Young Pistachios and Iberian Bacon Ravioli with Ceps

By corlear

Ingredients

• For the Iberian belly pork slices:
• 1 chunk Iberian belly pork
• (approx. 14 oz)
• For the ceps slices:
• 2 fresh ceps (1/2 oz each)
• For the meat stock:
• 2.2 lb veal knucklebone
• 2.2 lb veal blanquette
• 121/4 oz onion
• 51/4 oz carrot
• 51/4 oz leeks
• 2 oz ripe tomato
• 4 1/2 cups red wine
• 1/2 cup sugar
• 4 tbsp 0.4º olive oil
• 10 cups water
• cornflour
• salt
• For the ceps oil:
• 1 oz fresh ceps trimmings
• 1/4 cup sunflower oil
• For the ceps ravioli:
• 12 ceps slices (see previous step)
• 12 Iberian belly pork slices
• freshly ground black pepper
• For the ceps juices:
• 2 oz ceps trimmings
• sunflower oil
• salt
• 1/2 cup water
• For the ceps gelatin:
• 1/4 cup ceps juice (see previous step)
• 0.2 sheets gelatin (previously rehydrated in cold water)
• For the young pistachios:
• 80 young pistachios
• For the green pistachio oil:
• 1 oz green pistachios, raw
• 1/4 cup sunflower oil
• salt
• For the grated citric peel:
• 1 mandarin
• 1 pink grapefruit
• 1 lime
• 1 microplane grater
• For the citric segments:
• 1 mandarin
• 1 pink grapefruit
• 1 lime
• To finish:
• 4 small mint leaves
• 4 small fresh chervil leaves
• 4 small fresh coriander leaves
• 4 small fresh basil leaves
• 4 small fresh lemon verbena leaves
• 4 sprigs lemon verbena flowers
• 4 sprigs fennel flowers
• 4 small fresh tarragon leaves
• 4 juniper berries
• 4 strands saffron
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Trim to a 3" x 3" square. Wrap in cling film and freeze so that it is easier to cut.
3. Use the meat slicer to cut slices that are less than 1/10" thick. Place them on top of a piece of waxed paper.

For the ceps slices:
1. Clean any dirt off the ceps.
2. Trim the cep stalk until it is 1¼" high.
3. Keep all the trimmings for the cep oil
4. Cut the ceps into 12 slices which should be 1/10" thick.
5. Keep between damp paper until you are ready to assemble the ravioli.

For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Thicken with a little cornflour and season with salt.

For the ceps oil:
1. Placed the pieces of ceps in a pan and cover them with sunflower oil.
2. Panfry at 160ºF for 20 minutes.
3. Leave to marinate in the oil for 24 hours.
4. Drain.

For the ceps ravioli:
1. Spread the wax paper with the belly pork slices over the table and place a slice of ceps on each of them.
2. Sprinkle black pepper over the ceps.
3. Close with the other half of the Iberian belly pork slice.

For the ceps juices:
1. Clean the ceps.
2. Sauté the seasoned ceps trimmings in a little oil in a hot frying pan.
Put in a saucepan.
3. Cover with water and leave to simmer for 15 minutes. Drain and sieve. You will get ¼ cup of stock.
4. Skim off any fat.

For the ceps gelatin:
1. Heat a ¼ of the ceps juice and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the ceps juice.
3. Pour a 1/10" layer into a tray and leave to set in the fridge for at least 3 hours.
4. Cut into 2/3" x 2/3" squares.

For the young pistachios:
1. Peel the layers of skin until you reach the green pistachios.

For the green pistachio oil:
1. Blend in the food processor, Season with salt and strain.

For the grated citric peel:
1. Grate the citric fruit and keep each type of peel separately.

For the citric segments:
1. Cut off the upper and lower ends of the fruit until you reach the segments.
2. Peel the fruit so that you reach the flesh and there is no trace of the skin or pith, without altering the initial shape of the fruit.
3. Use a really sharp knife to separate the segments from their membranes.
4. Cut the segment into 1/10" thick slices. Allow a slice of each type of citric fruit per person.

Final Steps & Preparation:
1. Placed 20 peeled young pistachios on one side of a rectangular plate and alternate a slice of lime segment, a pink grapefruit slice and a mandarin one.
2. Place the peel of each type of fruit on the corresponding slice.
3. Heat the meat stock split with the ceps oil.
4. Place three spoonfuls of ceps gelatin parallel to the pistachios at the three points where you will place the three Iberian bacon raviolis.
5. Warm the ceps ravioli in the salamandra and then place one on top of each slice of ceps gelatin.
6. Sprinkle a little Maldon salt on top of each ravioli.
7. Apply a little pistachio praline between the pistachios.
8. Arrange the herbs and species, in the above order, on top of the pistachios.
9. Drizzle a little meat stock with the ceps oil between the Iberian bacon ravioli and ceps.