Ice residues flavored with carabinero essence – 55000 Recipes. Passion for food


Ice residues flavored with carabinero essence

One of the latest suggestions from Mugaritz’s chef. The difficulty in making ice sheets requires a special machine imported from Japan. Carabinero juice, however, is delicious and very simple.

Chef: Andoni Aduris

An inevitable reference in modern haute cuisine, he sees his work as a way of expressing feelings. In his kitchen, technical and intellectual, everything has a specific justification. Since 1998 he has been managing the Mugaritz restaurant.


  • For halophiles
  • Fine salt
  • 150 g of olive oil
  • 500 g Carabiner heads
  • For the carabinieri
  • Ice cube 15×15
  • For the scales
  • Halophilic varieties


For the scales

  1. Remove the block from the freezer 30 minutes beforehand and leave in the cold.
  2. Insert the block into the scratch cutting machine.
  3. Always make abrasions, allowing the first ones to fall into the tray as they are more watery.

The carabinieri

  1. In a saucepan add olive oil and heat over medium heat, about 130 degrees, add the heads and brown on each side for a minute.
  2. Let the heads rest in the oil and cover to concentrate the heat for 20 minutes.
  3. Crush in a mortar to make a paste.
  4. First pass through a normal strainer and then pass through a fine strainer.
  5. Add a pinch of fine salt and dispense into tubes, each for 15 ml.


  1. Blanch the sprouts in boiling water and immediately cool in ice water.
  2. Separate the youngest tips from the healthy branches and make separate portions.
  3. Reserve in the refrigerator until the time of its service.

Aqabao and presentation

  1. Pour the measuring cylinder into the carabiner juice.
  2. Place the remaining ice on a plate and quickly add the herbs.


Now is your time.
55000 Recipes