Egg yolk in a liquid salad of herbs and carpaccio with a double chin

Eggs

Martin Berasategi prepares egg yolk in a liquid herbal salad and a double-chin carpaccio. A spectacular recipe, haute cuisine that will leave you speechless.

Composition:

Cooked cold cuts:
Dressing:
500g salt
250g sugar
250g red pepper
1 double chin
Cooking with a double chin:
15 g butter
30-35 g broth a day
1 manipulation, marinated and clean
Herbal liquid salad:
Carbonara:
500g cream
150 g diced bacon
Fresh herb puree:
50 grams of parsley in a leaf
50 grams of spinach
50 grams of whole onions
Completion:
300g of carbonara
12.5g puree of fresh herbs
37.5 grams of cottage cheese
Beetroot disks and wild boar slices:
boiled beets
Boar’s head
Mont D´or dice or rebound:
Egg yolks:
4 eggs
Sunflower oil
Beetroot reduction:
20 pieces of raw beets
Truffle puree:
150 g of truffle or truffle
10 grams of olive oil from the caravan
150 g of mineral water
175 g of truffle juice
135 grams of white truffle oil
50 grams of butter
Coverage:
Cutting beets
Boar main leaf
Beet disk
Yolk
Liquid herbal salad
Balls with cheese
Truffle puree

Preparation of the recipe for egg yolk in a liquid salad of herbs and carpaccio with a double chin:

For cooked cold meat:

For the marinade:

Clean the double chin and straighten it, leaving 1 finger of fat

Put in the brine, covering on both sides for 4 hours.

Remove the hair from the brine, wash it and dry it very well.

For cooking the double chin:

Wrap the double chin 99% together with the butter and broth.

Cook in a water bath at 70 ° C for 17 hours.

Remove from the water, open the bag, drain and hot remove excess fat.

Refrigerate.

Cut the cooked cold meat to a thickness of 1 mm. Overlap 3 sheets on meat paper and flatten them with a sharp knife 6×6 cm. Reserve and during the transition heat the mentioned squares at 150ºc for 10-15 seconds so that the fat melts.

For the carbonara:

Slowly reduce the cream with the bacon until you get the right taste (about 2 hours).

It is important to make skim constantly.

Strain and save.

For fresh herbal puree:

Once the herbs are removed, run everything through cold water to clean and allow them to drain. In a saucepan with plenty of water, blanch the herbs for 1 minute, cool in water and ice.

Mix at maximum power for 3 minutes, along with 3 tablespoons of cooking water, strain through fine and ready.

To complete the liquid herbal salad:

Heat the carbonara with the herbal puree, bring to a boil and finish with the grated Comte cheese

For beetroot disks and wild boar slices:

Cut the beets in half. Cut into the slicer to a thickness of 0.5. Arrange the sheets on parchment paper. Using a pasta cutter 60, cut the circumference of the disc and make a hole in the center with a pasta knife 30. Reserve.

Cut the boar’s head to the same thickness as the beets and make squares 6×6 cm. Reserve between paper papers.

For the balls of Mont Dor:
We will take Mont d´or for the creamy part and make balls with a thickness of ½ cm.

For egg yolks:

Separate the yolk from the white.

Use a spatula to remove excess white from the yolks. Dip in a flannel covered with sunflower oil, keep at room temperature and bake at 64ºC for 5-7 minutes.

To reduce the beets:
Mix the raw beets in a blender. Put to reduce until it reaches a thick syrup.

In this operation, it will be strained several times and will change the pot so as not to give us bad tastes.

For the truffle puree:

Sweat the broth in the oil over low heat, moisten with water and cook covered in a covered non-stick pan for 20 minutes. Then place in a food processor for 3 minutes at maximum power until a very fine puree is obtained. Reserve.

Stew the butter until it becomes a light hazelnut color, add the previous main puree and cook on high heat for 20 seconds. Soak the truffle juice from the heat, then add the butter with a blender and add salt. Book in a bottle.

About the cladding:

Apply a line to reduce the beets on the plate.

In the center of the plate put a leaf with a boar’s head and a disk of beets on top. Drain and dry the yolk with paper, placing it in the hollow of the beet disk.

Cover the yolk with a boiled cold meat carpaccio and surround with a tablespoon of the liquid herbal salad. Arrange four montdor balls and alternating points of truffle puree. Garnish with a pea sprout and a garlic flower.

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
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Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Eggs

Composition:

Preparation of the recipe for egg yolk in a liquid salad of herbs and carpaccio with a double chin:

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