Thistle from our vegetable garden cooked at low temperature, pistachio and green cardamom biscuit and clove oil
Casona del Judío
Cuoco: Sergio Bastard
Nazionalita: Spain
Localita: 39012 Santander
Indirizzo: repuente, 20
(+34) 942342726restaurante@casonadeljudio.es
Sergio Bastard is proposing a typical product from Navarra that has been taken to its highest level of aesthetic and technical excellence: the thistle.
The vegetable is grown by the chef and his team and cooked in a vacuum bag for three hours at 90ºC. This allows to maintain the sapid naturality of the product and to obtain a spectacular al dente texture: crunchy while chewing, and then exploding in the mouth, filling it with an extremely juicy taste with no fibrous sensations at all. Once cooked, the thistle is furthermore submerged for a while into virgin olive oil in order to accentuate the vegetal notes of the dish even more. The dish is accompanied with a pistachio and green cardamom biscuit and clove oil that bring a necessary fatty touch to the dish and give some aromatic complexity with balsamic, anise, and toasted hints …
La Ricetta
For the thistle cooked at low temperature:
Ingredients:
1 thistle
Olive oil from Jaén
Salt and pepper
Sprouts and flowers
Method:
Clean the thistle, vacuum-pack with salt and pepper and leave for 3 hours at 90ºC. Remove from the bag and soak with extra virgin olive oil in order to capture the vegetal aromas.
For the pistachio and green cardamom biscuit:
Ingredients:
120 g flour
100 g sugar
50 g peeled green pistachios
80 g butter
0,3 g green cardamom
Salt
Method:
Knead the dough, let it stand for 12 hours, stretch out and cook at 140ºC for 15 minutes.
For the clove oil:
Ingredients:
Olive oil
Clove
Method:
Vacuum-pack the oil with the clove and keep cool for 48 hours.
Assembly:
Regenerate the vacuum-packed thistle at 62º C, remove from the bag and soak with olive oil in order to let the vegetal aromas express themselves. On the bottom of the plate, place the broken pistachio and green cardamom biscuit, followed by the thistle, some petals and tender sprouts. Finish with a few drops of clove oil.