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Croquetas of fabada

Real Academia de Gastronomía

Real Academia de Gastronomía

Pedro Morán introduced a second significant change to the family recipe for "fabada," using fresh beans as a matter of course instead of the traditional dried ones. On the tasting menu, "fabada" is served as one of the final dishes, just before dessert, which is another innovation of theirs.

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  • Title: Croquetas of fabada
  • Location: Prendes, Spain
  • Original Source: Fotos realizadas para el libro de Montagud Editores: “Casa Gerardo. Cocina Contemporánea Asturiana.”
  • Rights: Casa Gerardo
  • Restaurant: Casa Gerardo
  • Photographer: Mikel Ponce
  • Chef: Pedro and Marcos Morán

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