Agatha Ruiz de la Prada may not be the best cook, as she humorously admits that she struggles to fry an egg, but her experiences on various cooking shows highlight her passion for good food. She emphasizes her lifelong commitment to healthy eating, stating, "In my house, we have always eaten well and kept to meal times since childhood." Her love for dining extends to exploring the world’s finest restaurants, making new discoveries a personal joy.
One of the highlights of her culinary journey was meeting a close friend, a chef, during a showcooking event. This chef creatively transformed pumpkin into an artistic dish inspired by Agatha’s colorful style, merging orange with purple beetroot to create a flower-shaped presentation titled "Pumpkin and Beetroot Flower Agatha Ruiz de la Prada by Carito Lourenço." Agatha cherished this dish and considers it a favorite to this day.
When asked if she considers herself a cook, Agatha chuckled and claimed, "No, and I think it’s hard to find someone less of a cook than I am." She shared two recipes that are close to her heart, both crafted by her talented friends, Carito Lourenço and Ramsés González Méndez, who each hold a Michelin star. Agatha appreciates their artistry and has adopted their dishes as her own.
Memories of gastronomy flood her mind, particularly the times spent with renowned gastronomic designer Rafael Anson and the exquisite dinnerware she created for Bidasoa, which led them to explore the world’s best restaurants together. One of her most unforgettable dining experiences was orchestrated by the former director of the newspaper El Mundo, who arranged a meal with the director of The Times and Rupert Murdoch. Initially aiming for the famed El Bulli, they found it closed, and then set their sights on Carme Ruscalleda. Despite the illustrious company, securing a reservation proved challenging. However, a single call from Rafael Anson not only secured a table but also resulted in a complimentary meal.
Her favorite guilty pleasure? Sweet treats, although she claims to indulge less in them today. The best culinary plans come from time spent with Rafael Anson. Healthy eating has always been a priority in her life, as she maintains discipline around meal times. When it comes to favorite meals, breakfast tops her list, and her favorite restaurants include Cancook in Zaragoza, Fierro in Valencia, and Table in Paris, which has garnered international acclaim.
One recipe she enjoys is the "Tomatoes from Yesterday, Today, and Tomorrow," featuring a green tomato soup accompanied by semi-dried cherry tomatoes and herbs. The preparation takes around 90 minutes and serves six people. The fresh ingredients include green apples, cucumbers, avocados, and an array of spices.
Here’s how to prepare the green soup:
- Blend all ingredients in a Thermomix.
- Emulsify with oils.
- Add citrus juices and salt to taste.
- Strain for a smooth consistency.
- Thicken using dissolved cornstarch.
For the semi-dried cherry tomatoes, a few simple steps include scoring the tomatoes, scalding them in boiling water, and then baking at a low temperature until semi-dried.
Another charming dish Agatha loves is the Pumpkin and Beetroot Flower, showcasing vibrant colors and delicious flavors.
The recipe promises a two-step process that requires some prior dehydration, but the result is worth it. With ingredients like pumpkin, vegetable broth, and beetroot, it’s a treat for the eyes and the palate.
- Prepare the pumpkin by peeling and slicing it.
- Create flower shapes and boil them to retain moisture.
- Dehydrate beetroot, then pulse into powder for presentation.
These dishes are not just food; they tell stories of creativity, friendship, and a lifelong passion for vibrant, healthy cuisine.
You can explore Agatha’s journey further in an article published here.
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