Raw baby peas with gelatinous ginger veil and chive flowers

Guisantes en Lágrima Crudos Cubiertos con un Velo Gelatinoso de Jengibre y Flore
Chef: Andoni Luis Aduriz
Country: España
City: 20100 - Renteria (Guipúzcoa)
Address: Aldura Aldea, 20 - Caserío Otzazulueta
(+34) 943522455

The ingeniousness and erudition of Andoni Luis Aduriz, mystical culinary ecologist, are patent in his invaluable book, Clorofilia, which reflects his great work rooted in vegetables and inspired by the philosophy of Michel Bras, an individual for whom he feels a burning professional passion. In this field, outstanding recipes abound—we place the Mugaritz chef among the best in the world, and not in vain—but this does prevent us from highlighting two of them: “Raw and roasted vegetables, sprouts and leaves, wild and farmed, seasoned with hazelnut butter and a generous Emmental cheese dressing”, a clairvoyant and consummate interpretation of the Gargouillou, and this original dish made with Basque peas, which we designate Dish of the Year for numerous and various reasons.

We are fascinated by its minimalist concept: four elements arranged with great simplicity, offering three delicious and sharp flavors, two extremely subtle fragrances, two opposite and complementary textures, two temperatures and two colors within a brilliant reflection. Flavor of raw peas, of the country, green and exquisite, unique, with two harmonious counterpoints provided by means of an eyedropper: one a magically spiced touch, the other exultantly floral. The legume explodes while the gelatin fades and blurs. The base is cold, the veil warm. Absolutely coloristic while offering just two tones: emerald and violet. And to give this beauty a striking expression, it is served in a dish designed for the occasion.

Nature in its most natural and artistic form.

The Recipe


For the peas:

  • 1kg baby peas

For the vegetable stock

  • 1L water
  • 20g carrots
  • 2 garlic cloves
  • 20g leeks
  • 30g onion
  • 50g chickpeas
  • 1 bone
  • 100g collagen-rich meat

For the gelatinous veil:

  • 1L vegetable stock
  • 45g ginger
  • 40ml soy sauce
  • 20g fine salt
  • 24g gelatin sheets
  • 4.5g agar-agar
  • 50ml water

For the chives:

  • 30 chive flowers


For the peas: Very carefully remove the peas from their pods. Once they separated, keep refrigerated.

For the vegetable stock: Combine all of the ingredients in a pot. Bring to a boil, reduce heat and simmer for 2 hours. Strain and set aside.

For the gelatinous veil: Soak the gelatin sheets in water for ½ hour. Meanwhile, heat the stock on the stove but do not allow it to boil at any time. Finely slice the ginger. Once the stock is hot, add the ginger slices, cover and steep for 45 minutes.
When this time has elapsed, strain through a moist cloth so that only the stock is allowed through. Pour the stock into a saucepan. Add the salt and the soy sauce, then sprinkle in the agar-agar.
Stir continuously, and when it reaches 80ºC, mix in the soaked and well-drained gelatin sheets. Stir for 4 minutes over heat so that the gelatin dissolves completely, but do not allow the temperature to rise above 90ºC. Spread onto 25x30cm sheets. Keep refrigerated, covered with transparent paper.

For the chives:
Cut 30 chive tips with their flowers. Keep refrigerated covered with moist paper.


Using an 8cm-diameter mold, arrange the peas evenly into four deep dishes. They should only occupy the base of the plates. Using a mold one size up from No. 8, cut the ginger veil. Place the veil on top of the peas and heat in the oven for 5 minutes at 90ºC. When time has elapsed, transfer to the salamander so that the veil begins to melt, then remove.
Arrange 7 chive flowers in different directions on each plate.