Autor

El Celler de Can Roca - Joan Roca
Iberian suckling pig to Riesling

 

 

 

 

suckling pig riesling

 

 

 


 

   

 

Ventresca piglet "País de Quercus"

2 ventrescas of Iberian pig

Extra virgin olive oil

 

Clean skin and dip Piglet belly in the brine for 2 hours. Vacuum packaging it with extra virgin olive oil and cook in the Ronner at 63 ° C for 24 hours.

Open cooking bags and deshuesarlas belly flaps. Mark them on the grill with a weight on top to color the skin is smooth and crisp. Cut into squares of 1.5 cm per side and set aside.

 

Black garlic puree

Black garlic 50g

70 g water

0.2 g xanthan

Salt

Grind the ingredients and pass through a fine chinois. Book a bottle.

Puree onion

300 g onion

30 g butter (cooking)

20 g butter (emulsion)

50 g water

0.4 g xanthan

Salt

Cut the onion into strips and indicated fondearla with butter for cooking until tender but has not taken too much color.

Blend together the remaining ingredients listed, go through a fine chinois and put a pinch of salt. Book a bottle.

Orange Puree

Oranges 450g (approx 2 Units)

400g TPT

0.6 g xanthan

Skin wash oranges and blanched in a pot from cold water 3 times. The fourth time put into the pot along with the TPT, for 15 minutes. After that time, remove and mash with 100 g of cooking syrup and xanthan. Pass the puree obtained by a fine chinois and reserve a bottle.

 
Distillate earth

400 g of wet forest land

1000 g water

Cold infuse the earth with water for 24 hours. Enter the Rotaval at 45 ° C for 2 hours 30 minutes.

 
Beet Puree

150 g of beet

25 g of distillate ground (Development Previous)

0.2 g xanthan

Salt

Boil the beets until tender. Distillate crushing the earth and xanthan, and pass through a fine chinois. Add salt to taste and reserve a bottle.

Dice beets melon

100 g of melon

1 beet

Cut melon into cubes of 5 mm side and set aside.

Blend beets and vacuum packed melon dice beet juice obtained for 3 hours before serving so that the melon cubes are imbued with the flavor and color of beet juice.

Onion oil

100 g of onion

120 g of extra virgin olive oil

Cut the onion into strips and fondearla low heat with the oil for about 30 minutes. Cool and strain. Reserve in a covered container.

Piglet clear broth

1 kg of Iberian pig bones

200 g of onion

2 L of water

Unindent piglet bones in cold water for 12 hours. After that, place the bones in a pot and add the julienned onion and water. Boil for 2 hours to obtain a foaming broth without impurities. Cool and set aside.

Cooked pig skin

240 g of Iberian pig skin

200 g of onion

150 g of carrots

Cold water

Place all ingredients in cold water and boil for 4 hours. After this time, strain and reserve the skin for the sauce.

Piglet Blanqueta

200 g of clear broth piglet (Development Previous)

0.4 g xanthan

Oil 40 g onion (Preparation before)

20 g of cooked pig skin (previous Development)

With the help of a blender grind xanthan with piglet clear broth for a few minutes. Add the cooked pig skin and keep grinding. Finally flirt with onion oil and strain. Reserve a water bath.

Mango Terrine

2 ripe mangoes

40 g butter

3 g of agar

Peel and roll the handle. Place in a mold of 10 cm. by 12.5 cm. sandwiching the sheets with a little butter, agar-agar powder and place terrine baked at 160 ° C for 30 minutes. It should be a terrine of 0.7 mm in height. Cut the terrine into cubes of 0.5 cm. per side and set aside.

PLATE ASSEMBLY AND FINISHING

16 small sheets truffle

16 purple shiso leaves

8 Flowers of apricot agastache

Having 5 dice of the belly of suckling pig on the plate. Place three dots of black garlic puree, onion, beet orange. Collate diced melon 3 imbued with beetroot and 3 dice mango terrine placing on each of these one sheet small truffle. Place 2 shiso leaves and 1 flower of apricot agastache the side of the plate. Blanqueta salsear with Suckling Pig.

ESPAÑOL INGLES

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