Blood sausage and pistachio nuts crunch (2001)

Cook the blood sausage and cream with meat sauce. Scald the mixture after adding agar-agar and gelatin. Let rest in a cool place for 12 hours, coat with pistachio nut and garlic chips, fry and arrange on a line of apricot purée. The Fagollaga restaurant, established 1903, has evolved to creative haute cuisine thanks to Isaac’s talent, representative of the forth generation of a family that has always been devoted to the cookery business.