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Pork trotter, artichoke and squid coca

The best of the sea and mountains in a crispy crunchy format

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Pork trotter, artichoke and squid coca

At a glance

Serves:
4
Difficulty:
Medium
 
 

Stephane Poussardin

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Ingredients

    • 2 soup spoons of hazelnut or almond cream

    For the coca base:

    • 35 gr. Water.
    • 63 gr. Flour.
    • 32 gr. Egg whites.
    • 20 gr. sunflower seeds

    For pork trotter carpaccio:

    •  2 pork trotters, halved
    •  1 clove of garlic.
    •  1 carrot.
    •  1 onion.
    •  1 leek.
    •  Sal.

    For caramelized artichokes:

    •  4 artichokes.
    •  1 bay leaf.
    •  1 sprig of thyme.
    •  1 sprig of rosemary.
    •  1 clove of garlic.
    •  Salt and pepper.
    •   Oil, 0.4 º

    For the squid tagliatelle:

    • 1 soup spoon of olive oil 0.4 ª
    • 200g clean squid, cut into thin slices


    For the butifarra all i oli:

    •  30 gr. butifarra
    •  30 gr. Egg yolk
    •   1 /4 clove of garlic.
    •   200ml sunflower oil.
    •   Salt

Method

For the coca:

  1. Mix all the ingredients into a smooth dough. Roll out on a silicone sheet with a spatula and mark out with a toothpick 4cm x 15cm rectangles.
  2. Put the sunflower seeds on top and bake 6 min. at 160 º.

 For pig trotter carpaccio:

  1. Boil the trotters with the aromatic garnish and salt for 3 hours.
  2. Once boiled, debone and place into a mold in the freezer.


For caramelized artichokes:

  1. Peel , empty and cut the artichokes into quarters. Put in a stainless steel container with Herbs, garlic, pepper and salt, cover with oil and plastic wrap and cook in a bain marie at 70 ° for one hour.


For the squid:

  1. Cut frozen squid into thin slices to make tagliatelle.
  2. For all i oli:
  3. Put the yolk, garlic and salt. into a blender bowl Gradually add oil as you blend to make an all i oli (garlic mayonnaise).
  4. Remove the skin from the butifarra ,dice very small and blend with the garlic mayonnaise.


Assembly

  1. Paint the bottom of a dish with hazelnut or almond cream, top with pork trotter carpaccio (thin slices, machine-cut or sliced with a knife).
  2. Top with drained artichokes, then the coca and a thin layer of garlic mayonnaise with butifarra.
  3. Finally, the sauteed squid tagliatelle.

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