Healthy, summery, seasonal and sustainable and ecological.
These are the dishes prepared for METRÓPOLI by students of
the MOM Culinary Institute
, a catering school with a restaurant (Seeds) founded by Paco Roncero.
Led by Marcos Carrero, head chef and teacher, they use food from the gardens they have in the educational center itself (Serrano, 95) and in El Pardo (Madrid).
We start this delivery of recipes for the summer with a refreshing and
healthy
salad , where the protagonists are the asparagus.
CONFITED ASPARAGUS WITH SMOKED CHEESE AND CARROT AIR
INGREDIENTS (4 people).
For the asparagus: three white asparagus;
20 g of butter and a pinch of extra virgin olive oil of the arbequina variety, salt and ground white pepper.
For the peas:
650 g of peas;
300 ml of cooking water;
a pinch of salt and pepper and 12 g of agar-agar.
For the wild asparagus concentrate
: 1 bunch of wild asparagus from the garden;
100 ml of mineral water and a pinch of salt, green pepper, cumin, Provencal herbs and xanthan.
For the tomato hearts:
2 ripe tomatoes and a pinch of salt and Arbequina EVOO.
For the asparagus strips
: 2 stems of green asparagus and a pinch of salt and Arbequina.
For the silky roasted butternut squash puree:
500 g of pumpkin;
125 g of butter and a pinch of salt, pepper, smoked paprika and turmeric.
For the carrot air:
1 kilo of carrot, 10 g of powdered soy lecithin, 2 g of xanthan and a pinch of salt and pepper.
For the smoked cheese cream:
500 g of smoked idiazábal cheese, 120 g of cream cheese, 100 g of butter and 350 g of whipping cream.
ELABORATION.
Cook the asparagus in
salted water for eight minutes
.
We cool them in ice water;
then, we mark them in a frying pan and reserve the yolks.
We also cook the peas, mix them with the agar-agar, grind them, strain them,
let them cool and store the result in a bottle
.
Let's go with the wild asparagus, first of all, we make the concentrate.
In a kitchen robot we introduce the ingredients, which we grind, strain and pass to a dispenser.
We continue with the strips, like this,
we peel the two stems in the form of strips that we
blanch, refresh in ice water and cover with EVOO.
Meanwhile, we remove the heart of the tomatoes and reserve them.
To make the silky pumpkin puree
, we
roast it
and then grind it, adding the cold diced butter, salt, pepper, paprika and turmeric, and set aside.
For the carrot air,
we blend the vegetable
, add all the ingredients and beat them with a blender.
In the creamy cheese
we bring its components to a boil
, mix with a rod and let cool;
Then, we pass the result through the blender and put it in the fridge.
To serve,
we put the cream in the center
and around it the asparagus buds, the tomato, pea pods and the rest of the preparations.
Conforms to The Trust Project criteria
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