Cappuccino of chorizo Joselito

Massimiliano Alajmo

Cappuccino of chorizo Joselito

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For the creamed potatoes

280 g of white potatoes, peeled and cut into 2 cm cubes

65 g of cream

60 g of milk

100 g of boiling vegetable stock

15 g of extra virgin olive oil

10 g of creamed stewed pancetta Joselito

4 g of salt  

2 g of sugar

dry ground fennel flowers

freshly diced cayenne pepper

2 g of smoked oil

1 g of soy sauce
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Cappuccino of chorizo Joselito

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For the creamed stewed pancetta

Place the vacuum packed 4cm strips of pancetta with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, blend and place in a Pacojet type machine. Freeze to -20ºC and put through the Pacojet.

For the creamed potatoes

Empty the potatoes into a saucepan of cold water and boil without adding salt. Blend with the Thermomix at 60ºC and add the milk, cream, soy sauce, sugar, salt, creamed stewed pancetta, cayenne pepper, smoked oil and dry ground fennel flowers. Add the oil and mix in the boiling stock

For the presentation in cappuccino version

Finely slice the peeled chorizo Joselito and refrigerated to -20ºC. Place them around the inside faces of a glass and pour in the creamed potatoes. Finish the plate with a slice of chorizo on top, sprinkle with powdered fennel flowers, accompanied with a piece of fried bread and ground Sarawak black pepper.
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