8,5

Pane Carasatu Guttiatu


Pane Carasatu Guttiatu
Panificio Giulio Bullani e figli, S.R.L.

Pays: Italia
Localité: 08021 Bitti (NU)
Adresse: Via Minerva, 8
(+39) 0784415182
Prix à la carte: Around € 4.55 and 11.26 for 100 and 500 g boxes


Traditional, charming, artisan bread from Sardinia, created by a sixty-something woman who prepares it, with the help of her six children, like no one else. It is a kind of cake with an infinite amount of incredibly fine crusts that make up a sort of round mille-feuille. The flavor is noble, authentic, gently enriched with olive oil, refined and rustic all at once, in perfect symbiosis. The texture, sublimely delicate, crispy, unbelievably crunchy, without the appearance of crumbs… unique and superb. It provokes an insatiable sensation. Made with ground semolina flour, water, yeast, salt and extra virgin olive oil. They also make another version without olive oil.
It can be used in cuisine, giving it moisture to create different shapes and characteristics. For example, crepes, crispy flatbread, gazpachos from the Manchego region, etc., displaying the crispy texture from its natural state while acquiring another that is more spongy and soup-like. 
 

Tags:


8,5

Pane Carasatu Guttiatu


Pane Carasatu Guttiatu
Panificio Giulio Bullani e figli, S.R.L.

Pays: Italia
Localité: 08021 Bitti (NU)
Adresse: Via Minerva, 8
(+39) 0784415182
Prix à la carte: 4,55 € y 11,26 € cajas de 100g. y de 500g.


Pan artesanal típico de la Cerdeña, ciertamente encantador, que esta señora sexagenaria elabora, con sus seis hijos, como nadie. Se trata de una torta con infinitas cortezas, superfinas, que configuran una especie de milhojas redondo. El sabor es noble, muy auténtico, enriquecido levemente con aceite de oliva, refinado y rústico a la vez, en una simbiosis perfecta. La textura, sumamente delicada, crujiente, crocante a más no poder, sin miga, merece el sobresaliente; única. Provoca de manera insaciable. Elaborado con sémola triturada de grano duro, sémola de grano duro, agua, levadura, sal y aceite de oliva virgen extra. Existe otra versión sin aceite de oliva.
Puede emplearse en cocina, hidratándolo, tomando diferentes formas y características. Por ejemplo, creps, bolsas, cocas, gazpachos manchegos, etc., desapareciendo la sensación crujiente y adquiriendo otra más esponjosa, soposa.
 

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Begi-haundi risotto

Risotto de Begi-haundi
Mina
Cuisinier: Álvaro Garrido
Pays: España
Localité: 48003 Bilbao (Vizcaya)
Adresse: Muelle Marzana, s/n
(+34) 944795938

Álvaro Garrido, with his restaurant Mina in Bilbao, has managed to move modern haute cuisine to a project that captures perfection in a new way of understanding the concept of restaurant: the least amount of infrastructure possible, the least amount of luxury, in short, the least amount of added value, but the greatest gastronomic offering. Maturity, clairvoyance, good taste… only a few of the virtues of a chef called upon to be number one, who has opted to prepare and serve only a tasting menu, an open tasting menu.
A superb example to illustrate what we said above is found in the begi-handi (Basque name for “baby squid”) risotto–a risotto without rice where the cephalopod, cut into miniscule cubes, substitutes for the grain, taking on an absolute protagonist’s role. It is immaculate, almost raw, only warm and thickened with a broth of the same mollusk that strengthens and accentuates the natural flavor and texture. A dish brimming with virtuosity, powerful flavors of squid and plenty of contrasts–acidic, sweet, spicy, refreshing, savory contrasts… offered by a delicate, intelligent inclusion in the recipe of elements such as lemon, ginger, basil, black olive, curry, salmon roe, salicornia, chives… brilliant. The baby squid is given all its splendor.



La Recette



For 4 servings:
Preparation of the baby squid:
1 squid (approx 1 kg in weight)
1 shallot
1 clove garlic
1 leek
1 carrot
1.5 L mineral water
10 cl white wine
10 cl brandy
25 g kuzu or 50 g cornstarch

Clean the squid. Open it along the tube of the squid, clean well under running water and set the tentacles and clean head aside (without the eyes) to make the broth.
Remove the internal membrane and with a sharp knife remove the exterior membrane as well.
Cut the squid into uniform 1 cm cubes and set aside.
In a pan, sweat the onion, garlic, carrot and leek, all julienned, and add the tentacles and head cut into pieces. Brown lightly and add the wine, brandy and water. Cook for about a half an hour, then leave to sit for another hour. Finish by passing through a cheesecloth.
Once strained, adjust the salt and thicken with the kuzu or cornstarch.

Ginger confit:
400 g sliced ginger (use a meat slicer)
300 g sugar
1 L water
Blanch the ginger 3 times with three different pots of water, then make a syrup and cook the ginger in this until translucent.
Lemon confit:
1 kg lemons cut into slices then cubed
500 g sugar
2 L water

Blanch the lemon 5 times in different water, cook the lemon with the sugar and water until it has the texture of a compote almost and add lime syrup (Rives lime syrup) at the end.
Basil seeds:
5 g basil seeds
100 g passion fruit juice with 100 g water
Add the seeds to the water to soak them. Once soaked, mix with juice and set aside.

Other ingredients:

Horseradish for grating
Dehydrated black olive powder
Tandoori curry powder
Salmon roe
Cubed butter
2 tbsp olive oil with garlic
2 salicornia leaves per person
Chopped chives

 

Finish and presentation
This is a squid dish with distinctive nuances that preserves the strong flavor of the begi (calamari) in the cream, texture and flavor. The cubes are only just warm, preserving all the raw wonder of the mollusk.
All the elements have a purpose so that in each spoonful the guest encounters different nuances (acidic, sweet, savory).
In a pot, add the squid cubes, chives, a few cubes of butter and the olive oil then four tablespoons of squid cream and heat just until the butter melts and the oil thickens with the rest of the ingredients, stirring constantly as if it were a risotto. You only need to heat the cubes. If you overcook them they acquire a chewy texture.
Serve on a deep plate, sprinkled with curry and powdered black olives, encircle with the salmon roe and four dots of lemon compote. Place a slice of ginger confit in the center and a spoonful of citric basil seeds, along with a few pieces of salicornia.
Finish with grated horseradish as if it were parmesan cheese.
 



Begi-haundi risotto

Risotto de Begi-haundi
Mina
Cuisinier: Álvaro Garrido
Pays: España
Localité: 48003 Bilbao (Vizcaya)
Adresse: Muelle Marzana, s/n
(+34) 944795938

Álvaro Garrido, with his restaurant Mina in Bilbao, has managed to move modern haute cuisine to a project that captures perfection in a new way of understanding the concept of restaurant: the least amount of infrastructure possible, the least amount of luxury, in short, the least amount of added value, but the greatest gastronomic offering. Maturity, clairvoyance, good taste… only a few of the virtues of a chef called upon to be number one, who has opted to prepare and serve only a tasting menu, an open tasting menu.
A superb example to illustrate what we said above is found in the begi-handi (Basque name for “baby squid”) risotto–a risotto without rice where the cephalopod, cut into miniscule cubes, substitutes for the grain, taking on an absolute protagonist’s role. It is immaculate, almost raw, only warm and thickened with a broth of the same mollusk that strengthens and accentuates the natural flavor and texture. A dish brimming with virtuosity, powerful flavors of squid and plenty of contrasts–acidic, sweet, spicy, refreshing, savory contrasts… offered by a delicate, intelligent inclusion in the recipe of elements such as lemon, ginger, basil, black olive, curry, salmon roe, salicornia, chives… brilliant. The baby squid is given all its splendor.



La Recette



For 4 servings:
Preparation of the baby squid:
1 squid (approx 1 kg in weight)
1 shallot
1 clove garlic
1 leek
1 carrot
1.5 L mineral water
10 cl white wine
10 cl brandy
25 g kuzu or 50 g cornstarch

Clean the squid. Open it along the tube of the squid, clean well under running water and set the tentacles and clean head aside (without the eyes) to make the broth.
Remove the internal membrane and with a sharp knife remove the exterior membrane as well.
Cut the squid into uniform 1 cm cubes and set aside.
In a pan, sweat the onion, garlic, carrot and leek, all julienned, and add the tentacles and head cut into pieces. Brown lightly and add the wine, brandy and water. Cook for about a half an hour, then leave to sit for another hour. Finish by passing through a cheesecloth.
Once strained, adjust the salt and thicken with the kuzu or cornstarch.

Ginger confit:
400 g sliced ginger (use a meat slicer)
300 g sugar
1 L water
Blanch the ginger 3 times with three different pots of water, then make a syrup and cook the ginger in this until translucent.
Lemon confit:
1 kg lemons cut into slices then cubed
500 g sugar
2 L water

Blanch the lemon 5 times in different water, cook the lemon with the sugar and water until it has the texture of a compote almost and add lime syrup (Rives lime syrup) at the end.
Basil seeds:
5 g basil seeds
100 g passion fruit juice with 100 g water
Add the seeds to the water to soak them. Once soaked, mix with juice and set aside.

Other ingredients:

Horseradish for grating
Dehydrated black olive powder
Tandoori curry powder
Salmon roe
Cubed butter
2 tbsp olive oil with garlic
2 salicornia leaves per person
Chopped chives

 

Finish and presentation
This is a squid dish with distinctive nuances that preserves the strong flavor of the begi (calamari) in the cream, texture and flavor. The cubes are only just warm, preserving all the raw wonder of the mollusk.
All the elements have a purpose so that in each spoonful the guest encounters different nuances (acidic, sweet, savory).
In a pot, add the squid cubes, chives, a few cubes of butter and the olive oil then four tablespoons of squid cream and heat just until the butter melts and the oil thickens with the rest of the ingredients, stirring constantly as if it were a risotto. You only need to heat the cubes. If you overcook them they acquire a chewy texture.
Serve on a deep plate, sprinkled with curry and powdered black olives, encircle with the salmon roe and four dots of lemon compote. Place a slice of ginger confit in the center and a spoonful of citric basil seeds, along with a few pieces of salicornia.
Finish with grated horseradish as if it were parmesan cheese.
 



Begi-haundi risotto

Risotto de Begi-haundi
Mina
Cuisinier: Álvaro Garrido
Pays: España
Localité: 48003 Bilbao (Vizcaya)
Adresse: Muelle Marzana, s/n
(+34) 944795938

Álvaro Garrido, with his restaurant Mina in Bilbao, has managed to move modern haute cuisine to a project that captures perfection in a new way of understanding the concept of restaurant: the least amount of infrastructure possible, the least amount of luxury, in short, the least amount of added value, but the greatest gastronomic offering. Maturity, clairvoyance, good taste… only a few of the virtues of a chef called upon to be number one, who has opted to prepare and serve only a tasting menu, an open tasting menu.
A superb example to illustrate what we said above is found in the begi-handi (Basque name for “baby squid”) risotto–a risotto without rice where the cephalopod, cut into miniscule cubes, substitutes for the grain, taking on an absolute protagonist’s role. It is immaculate, almost raw, only warm and thickened with a broth of the same mollusk that strengthens and accentuates the natural flavor and texture. A dish brimming with virtuosity, powerful flavors of squid and plenty of contrasts–acidic, sweet, spicy, refreshing, savory contrasts… offered by a delicate, intelligent inclusion in the recipe of elements such as lemon, ginger, basil, black olive, curry, salmon roe, salicornia, chives… brilliant. The baby squid is given all its splendor.



La Recette



For 4 servings:
Preparation of the baby squid:
1 squid (approx 1 kg in weight)
1 shallot
1 clove garlic
1 leek
1 carrot
1.5 L mineral water
10 cl white wine
10 cl brandy
25 g kuzu or 50 g cornstarch

Clean the squid. Open it along the tube of the squid, clean well under running water and set the tentacles and clean head aside (without the eyes) to make the broth.
Remove the internal membrane and with a sharp knife remove the exterior membrane as well.
Cut the squid into uniform 1 cm cubes and set aside.
In a pan, sweat the onion, garlic, carrot and leek, all julienned, and add the tentacles and head cut into pieces. Brown lightly and add the wine, brandy and water. Cook for about a half an hour, then leave to sit for another hour. Finish by passing through a cheesecloth.
Once strained, adjust the salt and thicken with the kuzu or cornstarch.

Ginger confit:
400 g sliced ginger (use a meat slicer)
300 g sugar
1 L water
Blanch the ginger 3 times with three different pots of water, then make a syrup and cook the ginger in this until translucent.
Lemon confit:
1 kg lemons cut into slices then cubed
500 g sugar
2 L water

Blanch the lemon 5 times in different water, cook the lemon with the sugar and water until it has the texture of a compote almost and add lime syrup (Rives lime syrup) at the end.
Basil seeds:
5 g basil seeds
100 g passion fruit juice with 100 g water
Add the seeds to the water to soak them. Once soaked, mix with juice and set aside.

Other ingredients:

Horseradish for grating
Dehydrated black olive powder
Tandoori curry powder
Salmon roe
Cubed butter
2 tbsp olive oil with garlic
2 salicornia leaves per person
Chopped chives

 

Finish and presentation
This is a squid dish with distinctive nuances that preserves the strong flavor of the begi (calamari) in the cream, texture and flavor. The cubes are only just warm, preserving all the raw wonder of the mollusk.
All the elements have a purpose so that in each spoonful the guest encounters different nuances (acidic, sweet, savory).
In a pot, add the squid cubes, chives, a few cubes of butter and the olive oil then four tablespoons of squid cream and heat just until the butter melts and the oil thickens with the rest of the ingredients, stirring constantly as if it were a risotto. You only need to heat the cubes. If you overcook them they acquire a chewy texture.
Serve on a deep plate, sprinkled with curry and powdered black olives, encircle with the salmon roe and four dots of lemon compote. Place a slice of ginger confit in the center and a spoonful of citric basil seeds, along with a few pieces of salicornia.
Finish with grated horseradish as if it were parmesan cheese.
 



Risotto de Begi-Haundi

Risotto de Begi-haundi
Mina
Cuisinier: Álvaro Garrido
Pays: España
Localité: 48003 Bilbao (Vizcaya)
Adresse: Muelle Marzana, s/n
(+34) 944795938

Álvaro Garrido ha conseguido, en el Mina de Bilbao, trasladar la alta cocina moderna a un proyecto que encaja a la perfección con una nueva forma de entender el restaurante. La menor infraestructura posible, el menor lujo posible, en definitiva, el menor valor añadido posible, pero con todo el peso gastronómico posible. Madurez, clarividencia, buen gusto… son sólo algunas de las virtudes que adornan a un chef llamado a ser un número uno, que ha optado por servir única y exclusivamente un menú, un menú abierto.
Un sobresaliente ejemplo para ilustrar la aseveración anterior lo tenemos en el risotto de begi-haundi, un plato de arroz sin arroz, en el que el chipirón, cortado en minúsculos dados, sustituye al cereal cobrando un protagonismo total y absoluto. Se presenta inmaculado, casi crudo, sólo templado y ligado con un caldo del propio cefalópodo que potencia y tanto que acentúa, su sabor y textura naturales. Un plato lleno de virtuosismo, de potente sabor a calamar y de muchísimos contrastes. Contrastes ácidos, dulces, cálidos, refrescantes, salados… propiciados por una tan delicada como inteligente inclusión en la receta de elementos como limón, jengibre, albahaca, oliva negra, curry tandoori, huevas de salmón, Salicornia, cebollino… Genial. El chipirón grandes en su ser, en todo su esplendor.



La Recette



Para 4 personas:
Tratamiento del begi-haundi:
1 begi-haundi de 1 kg. aproximadamente
1 cebolleta
1diente de ajo
1 puerro
1 zanahoria
1´5 litros de agua mineral
10cl vino blanco
10cl brandy
25 gr de kuzu o 50gr de maicena

Por un lado, limpiaremos el begi-haundi. Lo abriremos por la marca de unión del tubo del propio begi-haundi, lo limpiaremos bien bajo el grifo y reservaremos los tentáculos y la cabeza limpia sin ojos para hacer el caldo.
Quitaremos la membrana o telilla interna que tiene el begi y con un cuchillo bien afilado la membrana exterior.
Trocearemos el begi en dados iguales, de 1cm., y reservaremos.
Por otro lado, en una cazuela pondremos a rehogar el ajo, la cebolleta, la zanahoria y el puerro, todo cortado en juliana y añadiremos los tentáculos y la cabeza cortados en trozos, dejando que se dore ligeramente. Añadiremos el vino, el brandy y el agua y coceremos durante media hora aproximadamente. Dejaremos reposar el caldo una hora más, luego lo colaremos por estameña.
Una vez colado, lo pondremos a punto de sal y lo ligaremos con kuzu y, si no, con maizena.

Jengibre confitado:
400gr de jengibre en láminas (con cortadora)
300gr azúcar
1l. de agua
Escaldaremos el jengibre 3 veces con 3 aguas distintas, luego haremos un almíbar y lo pondremos a confitar a fuego suave hasta que este traslúcido.
Limón confitado:
1kg de limones cortados en rodajas y luego en dados
500gr de azúcar
2 litros de agua

Escaldar los dados de limón 5 veces en aguas distintas y poner a cocer los limones con el azúcar y el agua hasta que tengan textura de compota; casi al final, añadir la lima rives.
Semillas de albahaca:
5gr de semillas de albahaca
100gr de zumo de fruta de la pasión con 100 de agua
Poner las semillas en agua para que se hidraten; una vez hidratadas, mezclarlas con el zumo y reservar

Otros:

Raiforte para rallar
Oliva negra en polvo deshidratada
Curry tandoori
Huevas de salmón
Dados de mantequilla
2 cucharadas de aceite de oliva con ajo
2 hojas de salicornia por persona
Cebollino picado

 

Montaje y presentación

Se trata de un plato de begi con distintos matices, conservando el sabor potente a begi(calamar) en la crema y la textura y sabor de los dados de begi–haundi, prácticamente tibios, conservando toda su crudeza.
Todos los elementos tienen un fin: que en cada cucharada te encuentres distintos matices (ácidos, dulces, salados)
En un cazo pondremos los dados de begi–haundi, el cebollino, un par de dados de mantequilla y el aceite de oliva; cogemos cuatro cucharadas soperas de crema de begi y acercaremos el cazo al fuego, lo justo para que los dados de mantequilla y el aceite se liguen con el conjunto, revolviendo constantemente como si de un risotto se tratara, sólo se tendrán que entibiar los dados sin que se calienten demasiado y adquieran textura gomosa.
Lo serviremos en un plato hondo, espolvorearemos con tandoori y polvo de aceituna, pondremos las huevas alrededor y, en los cuatro puntos cardinales, la compota de limón, en el centro una lámina de jengibre confitado y una cucharada de semillas de albahaca cítrica, así como también un par de trocitos de salicornia .
Por último, rallaremos sobre el plato el raiforte simulando un queso parmesano.
 



Cuisine in Greece

Cuisine in Greece

With the pass of time, Greece has become one of the biggest tourist destinations in Europe due to its rich social and gastronomic history.
Greek gastronomy is an art, its culture is classic, with origins dating back to 3000 B.C., a Cretan civilization formed by powerful markets capable of sailing the length of the Mediterranean to sell its products in other countries.
The capital of Greece is Athens (see photo 1), a cosmopolitan city where distinct cultures and people mix. Before anything else, every newcomer to this city is obligated to visit the acropolis in Athens: the Parthenon and Erechtheum, built in honor of Athena (the Goddess of wisdom), they are the most sacred of temples still standing in antiquity. Not too far away you will find the ancient theatre of Dionysus, the Athena Nike temple, the Propylees and the Odeon of Herod. (See photos 2 and 3)
A characteristic aspect of the Greek landscape is the extensive cultivation of olive trees, all perfectly aligned. When harvest comes for the olives, the Greeks play with the optimal moment of ripeness to pick them, leaving some to ripen more or less, depending on the intended use. For example, if the olive is to be used to garnish a dish, they pick it less ripe. However, if the olive is to be pressed into oil, they pick it riper (which gives the oil its trademark golden color). The most predominant olive varieties in Greece are the Kalamata, the Naphlion, the Greek Grossa and the Koroneiki, a varietal that produces a more intense green color when used for oils.
Aside from the olives, fields of tomatoes are planted for the preserve industry (with no less than 57 different tomato varieties available) as well as many other vegetables like eggplant, zucchini, peppers, onions…
The foundation of Greek cuisine is, without any doubt, Mediterranean cuisine: fish, vegetables, olive oil, fruit, wine, grains and feta cheese.
One of the main dishes in Greece is the Greek salad with feta cheese and soúpa tou psará (fisherman’s soup).

Nonetheless, in Greece, like many countries, there are gastronomic specialties of each region. Mykonos is known for its loúses (dried pork); Syros, for its Kolokythópita (zucchini pastry); Kárpatos, for its stuffed lamb; Tesaloniki, for its Dolmathakia me rizi (rice-stuffed grape leaves); but the Greek dish par excellence is the Melijanes Moussaka (eggplant moussaka).

Greece is also known for its wines, a tradition left over from remote times. Among those we wish to highlight Asyrtikó, from Santorini, and Xynomavro, from the north of Greece. But the traditional wine par excellence is Retsina.
Coffee plays a fundamental role in Greek life. It is considered quite normal to have a minimum of three coffees a day. Greek coffee is similar to Turkish coffee, enjoyed from a small cup, left to sit a few minutes before drinking. It is always accompanied by a glass of ice water, a tradition in Greece as much with coffee as with aperitifs or mezzes, or whatever you might order at any given moment. (See photo 4)
It’s not unusual to see, for example, in Tessaloniki or Athens, how the citizens go out in the afternoon to have an appetizer (mezze), similar to having some tapas as before dinnertime in Spain. Another characteristic tradition in Greece, especially in the rural areas, is when one goes to eat or dine at a restaurant: as a general rule there is no menu, the guest merely walks straight into the kitchen and the chef shows them the dishes they have available that night. It makes you feel like you’re right at home.
If preferred, you can also go directly to the market: there are stands along the street where you find fresh products from the sea and land, you can even choose the product you wish and they will cook it for you right then.
Greece also has an ample number of gastronomic restaurants. I had the privilege of visiting Restaurant Alfredos, in Tesaloniky, where the chef, Sakis Kaliotcis, prepared exquisite Mediterranean dishes with traditional ingredients. (See photos 5 and 6)
Life in Greece is not very expensive, to the point that we would even say it is cheaper than in Spain, except for the coffee or beer. A coffee, no matter where you are in Greece, will cost you a minimum of 3 euros and a beer will be at least 6.
* Caridópita: Traditional Greek pastry, made from flour, cocoa, sugar, Greek yoghurt and walnuts…
 

  • Photo 1. Panoramic View of Athens
  • Photo 1. Panoramic View of Athens
  • Photo 2. Theater Details
  • Photo 2. Theater Details
  • Photo 3. Cariatides (Erechtheum)
  • Photo 3. Cariatides (Erechtheum)
  • Photo 4. Greek coffee
  • Photo 4. Greek coffee
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)


Cuisine in Greece

Cuisine in Greece

With the pass of time, Greece has become one of the biggest tourist destinations in Europe due to its rich social and gastronomic history.
Greek gastronomy is an art, its culture is classic, with origins dating back to 3000 B.C., a Cretan civilization formed by powerful markets capable of sailing the length of the Mediterranean to sell its products in other countries.
The capital of Greece is Athens (see photo 1), a cosmopolitan city where distinct cultures and people mix. Before anything else, every newcomer to this city is obligated to visit the acropolis in Athens: the Parthenon and Erechtheum, built in honor of Athena (the Goddess of wisdom), they are the most sacred of temples still standing in antiquity. Not too far away you will find the ancient theatre of Dionysus, the Athena Nike temple, the Propylees and the Odeon of Herod. (See photos 2 and 3)
A characteristic aspect of the Greek landscape is the extensive cultivation of olive trees, all perfectly aligned. When harvest comes for the olives, the Greeks play with the optimal moment of ripeness to pick them, leaving some to ripen more or less, depending on the intended use. For example, if the olive is to be used to garnish a dish, they pick it less ripe. However, if the olive is to be pressed into oil, they pick it riper (which gives the oil its trademark golden color). The most predominant olive varieties in Greece are the Kalamata, the Naphlion, the Greek Grossa and the Koroneiki, a varietal that produces a more intense green color when used for oils.
Aside from the olives, fields of tomatoes are planted for the preserve industry (with no less than 57 different tomato varieties available) as well as many other vegetables like eggplant, zucchini, peppers, onions…
The foundation of Greek cuisine is, without any doubt, Mediterranean cuisine: fish, vegetables, olive oil, fruit, wine, grains and feta cheese.
One of the main dishes in Greece is the Greek salad with feta cheese and soúpa tou psará (fisherman’s soup).

Nonetheless, in Greece, like many countries, there are gastronomic specialties of each region. Mykonos is known for its loúses (dried pork); Syros, for its Kolokythópita (zucchini pastry); Kárpatos, for its stuffed lamb; Tesaloniki, for its Dolmathakia me rizi (rice-stuffed grape leaves); but the Greek dish par excellence is the Melijanes Moussaka (eggplant moussaka).

Greece is also known for its wines, a tradition left over from remote times. Among those we wish to highlight Asyrtikó, from Santorini, and Xynomavro, from the north of Greece. But the traditional wine par excellence is Retsina.
Coffee plays a fundamental role in Greek life. It is considered quite normal to have a minimum of three coffees a day. Greek coffee is similar to Turkish coffee, enjoyed from a small cup, left to sit a few minutes before drinking. It is always accompanied by a glass of ice water, a tradition in Greece as much with coffee as with aperitifs or mezzes, or whatever you might order at any given moment. (See photo 4)
It’s not unusual to see, for example, in Tessaloniki or Athens, how the citizens go out in the afternoon to have an appetizer (mezze), similar to having some tapas as before dinnertime in Spain. Another characteristic tradition in Greece, especially in the rural areas, is when one goes to eat or dine at a restaurant: as a general rule there is no menu, the guest merely walks straight into the kitchen and the chef shows them the dishes they have available that night. It makes you feel like you’re right at home.
If preferred, you can also go directly to the market: there are stands along the street where you find fresh products from the sea and land, you can even choose the product you wish and they will cook it for you right then.
Greece also has an ample number of gastronomic restaurants. I had the privilege of visiting Restaurant Alfredos, in Tesaloniky, where the chef, Sakis Kaliotcis, prepared exquisite Mediterranean dishes with traditional ingredients. (See photos 5 and 6)
Life in Greece is not very expensive, to the point that we would even say it is cheaper than in Spain, except for the coffee or beer. A coffee, no matter where you are in Greece, will cost you a minimum of 3 euros and a beer will be at least 6.
* Caridópita: Traditional Greek pastry, made from flour, cocoa, sugar, Greek yoghurt and walnuts…
 

  • Photo 1. Panoramic View of Athens
  • Photo 1. Panoramic View of Athens
  • Photo 2. Theater Details
  • Photo 2. Theater Details
  • Photo 3. Cariatides (Erechtheum)
  • Photo 3. Cariatides (Erechtheum)
  • Photo 4. Greek coffee
  • Photo 4. Greek coffee
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)


Cuisine in Greece

Cuisine in Greece

With the pass of time, Greece has become one of the biggest tourist destinations in Europe due to its rich social and gastronomic history.
Greek gastronomy is an art, its culture is classic, with origins dating back to 3000 B.C., a Cretan civilization formed by powerful markets capable of sailing the length of the Mediterranean to sell its products in other countries.
The capital of Greece is Athens (see photo 1), a cosmopolitan city where distinct cultures and people mix. Before anything else, every newcomer to this city is obligated to visit the acropolis in Athens: the Parthenon and Erechtheum, built in honor of Athena (the Goddess of wisdom), they are the most sacred of temples still standing in antiquity. Not too far away you will find the ancient theatre of Dionysus, the Athena Nike temple, the Propylees and the Odeon of Herod. (See photos 2 and 3)
A characteristic aspect of the Greek landscape is the extensive cultivation of olive trees, all perfectly aligned. When harvest comes for the olives, the Greeks play with the optimal moment of ripeness to pick them, leaving some to ripen more or less, depending on the intended use. For example, if the olive is to be used to garnish a dish, they pick it less ripe. However, if the olive is to be pressed into oil, they pick it riper (which gives the oil its trademark golden color). The most predominant olive varieties in Greece are the Kalamata, the Naphlion, the Greek Grossa and the Koroneiki, a varietal that produces a more intense green color when used for oils.
Aside from the olives, fields of tomatoes are planted for the preserve industry (with no less than 57 different tomato varieties available) as well as many other vegetables like eggplant, zucchini, peppers, onions…
The foundation of Greek cuisine is, without any doubt, Mediterranean cuisine: fish, vegetables, olive oil, fruit, wine, grains and feta cheese.
One of the main dishes in Greece is the Greek salad with feta cheese and soúpa tou psará (fisherman’s soup).

Nonetheless, in Greece, like many countries, there are gastronomic specialties of each region. Mykonos is known for its loúses (dried pork); Syros, for its Kolokythópita (zucchini pastry); Kárpatos, for its stuffed lamb; Tesaloniki, for its Dolmathakia me rizi (rice-stuffed grape leaves); but the Greek dish par excellence is the Melijanes Moussaka (eggplant moussaka).

Greece is also known for its wines, a tradition left over from remote times. Among those we wish to highlight Asyrtikó, from Santorini, and Xynomavro, from the north of Greece. But the traditional wine par excellence is Retsina.
Coffee plays a fundamental role in Greek life. It is considered quite normal to have a minimum of three coffees a day. Greek coffee is similar to Turkish coffee, enjoyed from a small cup, left to sit a few minutes before drinking. It is always accompanied by a glass of ice water, a tradition in Greece as much with coffee as with aperitifs or mezzes, or whatever you might order at any given moment. (See photo 4)
It’s not unusual to see, for example, in Tessaloniki or Athens, how the citizens go out in the afternoon to have an appetizer (mezze), similar to having some tapas as before dinnertime in Spain. Another characteristic tradition in Greece, especially in the rural areas, is when one goes to eat or dine at a restaurant: as a general rule there is no menu, the guest merely walks straight into the kitchen and the chef shows them the dishes they have available that night. It makes you feel like you’re right at home.
If preferred, you can also go directly to the market: there are stands along the street where you find fresh products from the sea and land, you can even choose the product you wish and they will cook it for you right then.
Greece also has an ample number of gastronomic restaurants. I had the privilege of visiting Restaurant Alfredos, in Tesaloniky, where the chef, Sakis Kaliotcis, prepared exquisite Mediterranean dishes with traditional ingredients. (See photos 5 and 6)
Life in Greece is not very expensive, to the point that we would even say it is cheaper than in Spain, except for the coffee or beer. A coffee, no matter where you are in Greece, will cost you a minimum of 3 euros and a beer will be at least 6.
* Caridópita: Traditional Greek pastry, made from flour, cocoa, sugar, Greek yoghurt and walnuts…
 

  • Photo 1. Panoramic View of Athens
  • Photo 1. Panoramic View of Athens
  • Photo 2. Theater Details
  • Photo 2. Theater Details
  • Photo 3. Cariatides (Erechtheum)
  • Photo 3. Cariatides (Erechtheum)
  • Photo 4. Greek coffee
  • Photo 4. Greek coffee
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 5. Mujol with vegetables Rest. Alfredos. (Sakis Kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)
  • Photo 6. Caridópita*. Rest. Alfredos. (Sakis kaliotcis)


Perlitas de Hinojo en Crudo, en Risotto y Emulsionado

Perlitas de Hinojo en Crudo, en Risotto y Emulsionado
Martín Berasategui
Cuisinier: Martín Berasategui
Pays: España
Localité: 20160 Lasarte-Oria
Adresse: Loidi, 4
(+34) 943366471

Martín Berasategui no pasa por ser, precisamente, un volcán del que surge la creatividad tempestuosamente, a borbotones. Más al contrario, el nivel de perfección que le mantiene desde hace tantos años en lo más alto del podium mundial de la gastronomía responde en mayor medida a su capacidad de reflexión, a su madurez, a su infatigable espíritu trabajador, a su inteligencia, a su sentido del gusto, a su proverbial refinamiento… De hecho, el mayor festín que se puede hacer en su casa, es el recorrido que se propone a través de fórmulas que perviven durante años y que se alternan con las que van surgiendo, ejercicio tras ejercicio, pero que jamás salen a escena hasta que no tengan la certificación absoluta de que son grandes.
Así, cada año nos encontramos con alguna -o algunas- receta que merece ser destacada como uno de los grandes platos del año. Para la ocasión hemos elegido las “perlitas de hinojo en crudo, en risotto y emulsionado”. Hay quien dice que el hinojo no es producto que guste mayoritariamente a la población por estos pagos. Y quizá sea así. Hasta que prueben este plato. En él, el hinojo se presenta en tres texturas. Por un lado, a partir de una brunoise del mismo, se “fabrican” unos granitos como si fueran de arroz y que se manipulan como si se hiciera con ellos un risotto. Por otro, se hace, también con hinojo, un jugo espumoso, que, al emplatar, irá rodeando el risotto. Y, por último, se cortan unos finísimos fragmentos, cómo no de hinojo, tersos y jugosísimos, que, aliñados como una ensalada, coronan el plato. El resultado es conmovedor. Un plato que debería ser difícil y que, al contrario, llena de satisfacción a quien lo come.



La Recette



Falso risotto 2 raciones
45 g brunoise de hinojo
15 g mascarpone
15 g caldo de arroz 1c/p
7 g parmesano rallado
2 g cebollino picado
2 g hebras de hinojo picado
15 g mantequilla motte
15 g puré de hinojo 1c/p
 Sal

Para el caldo:

Poner la brunoise en agua con hielo.
Escurrir el hinojo y rehogar en la mantequilla hasta que esté al dente.
Sacar del fuego y añadir el caldo de arroz y el puré de hinojo.
Calentar unos segundos y mantecar fuera del fuego con el mascarpone, el parmesano, el cebollino.
Calentar ligeramente y poner a punto de sal.
 

Mantequilla para reogar el hinojo
15grs de mantequillaX54 grs de hinojo picado

Para rehogar:
Derretir la mantequilla y rehogar unos segundos el hinojo sin que coja color ±45 seg. Escurrir muy bien y abatirlos unos segundos hasta enfriar.

Puré de hinojo =300grs aprox. 10pax

70 g cebolleta en juliana
40 g mantequilla
200 g nata
170 g hinojo
Sal
 

Para el puré:

Pochar la cebolleta en la mantequilla sin que coja color.
Añadir el hinojo y pochar 5 minutos más.
Incorporar la nata y cocer a fuego lento 6 minutos más o hasta que los vegetales estén bien cocidos.
Triturar en con mycook taurus, pasar por chino fino y poner al punto de sal.
Esto nos dará cerca de 300 gramos
 

Caldo de arroz = 250 grs aprox. 10pax

500 g arroz
50 g cebolleta
2 dientes ajo
25 g mantequilla
100 g vino blanco
200 g caldo de monday
1,400 g agua
 

Rehogar la cebolleta y el ajo en la mantequilla, añadir el arroz y el vino blanco y reducir a seco.
Incorporar el caldo Monday y volver a reducir a seco.
Poner el agua y cocer el conjunto durante 25 minutos como si se tratara de un rissoto.
Pasar por chino fino prensando fuertemente para sacar todo el almidón.
Esto nos dará cerca de 250 gramos
Jugo espumoso de hinojo = ¾ partes de la receta da 1 L acabado

300 g hinojo
450 g nata doble
240 g cebolla
900 g jugo de mejillón
120 g mantequilla para pochado
150 g mantequilla para acabado
3 anís estrellado
Sal y pimienta
7 g lecitina
 

Para el jugo:

Cortar en juliana la cebolla y el hinojo.
Cocinar por 10 minutos c/ la mantequilla.
Poner el caldo de mejillón y cocinar a fuego lento por 10 minutos.
Poner la nata doble y el anís estrellado y cocer 8 minutos más.
Pasar por un chino fino.
Emulsionar con la lecitina.
Nos dará cerca de 1 litro de jugo.
 

Hinojo en crudo

12grs de hinojo crudo cortado en la cortadora de fiambres lo más fino posible
Hinojo picado
Sal
Aceite de oliva virgen
 

Para el hinojo:
Utilizar el hinojo más blanco y fresco; cortar en la cortadora lo más fino posible posible, y ponerlo en agua con hielo para que nos quede más terso.
A la hora de emplatar, sacar del agua y hielo, escurrir y aliñar ligeramente a modo de ensalada con un poco de sal, aceite de oliva y un poco de hinojo picado.
 

ACABADO DEL PLATO
En un plato semihondo colocamos 1c/s de las grandes (unos 50grs) del risotto de hinojo.
Alrededor colocamos la espuma de hinojo dando toda la vuelta al risotto.
Acabar colocando el hinojo en crudo en el centro del risoteo, y acabar con 2 brotes de amaranto y 2 de apio.