Traditional style jam made with the Capuchina mushroom, Tricholoma portentosum
The main ingredient of this nasturtium jam is the wild mushroom called Tricholoma Portentosum, commonly known as capuchina or negrilla.
It is harvested in pine forests at high altitude, in the winter season with very low temperatures. The cap is dark brown and the trunk whitish, very fleshy and gelatinous.
For its preparation we use the following ingredients: Tricholoma portentosum, dried apricots, sugar, lemon, apple pectin, glucose and cinnamon. Due to the freshness of the Capuchina Jam that the lemon and cinnamon provide, we can add it to desserts, ice creams, mousses and sorbets.
In addition to the typical uses of a jam, we recommend accompanying it with white fish (see photo), cuttlefish or grilled or smoked squid.
This peculiarity makes it a good accompaniment for white fish.Try cooking this simple recipe: Add a thin layer of cappuccino marmalade on a half-baked fish, use the gratinator (makes the marmalade caramelize), obtaining a spectacular and new fish roast.
We can use the jam with all kinds of desserts. Mousses, ice creams and sorbets.
Characteristics of nasturtium jam:Completely natural ingredients: Tricholoma portentosum, dried apricots, sugar, lemon, apple pectin, glucose and cinnamonPresentation: jar of 210 g net / 370 g gross weight
The mushrooms used come from the province of Palencia. This area of the North of the Peninsula, absent of atmospheric pollution, in which a series of requirements such as altitude, temperatures, rainfall, care and maintenance of the mountains, ... are the key to obtaining this natural wealth.
The main raw material used is wild mushrooms and fungi collected in these forests. With this premise and selecting the highest quality pieces, these recipes are shaped to offer the market innovative, unprecedented, artisan and natural elaborations where neither colorants nor preservatives are used.