Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
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
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.
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