Brothers Pedro Mario and Oscar Manuel, Chefs of the Restaurant El Ermitaño in Benavente, share with us a recipe which is one of the main attractions on their spectacular menu; Artichokes and Prawns from Huelva with suckling lamb sweetbreads and extra virgin olive oil.
Antonio González, one of the most highly reputed chefs in Zamora, is a committed advocate for the exceptional quality of Zamora’s local products and works closely with a number of local projects to get that message out to the world at large. Today he brings us his recipe for Stewed Lamb with Seasonal Vegetables.
Luis Alberto Lera, Chef of the Lera Restaurant in Castroverde de Campos shares with us the recipe for the star dish on his menu, Stewed Squab from Tierra de Campos.
Gloria Lucía, a national icon in the world of mycology cuisine, and Elías Martín are the chefs and owners of Restaurante El Empalme at Rionegro del (Puente Zamora).