipes in your way of understanding the kitchen. Shortly, Canarian dish will advance content of those dinners of a summer night for which there is enormous expectation and waiting list of prestigious chefs, willing to delight diners.
