- Piglet carre
- Extra virgin olive oil
- Roast the carre with salt, olive oil and water, until the skin become crispy. Avoid the skin touching the water to maintain the crunchiness.
- Apart roast some potatoes and make an aioli based on milk, garlic, saffron and olive oil.
- Cut the carre and trim the ribs bones, served with potatoes. Reduce the juice resulting and server apart.
Dish created by Oscar Rodriguez.