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Receta Gevulde varkenshaas en refrito van abrikoos en paprika
Traditional Valencian Paella
What do you need:
– 1 small coliflower
– 1/4th of a black wintertruffle
– 15 pistachios
– 1 egg yolk
– 20 gr sherry vinagre
– 70 gr extra virgen olive oil
– 40 gr mineral water
– 60 gr sunflower oil
– pinch of salt
– black pepper
Preparation:
Bring water to the boil with some salt. Cut the cauliflower in roses of the same size. Cook the cauliflower at your taste, slightly al dente. Meanwhile, crack some pistachios and cut them in 3 or 4. Mix the dressing with the given ingrediënts and taste. Add the cooked cauliflower and mix thoroughly.
Dress on the plate, and sprinkle the pistachios on top. Shave some fine slices of truffle and finish with some fresh ground pepper. Enjoy!
Bring water to the boil with some salt. Cut the cauliflower in roses of the same size. Cook the cauliflower at your taste, slightly al dente. Meanwhile, crack some pistachios and cut them in 3 or 4. Mix the dressing with the given ingrediënts and taste. Add the cooked cauliflower and mix thoroughly.
Dress on the plate, and sprinkle the pistachios on top. Shave some fine slices of truffle and finish with some fresh ground pepper. Enjoy!
Strip the leaves of the parsley twigs. Cut the peel of a lemon, making sure there is no white membrane on it. Squeeze the lemon and remove any seeds (bitter taste) Peel the garlic and remove the centre part. Mix all the ingredients together with a handmixer at least 2 minutes until it releases a green colour.
Keep refrigerated in a squeeze bottle until serving.
Strip the leaves of the parsley twigs. Cut the peel of a lemon, making sure there is no white membrane on it. Squeeze the lemon and remove any seeds (bitter taste) Peel the garlic and remove the centre part. Mix all the ingredients together with a handmixer at least 2 minutes until it releases a green colour.
Keep refrigerated in a squeeze bottle until serving.
1 black wintertruffle Melanosporum 5 eggs Olive oil extra virgen Salt Sourdough bread, from your best local bakery
Preparation:
Choose a clean airtight container. Store the truffle first, then locate the eggs on top. Keep the container in the fridge for at least three days. Check everyday for condense on the lid, remove it with a paper towel. After three days, take out the truffle, use for other preparations. Use the eggs, in whatever manner you decide.
Make omelets, tortillas, whisk the egg white for truffle merengues, grating truffle after battering or clarify your truffleconsomé with these truffle eggwhites. Make truffle mayonaise with the egg yolks, your imagination is your limit!
You can keep the eggs no longer then 7 days, respecting it’s date of expire.
Bring water to the boil with some salt. Cut the cauliflower in roses of the same size. Cook the cauliflower at your taste, slightly al dente. Meanwhile, crack some pistachios and cut them in 3 or 4. Mix the dressing with the given ingrediënts and taste. Add the cooked cauliflower and mix thoroughly.
Dress on the plate, and sprinkle the pistachios on top. Shave some fine slices of truffle and finish with some fresh ground pepper. Enjoy!
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