Jordi Cruz - "Estany Clar"
C-16, dirección Puigcerdà, Km. 99,4 08698
08698 Cercs
Berguedà - Barcelona
Tel.: 938220879
Fax.: 938211258
estanyclar@estanyclar.com
Textures of Picual olive oil with ‘false’ sardine as ravioli, unexpected tomato salad and a combination of Parma and Kefir.
Recipe for 4 half-portions:
Ingredients:
- 1 piece of fresh bonito
- 1 medium Montserrat tomato
- 100 g. Picual olive oil with denomination of origin from Jaén
- 100 g. fresh bread dough
- 1 g. dehydrated black olive powder
- 1 cl Gran Reserva balsamic vinegar “syrup texture”
- Basil leaves, fresh oregano
- Fine wood for smoking
Curdling of picual:
- Pinch of agar-agar
- 1 cl glucose
- 1 neutral gelatine
- 1cl tapioca root
- Water, salt.
Boil everything except the fish tail and the oil. After a minute of cooking, blend slightly to give texture to the Micri, then reduce and place in a bowl. When the mixture reaches 31°, add the gelatine and gradually the oil. Add just 500 cl of oil, although the agglutinating capacity of the mixture would allow for much more. Keep a bit of the dough hot to stuff rolls, and the rest will curdle in the fridge to prepare the small cubes that will garnish the ravioli.
Picual oil foam:
- Fresh cream
- Water
- Agar-agar
- Neutral gelatine
- Salt
Leave the agar to boil with the water for 5 minutes. Place the cream in a bowl and heat it up to 31°. Add the jelly to the agar and blend with the cream and gradually with the oil. Salt to taste and fill the siphon. Leave to stand for 2 hours.
Parma Kefir juice:
- 70 g. Kefir
- 40 g. Micri (thickener)
- 30 g. Cream
- 2 g. Salt
Work the Micri with the cream and very hot salt. Quickly add the Parma and keep working; then add the Kefir and work. Filter and leave to stand in the fridge for 30 minutes.
Crusty bread roll:
Leave the bread dough at room temperature, roll it out as far as possible, brush with water, make a single fold and roll it out again. On a clean sheet and with the fingers, start to roll the dough out. When it starts to dry cut strips of 1.5 cm that will be rolled up in rolls of 1 cm, leave to dry for one night and then fry.
False tomato yolk with goat cheese stuffing:
- 1 canary tomato
- 1 piece of “rulo” goat cheese
Remove the tomato flesh and laminate it as thin as possible. Giving the cheese yolk shape, cover the tomato, dress it and add a touch of oregano. Cook it at a high temperature until it browns and leave.
Dish Finish:
Smoke the sardines in oil. Carefully remove the flesh and leave the smoked skin, which is what gives the characteristic taste of the sardine. Fry the bread rolls and stuff with the oil curd. Cut sheets of 3 mm x 1.5 wide by 8 cm long. Roll first with bonito, then with sardine.
With the Parma Kefir sauce draw a perfect rectangle on the plate and place the two ravioli on one side. On the other side place the ‘yolks’, one natural with the oil foam and basil leaf, and the ‘false one’ with a piece of black olive and oregano bread.
Finish by filling the centre with olive oil, flor de sal and some drops of balsamic vinegar.
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Andrea Menichetti
"Caino"
 Via Canonica, 3
Montemerano (Italia)
Tel.:00 39 0564602817
Fax: 00 39 0564602807
info@dacaino.it
Extra virgin olive oil ravioli stuffed with anchovies and capers from Pantelleria in fresh tomato sauce.
* In the absence of fresh tomatoes, this dish can also be served with hung tomato (1) sauce
Ingredients:
Stuffing:
- 200 g. Extra virgin olive oil
- 50 g. Micri (thickener)
- 24 g. Anchovies
- 12 g. Soaked capers
- 1 g. Garlic
- 4 g. Anchovies
Pasta:
- 2 Eggs
- 120 g. Flour 00
- 120 g. Durum wheat meal flour
- 1 Tablespoon extra virgin olive oil
- Salt.
Fresh tomato sauce:
- 1 kg of Thick tomato pulp
- Extra virgin olive oil
- Salt, pepper.
Hung tomato sauce:
- 1 kg Hung tomatoes
- 2 Tablespoons extra virgin olive oil
- 1 Clove of garlic
- Salt.
Millefeuille:
Make the dough with 2 eggs, both flours, a pinch of salt and a tablespoon of extra virgin olive oil. When the pasta becomes elastic, leave to stand for 30 minutes wrapped in cellophane in the fridge.
Stuffing:
Pour 200 g. of extra virgin olive oil into a narrow cylindrical container, add the Micri, the anchovies, capers, garlic and salt. Blend with an electric hand blender until obtaining a smooth consistency. Place a sheet of Flexipan on a griddle with small semi spherical moulds of approximately 2 cm in diameter.
Stuff them with the mixture and pace inside a temperature reducer for approx. 2 hours.
Fresh tomato sauce:
Make an incision on the bottom of the tomatoes and blanch them in plenty of boiling water for a minute. Remove them from the heat and cool with water and ice. Peel the tomatoes and cut them in half, remove the seeds and successively triturate the tomatoes. Add a pinch of cooking salt and place the mixture in a linen cloth. Wait 10 minutes and then squeeze well until eliminating the water from the tomato. Place in a container and season and finally add a splash of extra virgin olive oil.
Hung tomato sauce:
Cut the garlic into small pieces and brown lightly in a big frying pan with the extra virgin olive oil, add the hung tomatoes cut in half and leave them to cook for 10 minutes. Add salt and as soon as the tomatoes are ready, use a food mill to eliminate their skin. Use a conical strainer to eliminate any remaining seed in the sauce. Place in a container and leave to one side.
Preparation of the dish:
Spread the puff pastry to obtain a thin sheet, remove the semi spheres, already cold and solid, from the moulds and place them on the puff pastry. Fold the puff pastry in half on its longest side and cut the ravioli with a round pastry cutter. Place the ravioli in the fridge on a sheet with wheat meal flour.
Boil the salted water, reduce the flame to a temperature at which the water is stable. Submerge the ravioli for 2 minutes and dry them using a cloth. Place two tablespoons of tomato sauce in the centre of the plate, place the ravioli, a splash of extra virgin olive oil and a parsley leaf to decorate and taste.1 “Hung” is the literal translation of “Apessi”. In Italy it is traditional to hang the tomatoes cherry by a thread from the roof during the winter.
1 Colgados es la traducción literal de "Apessi". En Italia existe la tradición de atravesar los tomates cereza con un hilo y colgarlos del techo durante el invierno.
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