Arriving at Palas de Rei, after an enjoyable 25km hike through woods and farms, it was great to hear that my friends were there too.
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| The naked Chef, fortunately clothed in this library picture |
Erik called me and was excited, because their Albergue that night was equipped with a kitchen and dining area. He wanted to find a butcher’s, and demonstrate his professional skills as a chef. As an after note, he wanted to borrow a shirt, because they had washed everything in the Albergue laundry.
And so Erik, Orsi and I went into town on a quest for ingredients, Konstantin was to join us later. Erik clearly knew his meat, and was very masterful in acquiring Entrecôte and shoulder steaks for tonight. Melon, Parma ham, onion and broccoli purchased, I offered to provide the wine.
Back at the Albergue, with laundry still not finished, Erik striped my shirt off, to prevent it being splashed with oil. He and Orsi then got to work preparing this impromptu dinner party.
The Parma ham was wrapped around the melon for starter, served with two bottles of Lembranzas, 2022, from Albariño.
The Entrecôte steak, that had been hung for 35 days, were cooked to perfection. The broccoli was accompanied by a Hungarian salad dish made with onions and dressing. The steaks were served with three bottles of Coto de Imaz, 2018, from the Rioja region we had walked through. A fantastic time was had by all.
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