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For the pine nut mayonnaise
100 g of pine nut puree with water
70 g of water
100 g of grape seed oil
15 g of fino olive oil
7 g of lemon juice
3 g of salt
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For the pine nut mayonnaise
100 g of pine nut puree with water
70 g of water
100 g of grape seed oil
15 g of fino olive oil
7 g of lemon juice
3 g of salt
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Wild mushrooms, pine nut spume and Joselito cured ham
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For the pine nut mayonnaise
Blend the pine nuts with water, add the oil, lemon and salt. Emulsify, load into a siphon and use immediately.
For the cooking of the wild mushrooms
Finely chop the onion and brown in a casserole dish with extra virgin olive oil, a laurel leaf, a piece of garlic and a piece of cayenne pepper. Brown the oyster mushrooms, bathe them in white wine and cook for a few minutes with a little vegetable stock. Allow them to dry in a fry-ing pan and serve just one oyster mushroom covering it with smaller mushrooms, such as honey fungus, poplar mushroom and porcini, cooked and diced. Finish with the pine nut mayonnaise and a thin slice of Joselito cured ham. Decorate with a little parboiled tarragon, pacotised and dressed with fino olive oil and salt.
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For the pine nut mayonnaise
Blend the pine nuts with water, add the oil, lemon and salt. Emulsify, load into a siphon and use immediately.
For the cooking of the wild mushrooms
Finely chop the onion and brown in a casserole dish with extra virgin olive oil, a laurel leaf, a piece of garlic and a piece of cayenne pepper. Brown the oyster mushrooms, bathe them in white wine and cook for a few minutes with a little vegetable stock. Allow them to dry in a fry-ing pan and serve just one oyster mushroom covering it with smaller mushrooms, such as honey fungus, poplar mushroom and porcini, cooked and diced. Finish with the pine nut mayonnaise and a thin slice of Joselito cured ham. Decorate with a little parboiled tarragon, pacotised and dressed with fino olive oil and salt.
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