Victor Martín ⭐️ Michelin cooks our Wagyu blood sausage

The prestigious chef with a Michelin Star, Victor Martín, has fine-tuned the stoves of his kitchen in the Wheat restaurant to prepare a tasty recipe with our Wagyu blood sausage, heart-healthy, Santa Rosalía Estate.

Victor Martín, originally from León, has established his kitchen in the Wheat Restaurant, located in the capital of Valladolid after its long journey through the best restaurants in the country. At Trigo, natural primary materials predominate, which is why they opt for a very lively menu, adapted to the seasons of the year and constantly renewed, according to seasonal products.

The Trigo restaurant lives up to its name in each dish on its menu since it is based on the richness of a land that has one of the most privileged pantries in the country and an abundant and extraordinarily varied recipe book.

In Victor Martín's kitchens, traditional flavors are combined with original and avant-garde handling of the best raw materials, by Víctor Martín who contributes his creative but not minimalist character.

BLOOD SAINT ROSALÍA WAGYU

The blood sausage, which is sold in the traditional format, is made in the same way and with the same ingredients as the classic blood sausage from Burgos, but instead of using pork blood and fat, it is used the raw material of wagyu in order to take advantage of the entire animal.

The fat of Wagyu It is rich in unsaturated and polyunsaturated fatty acids, which make it healthier and, no less important, it is tasty and does not repeat itself. In the mouth, the blood sausage has a very soft texture, it is a tasty bite, but without masking the aromas of other ingredients.

RECIPE BY VICTOR MARTÍN: WAGYU BLOOD SAUSAGE CANnelloni

Ingredients for 10 cannelloni:

For the filling

• 265 g of Finca Santa Rosalía Wagyu blood sausage
• 100 g spinach
• 100 g natural fried tomato
• 50 g pine nuts
• 30 ml of white wine and onion
• Salt and pepper to taste

Preparation of the cannelloni recipe

1. Prepare the filling with Wagyu blood sausage.

   

   We heat olive oil in a large frying pan or saucepan. Sauté the ½ diced onion and the 100 g of chopped spinach. Once it takes color, we add the 265 g of Santa Rosalía Wagyu blood sausage to small pieces. We also add 50 g of pine nuts, 30 ml of white wine and 100 g of fried tomato. We stir and let it reduce for 5 minutes on medium heat/power.

2. Cooking the cannelloni.

   As they are pre-cooked cannelloni, they are poured into hot water for 20 minutes.

3. Fill the cannelloni with Santa Rosalía Wagyu blood sausage.

   

   We use a soup spoon, teaspoon or a pastry bag. We add a little of the sauce that we had reserved. We spread the filling portion well throughout the center of the cannelloni. We roll and press well. We repeat until all the cannelloni are filled.

4. Preheat the oven and place the cannelloni

5. Prepare the homemade bechamel.

   

   We add ½ onion and brown it. We add the 30 g of wheat flour. We mix without raising the heat. Next, we slowly add the 400 ml of whole milk. While we pour the milk, we use some whisks to stir the mixture. The movements should be smooth and constant. The lumps will gradually dissolve, creating a homogeneous béchamel. Finally, we add 1 tsp. of nutmeg and a pinch of salt. We finish stirring gently for 3-5 minutes.

6. Cover the cannelloni with béchamel and bake for 13 minutes at 180℃ and with both heating elements.

7. Serve