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Pepe Ron lleva el sabor de Cangas del Narcea a Euskadi y conquista con fabas y ternera asturianas

Un filipino de steak tartar de ternera asturiana con salsa bearnesa sobre un torto crujiente y un guiso meloso de fabas con callos de bacalao, trompetas negras y gambas al ajillo, son las dos recetas que el cocinero cangués Pepe Ron, del bar restaurante Blanco, presentó este lunes en la XXVII edición del Congreso San Sebastián Gastronomika, que se celebrará hasta este miércoles 8 de octubre en el Palacio Kursaal, en San Sebastián.


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