Food
ARTICHOKE SALAD STARS ON THE WINTER MENU AT ‘MI CUB’

Valencia, 23 January 2025. Chef Jorge Lengua, from the restaurants Llavor in Oropesa and La Suculenta in Benicassim, has been in charge of creating this new recipe. This proposal is part of ‘Las cuatro estaciones de la terreta’ which celebrates Valencian and seasonal produce. ‘Mi Cub’, the gastronomic space of the Mercado de Colón welcomes winter with a new culinary creation that promises to conquer palates. It is an artichoke salad with ham, a dish created by Jorge Lengua, chef of the restaurants ‘Llavor’ in Oropesa and ‘Suculenta’ in Benicàssim.

A simple dish where the undisputed star is the artichoke, a seasonal product that brings a unique and special flavour to this reinterpretation of the classic salad. In this homage to the Valencian vegetable garden, the artichoke not only shines as the main ingredient, but also integrates into the creamy mayonnaise that accompanies it, intensifying its essence. The salty and savoury touch of ham adds a delicious contrast. The recipe is topped off with crispy, golden artichoke chips, which complete this culinary creation with an innovative twist.

With this type of action, ‘Mi Cub’ reinforces its commitment to local and seasonal flavours. “For us there is no greater privilege than to pay tribute to the local produce of Valencia”, says Anabel Navas.” We want each dish to be a journey through our land and Jorge has managed to capture that essence with this ensaladilla”.

“The challenge was to reinterpret a classic of our cuisine, but respecting the essence of the local product as much as possible. The artichoke is a jewel of the Valencian market garden, and having a supplier such as Frutas y Verduras Fina, which grows its own produce in fields close by, enhances the quality of the dish”, Lengua points out.

Frutas y Verduras Fina del Mercado de Colón have been growing artichokes in their orchard in Valencia for four generations and they are so tender because they play with the planting and the shoots, as Aurelio Comes explains: “the season starts at the end of August which is when we plant, and what we do is a cycle of two or three years, but we renew the shoots every year and so there are always new plants. And the best time to eat them is in winter, in January, it’s perfect, because when the heat starts, they are worse”.

The dish, which also features José Manglano’s ham, is accompanied by Turia beer, whose aromatic richness and citrus notes perfectly complement the flavour of the artichoke, achieving a perfect balance. “The ham we bring is the same ham we have been making since my father started in 1955, naturally cured and two years old, and it comes out juicy, sweet and tender”, explains Manglano.

With initiatives like this one, ‘Mi Cub’ is consolidating its position as a gastronomic reference in Valencia, where tradition and innovation go hand in hand to celebrate the best of the land.

Report by ‘24/7 Valencia’ team

Article copyright ‘24/7 Valencia’

Photo: María Herrero, Anabel Navas, Jorge Lengua and Paco Valls

 

Mi Cub

Carrer de Jorge Juan, 19, (Mercado de Colón)

46004

València,

Phone: 963 94 03 59

https://www.facebook.com/MiCubVlc

 

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