Homemade Blood Sausage, Arraño Beans, Cabbage and Vegetables

Eneko Atxa, an extremely talented cook, created this wonderful dish giving chromatism and modernity to a really rustic ingredient. From the sacramental elements of a forceful and abundant bean stew, considerably typical and achromatic, Azurmendi’s chef gustatively and –principally– visually updates traditional flavours with aesthetic sensitiveness and an unimaginable culinary technique.
The homemade blood sausage with Arraño beans, cabbage and vegetables is a new version of the typical bean stew. First, Eneko Atxa builds a daring and colourful round frame; a crown which reminds a modernist flower window. Then, he introduces some crunchy blood sausage made with Durango baby leek and Zalla red onion instead of tripe; a blood truffle curdled at low temperature and coated with toasted and dehydrated vegetables that is placed, as we said, on the orbital crown of a colourful ring of seasonal flowers. After marinating for three days and nights together with chopped hot chilli, the latter get spicy nuances. The dish is finished pouring some concentrated broth made of local beans and arranging some iced and crunchy garlic chips.
This proposal is all popular wisdom, technical and artistic vision of local land.