Javier Sánchez
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Chef y creador de contenido gastronómico especializado en cocina fusión contemporánea, con más de 12 años de experiencia en Barcelona. Destaca por sus combinaciones creativas y el cuidado estético del emplatado, forma parte de Gronda, donde cuenta con gran alcance y miles de seguidores.
At Sosa Ingredients, we have spent decades supporting gastronomy professionals with technical solutions, cutting-edge ingredients, and a clear vision: to drive creativity without sacrificing excellence. Today, we are pleased to present the first recipe in a series of six developed in collaboration with chef Javier Sánchez.
The recipe for Aubergine Buñuelos with Creamy Piquillo Pepper is a perfect balance between texture, flavour and technique. Through carefully selected ingredients, Javier develops a traditional elaboration to a modern and sophisticated proposal, ideal for restaurants looking to differentiate themselves.
Two of the most versatile ingredients take center stage:
We invite you to discover the step-by-step of this recipe and to experience new culinary possibilities with ingredients that make a difference.
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
Tempura is one of those techniques that seem simple but contain an extraordinary technical complexity. The objective is clear: to achieve an ultra-light, crispy and translucent batter that envelops the ingredient without overpowering it. However, achieving that airy texture and airy texture and that lingering crispiness requires technical requires technical understanding and, in many cases, […]
On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after assembly. Instead of conventional pasta, he uses spinach crepes. And instead of a classic béchamel sauce made with roux, he incorporates Gelcrem Hot as a functional texturizer. The result is […]
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