{"id":7338,"date":"2024-12-03T17:46:50","date_gmt":"2024-12-03T16:46:50","guid":{"rendered":"https:\/\/vallesalado.com\/anana-salt\/pontugranitodesal\/"},"modified":"2026-01-22T11:49:02","modified_gmt":"2026-01-22T10:49:02","slug":"pontugranitodesal","status":"publish","type":"page","link":"https:\/\/www.vallesalado.com\/en\/anana-salt\/pontugranitodesal\/","title":{"rendered":"Video recipes with A\u00f1ana Salt"},"content":{"rendered":"\t\t
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Video recipes with A\u00f1ana Salt<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Valle Salado<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The Valle Salado and gastronomic talent come together to highlight the value of A\u00f1ana Salt. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Gastronomy professionals open the doors to a living recipe collection created with A\u00f1ana Salt. A set of proposals that explores techniques, ingredients and diverse culinary styles, showing everything this salt can bring to the kitchen. <\/p>

Each recipe is an invitation to taste, experiment and be surprised: from simple dishes to more creative preparations, A\u00f1ana Salt enhances flavours, brings balance and reveals nuances that make the difference. Tradition and contemporary cuisine come together in every proposal, connecting product, territory and culinary creativity. <\/p>

A journey to inspire, cook and discover why A\u00f1ana Salt is an essential ally in transforming any dish into an experience worth sharing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The project, coordinated by chefs Jon Gil and Luis Hernani, is based on the collective commitment of people connected to the world of gastronomy, with both national and international recognition, to create a video presenting a recipe in which A\u00f1ana Salt is the main protagonist.<\/p>

The aim of this recipe programme has been focused on promoting the values of the A\u00f1ana Salt brand, which, it should be noted, is managed by a non-profit foundation that reinvests all income from salt sales and visits back into the Valle Salado.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Where?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On the Valle Salado\u2019s social media channels and on those of the collaborators themselves.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Video recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. Marinated sea bream with Malaga white garlic and A\u00f1ana Salt<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Jon Gil<\/p>

Restaurante Aspaldiko<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Salmon marinated with A\u00f1ana salt, garlic mousse and tomato gel.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cook:<\/strong> Josemi Olazabalaga<\/p>

Restaurante Aizian<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vermouth in A\u00f1ana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Hector Borge<\/p>

Iluntze Kafe<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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4. Turbot in A\u00f1ana salt with tomato and basil sauce.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Ander Unda<\/p>

Restaurante Boroa<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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5. Lacquered Imperial Grade trout with oyster sauce, A\u00f1ana salt, pickles and cream fresh.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Diego Herrero<\/p>

Restaurante Vidocq<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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6. Shiitake cream with semi-cured egg yolk and A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinera:<\/strong> Lara Roguez<\/p>

Restaurante Kraken<\/a>
https:\/\/es.linkedin.com\/in\/cheflararoguez<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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7. Salad of marinated salmon and anchovies in A\u00f1ana Liquid Salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Dani Garc\u00eda<\/p>

Restaurante Aboiz<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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8. Tomato, strawberry, mackerel and A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Mitxel Su\u00e1rez<\/p>

Restaurante Borda Berri<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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9. Bloody Mary and Old Fashioned with a touch of A\u00f1ana Salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Coctelero:<\/strong> Manu Iturregi<\/p>

Residence Cafe<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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10. Spicy croquettes of chocolate with Flor de Sal de A\u00f1ana.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Roberto Garc\u00eda<\/p>

Escuela de Hosteler\u00eda de Gamarra\u200b<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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11. Squid in A\u00f1ana salt<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Pedro Subijana<\/p>

Restaurante Akelarre<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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12. Cream of vegetables and seasonal vegetables with A\u00f1ana salt and smoked at the moment.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> V\u00edctor San Mart\u00edn<\/p>

Restaurante Cortazar<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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13. Mushrooms with Marinated Yolk, Fresh Foie Gras and Apple Caramel with A\u00f1ana Salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Alex Duke<\/p>

Restaurante Aretxondo<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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14. Beef entrecotte with A\u00f1ana salt stuffed and garnished with fried eggplant.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Nicol\u00e1s Cabrera<\/p>

Restaurante Palacio de A\u00f1ana<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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15. Dandelions in Tempura with Tomato Soup, Mussels and A\u00f1ana Salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Sergio Mariscal<\/p>

Restaurante Amonalola<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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16. Toast of marinated anchovies with A\u00f1ana Salt<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Patxi Eceiza<\/p>

Restaurante Zaldiaran<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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17. Pistachio tartlet with A\u00f1ana salt, cream cheese and blueberries<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Aroa L\u00f3pez<\/p>

Restaurante Samsha<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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18. Hake with piquillo pepper juice, lemon mashed potatoes and A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Maikel Santos<\/p>

Restaurante Kea<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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19. Cured mackerel with prawn tartar, cold tomato soup and A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Daniela Bodev\u00edn<\/p>

Restaurante De Labra<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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20. Roasted Arraingorri, crispy skin and its tartar with A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Xabier Urrutibeaskoa<\/p>

Escuela de Hosteleria de Galdakao\u200b<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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21. Manchego white garlic with home-cured salmon with citrus and A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Jos\u00e9 Antonio Medina<\/p>

Restaurante El Coto de Quevedo<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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22. Sardines marinated in #SaldeA\u00f1ana with citrus and guacamole.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Aitor Basterra<\/p>

Escuela de Egibide-Mendizorrotza\u200b<\/a><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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23. Barbecue in the Salt Valley of A\u00f1ana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> \u00c1ngel Fern\u00e1ndez de Retana<\/p>

Basque Culinary Center\u200b<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Coconut white garlic with A\u00f1ana salt-cured shrimps.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> I\u00f1aki Lazkano<\/p>

Restaurante Sorginzulo<\/a><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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25. Bomb\u00f3n del Valle Salado de A\u00f1ana (A\u00f1ana Salt Valley Bonbon)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Julen Baz<\/p>

Restaurante Garena\u200b<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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26. Scrambled eggs with perretxikos, foal sirloin and baked apple with A\u00f1ana salt.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Pa\u00fal Hoyos<\/p>

Restaurante Los Can\u00f3nigos<\/a><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Duck breast marinated in A\u00f1ana salt, apricot and pumpkin puree, dressed strawberries and bimi.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero: Jon Est\u00edvariz<\/p>

Restaurante Atabaka<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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28. Semi-cured Iberian pork in A\u00f1ana salt with tomato and arugula pesto.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Mikel Iglesias<\/p>

Escuela de Egibide-Mendizorrotza\u200b<\/a><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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29. Sea bass and tuna belly tartar with semi-dried tomato, spreadable cheese and A\u00f1ana Salt<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero:<\/strong> Mikel Fiestras<\/p>

Restaurante La Regadera\u200b<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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WITH THE GUARANTEE OF:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The Valle Salado and gastronomic talent come together to highlight the value of A\u00f1ana Salt. Gastronomy professionals open the doors to a living recipe collection created with A\u00f1ana Salt. A set of proposals that explores techniques, ingredients and diverse culinary styles, showing everything this salt can bring to the kitchen. Each recipe is an invitation […]<\/p>\n","protected":false},"author":1,"featured_media":4147,"parent":6991,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-7338","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nVideo recipes with A\u00f1ana Salt - Valle Salado de A\u00f1ana<\/title>\n<meta name=\"description\" content=\"#PonTuGranitoDeSal apoya la Sal de A\u00f1ana con recetas solidarias de chefs renombrados. 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