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Dit recept is van chef Eduard Xatruch van restaurant Disfrutar**, Barcelona.
Recept voor 10 personen.

Benodigdheden: 

Parmesan whey

  • 200 Parmesan (Parmigiano Reggiano), rind removed
  • 200 g water

Parmesan cream

  • 60 g cream (35% fat)
  • 40 g whole milk
  • 100 g grated Parmesan cheese
  • salt

Basil-infused oil

  • 150 g mild olive oil
  • 75 g fresh basil

Pesto base

  • 200 g fresh basil leaves
  • 6 g garlic
  • 25 g toasted pine nuts
  • 25 g grated Parmesan cheese
  • 100 g basil-infused oil (previous elaboration)
  • 200g water
  • 160 g Parmesan whey (previous elaboration)

Salt

  • 1.2 g xanthan gum
  • 4.8 g calcium gluconotactate

Alginate solution

  • 1 litre spring water
  • 5 g sodium alginate

Pesto multi-spherification

  • Pesto base (previous elaboration)
  • Alginate solution (previous elaboration)

Thickened pistachio oil

  • 50 g virgin pistachio oil
  • 1.5 g monoglyceride

Iberican bacon oil

  • 100 g salt-cured Iberian bacon
  • 10 g water
  • 25 g mild olive oil

Cured Iberian bacon slices

  • 1 80-g slab salt-cured Iberian bacon

Smoked eel cubes

  • 1 125 g piece smoked eel

Peeled tender pistachios

  • 30 tender pistachios

Others

  • 30 basil aprouts
  • 30 toasted pine nuts
  • 30 3-mm Parmesan cheese cubes
  • freshly ground black pepper
Bereiding: 

Parmesan whey

  1. Cut the Parmesan cheese into small pieces and grind it to a fine powder in a blender.
  2. Bring the water to the boil, stir in the cheese and leave to steep next to the heat for 40 minutes, stirring every 5 minutes.
  3. Strain through a fine-mesh sieve, transfer to a deep and narrow separate.
  4. Remove the fat from the top and reserve for other uses.
  5. Set aside the Parmesan whey (lower portion) in the refrigerator.

Parmesan cream

  1. Mix the milk with the cream and bring to the boil.
  2. Incorporate the cheese and remove from the heat.
  3. Leave to steep for 20 minutes and then filter through muslin.
  4. Season with salt and set aside in the refrigerator.

Basil-infused oil

  1. Tear the basil into pieces with your hands and add it to the oil.
  2. Heat at 60ºC, remove from the heat and set aside at room temperature for 12 hours.
  3. Strain and set aside.

Pesto base

  1. Combine all the ingredients in a blender, except the xanthan gum and calcium gluconolactate.
  2. Blend to a fine cream, stran and season with salt.
  3. Add the calcium gluconolactate to 400 g of the mixture, mix and then add the xanthan gum.
  4. Process with a hand-held blender until lump-free.
  5. Remove the air in a vacuum sealer.
  6. Set aside in the refrigerator.

Alginate solution

  1. Dissolve the sodium alginate in the water.
  2. Process in a blender until lump-free.
  3. Refrigerate for 24 hours.

Pesto multi-spherification

  1. Use a syringe to make 4-mm-diameter spheres by injecting the mixture into the alginate solution. Make 20 spheres per person.
  2. Drain the pesto spheres from the alginate solution and arrange them in a row in a long, 3-mm wide mould shaped like the cross-section of a cane. This will result in a long and narrow, ‘worm-like’ strip made up of 20 pesto spheres.
  3. Leave to set in the refrigerator for 30 minutes.
  4. Then carefully unmould the strip, taking care not to break it, and set aside in the refrigerator.
  5. Make 1 multi-spherical strip per person.

Thickened pistachio oil

  1. Mix 25g of the oil with the monoglyceride.
  2. 2. Place over a low heat and stir continuously until the monoglyceride is fully dissolved. Remove from the heat and add the remainder of the oil, stirring continuously.
  3. Transfer to an ice bath and gradually incorporate the oil mixture, stirring constantly, until the mixture thickens and acquires a consistency like that of softened butter.
  4. Set aside in the refrigerator.

Iberican bacon oil

  1. Dice the bacon.
  2. Combine the bacon with the water and oil, and cook over a low heat until the water evaporates completely and the bacon has released all its residual water.
  3. Strain and set aside in the refrigerator.

Cured Iberian bacon slices

  1. Use a knife to trim off the rind and excess salt from the surface of the bacon.
  2. Cut into 2x1-cm rectangles and freeze.
  3. Then cut the frozen bacon into 1-mm-thick slices.
  4. Prepare 3 bacon slices per person. Set aside in the refrigerator.

Smoked eel cubes

  1. Remove the skin and any bones from the eel.
  2. Cut three 7-mm eel cubes per person. Set aside in the refrigerator.

Peeled tender pistachios

  1. Using a nutcracker, press down on the pistachio shell until it starts to crack open. Use your fingers or a paring knife to pry open the shell, taking care to keep the kernel intact as you take it out.
  2. Peel the pistachios, taking care not to break them, and set aside in the refrigerator.

Finishing and preparation

  1. Arrange the multi-spherical strips in a slight zigzag in the middle of rectangular plates.
  2. Warm the Parmesan cream slightly and bacon oil, and heat the plates with the multi-spherical strips under a salamander grill.
  3. On each plate, arrange 3 pistachios, 3 pine nuts, 3 Parmesan cubes and 3 eel cubes. Place 1 bacon slice over the eel cube.
  4. Drizzle the middle of the plate with a little Parmesan cream and bacon oil.
  5. Reheat under the salamander.
  6. Finish by seasoning the pistachios with a little thickened pistachio oil, and adding 3 basil sprouts and sprinkling freshly ground pepper over everything.