Our small tribute to the textile tradition of Ezcaray


Lamb sweetbreads
10 ml olive oil
2 kg onion
1 bulb garlic
10 gr sage
1 sprig fresh rosemary
1 bay leaf
4 cloves
8 black peppercorns
0.01 gr thyme
2 kg lamb sweetbreads
1 gr table salt
300 ml brandy (Soberano)
500 ml cooking port (Old Barrel )
1.500 ml water
Miso butter
25 gr butter
0.1 gr miso
2 tsp water
Chive butter
0.2 gr chives
2 garlic shoots
200 gr old potatoes
750 gr butter
800 ml water
0.1 gr table salt
0.1 gr xanthan gum
10 fresh artichokes
25 mini green asparagus spears
10gr mini mesclun gourmet leaves
10 gr sugar
Candy floss machine


Lamb sweetbreads: Carefully wash the sweetbreads. Place in water with 20% salt and leave to stand for 6 hours. Wash again and place in fresh water with 20% salt. Repeat this operation three times. When all the blood has drained out, blanch for a few minutes then refresh in iced water. Carefully remove any remains of surface fat and any skin. Chop the onions very finely and sauté in the oil with the crushed garlic. Place the small herbs (thyme, bay, black pepper and clove) in a small cloth bag and the other herbs (rosemary and sage) directly in the pot. When the onion is sweating well and starting to turn brown, add the well-drained sweetbreads. Add a little salt and lower the heat to the minimum so that everything sweats and the sweetbreads release liquid. When the liquids start to evaporate, add the brandy and port and reduce. Add the water and leave the pot to simmer until practically all the liquid has evaporated. Taste and, if necessary, season with salt. Bring to the boil, then leave to cool off the heat. Remove the sweetbreads from the sauce.
Miso butter: Dilute the miso in the water and add to the melted butter which should end up with the texture of soft butter. Set aside.
Chive butter: Peel the potato and cut into smallish pieces. Cook with the water, butter and thinly sliced garlic shoots. When everything is cooked, separate and reserve the resulting liquid and mash the solids to form a very think purée. Liquidise the chives and add the resulting liquid to the potato purée. Bind the two products until the purée has the texture of a dense cream, a bright green colour and the taste of chlorophyll, which is what we are looking for.
Others: Peel the artichokes well and cut into very thin slices. Fry but not at a very high temperature so that they end up crisp but without any toasted or bitter flavours. Carefully wash the green asparagus tips and sauté with a drop of oil and table salt. Take a piece of cooked lamb’s sweetbread, heat in its own juice, stick on a brochette and trap in candy floss until practically no longer visible. Wash the salad shoots.


Brush a flat plate first with a little miso butter and then, next to it, a little chive butter. Take a piece of cooked lamb’s sweetbread, heat in its own juice and stick on a brochette. Wrap the sweetbread with candy floss until it almost disappears but is only just visible. Place the candy floss brochette across the plate and surround with fried artichokes, sautéed asparagus tips and green salad shoots.