Paseo gastronómico por Cáceres para descubrir en su cocina tradicional, la carne de Ternera de Extremadura

Entre dehesas y secas llanuras, la región de Cáceres ofrece una gastronomía tan rica y variada como su extensa orografía. La cocina tradicional y los productos autóctonos de primera calidad son sello extremeño. La carne de Ternera de Extremadura, sus múltiples formas de cocinarla y degustarla, uno de los distintivos más prestigiosos de su gastronomía.

Extremadura no es solo paisaje. Su tierra además de ofrecer parajes de inigualable belleza, ofrece una cultura gastronómica de calidad que convierte a la región en un perfecto destino para los amantes del turismo rural. Su variado reparto ganadero de bovino, ovino, caprino y porcino invita a una variada carta de carnes y quesos, acompañados siempre por los mejores manjares de los viñedos extremeños.

La Ternera de Extremadura es uno de los productos más típicos de la cocina extremeña. La Indicación Geográfica Protegida de esta carne de calidad se distingue por su intensidad en el sabor, por su color rojo intenso, su aspecto marmoreado, su terneza, su textura jugosa y la persistencia de su aroma, todo un manjar para los paladares más exquisitos. Con todo estas características a uno se le abre el apetito enseguida! ¿no creéis?

Cocina tradicional y productos autóctonos

El consumo de carne, especialmente el de vacuno, era antes más habitual en guisos y pucheros, pero desde hace poco las piezas selectas de la carne de calidad hace poco que han ido encontrando su hueco en las mesas españolas.

Afortunadamente, la carne de calidad ocupa hoy un lugar selecto en nuestra gastronomía, y lo hace de la mano de la cocina tradicional. Mollejas, criadillas, rabo de toro, carrilladas, solomillo o el popular ‘chuletón’ de ternera, todas ellas son piezas de calidad que conforman un amplio catálogo de una carne de vacuno autóctono, de calidad, que contribuye a engrandecer la gastronomía de una región, basada antes y ahora, en productos naturales con denominación. Y, para degustarla, algunos de los mejores rincones gastronómicos de la región los ofrece la provincia de Cáceres.

  •  Cuatro rincones gastronómicos de prestigio

1. En pleno centro urbano de Cáceres, en la Plaza de San Mateo, se halla el que está considerado como el mejor restaurante de toda la región y uno de los mejores de España: el recién emplazado Restaurante Atrio. Con dos estrellas Michelín, el restaurante, ubicado desde hace más de 20 años en la Avenida de España, se trasladó al centro histórico de la ciudad en 2009 para dar origen al Atrio Restaurante Hotel Relais & Chateux.

Aquí, en un espacio que destaca por una arquitectura colonial que ha tratado de conservar la estética del centro histórico adaptándola a nuestro tiempo, el jefe de cocina Toño Pérez ofrece una suculenta carta de platos basados en la cocina clásica y la autenticidad de los productos extremeños.

 La Ternera de Extremadura, “uno de los productos estrella de nuestra región”, y que “tiene gran relevancia entre nuestros consumidores”, afirma Toño, puede degustarse en varias recetas donde se aprecia su “sabor exquisito” y su “garantía de calidad”, asegura el cocinero.

 Entre las especialidades más demandadas, destacan dos recetas. La primera, lomo de ternera con brotes y aceite de avellanas, un plato de cuatro piezas de lomo presentadas con un cordón de jugo de carne reducido con estragón y una tira  de aceite de avellanas. Todo ello acompañado por una ensalada aliñada con aceite de avellanas y unas escamas de sal Maldon.

 La segunda, albóndigas de ternera con guiso de calamares. Un guiso exquisito elaborado con albóndigas y calamares, que se sirve sobre cuatro nidos de espárragos trigueros y aros de cebolla, salseado con el jugo del estofado y espolvoreado con cebollino fresco.

2. Al norte de la comunidad, en el centro de uno de los municipios de mayor atractivo turístico de la provincia, Plasencia, se emplaza otro rincón tradicional, el Restaurante del Hotel Alfonso VIII. El hotel-restaurante ofrece una cuidada y amplia variedad de platos nacionales y de temporada junto a las mejores recetas de la gastronomía local.

 ‘‘Nosotos compramos directamente a una de las ganaderías inscritas en la IGP Ternera de Extremadura, la mejor forma de asegurarnos la calidad de la carne y su proceso de trazabilidad en todas las fases de transformación’’, asegura José Crespo Miguel, jefe de cocina del restaurante. El chef sugiere además entre las especialidades de su carta, el solomillo de ternera con foie y salsa de trufa, el solomillo de ternera con queso de cabra y bayas del Jerte, carrilleras de ternera al jengibre con pimientos de la Vera o un entrecot de ternera con flor de sal.

3. Volviendo al centro monumental de Cáceres, a cinco minutos del Parque de Cánovas, se encuentra el Restaurante Eustaquio Blanco, un espacio elegante y moderno donde el restaurador extremeño presenta una gastronomía basada en la mejor herencia culinaria de Extremadura: productos autóctonos de la mejor calidad combinados con el ‘buen hacer’ de la cocina regional, sencilla pero cuidada y con cierto toque innovador.

 Su jefe de cocina, Juan Miguel Palacios, destaca entre sus recetas dos platos elaborados con carne de Ternera de Extremadura: carrilleras de ternera con jugo de Oporto, una apuesta muy jugosa que se sirve acompañada de boletus edulis y patatas panaderas; y  costillar de ternera con moje extremeño y pimentón dulce, dos recetas sencillas pero exquisitas, que preservan el sabor de la carne sin embalsamar ninguna de sus cualidades.

 4. Otra de las grandes referencias gastronómicas en Extremadura que destaca por la alta cocina tradicional y una selección de los mejores productos autóctonos y de temporada, es el Oquendo Restaurante, un lugar selecto y de cocina artesana donde se puede degustar un chuletón, un entrecot a la parrilla o unos escalopines de solomillo en salsa de queso de la mejor carne de la IGP Ternera de Extremadura.

Albóndigas de Ternera de Extremadura con guiso de calamares - Atrio Restaurante Hotel

Espero que os haya servido estas recomendaciones para hacer un viajecito gastronómico por Extremadura.

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