In this space, our chefs will share with you from time to time one of their little secrets.
SALSAFÍ soggy OF RICE AND SHRIMP.
Ingredients for 4 people: 360-400 gr. of rice 350 gr. Gamba fresh medium (peeled) 400 gr. of clean Salsafí salt, parsley 1 liter of rock fish broth ("fumet") Sofrito: 1 green pepper ½ red pepper 4 medium tomatoes 1 large onion 3-4 cloves garlic Optional ingredients: Pork (rib, raw sausage, blood sausage, pork ...) Seasonal vegetables (artichokes, green beans, carrots, zucchini, peas, eggplant ...) Mushrooms (spring or autumn) Hunting (pigeon, hare .....) Fish (Rap, clams ...) Clearly, given the amount and quality of products in the region along the year, the combinations of the plate can be very numerous. It is essential, however, to respect the role of the Salsafí and Gamba and philosophy risotto therefore speaking of a rice spoon, it can not include ingredients with bones, shells ... that impede its use . Any additional...
Beef carpaccio with shavings of Parmesan.
INGREDIENTS: 1 Beef Tenderloin 1L Extra Virgin Olive Oil 50 grams of parmesan Maldon salt For the False Tapenade (vinaigrette): 50 grams of pitted black olives 25 grams of pistachios 25 grams of roasted almonds 25 grams of toasted hazelnuts Salt and extra virgin olive oil Elaborations: Clean the beef sirloin, cut it in half, and place 24 hours macerating in extra virgin olive oil. Once 24 hours have elapsed roll in plastic wrap so that it is a compressed cylinder and freeze. For the fake tape swim crush all the ingredients and incorporate the oil slowly to go emulsifying, obtain a thick but light sauce and set aside. Once caught cold sirloin Hague, ie a freezing point, we will have to fillet it finely and expand on the plate. PRESENTATION: Once extended season with Maldon salt and dress with fake tapenade.Incorporar parmesan chips and ready.
CARPACCIO bresaola, arugula and truffle acetate.
The Bresaola is an exquisite Italian sausage as it is pure beef cured with a texture similar to ham or cured tenderloin. INGREDIENTS: Bresaola 1 Piece 2.1 kg. Truffle or truffle oil 50g rocket 100g Parmesan Maldon salt Elaborations: Cut into very thin slices Bresaola ta cover plate and set aside. With the birutas obterner grater Parmesan. PRESENTATION: Once we have the well-covered dish sazonaremos with Maldon salt and salsearemos slightly with truffle oil in the center we will deposit the arugula and sprinkle with Parmesan shavings. (On the rocket we can add a vinaigrette to your taste.)