Receta simple de guisantes lágrima y su flor elaborada por Eneko Atxa del restaurante Azurmendi

Recipe: Tear peas and its flower

This year at the end of the Azurmendi experience we give tear pea seeds to the commensals to plant them in their homes. We want you to sow the pea seeds and if you dare you elaborate this wonderful dish created by Eneko Atxa.

Components of the dishes

1. - Jam gel

2. - Tear pea

3. - Pea flowers

 

Elaboration

 

1. - Jam gel

Ingredients for 20 people

* 1kg of jam bones

* 60g of iberian jam

* Xantana

Process:

Thoroughly clean the bones of rancid fat and cover it with diced ham.

Leave it reducing without allowing it to boil for 15-20 hours, degreasing it occasionally.

When it reaches the desired flavor, strain it with the super-bag and degrease very well.

Texturize with Xanthan with 8 g per liter of broth ham.

 

2. - Tear pea

Ingredients for 20 people

* 525gr tear pea

Process:

Blanch 15 grams of peas a few seconds.

 

3. - Pea flowers

Ingredients for 20 people

* 60 pea flowers.

Process:

Select the flowers.

 

Final and presentation:

Join the blanched peas with 10 g of hot gel ham. Put a pinch of salt.

Serve in a bowl of borosilicate. Garnish with three pea flowers forming a star.


Comments (write here if you own a gift card)
08-6-2016 05:06:29 - Robert Ryneer:

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