The chef, Alberto Ferruz, surprises with two dishes made with the 'fava poblera' in Benitatxell

The chef with two Michelin stars and three Repsol soles, Alberto Ferruz, prepared two dishes with the bean as the main ingredient in the MitjafavaFest before hundreds of people. On the one hand, the first dish that surprised the chef was a salad of fermented dry tomato juice, canailla, cockle, oxalis, coastal herbs and bean poblera. A tribute to the Marina Alta, its sea and the garden of Poble Nou de Benitatxell.

In the second creation, Ferruz opted for the stew of vigil with chickpeas and the dry pelá fava poblera A traditional ancient recipe perfect for this Lenten season. With it, the chef wanted to vindicate the humble cuisine and of use and at the same time more valuable, traditional and tasty.

Ferruz stressed that the bean is a product full of culinary possibilities and that it perfectly responds to its philosophy of proximity cuisine and to transfer directly to the kitchen stoves of the kitchen what is grown on the terrace and that arrives with all its freshness.