We continue to connect farmers producing local varieties with Mallorcan cooks so that they can show us how to prepare an original recipe with the vegetables and legumes of local varieties that we send them.
With the Majorcan ciurons sown in February and growing at a good pace, the restaurant's Marga Coll was born Mycelium ens proposa aquesta recepta: Ciurons mallorquins amb pebres torrats, botifarró i picornells. Per aquesta recepta li hem duit els ciurons mallorquins de n’Antoni Sureda de Son Vell, a Son Macià.
These videos have been made possible thanks to the work of Marc Alcover Riera and the funding of the project "Promoting the prospecting, multiplication, conservation and exchange of the phytogenetic resources of Mallorca and their registration in the catalog of local varieties of the Balearic Islands " from #feimfeinapdr #fogaiba #feimfeinaambtu #feimfeinapertu
You can find them published on social networks (Facebook, Instagram and Twitter), also at our youtube channel and to web recipe
April 8, 2022
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