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Yeray Gil (Primary Gastrobar, White beach) stars in a memorable Midsummer Night's Dinner based on the book Traditional Lanzarote Cuisine
On Monday 11 August was an extremely hot day. For the second consecutive day, the thermometers flirted with the 40 degrees in many parts of the island. And that's a lot to Lanzarote, place accustomed to the complicity of the trade winds so that the mercury does not reach red. that night, in it Chiringuito Tropical of White beach, It belonged to the young chef Yeray Gil direct the Midsummer Night's Dinner what, for insisting, revolves around the recipes included in the book Traditional Lanzarote Cuisine, collected by Fefo Nieves and told by the journalist and writer Fran Belin.
And I'm not saying that any of those mentioned or he himself Luis Benito, alma pater of the Beach bar, had something to do with; but the truth is that the thermal indicators stopped the time at 25°C. It was nine at night and the planned seats - around fifty, at €63 per cover, separate drink- They were ready to awaken the senses. The drink, by the way, It could well have been any of the excellent wines of Althay, winery referenced that night.
And tore off what, in his own words Snow, It was one of the best interpretations that have been made of the recipes contemplated in the book. And that must go to mass if it is affirmed by whoever has rescued them from the annals of history and, besides, He has cooked them to return the palate to the years of a childhood on an island scarce in resources and austere in kitchens.. Quite the opposite of August 25.
Yeray Gil and the soul of the book
It took us two bites to see that Yeray Gil I was very serious about connecting those two points in the history of the same island: Browned and fried brunette and roasted and mashed Tollos. Technique without fanfare at the service of flavor. From there, a tribute to untraveled food and an emotional journey to the aromas and flavors of childhood. The chef himself, like that young man Back to the Future, I peel it, Sancocho was brought to the 21st century, Limpet Broth, Composite octopus, Vieja encebollada or Old Clothes (use of ribs with pineapple, but "“croquetadas” -lexical license included-). The succession of impeccable elaborations (How much kitchen does Yeray Gil have?!) It was finished off with a Baifo with peas. The young chef Primary GastroBar, complemented by Sabrina Delle Donna, He wasted enough imagination and technical knowledge to convert onions into a subtle cream., play with the calluses of the octopus to turn them into the base of a compound or make a silky fresh pea cream coexist with its ancestors, dried peas.
The predessert combined a kind of kneaded gofio, shortbread and muscatel wine donut, by way of petit fours, served with a mistletoe of strong personality. Sorry: exquisite, that we must speak - or write- with property.
When, close to midnight, “Enriquito” pumpkin candy cake appeared on the tables, It had been a long time since we were aware of having entered into the soul of the book of Fefo Nieves. I mean, in the very roots of the ancestors of rabbitry cuisine. The ambient temperature was still very pleasant. To a point fresh, at some point. In fact, there were those who had to use one Rebecca to tame goosebumps. Or maybe the chill came from so many emotions. go find out.
(PHOTOS of dishes): Vallés Studio
Primary GastroBar
primariogastrobar.es
The Navy, 8b, 35580 White beach. Lanzarote
Monday and Tuesday,cerrado
Wednesday to Sunday 18:00 – 01:00 (Cook until 22:00)
+34 828 712 312
primariogastrobar@gmail.com
The book Traditional Cuisine of Lanzarote, available for free
The Cabildo of Lanzarote, through its Publications Service, makes available to the gastronomic sector and all citizens, the book “Traditional Cuisine of Lanzarote”, work of José Nieves Caraballo (Fefo), that preserves and enhances the culinary memory of the Island.
With more than 160 Traditional recipes, The book collects popular knowledge linked to Lanzarote cuisine, combining history, local product and sustainability. The publication was financed by SPEL-Turismo Lanzarote.
Those who wish to obtain a free copy of the book can request it directly from the Publications Service of the Cabildo de Lanzarote:
Telephone: 928 810 100 (extensions 3007, 3008 y 3009)
