2024年10月7日，西班牙，圣塞巴斯蒂安 （San Sebastian，Spain），穆尔西亚Frases餐厅的厨师Marco Antonio Iniesta介绍了“穆尔西亚的传统——蔬菜冷盘肉”。
穆尔西亚地区及其1001种口味通过穆尔西亚Frases餐厅的厨师Marco Antonio Iniesta将美食带到了库尔萨尔。第一天早上的第三场会谈题为“蔬菜香肠，穆尔西亚的遗产”，并试图解读如今如何用蔬菜基地制作像香肠这样传统的东西，特别是考虑到穆尔西亚被称为“欧洲的蔬菜园”。
这是一次非常有创意的展示，厨师想借此机会“带上我们的一小块土地，同时也带上我们最古老的文化”。他不想宣称任何东西，他不想追随潮流，他想给“像香肠这样经典的东西配上蔬菜这样美丽的东西”一个转折点。这是一个非常有趣的公式，厨师会向客人推荐一个游戏。
伊涅斯塔向我们展示了他用蔬菜做香肠的路线图。他强调缺乏脂肪是主要问题，承认他一直在寻找新鲜的香肠而不是腌制的香肠，选择了最传统的准备技术，并强调“在我们的餐厅，我们希望一切都有意义，讲一个故事，为客人做出贡献。没有什么比用香肠和蔬菜这样独特的东西悬挂穆尔西亚地区的旗帜更好的了。至于食材，他们必须寻找“更适合每种香肠”的蔬菜。
伊涅斯塔带来了四种香肠和四种乳化剂。大豆、葵花籽卵磷脂、kuzu或可可脂是一些植物乳化剂和胶凝剂，使更奶油化的香肠成为可能。
四个令人惊讶的例子
茄子香肠是伊涅斯塔推出的第一款香肠。乍一看，没有人能把它和更传统的版本区分开。它含有肉桂、松子、牛至和胡椒，在醋和柠檬中煮12个小时。他解释说：“人们把它当作新鲜的香肠放在馅饼上吃，馅饼上有松仁果仁和鹅肝花。”。它真的触动了我们客户的心。
甜菜根干本来是一种肉质的干香肠。在吸烟并晾晒24小时后，我们在网中治愈了它20天。他说，结果类似于腌肉，内部充满了渗透脂肪的光泽。
Chorizo de calabaza totanera要求将蔬菜烤熟，然后用Chorizo通常含有的所有香料调味。我们处理所有的配料，把它装进去，在室温下放置十天。结果是我们甚至可以切片的坚硬、一致的香肠。他总结道：“它非常美味，代表了我们地区的传统。”。这种小吃是用奥利·吉塔纳和南瓜香肠做成的液体油条。
在礼堂里可以品尝到的番茄酱是“我们最喜欢的产品”。在《Frases》中，他们爱上了一个他们非常熟悉的番茄。番茄、辣椒粉、大蒜和胡椒是一种食谱中的配料，该食谱使用柚子作为脂肪，在肠道中腌制两周。这道菜被称为“番茄的所有部分”，它具有“柔软的结构，可以涂抹，因为它没有完全腌制”。
伊涅斯塔总结道：“通过这次演讲，我们带来了我们想法的一小部分，我们想突出我们在本地区以外众所周知的蔬菜。这不是一种说法，而是对我们餐厅背后想法的解释。在穆尔西亚，我们什么都有，在这个阶段，你已经了解了我们地区和Frases的一部分。”。
The Game of Sausage
Marco Antonio Iniesta, chef at the Frases restaurant in Murcia, gave a presentation on 'Cold meats with vegetables, Murcia's heritage'.
The Region of Murcia and its 1,001 flavours brought its gastronomy to the Kursaal through Marco Antonio Iniesta, chef at the Frases restaurant in Murcia. The third of the talks on the first morning was entitled 'Sausages with vegetables, Murcia's heritage', and tried to decipher how something as traditional as sausages can be made with a vegetable base nowadays, especially considering that Murcia is known as the 'vegetable garden of Europe'.
It was a very original presentation, in which the chef wanted to take the opportunity 'to bring a little piece of our land, but also of our most ancient culture'. He didn't want to claim anything, he didn't want to follow a trend, he wanted to give a twist to 'something as classic as sausage with something as beautiful as vegetables'. It is a very amusing formula, a game that the chef will propose to his guests.
Iniesta showed us his roadmap for making sausages with vegetables. He highlighted the lack of fat as the main problem, admitted that he has always looked for fresh sausages rather than cured ones, opted for the most traditional preparation techniques and stressed that "in our restaurant, we want everything to make sense, to tell a story and contribute to the guest. There is nothing better than flying the flag of the Region of Murcia with something as unique as sausages and vegetables'. As for the ingredients, they had to look for vegetables that were "better suited to each type of sausage".
Iniesta brought with him four types of sausage and four types of emulsifier. Soya, sunflower lecithin, kuzu or cocoa butter are some of the vegetable emulsifiers and gelling agents that make the creamier versions of the sausages possible.
Four surprising examples
Aubergine sausage was the first sausage Iniesta presented. At first glance, no one would be able to tell it apart from the more traditional version. It contains cinnamon, pine nuts, oregano and pepper, and is cooked in vinegar and lemon for twelve hours. It is eaten as a fresh sausage on a tartlet with pine nut praline and flowers in the form of a profiterole,' he explains. It really touches our customers' hearts.
The beetroot jerky was meant to be a dried sausage with a meaty texture. We cured it in a net for 20 days after smoking and airing it for 24 hours. The result is similar to cured meat, with an interior full of shine from the infiltrated fat,' he says.
Chorizo de calabaza totanera requires the vegetable to be roasted and then seasoned with all the spices that chorizo usually contains. We process all the ingredients, stuff it and leave it at room temperature for ten days. The result is a hard, consistent sausage that we can even slice. It is very tasty and represents the tradition of our region,' he sums up. The snack is a liquid fritter made with olla gitana and pumpkin chorizo.
The sobrasada de tomate, which could be tasted in the auditorium, is 'our favourite product'. In Frases they are in love with a tomato that they know perfectly. Tomato, paprika, garlic and pepper are the ingredients in a recipe that uses kuzu as a fat and is cured in the intestine for two weeks. The dish is called 'all the parts of a tomato' and has 'a soft structure that is spreadable because it is not fully cured'.
With this presentation, "we have brought a "little piece" of our idea, we want to give prominence to the vegetables for which we are known outside our region. This is not a claim, but an explanation of the idea behind our restaurant. In Murcia we have everything, and on this stage you have had a little piece of our region and of Frases,' concluded Iniesta.
