‘Maridaje’ recipe: Caramelised Mango ‘Librito’
The Maridaje project takes us to explore unique combinations between haute cuisine and Bodegas Luzón wines. Throughout the different chapters, we have travelled to some of the best kitchens in Spain, where great chefs have prepared exclusive dishes, harmonised with our most representative labels.
In this series we have enjoyed proposals such as Pedro Moriano’s ‘Pichón de Bresse over country rice’ at La Pérgola del Mediterráneo, accompanied by Por Tí, or Luis Sánchez’s ‘Prawn tartar and mango vinaigrette on grilled avocado’ at Cardumen, paired with Alma de Luzón. We also discovered how chef David López, from Local de Ensayo, has found in Luzón Dulce the perfect ally for his iconic ‘El Flan’, while María José Martínez, at Lienzo, has chosen Mina de Oro to accompany her ‘Blue crab aspic with radish’.
From El Rincón de Pepe, Ginés José Nicolás presented us with his ‘Mellow rice with Murcian chato and seasonal vegetables’, paired with Por Tí, and the García family, from El Mesón de La Costa, delighted us with their ‘Stewed oxtail with chanterelle’, in combination with Altos de Luzón. On this occasion, we travel to Ruta del Veleta, where the brothers Miguel and Marcos Pedraza surprise us with their ‘Caramelised Mango Librito’, a dish in which the Mina de Oro Viognier finds its ideal partner.
The next chapter will be released next Sunday, with a visit to Incorrecte Restaurant, where chef Marcel Pons has designed two perfect dishes to pair with one of our iconic wines.
The harmony between Mango Caramelized ‘Librito’ and Mina de Oro Viognier
As we all know by now, food pairing is a sensory experience that allows us to discover new combinations of flavours and textures. On this occasion, we explore a unique harmony between an innovative dish and an exceptional wine. The Caramelised Mango ‘Librito’, a creation of chef Marcos Pedraza at the Ruta del Veleta restaurant, invites us to enjoy a fusion of selected ingredients with a perfect pairing.
Each element of this recipe has been carefully selected to offer a balance of sweetness, freshness and umami. The softness of the ripe mango, the delicacy of the salmon trout and the intense character of the Riofrío caviar are complemented by the structure and elegance of our Mina de Oro Viognier, a white wine that enhances every nuance of this culinary proposal.
Through the art of pairing, we seek to enhance the flavours of a dish by choosing the right wine. On this occasion, the natural sweetness of the caramelised mango, combined with the unctuousness of the anchovy butter and the marine touch of the Riofrío caviar, requires a wine with freshness, acidity and structure.
The Mina de Oro Viognier is the ideal choice. Its aromatic profile, with notes of tropical fruits, white flowers and light spicy nuances, enhances the complexity of the dish. Its oak ageing adds volume on the palate, achieving a perfect balance between the fruit and the creaminess of the recipe.
About the Pedraza Brothers and Ruta del Veleta
On 14th February 1976, the brothers Miguel and José Pedraza made their childhood dream come true when they opened their own restaurant. What began as a humble inn quickly became a place where they put into practice everything they had learnt during their years of working outside Granada, always striving for the highest quality in product, cuisine and service.
This is how Ruta del Veleta was born, a project that was not without its challenges, but which, thanks to a menu that combined traditional Granadian cuisine with avant-garde dishes and an attentive waiter service, managed to consolidate itself as a gastronomic reference point. Little by little, this restaurant won a special place in the hearts of diners.
Through effort, perseverance and a job well done, Ruta del Veleta is today an emblem of gastronomy in Granada. What began as a small inn has been transformed into a magnificent Mudejar-style building, where it continues to focus on the typical flavours of Granada, innovative dishes and a service that combines proximity and elegance.
Caramelised Mango ‘Librito’ Recipe
Ingredients:
- 1 ripe mango
- 300 gr of salmon trout in slices
- 50 gr Riofrío caviar
- 100 g anchovy butter
- Chard oil
- Rye bread
Elaboration:
- Cut the mango into thin slices with a mandolin.
- Melt the anchovy butter.
- Place a slice of mango in a rectangular mould and spread it with anchovy butter.
- Add a slice of salmon trout on top of the buttered mango slice.
- Repeat this process until four layers are completed.
- Dress with the chard oil.
- Caramelise the top layer of mango with a blowtorch.
- To finish, decorate with Riofrío caviar.
Presentation:
To fully enjoy this creation, we serve the Caramelised Mango ‘Librito’ in an elegant plating that highlights its colours and textures. The top layer of caramelised mango adds a golden sheen and a subtle crispness, while the Riofrío caviar crowns the whole with its characteristic marine hue. Each bite offers a harmonious contrast between the softness of the mango, the smoothness of the anchovy butter and the delicacy of the salmon trout, enhanced by the herbaceous touch of the chard oil.
We accompanied this dish with a glass of Mina de Oro Viognier, a wine that, with its freshness and aromatic complexity, enhances every nuance of the dish. Its notes of tropical fruits, white flowers and subtle spicy touches envelop the palate and create a perfect balance between the sweetness of the mango and the unctuousness of the whole. The combination of dish and wine allows for a unique gastronomic experience, in which each element complements each other to offer an exquisite harmony.
A pairing to experiment with
If you are a lover of haute cuisine and are looking for new gastronomic experiences, this pairing proposal with Ruta del Veleta and Mina de Oro Viognier will surprise you. We invite you to recreate this recipe at home and share your experience on social networks with the hashtag #MaridajeMinaDeOro.
Discover more episodes of our Maridaje series on our YouTube channel and continue exploring the art of combining exclusive dishes with our best wines.