Today we've selected a very elegant recipe that will put you on par with a master of international cuisine. Chef Martín Berasategui will show you how to prepare a free-range egg yolk bathed in a herb carbonara sauce, topped with Aljomar Iberian pork jowl, hints of beetroot, cheese, and truffle. Pay close attention to the details and get cooking!
Ingredients
Beetroot Discs
- Cooked beetroot
- Bacon butter
Cheese squares
Egg Yolks
Carbonara cream
- 1 liter Cream 35% fat
- 350g Aljomar pork belly
Fresh herb puree
- 100g Parsley leaves
- 130g Whole chives
- 75g Cooking water
Herb Carbonara
- 4 tablespoons of Carbonara
- 1 tablespoon of herb puree
Cooking jowl
- 5 kg Aljomar Iberian Pork Jowl
Base of the truffle puree
- 450g chopped truffle
- 30g Olive oil
- 450g Mineral Water
Truffle puree
- 400g Truffle puree base
- 500g Truffle Juice
- 400g Truffle Oil
- 150g Echire Butter
Preparation of free-range egg yolk bathed in a herb carbonara, Aljomar Iberian pork jowl crackling, hints of beetroot, cheese and truffle
For the beetroot discs
We will take the cooked and trimmed beetroot so that it is square, and we will cut it on the meat slicer at 0.5-1, from each square we will take smaller squares and then we will put them on top of the parchment paper, which we have spread with the bacon butter, and on top of the beetroot we will put cling film, which we have also spread with the bacon butter; so that the beetroot is protected with parchment paper on the bottom and cling film on top.
When unmolding, you will need to put it in a warm place, as the butter will have cooled down and it will be difficult to remove the parchment paper and film.
For the egg yolks
We will separate the egg whites from the yolks and put them in a small shot glass covered with sunflower oil, to drain them later when taking out the dish.
For the carbonara cream
We will lightly sauté the bacon, removing all the fat that it releases, and add the cream to reduce in an induction hob for 1 hour 30 minutes at setting #2.
We will remove it, film it, and let it infuse for 30 minutes.
Next, we will strain it through a fine sieve, pressing well, and give it a quick blast in the Thermomix.
Transfer to a container and chill in the refrigerator.
Herbal puree
Remove the leaves from all the herbs and rinse them in cold water to clean. Add the drained herbs to a saucepan with plenty of boiling water, stir well with a whisk, and as soon as it returns to a rolling boil, remove it to a tray.
Place the beans in the Thermomix with the 75g of water used to drain them and blend for 3 minutes at maximum speed. Remove, strain through a fine sieve, pressing, and set aside to chill.
For the herb carbonara
Mix the two ingredients and heat.
For cooking the jowl
Heat in a water bath at 65ºC for 20 hours. Cool in ice water and set aside. Cut into 2cm x 2cm squares, sear on a griddle, and set aside.
For the truffle puree base
Sweat the chopped truffle in the olive oil, add the mineral water and let it cook for 20 minutes over low heat, then put it in the Thermomix and blend at full speed for 3 minutes.
For the truffle puree
Cook the butter until it reaches a soft hazelnut consistency, add the truffle puree base and cook over high heat for 20 seconds, remove from heat and add the truffle juice, add the truffle oil and put in the Thermomix until you get a very very fine puree, season with salt and reserve in vacuum bags.
Finish
We placed three beetroot discs on the plate, topped with 3 warm egg yolks, surrounded by squares of cheese, and drizzled with herb carbonara, beetroot squares, crispy Aljomar pork jowl cubes, and microwaved.
