Rice bran with pea pods

Josean Alija

INGREDIENTS

For 4 people

Stocking from cooking the rice bran

Jamon Iberico stock
250 g of Iberian ham
250 g of light mineral water
12.5 g of grilled onion

Pea pod and ham stock

500 g of baby pea pods
125 g of Iberian ham stock
125 g of light mineral water
fine salt

Rice bran milk
150 g of pea pod and ham stock
40 g of rice bran

Tender steam pea pods

Vegetable stock
¼ of a head of garlic, cut in half
150 g of carrots cut into fine round slices
75 g of turnip cut into fine round slices
125 g of leeks cut into fine round slices
25 g of celeriac cut into fine round slices
100 g of onions cut into fine round slices
100 g of spring onions cut into fine round slices
125 g of white wine
1,000 g of light mineral water
25 g of olive vinegar
80 g of chickpeas, soaked in water overnight
¼ of a sprig of parsley

Dressing the steamed pea pods
Garlic oil (500 g)
500 g of garlic
500 g of kalamata olive oil

Steamed pea pods
60 g of tender pea pods
600 g of vegetable stock
fine salt
mint leaves
 

 

METHOD

Stocking from cooking the rice bran

Jamon Iberico stock
Cover the bones with fresh water and bring to the boil. This procedure will blanch them. Place the bones, light mineral water and grilled onion in a pan. Cook on a low heat for about 4 hours, skimming constantly. Pour and clarify.

Pea pod and ham stock
Place all the ingredients in a vacuum bag and fill it completely.
Steam at 100 °C for 60 minutes and when cooked pour. When ready, cool, cover and set to one side.

Rice bran milk
Blend everything in the Thermomix to obtain a consistency similar to milk. Filter and set to one side.

Tender steam pea pods

 

 

Vegetable stock
Gently fry all the vegetables in a pan for about 10 minutes. Make sure that none of the vegetables start to brown. Pour in the white wine and reduce. Add the light mineral water. Bring to the boil, skim and continue simmering very gently for 180 minutes. Add the parsley stalks and leave in infusion, off the heat, for a maximum of 10 minutes. Filter, leave to cool, cover and set to one side.

Dressing the steamed pea pods
Wash the garlic in disinfectant and water for the time recommended by the manufacturer of the disinfectant. Drain and rinse under the tap. Dry thoroughly with kitchen paper and add it to the olive oil in a vacuum bag. Steam for an hour at 100 °C. Take out of the vacuum, making sure not to lose even a drop of oil. Decant to obtain the oil only and not the liquid released by the garlic during cooking. Cool to room temperature, cover and set to one side.

Steamed pea pods
Remove the tips of the pea pods. Set to one side for each portion. Steam cook some vegetable stock for one minute.
Place the ham and pea pod stock on the heat. When it starts to boil, add the rice bran and keep cooking for about a minute. Add the rice bran milk altogether and set to one side.
Cut the mint leaves into julienne strips and add them to the bran just before impacting. Then add a pinch of salt.
Place a spoonful of bran on a serving plate and drop over the tender pea pods.

 

 

 

Clicca qui per leggere il profilo dello chef
crediti: Brambilla - Serrani

Josean Alija

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