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Elogio de lo auténtico: la cocina de Lera, una cumbre en medio de la nada

Luis Alberto Lera eleva la cocina cinegética tradicional en Castroverde de Campos, convertido en lugar de peregrinación gastronómica

n medio de la nada, en un paisaje naturalmente devastado, como si de una superficie lunar se tratase, emerge Casa Lera, un refugio de lo auténtico. Tierra de Campos. Tierra de Castilla. Esa tierra agria, árida y fría. La de los “yermos y roquedas, de campos sin arados, regatos ni arboledas; decrépitas ciudades, caminos sin mesones, y atónitos palurdos sin danzas ni canciones” de la Castilla de Machado. Llegar a los predios zamoranos de Castroverde de Campos (270 habitantes que, en cualquier caso, no se ven), lugar de peregrinación gastronómica gracias a Luis Alberto Lera y su cocina cinegética, es casi una experiencia mística. Es atravesar el vacío de la España más vacía y vaciada sin sombra e infinita donde solo se alzan palomares de barro, unas construcciones que dan cobijo a las aves y que se remontan al Imperio Romano y sus columbarios. Y es un desafío porque es imposible intuir la excelencia que se esconde tras los fogones de Lera, que es el resultante evolucionado del Mesón el Labrador que fundaran sus padres, Cecilio, quien estudió cocina en Laussane, y Minica Collantes, en 1973.


Luis Alberto Lera

Hace años, cuando la guía roja aún no había posado sus ojos sobre el lugar, los adeptos no entendíamos bien qué alquimia buscaba la Michelin para reconocer que, como muy pocas, es una de las cocinas por las que merece la pena desviarse. Muchos kilómetros si es necesario. Con su recién estrenada estrella se apretará el libro de reservas aún más y los coleccionistas de estrellas se anotarán una muesca más en la visa. Muchos lo harán sin detenerse en la verdad que enseña cada plato. En la profundidad de sus fondos, en la lentitud y el magisterio con el que ese cocinero ha alcanzado una cocina sublime, sencilla y compleja a la vez. Lera ha metido las manos a fondo en las entrañas de la cocina de caza y contradiciendo al dicho ha mejorado lo más clásico del recetario castellano. 

En Lera hay siete elementos sobre los que pivota su cocina: el producto inmejorable de la tierra en cada estación; un conocimiento enciclopédico de cada pieza; respeto a la tradición; un derroche de pasión; una preocupación genuina por el cliente heredada del alma de una casa de comidas; una vanguardia medida, ajustada y justificada; y técnica: mucha técnica para lograr el punto justo de cada carne y añadir lo que ennoblece y mejora cada plato.

Existen, desde luego en España, pocos sitios como Lera. Luis Alberto, formado en la escuela del desaparecido Luis Irízar y con aprendizajes en casas como Zuberoa o Viridiana, conoce el punto exacto de cada carne. No hay concesiones a la duda, si acaso un punto de atrevimiento medido en algún aderezo, creatividad en la exigua guarnición o los elementos de contraste del plato. El pichón de campos y la perdiz son los reyes de la casa. Sin dejar atrás becadas, tórtolas, faisanes, el pato azulón, liebres, conejo, ciervo o jabalí. El ticket medio (52 euros) es un regalo.

El pichón bravío de Tierra de Campos, que es una paloma joven con cuatro semanas, es una especie propia de esta zona y su consumo hunde sus raíces en una cocina de subsistencia pura y dura entre los habitantes de esa estepa cerealista. Lera ha convertido en una cumbre el pichón estofado. Para explicar el resultado del plato hay que empezar explicando cómo se sacrifica el pichón para que conserve la sangre dentro. No obstante, pasaremos a los otros elementos claves de su elaboración, para evitar herir susceptibilidades Nunca utiliza agua caliente para limpiarlo, solo fría, para evitar que el ave pierda la escasa grasa y gelatina que tiene. Y lo hacen estofado como se ha guisado tradicionalmente, aunque aligerando la receta: agua en vez de un fondo profundo que le dé mayor intensidad; el ajo y la cebolla justa para que la digestión no sea pesada y le añaden unas gotas de vinagre para ganar acidez. Tan sencillo como complejo de equilibrar para que el resultado sea sutil y la delicada carne del pichón se exprese. También lo hacen escabechado, una técnica ancestral de conservación. Igualmente han innovado elaborándolo con la técnica del rillete, una especie de paté elaborado con carne y grasa para el que emplea la pechuga del pichón.

Un menú tipo en Lera, que se ilustra en las fotografías que acompañan al texto, justo entre el otoño y el invierno es este: albóndiga de jabalí, Paloma: croqueta, eclaire y salazón, lomo de ciervo con salsa raifort, relleno de jabalí con guindilla zamorana, escabeche de codorniz, alubias con liebre, pichón bravío de Tierra de Campos, perdiz guisada, helado de pera y vinagre de Pedro Ximénez, Juanita de Castañas con crema de leche de oveja. No que decir tiene que un buen tinto de Toro eleva los platos más contundentes, y unos jereces o montillas acompañan los escabeches estupendamente.

Lo bueno de Lera es que allí todo tiene sentido. Cada pieza encaja. No hay artificios. Y eso es reconfortante en un panorama en el que mucho cocinero persigue la celebridad antes que la autenticidad, la notoriedad antes que el conocimiento y ofrecen una cocina falsa, endeble y frívola. Lera es el antídoto para esos males. Porque es fantástico cuando encuentras a alguien que sabe lo que hay que hacer y lo hace. Y encima lo borda. Sin tonterías ni pretensiones. Vayan y vuelvan a ir. Mientras queden sitios así la humanidad estará salvada.

Instagram: @anthdezrodicio / Twitter: @AHRodicio

175 Comentarios

  1. Me han entrado ganas de croquetas!

  2. Auténtico de verdad. Merece la pena porque estimula sentido precisamente por eso, porque da sentido a lo que hace. Quién no haya ido a restaurante Lera y disfruta con la mejor cocina, no sabe lo que se pierde.

  3. Querido Antonio. Una nueva lección de un lugar para mí desconocido pero que me ha abierto la curiosidad y las ganas de conocerlo y poder disfrutar de esos productos de la tierra que tan magistralmente has explicado. Me encantaría poder visitarlo contigo si tuviéramos ocasión. Si a Anabel, le entraron ganas de croquetas, yo, me apuntaba a todo un poco. Un fuerte abrazo..

  4. Antonio. Estuve hace poco y volveré a repetir pronto. Maravilloso

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