- 4
Ingredients
- For the consommé:
- 2 cups 2-kg chicken.
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 3/4 oz carrot
- 3/4 oz leeks
- 3/4 oz small onion
- 3 cups water
- To clarify the consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz ripe tomato
- 21/2 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the tomato turnovers:
- 11/4 cup clarified consommé (see previous step)
- 1 tbsp powdered agar-agar
- 101/2 oz ripe tomatoes
- salt
- freshly ground white pepper
- 0.4 º olive oil
- sugar
- For the parmesan foam:
- 7 ozrated Reggiano parmesan
- 1 cup single cream (35% fat)
- 1 cup milk
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the basil oil:
- 4 oz fresh basil
- 11/2 cup sunflower oil
- salt
- For the garlic virgin olive oil:
- 10 cloves garlic
- 1/2 cup virgin olive oil
- For the belly pork and parmesan cubes:
- 13/4 oz Reggiano parmesan
- 2 oz Iberian belly pork
- To finish:
- 16 pine nuts
- 16 fresh basil leaves
Preparation
Step 1
For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.
To clarify the consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.
For the tomato turnovers:
1. Season the consommé and then mix with the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Pour a 1/20" layer in a 23½ x 23½" tray.
4. Leave to set in the fridge for at least 3 h.
5. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
6. Blanche in boiling water for 15 sec, drain using a slotted spoon and cool in iced water.
7. Peel, cut into quarters and scrape out the seeds.
8. Cut the tomato into 1/5 x 1/5" cubes and sauté the seasoned tomato in oil. It should be just cooked to keep the natural tomato flavor. Drain in a colander.
9. Cut the jellied consommé into 16 rectangles (2 x 1½")
10. Place a small spoonful in one of the two halves of the rectangles and fold the consommé slice over as if you were making a turnover.
For the parmesan foam:
1. Bring the milk to the boil, remove from the heat, mix with the grated parmesan, cover and leave to infuse for ½ hour.
2. Sieve and mix with the cream. Season with salt.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.
For the basil oil:
1. Remove the basil leaves from the stem and blanch for 5 seconds in boiling salted water.
2. Plunge into ice-water. Drain.
3. Blend with the oil in a food processor. Use the back of spoon to press the mixture through a sieve. Season with salt
For the garlic virgin olive oil:
1. Blanche the unpeeled garlic.
2. Peel the garlic and cover with oil.
3. Panfry at 160ºF for 2 hours.
4. Leave to infuse outside the fridge for 4 hours.
For the belly pork and parmesan cubes:
1. Cut the belly pork into 1/5" cubes, making sure that it does not contain any loin.
2. Cut the parmesan in 1/5" cubes.
Final Steps & Preparation:
1. Put four turnovers on each plate
2. Place 4 parmesan cubes and 4 belly pork cubes (in the shape of a pyramid) on one side of the turnover.
3. Place a basil leaf on top of the parmesan cubes.
4. Split a pine nut into three and place between the parmesan and the belly pork.
5. Drizzle a ring of basil oil around the turnovers.
6. Put the parmesan foam in a bowl, use it to make small quenelles and put four on each plate.
7. Finish with a teaspoon of hot virgin olive oil on each turnover.