LAMB CHOP WITH HOJIBLANCA ROMESCO BY JESUS NUÑEZ
- 2 lamb chops
- Garlic, rosemary, salt and pepper for marinade
FOR HOJIBLANCA ROMESCO
- 3,50 oz of Hojiblanca olives
- 1 dry pepper
- 4 ripe tomatoes
- A head of garlic
- A glass of olive oil
- 5.30 oz of almonds
- A slice of stale bread (or fried bread)
STEP BY STEP INSTRUCTIONS
Put all the ingredients (except oil, bread and olives) in the oven until they are cooked.
Put the rest of the ingredients and crush to make a paste.
Marinate chops with garlic, ground rosemary, oil, salt and pepper, Cooking to taste.
Present the dish and garnish with Hojiblanca olives cut into quarters.
CHEF JESÚS NÚÑEZ
This Spanish chef is currently the Corporate Chef for Mangia Restaurant Group, where he oversees culinary operations for the company’s Manhattan locations.
Having arrived on the New York culinary scene nearly four years ago, Chef Núñez, described as the “Spanish enfant terrible,” by New York Magazine, brought his unique culinary vision and artistic style to the Upper West Side with his restaurant Gastroarte (fka Graffit). Here Chef Núñez earned the distinction of “Key Newcomer” in the Culinary Innovator category of the 2012 Zagat Guide.
Chef Núñez has since been featured in numerous publications, blogs and Web sites. He has also made appearances on the Food Network’s “Iron Chef America,” FOX’s “Good Day New York,” CBS’ “Tony’s Table” segment, as well as on CNN and NBC.