La harina 'milagrosa' con la que un chef de Murcia revoluciona la alimentación

GUARDIAN.- “Elaborina came out of my research into edible paper,” he explains. “I was looking for a flour that would allow me to give paper a scent and a taste. We came up with the flour from meals like Spanish omelette or roast lamb. We then discovered that not only did the product have the flavours of the original dish, but also its nutritional qualities as well.”

As an example he presents me with a selection of different bizcochos, made from roasted peppers, Spanish omelette, as well as the bean stew. The differences between them are subtle. At first they all blend into one, unexpectedly savoury, softly crumbling cake. A “churro”, a crunchy, fried dough that he makes from an elaborina of caramelised onion, is much easier to identify. Yet he says that his patients, with their senses sharpened by having been on a bland diet for so long, were able to identify the flavours in 70% of the cases. I wonder, though, whether a bizcocho of Spanish omelette is really so much easier to eat than a Spanish omelette?

“An omelette might not be difficult for you or I but for people with problems chewing or swallowing it is,” he says. “Elaborina can also just be mixed with water as a paste. Those kind of soft, liquid based diets tend to have very limited flavours. Everybody just makes strawberry, chocolate or vanilla. As though there were no other flavours in the world!”

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