Sautéed beans with bacon, mange-tout juice and basil hints
Nerua
Chef: Josean Martinez Alija
Country: España
City: Bilbao (Vizcaya)
Address: Abandoibarra Etorbidea, 2
(+34) 944239333info@restauranteguggenheim.com
As we have been proclaiming around for many years, Josean Martínez Alija is a real child prodigy which has become one of the most talented chefs in the world. This dish confirms his essential, minimalist, vegetal, pure, light style… Concretion and naturality could not be expressed better than this. The beans are proposed with peas to their greatest splendor: green and only green, very chromatic and, above all, tasty. Inspired by the popular recipe which offers them in the company of Iberic ham, used in the last decades by an infinite number of cooks together with peas when spring shines, here, the vegetables are proposed with another historic touch: basil, which means contrast and coolness. Ladies and gentlemen, let me introduce a personal and perceptive, highly harmonic version of tastes and rythms dedicated to diverse ancestral cultures.
The Recipe
Ingredients
BACON
- 500 g Joselito bacon
MANGE-TOUT JUICE
- 800 g fresh mange-touts
- 15 g julienned garlic
- 100 g Kalamata olive oil
- fine salt
BASIL INFUSION
- 500 g mange-touts juice
- 50 g basil without leafs
RED ONION BROTH
- 7 kg red onions
- A dash of fine salt
- A dash of sugar
BEANS
- 35 g beans
- Onion juice
- Pine kernel oil
- Fine salt
Method
BACON
Vacuum pack with a clove of garlic. Cook to 60ºC/140ºF for 17 hours. Cool. Cut the bacon in 0.5 cm dices and keep in the cold store. Before serving, when ordered, give a brief heat and drain on absorbent paper.
MANGE-TOUT JUICE
Put water into a saucepan and boil with 10 g salt for every liter of water. Blanch the mange-touts for 1 minute, then cool immediately in water with ice. Once cold, remove to prevent them from water absorption. Put on a tray and add the filtered fried elements on it. Mix well and blend. Filter through a serge and salt.
METHOD
Introduce the mange-tout juice and the basil into the Gastrovac. Infuse for 5 minutes and crush in the blender. Filter. Put one-person portions of juice into probes and keep away until the service.
RED ONION BROTH
Peal the onions and introduce into the Gastronorm. Add salt and sugar.
Bake in the oven to 110 ºC/ 230 ºF for 5-6 hours until all their juice is sweated.
Remove from the oven, drain the obtained broth and filter in a serge.
BEANS
Put the ingredients on a small baking tray. Heat directly on the fire and salt before plate assembly.
ASSEMBLY
Put the beans on the basis of a soup dish and cover with the mange-tout juice. Spread 3 drops of pine kernel oil
Around the dish.
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