Tudela scallions with Roncal cheese foam
Thoroughly clean the scallions and glaze them with the bay leaf and whole black pepper at 90º until they are done.
For the sauce:
Let the onions sauté in the oil until it is well caramelised, add the vinegar and white wine and reduce. Add the vegetable stock and bring to a boil, then strain. Reduce once again and add salt to taste.
For the cheese foam:
Bring to a boil and then let it stand. Strain the mixture and add the Sucro emulsifier, heat and whip until you make a foam. Let it stand until stable.
Sieve off a little onion sauce for the sauce, place the hot, well-sieved onion on top and put the cheese foam on one side of the plate. Can be accompanied by an aromatic plant or flower (rosemary, thyme, mustard flower or shoot, for example) and Arbequin extra virgin olive oil.