Pedro Ponce Palomares
Pedro Ponce
He was born in 1960 in Villalpardo, a small village in La Manchuela, Cuenca. From the age of 15 to 26, he worked in hospitality every weekend and during the summer seasons, combining kitchen work with his studies.
He worked in the kitchens of all kinds of restaurants, most of them modest, enduring endless shifts for meager, almost medieval wages. Gathering bits of knowledge here and there, he gradually progressed in the art of cooking.
Years later, retired from professional kitchens, he published “The Book of Rice, Rice in My Memory” with 123 recipes.
His next culinary phase was a “study” filled with research, interpreting what medieval cuisine might have been like, published in the book “124 Recipes of Spanish Medieval Cuisine.”
The next publication was a book based on his roots, “Castilian-Manchegan Cuisine, 101 Recipes.”
The author’s most recent cookbook was a monograph dedicated to fideuà: “Fideuàs, 101 Recipes”. All of them were published by Sargantana Publishing House.
Recipe @pedro_ponce: Ham Rossejat
Rossejat de jamón by pedroponcepalomares is a tasty reinterpretation of a seafood classic. In this dry fideuá, thin noodles are browned with diced Serrano ham and enriched with salmorreta, thyme, oregano and saffron. The ham broth enhances its flavour, and the final touch in the oven provides a crunchy socarrat that invites you to repeat.
Recipe @pedro_ponce: Rice with wild boar, endive and green asparagus
Rice with wild boar, endive and wild asparagus by @pedroponcepalomares is a recipe that fuses the intensity of game with the freshness of the vegetable garden. This dry rice is enriched with a slow-cooked wild boar stew, adding depth and flavour. Endive and wild asparagus add a vegetal counterpoint that balances the whole, offering a robust and elegant gastronomic experience.