• Piglet carre
  • Potatoes
  • Extra virgin olive oil
  • Salt
  • Garlic
  • Saffron
  • Milk


  1. Roast the carre with salt, olive oil and water, until the skin become crispy. Avoid the skin touching the water to maintain the crunchiness.
  2. Apart roast some potatoes and make an aioli based on milk, garlic, saffron and olive oil.
  3. Cut the carre and trim the ribs bones, served with potatoes. Reduce the juice resulting and server apart.

Dish created by Oscar Rodriguez.