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

People :

4

Preparation time :

55 min

Cooking time :

3h

Difficulty:

Media

Description

Esta publicación está disponible en: es

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
Preparation

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.

Additional information

People :

4

Preparation time :

55 min

Cooking time :

Difficulty:

Media